Traeger Jerk Shrimp
By Dennis Prescott
Bring the island vibes to your backyard with Dennis The Prescott’s Traeger jerk shrimp recipe. Homemade jerk seasoning and zesty lime add a bold Caribbean kick to your favorite shellfish.
Prep Time
15 Min
Cook Time
10 Min
Pellets
Hickory
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Tablespoon | brown sugar |
| 1 Tablespoon | smoked paprika |
| 1 Teaspoon | garlic powder |
| 1/4 Teaspoon | Thyme, ground |
| 1/4 Teaspoon | ground cayenne pepper |
| 1 Teaspoon | Sea salt |
| 1 | Zest of 1 lime |
| 2 Pound | shrimp, shell-on |
| 3 Tablespoon | Olive oil |
| lime wedges, for serving | |
| Fresh cilantro, for serving | |
| Mint, for serving | |
| Caribbean hot pepper sauce, for serving |
Steps
1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
In a small bowl, add the brown sugar, paprika, garlic, thyme, cayenne, salt, and lime zest, and mix well.
3
In a large bowl, add the shrimp, then drizzle in the olive oil. Add the spice mixture and toss to combine, making sure each shrimp is coated evenly.
4
Place the shrimp directly on the grill grates. Close the lid and cook for 3-4 minutes per side, until the shrimp is firm, opaque, and cooked through.
450 ˚F / 232 ˚C
00:08
5
Remove the shrimp from the grill and serve with lime wedges, fresh cilantro, mint, and Caribbean hot pepper sauce. Enjoy!
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