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Grilled Texas Spicy Shrimp

Grilled Texas Spicy Shrimp

By Traeger Kitchen

Spice up your shrimp, Texas-style. Grilled shrimp are tossed in a mixture of sautéed onion, garlic, and jalapeños, cilantro, and Traeger’s Texas Spicy BBQ sauce for a dish with a kick.

Prep Time

10 Min

Cook Time

6 Min

Pellets

Apple

Ingredients

This recipe serves:

6

Units of Measurement:
Sauce
1 Tablespoon Olive oil
1 Small onion, finely diced
2 Clove garlic, minced
1/2-1 jalapeño, seeded and minced
1 Cup Traeger Texas Spicy BBQ Sauce
1/2 Cup fresh cilantro, chopped
Shrimp
2 Pound jumbo shrimp, peeled and deveined
3 Tablespoon olive oil
To Taste kosher salt
To Taste freshly ground black pepper
This recipe serves:

6

Units of Measurement:
Sauce
1 Tablespoon Olive oil
1 Small onion, finely diced
2 Clove garlic, minced
1/2-1 jalapeño, seeded and minced
1 Cup Traeger Texas Spicy BBQ Sauce
1/2 Cup fresh cilantro, chopped
Shrimp
2 Pound jumbo shrimp, peeled and deveined
3 Tablespoon olive oil
To Taste kosher salt
To Taste freshly ground black pepper

Steps

  • 1

    When ready to cook, set Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 2

    Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium-low heat. Add the onion, garlic, and jalapeño and sauté until softened, 5-7 minutes. Stir in the Traeger Texas Spicy BBQ Sauce. Remove the pot from the heat and cover to keep warm.

  • 3

    Rinse the shrimp under cold running water, then drain and pat dry with paper towels. Transfer to a large bowl and gently toss with 2 tablespoons of olive oil until well-coated, then season generously with salt and pepper.

  • 4

    Arrange the shrimp directly on the grill grates or in a grill basket. Close the lid and cook, flipping once, until the shrimp is firm, opaque and cooked through, 2-3 minutes per side.

    450 ˚F / 232 ˚C

    00:06

  • 5

    Transfer the grilled shrimp to the sauce. Add the cilantro and stir gently to coat. Serve immediately. Enjoy!

My Notes


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