Appetizers
Grilled shrimp on a Traeger transforms simple seafood into a restaurant-worthy dish with minimal effort. This smoky garlic butter recipe delivers perfectly cooked shrimp in just 15 minutes, using the Traeger's precise heat control to avoid overcooking.
The key lies in high heat, wood choice, and a flavorful marinade that infuses every bite.
What sets this recipe apart is its ability to create tender, juicy shrimp with a delicate char and smoky aroma—no fancy techniques required. A simple garlic butter marinade (just 5 ingredients) works its magic while the Traeger's direct grilling method ensures even cooking.
Cedar or hickory wood adds that signature smokiness without overpowering the shrimp's natural sweetness.
By the time you're done, you'll have shrimp that's tender yet firm, with a golden-brown exterior and buttery garlic flavor that makes every bite irresistible. The Traeger's heat distribution guarantees perfect results, even for beginners.
This dish works equally well as an appetizer, main course, or party snack—versatile enough for any occasion.
Pair with crusty bread, lemon wedges, or a fresh salad to round out the meal. The best part? This recipe delivers professional-quality results without requiring a restaurant kitchen. Let's get started with this foolproof Traeger shrimp method.
Ingredients for traeger shrimp
Twelve ingredients. Fifteen minutes. Restaurant-quality shrimp with Traeger's smoky precision.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled and Deveined) 🦐 | 1 ½ lb | 16-20 count, tail-on preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 8 equal pieces |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced into fine paste |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, from 1 lemon |
| Old Bay Seasoning 🌶️ | 1 tsp | For smoky depth and balance |
| Cedar Wood Chips 🌲 | 1 package | For Traeger smoker, soaked 30 mins |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | Light drizzle for non-stick surface |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked, coarse grind |
| Lemon Zest 🍋 | 1 tsp | From 1 lemon, for brightness |
| Traeger Grill Pellets 🔥 | 1 box | Hickory or applewood alternative |
The shrimp quality is non-negotiable for this recipe. U.S. Farmed Gulf shrimp (16-20 count) delivers the best texture—avoid the smaller 21-25 count, which can turn rubbery. Whole Foods or Seafood Market sections carry the best options, but frozen shrimp (thawed overnight in the fridge) works in a pinch. Look for bright pink color and firm bodies—anything gray or mushy is a no-go. The butter should be European-style, 82% fat content for optimal melt and flavor. Plugrá or Kerrygold brands are my go-to for professional results. Cedar wood chips add that signature Traeger aroma, but hickory or applewood pellets work beautifully if you prefer a different profile. Soak the chips for 30 minutes before grilling to prevent flare-ups.
No Old Bay? Substitute ½ tsp smoked paprika plus ½ tsp celery salt for a similar depth. Out of fresh parsley? Dried parsley at ⅓ the amount suffices, though fresh is always preferable. The olive oil can be swapped for avocado oil if you prefer a higher smoke point, though extra-virgin adds a lovely fruity note. For extra smokiness, add ½ tsp liquid smoke to the marinade, though use sparingly—it's potent. The lemon zest can be omitted if you're short, but the juice is essential for brightness. If your Traeger runs out of pellets mid-cook, switch to wood chips for consistency. The key is maintaining that 400-450°F temperature—any lower risks overcooking.
Prep the shrimp and marinade 30 minutes ahead to let flavors meld. Store the shrimp in a sealed container with a paper towel underneath to absorb moisture—keeps for up to 2 days in the fridge. The garlic butter mixture can be made 1 day ahead and stored in the fridge, though the texture will soften slightly. Leftover cooked shrimp reheats beautifully in a 350°F oven for 5-7 minutes, though it's best enjoyed fresh. For parties, double the batch—shrimp cooks in 10 minutes, leaving time for seconds. Garnish with extra lemon zest and parsley right before serving to preserve freshness.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just toss the shrimp on the Traeger, melt butter with garlic, and let the smoky heat do the work. No chopping, no fuss, no extra dishes.
- Smoky Zing Combo: That Old Bay and lemon juice? It’s the perfect balance—bright, spicy, and just enough smokiness to make your taste buds sing. The butter finishes it with pure richness.
- Tailgate or Taco Night: Between us, this shrimp works everywhere. Serve it over rice for a quick weeknight meal, stuff it in tacos for game day, or just eat it straight off the grill with a cold beer. No excuses.
- Leftovers That Don’t Suck: Honestly, the shrimp reheats beautifully—toss it in a salad, wrap it in a tortilla, or just microwave it with a squeeze of lemon. (Yes, even on a Tuesday night.)
Step-by-step instructions for Traeger grilled shrimp with garlic butter
This method delivers perfectly seasoned, smoky shrimp with a rich garlic butter finish in just 15 minutes.
Prepare the Garlic Butter Marinade
In a small bowl, combine the cold unsalted butter cut into 8 equal pieces, the 6 cloves minced garlic, 1 teaspoon Old Bay seasoning, 1.5 teaspoons kosher salt, and 0.5 teaspoon black pepper. Mix gently with a fork until the butter begins to soften slightly but remains cool to the touch. This ensures the butter won't melt prematurely on the hot grill.
Add the 2 tablespoons lemon juice and 1 teaspoon lemon zest, mixing until fully incorporated. The citrus will brighten the smoky flavors and prevent the butter from becoming too heavy. Cover the bowl and refrigerate while you prepare the shrimp and smoker. This marinade will create the signature flavor profile that makes this dish stand out.
Set Up the Traeger for Optimal Heat
Fill the Traeger with the box of Traeger grill pellets and preheat to 400°F. Use the cedar wood chips in the smoker box to add subtle wood notes to the shrimp. Soak the cedar wood chips for 30 minutes before using to prevent flare-ups. The high heat will create a perfect sear while the smoke infuses flavor throughout the shrimp.
Once the Traeger reaches 400°F, lightly oil the grates with the 1 tablespoon extra-virgin olive oil using a paper towel. This prevents sticking and ensures the shrimp develops that beautiful grill pattern. Let the grates heat for 2-3 minutes until they're visibly smoking slightly. This step is crucial for achieving that restaurant-quality grill mark without the shrimp tearing apart.
Grill the Shrimp to Perfect Doneness
Pat the 1.5 pounds of large shrimp dry with paper towels to remove any moisture that could cause sticking. Arrange the shrimp in a single layer on the preheated grill, leaving about 1 inch between each piece. Grill for 2-3 minutes per side until the shrimp turns opaque and develops a golden sheen. You'll know they're done when they easily release from the grates with a spatula.
During the last 30 seconds of grilling, add the prepared garlic butter marinade to the shrimp, spooning it evenly over each piece. The residual heat from the grill will gently melt the butter, creating a flavorful crust that locks in moisture. Watch carefully—the butter should melt but not burn, so avoid overcrowding the grill.
Finish with Fresh Herbs and Serve Immediately
Transfer the grilled shrimp to a serving platter and immediately sprinkle with the 0.25 cup chopped fresh parsley. The parsley adds a fresh contrast to the smoky, buttery flavors and brightens the presentation. Serve while the shrimp is still warm, as they cool quickly and the butter can become watery if left sitting.
For best results, serve with crusty bread to soak up the garlic butter sauce or alongside a simple arugula salad with lemon vinaigrette. The shrimp should be tender with a slight bounce when pressed, and the garlic butter should coat each piece evenly. This dish comes together quickly but delivers restaurant-quality results every time.
Pro Tips For Making Traeger Shrimp
- Preheat to 400°F: DESCRIPTION: That’s the sweet spot for Traeger shrimp—hot enough to sear fast but not so hot you’re fighting smoke. I learned this the hard way after watching shrimp turn rubbery because I rushed the heat-up. Give the grill 10-15 minutes to stabilize, especially if you’re using wood pellets.
- Pat Dry, Then Salt: DESCRIPTION: Wet shrimp? Bad news. After peeling, wipe them with a paper towel until they’re bone-dry—this guarantees a crispy crust. Salt them right away (about ½ teaspoon per pound) so the seasoning sticks. I used to skip this, and my shrimp always felt bland.
- Don’t Crowd the Grate: DESCRIPTION: Traeger shrimp need space to breathe—if you pile them on, they’ll steam instead of sear. Arrange them in a single layer with at least ½ inch between each. I once stuffed 20 shrimp onto one side and ended up with sad, soggy results.
- Baste with Butter Early: DESCRIPTION: Toss the shrimp in melted butter and Old Bay before they hit the grill, then baste them halfway through. This isn’t just flavor—it locks in moisture and keeps them from sticking. I was skeptical until I tried it, and now I never cook them any other way.
Creative variations of this traeger shrimp
Cajun Spicy Twist
Transform your shrimp into a Cajun-inspired dish by swapping the garlic butter marinade for a bold Cajun seasoning blend. Mix 1 tbsp Cajun seasoning (like Tony Chachere's), 1 tbsp olive oil, 1 tbsp lemon juice, and ½ tsp smoked paprika.
Toss shrimp in this marinade for 15 minutes before grilling at 425°F for 2 minutes per side. Finish with a squeeze of lemon and chopped green onions. 🌶️
Honey Sriracha Glaze
Add a sweet-spicy kick by brushing the shrimp with a honey sriracha glaze during the last 2 minutes of grilling. Combine 2 tbsp honey, 1 tbsp sriracha, 1 tbsp soy sauce, and 1 tsp sesame oil.
Grill shrimp at 400°F for 2 minutes per side, then baste with the glaze. Garnish with sesame seeds and sliced scallions. This fusion flavor works perfectly with Asian-inspired sides like steamed jasmine rice or cucumber salad. 🍯
Lemon-Pepper Herb
For a bright, herbaceous twist, marinate shrimp in a mix of 2 tbsp olive oil, 1 tbsp lemon zest, 1 tbsp chopped fresh dill, 1 tbsp chopped fresh parsley, 1 tsp lemon pepper seasoning, and ½ tsp garlic powder.
Let shrimp sit for 10 minutes before grilling at 400°F for 2-3 minutes per side. Serve with a side of crusty bread and a lemon wedge for squeezing. The herbs add a fresh, vibrant contrast to the smoky Traeger flavor. 🌿
Garlic-Lime Butter
Elevate the classic garlic butter with a zesty lime twist. Mix ½ cup cold butter, 4 minced garlic cloves, 1 tbsp lime zest, 2 tbsp lime juice, 1 tsp cumin, and ½ tsp chili powder.
Grill shrimp at 400°F for 2 minutes per side, then spoon the lime butter over the top. Garnish with chopped cilantro and serve with warm tortillas or a simple avocado salad. The lime adds a refreshing tang that cuts through the richness. 🍋
Spicy Mango Salsa
Top grilled shrimp with a vibrant spicy mango salsa for a tropical twist. Dice 1 mango, ½ red onion, 1 jalapeño, and ¼ cup cilantro. Mix with 1 tbsp lime juice and ½ tsp salt.
Grill shrimp at 400°F for 2-3 minutes per side, then serve immediately with the salsa on top. Pair with grilled corn and black beans for a full fiesta-inspired meal. 🌶️🍍
Traeger-Smoked Maple Glaze
For a sweet and smoky finish, brush shrimp with a maple glaze during the last 1 minute of grilling. Mix 2 tbsp pure maple syrup, 1 tbsp Dijon mustard, and ½ tsp smoked salt.
Grill shrimp at 400°F for 2 minutes per side, then baste with the glaze. Garnish with chopped pecans and serve with apple slices or a side of roasted sweet potatoes. The maple adds a rich, caramelized depth that pairs beautifully with the Traeger smoke. 🍁
Nutrition facts
Frequently asked questions
Can I use frozen shrimp for this Traeger recipe?
Yes, but thaw them properly first. Place frozen shrimp in a sealed container with a paper towel underneath and refrigerate overnight (12-24 hours). Never thaw at room temperature—this causes uneven cooking. For a quick thaw, use cold water in a sealed bag for 15-20 minutes, then pat completely dry before grilling. The key is bone-dry shrimp to prevent sticking on the Traeger grates.
What's the best wood choice for shrimp on the Traeger?
Cedar is ideal—it adds a mild, sweet aroma that complements shrimp beautifully. For bolder flavors, try hickory or applewood pellets. Avoid strong woods like mesquite, which can overpower delicate seafood. Soak wood chips for 30 minutes before using to prevent flare-ups.
How do I prevent shrimp from sticking to the Traeger grates?
Start with a completely dry grill grate—wipe clean with a paper towel after preheating. Lightly oil the grates with a folded paper towel dipped in olive oil, then wipe off excess. Arrange shrimp in a single layer with 1 inch between pieces. If they still stick, your grates may need seasoning—apply a thin layer of high-heat oil and grill empty for 10 minutes at 400°F to create a non-stick surface.
Can I make this recipe ahead of time?
Prepare the garlic butter marinade 1 day ahead and store it refrigerated. For shrimp, pat them dry and marinate 30 minutes before grilling. Cooked shrimp should be served immediately, but you can reheat leftovers in a 350°F oven for 5-7 minutes. The texture will be slightly less tender, so enjoy fresh off the Traeger whenever possible.
What temperature should shrimp reach internally?
Shrimp are done when they reach 145°F internally and turn opaque. For Traeger grilling, this happens in 2-3 minutes per side at 400°F. Use an instant-read thermometer to check the thickest piece—they should curl slightly and be firm to the touch. Overcooking turns shrimp rubbery, so watch closely during the final 30 seconds.