Grilled Garlic Shrimp on the Traeger
This grilled garlic shrimp on the Traeger is easy to make and cooks up super quickly. Lightly seasoned before being placed on skewers, it cooks for less than 10 minutes and gets covered with a wonderful garlic and ghee (or butter) sauce. Perfect for a weeknight meal! Gluten free, paleo, and Whole30 compatible.
Servings 4
Equipment
- A Traeger grill
- A bowl or large dish
- 6 12-inch metal skewers
- A small saucepan
Ingredients
For the shrimp:
- 1 lb raw shrimp peeled and deveined, medium to large size (31-40)
- ¾ tsp kosher salt Diamond Crystal brand
- ¼ tsp ground black pepper
- ½ tbsp extra virgin olive oil or other high heat oil
For the sauce:
- ¼ c unsalted ghee can use butter if not paleo/Whole30
- ¼ c parsley chopped
- 3 garlic cloves pressed or minced (medium sized)
- ½ lemon squeezed (about 1 tbsp)
- ½ tsp kosher salt Diamond Crystal brand
Instructions
- Set your Traeger to heat up to 400 degrees F. Place your shrimp in a bowl or dish and dry them off with a paper towel until any excess water is gone.
- Pour the oil over the shrimp, then sprinkle the kosher salt and ground black pepper over them as well. Use your hands to stir everything together, making sure the shrimp are evenly covered with oil and seasonings.
- Take out six 12-inch metal skewers and slide the shrimp onto the skewers, making sure to get the skewers as close to the middle of the shrimp as possible. You should be able to fit 6-7 shrimp on each skewer.
- Once the Traeger is up to temperature, place the skewers onto the grill grates and close the lid. Cook for 4 to 5 minutes on the first side, then flip the skewers over and cook for 3 to 5 minutes on the second side. You want the shrimp to look opaque all the way through, with a slightly pink outside and a white inside.
- While the shrimp is cooking, add the ghee to a small saucepan over low heat. Let it melt, then add in the chopped parsley, pressed garlic, lemon juice, and ½ teaspoon of kosher salt. Stir everything together with a wooden spoon or other utensil then let cook very gently until the shrimp is done.
- When the shrimp and garlic sauce are done, pour or brush the sauce onto the shrimp. Serve immediately.
Notes
- The cooking time is dependent on the size of shrimp you have. If you have smaller shrimp, it will be less time. If you have jumbo shrimp, it will be a little longer.
- You'll want to serve this dish right away as both the shrimp and garlic sauce can cool quickly. If the garlic sauce starts to harden a bit as it cools, just heat it up again.
- Don't let the garlic and ghee mixture boil as the parsley will turn the garlic a weird shade of green.