This Traeger Grilled Shrimp Scampi delivers rich, buttery, garlicky flavor with a light kiss of smoke from a wood-pellet grill. It brings the classic shrimp scampi experience outdoors, giving you tender, juicy shrimp and a bright hint of lemon—better than many restaurant versions and ready in about ten minutes.
Traeger Grilled Shrimp Scampi
Garlic-butter scampi is a weeknight favorite because it cooks fast and tastes indulgent without a lot of fuss. Grilling the scampi in a cast-iron skillet on a Traeger (or any wood-pellet grill) adds a subtle smoky layer while keeping the shrimp tender and the sauce bright. This version is simple, reliable, and perfect for serving on its own, over pasta, or atop rice or crusty bread to soak up the sauce.
Instead of cooking scampi on the stovetop and heating up the house, move the whole process to the grill. A preheated cast iron pan on the grill recreates the sear and sauce reduction you’d get on the stove, but with a gentle wood-fired flavor that elevates the dish.
With the right timing and a hot pan, you’ll have restaurant-quality grilled shrimp scampi in about ten minutes—ideal for busy families, backyard dinners, or quick entertaining.
Smoked Shrimp Scampi
Shrimp is one of the fastest-cooking proteins, which makes it a go-to ingredient when time is short. When prepared as scampi, shrimp shines: garlic, butter, and lemon highlight its natural sweetness. On a Traeger or other wood-pellet grill, the shrimp picks up just enough smoke to balance the richness without overpowering the fresh garlic and lemon notes. Once you get comfortable grilling shrimp, it becomes a versatile base for tacos, kabobs, pasta, salads, and more.
Tips For Making Grilled Shrimp Scampi
Use a heavy cast-iron skillet on the grill grates to maintain even heat and create a nice sizzle when the butter and wine hit the pan. Preheat the grill and skillet thoroughly so the sauce heats quickly and the shrimp sear lightly without overcooking. When you pour the butter and wine into the hot skillet, wait for the liquid to come up to temperature before adding the shrimp so you get a lively sizzle and a flavorful reduction.
Season the shrimp simply with garlic powder and salt, then add them in a single layer so each piece cooks evenly. Close the lid to let the wood smoke infuse the pan while the shrimp cook. Because shrimp is fast, keep a close eye on it—overcooking by a minute or two will make it firm instead of tender.
How Long To Cook Grilled Shrimp Scampi
With the skillet method on a 400°F grill, plan on about 8–10 minutes total. You want the shrimp to turn pink on the outside and opaque white on the inside. Larger (colossal) shrimp will need the full time; smaller shrimp will finish sooner. Remove the pan promptly when done to preserve the tender texture.
More Grilled Shrimp Ideas
Shrimp is incredibly versatile—try it in skewers, tacos, buffalo-style bites, blackened pasta, teriyaki preparations, or with a sweet glaze like honey-pecan. On the grill, shrimp adapts to bold spices, sweet marinades, and simple garlic butter preparations alike.
- Grilled shrimp kabobs
- Grilled shrimp tacos
- Smoked Buffalo-style shrimp
- Blackened shrimp pasta
- Teriyaki smoked shrimp
Bring heat with spicy seasonings or balance it with sweet glazes; either way, shrimp on the grill is consistently a crowd-pleaser.
Why We Love a Wood-Pellet Grill
A wood-pellet grill provides consistent, controllable heat for both high-heat searing and low-and-slow smoking. The ability to set a temperature and maintain it across the cooking surface reduces hot spots and makes it easier to cook delicate items like shrimp without scorching. Real wood pellets also add a subtle, authentic smoke flavor that enhances seafood, poultry, and vegetables.
For home cooks who want one grill that does many jobs—baking, roasting, smoking, and grilling—a pellet grill is a practical, flavorful choice. It keeps outdoor cooking simple and reliable while adding a wood-fired character to familiar recipes.
If you try this grilled shrimp scampi, serve it hot and enjoy the buttery, garlicky sauce with pasta, crusty bread, or a light salad. Share your results and any tweaks you make to the seasonings or cooking time.
Traeger Grilled Shrimp Scampi
Easy wood-pellet grilled shrimp scampi that cooks in about 10 minutes. Perfect for warm-weather meals when you want great flavor without heating your kitchen.
Ingredients
- 1 pound colossal raw shrimp, tail on
- ½ cup salted butter, melted
- ¼ cup dry white wine
- ½ teaspoon chopped fresh garlic
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Preheat your grill to 400°F and place a cast-iron skillet on the grill grates to heat.
- Combine the melted butter, white wine, chopped garlic, and lemon juice. Carefully pour this mixture into the hot cast-iron pan and let it heat for 3–4 minutes so it starts to sizzle and meld.
- Sprinkle the garlic powder and salt over the shrimp, then add the shrimp to the skillet in a single layer.
- Close the grill lid and cook for about 10 minutes, watching closely. Reduce time for smaller shrimp so they do not overcook.
- When shrimp are pink on the outside and opaque white inside, remove the skillet from the grill and serve immediately while hot.
Nutrition Information (per serving)
Calories: 298 • Total Fat: 24g • Saturated Fat: 15g • Cholesterol: 204mg • Sodium: 1091mg • Carbohydrates: 2g • Protein: 16g