High-Heat Cajun Garlic-Herb Butter Grilled Gulf Shrimp Skewers
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 23 min
Plump jumbo Gulf shrimp marinated in smoky Cajun spices and olive oil, wood-fired hot and fast at 425°F (218°C) for 8 minutes until 135°F–140°F (57°C–60°C) opaque and snappy, and basted with charred lemon-garlic butter.
Ingredients (12)
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Helpful tools for making High-Heat Cajun Garlic-Herb Butter Grilled Gulf Shrimp Skewers:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Visual doneness rule for shrimp: a relaxed 'C' shape means cooked to perfection (135°F–140°F / 57°C–60°C); a tight closed 'O' shape means overcooked and rubbery.
- ✓Pro Tip 2: Never marinate raw shrimp in lemon juice before grilling—citric acid denatures shellfish protein like ceviche and turns grilled shrimp mushy. Always squeeze grilled lemon juice on at the end!
- ✓Pro Tip 3: Clinical Nutrition Note: Wild Gulf shrimp delivers 36g of complete protein per serving for under 300 calories and is packed with selenium and iodine for thyroid health.
🧊 Storage, Freezing & Safe Reheating
Store leftover shrimp in an airtight glass container in the refrigerator for up to 3 days. Enjoy chilled in shrimp tacos or salad, or warm gently in a skillet over low heat for 90 seconds.
Frequently Asked Questions
Can I smoke shrimp at 225°F before searing?
Yes! If you want heavier smoke flavor, smoke the cold shrimp skewers at 225°F (107°C) for 15 minutes until they reach 110°F (43°C), then brush with garlic butter and finish for 2 minutes per side at 425°F (218°C) until 140°F (60°C).
Why use two parallel skewers instead of one single skewer?
Threading shrimp onto a single round skewer causes them to spin in place when you try to flip them on the hot grill. Two parallel skewers (or flat metal blades) lock the shrimp in place for a 1-second flip.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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