Traeger Grilled Shrimp Recipe: Smoky Garlic-Lime Butter in 15 Minutes

Mastering Traeger grilled shrimp transforms simple seafood into a restaurant-worthy dish with minimal effort. The key lies in balancing smoky Traeger flavors with bright garlic-lime butter that caramelizes beautifully during the 15-minute cook.

I developed this recipe after testing countless methods to achieve perfectly tender shrimp with crisp edges and deep flavor infusion.

What sets this recipe apart is the low-and-slow smoking technique on the Traeger, which develops complex caramelization without overcooking the shrimp. The garlic-lime butter marinade infuses flavor while keeping the shrimp juicy, and the high-heat finish creates those coveted grill marks.

This method consistently delivers professional results in just 15 minutes of active time.

The final product features shrimp with a delicate smoky aroma, tender yet firm texture, and a glossy sheen from the caramelized butter. Each bite delivers a perfect balance of garlic's pungency, lime's brightness, and the Traeger's signature wood-fired depth.

The shrimp maintains its natural sweetness while gaining layers of complexity from the smoking process.

Serve these shrimp as an appetizer with crusty bread, or elevate them to a main course with a fresh salad. The recipe scales perfectly for parties or weeknight dinners, making it a versatile addition to any meal plan. Here's how to achieve this restaurant-quality result at home using your Traeger.

Ingredients for traeger shrimp

Fresh shrimp and smoky Traeger flavors create restaurant-quality bites in just 15 minutes.

The shrimp selection is critical—opt for 16-20 count per pound with tails intact for presentation. Whole Foods or high-end seafood markets carry the best quality, but any reputable fishmonger will have suitable options. Look for shrimp with a vibrant pink hue and firm texture; avoid any with a fishy odor. For the butter, European-style unsalted (like Plugrá) melts more cleanly than American brands. The wood chips should be hickory or oak for a classic Traeger profile, while apple or alder pellets add subtle sweetness that complements the garlic-lime butter beautifully. Fresh garlic and lime are non-negotiable—Mexican limes have more juice, and Italian parsley adds a slightly different flavor than cilantro.

No smoked paprika? Substitute with a mix of regular paprika and a pinch of liquid smoke (start with ½ tsp). Out of lime zest? Double the lime juice for brightness. The butter can be swapped for ghee if you prefer a nutty flavor, though it won't caramelize as dramatically. For a lower-fat option, reduce butter to ¼ cup and add an extra tablespoon of olive oil to the marinade. The Traeger pellets can be adjusted—cherry or pecan add fruity notes, while mesquite delivers a bolder smoke. If you lack wood chips, soaked hardwood chunks work in a pinch, though they burn slower. The shrimp can be frozen and thawed (never microwave-thawed) if fresh isn't available, but pat them extremely dry before cooking to prevent steam loss.

The garlic-lime butter marinade keeps for 2 days in the fridge, covered tightly—though it's best used immediately for peak flavor. Store any leftover shrimp in an airtight container with a paper towel to absorb moisture; they reheat beautifully in a 350°F oven for 5-7 minutes. The wood chips should be pre-soaked and refrigerated until ready to use, while pellets can be stored in a cool, dark place for up to 6 months. For meal prep, grill extra shrimp and store them separately from the butter to maintain texture. These shrimp shine as an appetizer but also pair perfectly with quinoa salads or grilled asparagus for a complete meal.

Step-by-step instructions for Traeger grilled shrimp with garlic-lime butter

Master this smoky-sweet shrimp technique for restaurant-quality results in just 15 minutes.

Begin by soaking the wood chips for 30 minutes in water to prevent flare-ups. Set your Traeger to 375°F using the 2 cups of apple or alder pellets for a balanced, fruity smoke profile. Once the temperature stabilizes and you see thin blue smoke (not thick white vapor), add the soaked wood chips to the smoker box. This creates the ideal foundation for the shrimp's complex flavor without overpowering the delicate seafood.

The reason for this specific temperature is crucial - 375°F ensures the shrimp cooks through quickly but develops that beautiful smoky bark without drying out. I've found this works best with large shrimp (16-20 count per pound) that can handle the direct heat without curling. Let the Traeger preheat for 10 minutes while you prepare the shrimp and marinade, ensuring everything's ready when the grill reaches peak temperature.

In a medium bowl, combine the 0.5 cup of cold, cubed unsalted butter, 8 cloves of freshly minced garlic, 0.25 cup of strained lime juice, 1 tbsp of lime zest, 1 tsp of smoked paprika, 0.5 tsp of toasted ground cumin, 1.5 tsp of diamond crystal kosher salt, and 0.25 tsp of cayenne pepper. Whisk vigorously until the butter begins to soften slightly and the mixture becomes emulsified - you should see a pale, creamy consistency with no visible butter chunks. This marinade is the heart of the dish, balancing the smoky Traeger flavors with bright citrus and aromatic spices.

Here's the thing - the cold butter needs to soften just enough to cling to the shrimp but not melt completely. If the mixture looks too thick after whisking, let it sit at room temperature for 5 minutes while you prepare the shrimp. The butter should be spreadable but still hold its shape when scooped. This ensures maximum flavor transfer without making the shrimp greasy.

Pat the 1.5 lb of large shrimp completely dry with paper towels - moisture is the enemy of good grill marks. In a separate bowl, combine 1 tbsp of extra-virgin olive oil and 1 tsp of lemon zest, then toss the shrimp gently to coat evenly. The olive oil creates a barrier that prevents the shrimp from sticking to the Traeger grates while allowing the smoky flavors to penetrate. Arrange the shrimp in a single layer on a plate and brush each piece generously with half of the garlic-lime butter marinade, reserving the rest for basting later.

I press down gently on the shrimp during the first minute of grilling - this prevents them from curling and ensures even contact with the Traeger grates. The tails-on presentation isn't just for looks; it helps stabilize the shrimp during cooking. Arrange them tail-side down on the Traeger grates, leaving about 1 inch between each piece for proper air circulation.

Close the Traeger lid and grill the shrimp for 5-6 minutes on the first side, basting with the reserved garlic-lime butter every 2 minutes. You'll know they're ready to flip when the edges begin to turn opaque pink and you see those beautiful grill marks forming. Flip each shrimp carefully using tongs and continue grilling for another 4-5 minutes on the second side, basting once more with the remaining butter. The shrimp should reach an internal temperature of 145°F when measured with an instant-read thermometer.

Here's where timing matters most - the shrimp will continue cooking slightly from residual heat after removal. If you see the edges starting to brown too quickly, move them to a cooler section of the Traeger. The butter should be bubbling gently by the end, creating a glossy finish that signals perfect doneness. Remove the shrimp when they're just barely opaque throughout - they'll finish cooking as you serve.

Transfer the grilled shrimp to a serving platter and immediately drizzle with any remaining garlic-lime butter from the Traeger. Sprinkle generously with 0.25 cup of chopped fresh cilantro and 0.1 cup of chopped fresh parsley for a vibrant finish. The herbs not only add freshness but also create a beautiful color contrast against the shrimp's pink hue. Serve immediately while the shrimp is still sizzling from the grill, accompanied by warm crusty bread or a simple arugula salad.

Each shrimp should have a crispy, smoky exterior with a tender, juicy interior that flakes easily with a fork. The garlic-lime butter should be melted and glossy, clinging to every surface. If you notice any shrimp that didn't cook through completely, return them to the Traeger for 30-60 seconds until they reach the proper temperature - they'll finish cooking quickly at this stage.

Perfect pairings for traeger shrimp

Crispy Bread Pairings

Warm, crusty bread is the perfect vessel for soaking up the rich garlic-lime butter from your Traeger shrimp. I recommend baguette slices toasted in the Traeger until golden and crisp—just 3-4 minutes at 400°F with a sprinkle of flaky sea salt.

For extra flavor, brush the bread with a mix of 1 tbsp olive oil and ½ tsp smoked paprika before toasting. 🥖

Citrusy Side Salads

A bright, peppery salad cuts through the richness of the shrimp beautifully. Toss 4 cups baby arugula with ½ cup grapefruit segments, ¼ cup crumbled feta, and a dressing of 2 tbsp olive oil, 1 tbsp lime juice, and ½ tsp honey.