Spicy Grilled Shrimp Skewers

If you like spicy foods, this modified recipe from Traeger grills is for you. Shrimp are bathed in a garlicky Thai pepper marinade and then quickly grilled, resulting in tender, juicy shrimp with a bold flavor. If you’d prefer your shrimp less spicy, just reduce the amount of Thai chiles in the recipe.

Ted Scheffler

November 10, 2023

Ingredients:

1 lb. large shrimp, peeled and deveined

6-10 Thai chiles, or less if you like it less spicy

3 cloves garlic, peeled

1 Tbsp. Traeger Chicken Rub

¾ tsp. Sugar

¾ tsp. White vinegar

1 ½ Tbsp. olive oil

Method

If using bamboo skewers, soak in cold water for 1 hour before grilling.
Place the shrimp in a medium bowl and set aside.
In a blender or mini food processor, combine the Thai chiles, garlic, Traeger Chicken Rub, sugar, white vinegar, and olive oil and blend into a coarse paste. Note: If a milder flavor is preferred, reduce the number of Thai chiles to taste.
Add the chile-garlic mixture to the bowl with the shrimp and toss to coat. Marinate in the refrigerator for at least 30 minutes, up to overnight.
Remove the shrimp from the refrigerator and thread the shrimp onto the skewers.
When ready to cook, preheat a grill to 450 degrees F.
When the grill is hot, place the shrimp skewers directly on the grill grates, close the lid, and cook for 2-3 minutes per side, or until the shrimp are pink and firm to the touch. Enjoy!

Food & Drink, Recipes, Scheff’s Table, The Dish, Utah Bites, Utah Food

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.