If you like this recipe, try these other hearty grill recipes for any time of year here.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 lb large or jumbo shrimp, peeled</li>
<li>1 stalk green onion, chopped</li>
<li>2 cloves garlic, minced</li>
<li>2 tsp fresh ginger, grated</li>
<li>1 tsp jalapeño pepper, minced</li>
<li>1 tsp kosher salt</li>
<li>1 tsp canola oil</li>
<li>2 tsp canola oil</li>
<li>4 cloves garlic, minced</li>
<li>2 tbsp fresh ginger, minced</li>
<li>1 jalapeño, seeded and minced</li>
<li>1/2 cup onion, diced</li>
<li>1/3 cup soy sauce</li>
<li>1/4 cup brown sugar</li>
<li>1 tbsp rice vinegar</li>
<li>2 tbsp tomato paste</li>
<li>1/2 tsp dark sesame oil</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a large bowl, add the shrimp and the other marinade ingredients: green onion, garlic, ginger, jalapeño, oil, and salt, and mix thoroughly to coat the shrimp. Let the shrimp marinate while you prepare the Asian barbecue sauce.</li>
<li>Begin making the Asian barbecue sauce: Heat the canola oil in a saucepan over medium heat. Add garlic, ginger, jalapeño, and onion; sauté about 3 minutes. Add soy sauce and brown sugar, and bring to a boil. Cook, covered, over medium-low heat for about 8 minutes or until onion is tender.</li>
<li>Cool mixture slightly. Transfer to a blender. Add in the rest of the barbecue sauce ingredients, and process until a smooth puree forms. When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to high and preheat, lid closed, for 10 to 15 minutes.</li>
<li>Skewer the shrimp onto Traeger skewers. Place shrimp skewers directly on the grill grate, and cook the shrimp about 3 to 5 minutes per side, or until they are pink an opaque.</li>
<li>Remove the shrimp from the grill, and slather with the prepared Asian barbecue sauce.</li>
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