Steps

• Step 1

  Set the Traeger to 425°F and preheat with the lid closed for 15 minutes.

• Step 2

  On a large, rimmed baking sheet, combine the shrimp, broccoli, snap peas, carrot, garlic, and ginger. Add the oil, salt, and pepper, toss to coat, then spread in a single layer.

  Ingredients

  • 1 Pound large (31 to 40 per lb) raw peeled and deveined shrimp, tails left on if desired

  • 4 Ounce broccoli florets (about 2 cups)

  • 4 Ounce sugar snap peas (about 1 cup), strings removed

  • 1 Large carrot, peeled and sliced ¼ inch thick

  • 4 Clove garlic, lightly smashed

  • 1  2-inch piece fresh ginger, sliced between ¼ and ½ inch thick

  • 1/2 Teaspoon kosher salt

  • 1/4 Teaspoon freshly ground black pepper

  • 2 Tablespoon peanut oil or other neutral oil

• Step 3

  Transfer the sheet pan to the Traeger, placing it directly on the grates. Cook for 10 minutes.

  00:10

  425 ˚F / 218 ˚C

• Step 4

  Meanwhile in a small bowl, combine the soy sauce and cornstarch and stir until smooth. Add the brown sugar, rice vinegar, and sesame oil and stir to combine.

  Ingredients

  • 2 Tablespoon soy sauce

  • 2 Teaspoon cornstarch

  • 2 Tablespoon brown sugar

  • 1 Tablespoon rice vinegar

  • 1 Teaspoon toasted sesame oil

• Step 5

  Add the soy sauce mixture and the butter to the sheet pan and stir briefly to coat. Cook until the shrimp is pink and opaque and the vegetables are tender, another 7 to 8 minutes. The sauce will thicken as it cooks.

  00:07

  425 ˚F / 218 ˚C

  Ingredients

  • 1 Ounce (2 Tbsp) unsalted butter, cut into 4 pieces

• Step 6

  Transfer the sheet pan to a heatproof surface and remove the garlic cloves and ginger slices, if you like. Serve with rice, if desired. Enjoy!