Traeger Spicy Fried Shrimp is a crisp, slightly spicy twist on classic grilled shrimp. The shrimp are coated in a seasoned batter, briefly set, and finished on a hot pellet grill for a fried-like crunch without deep frying. Serve as an appetizer at barbecues or make it a main course over steamed basmati rice.
Traeger Spicy Fried Shrimp
Think of this as oven-style fried shrimp made on a Traeger or any pellet grill. The shrimp are dredged in a seasoned flour, dipped in an egg wash, then dredged again so the coating adheres. A short rest in the refrigerator helps the breading set. Placing the skewered shrimp on a hot grill and brushing them lightly with oil produces a crunchy, golden crust while keeping the shrimp tender and juicy inside.
This technique works on most pellet grills and many conventional grills as well. The Traeger simplifies temperature control, but any grill that can maintain high heat will deliver excellent results.
Why You’ll Love This Dish
- Crispy without deep frying – A hot grill plus a light oil finish gives a fried texture without a fryer.
- Bold, spicy crust – Nashville-style hot rub layers in heat and savory flavor quickly.
- Fast to prepare – Shrimp cooks quickly, so you get a crunchy exterior with a moist interior.
- Easy to serve – Skewers make them convenient for parties and appetizers.
- Versatile – Serve over basmati rice, in tacos, or alongside salads and slaws.
Recipe Shopping List
Here’s a concise shopping list so you know what to pick up before you start. For exact measurements, consult the recipe card below.
- Shrimp (peeled and deveined) – Larger shrimp are easier to skewer and handle on the grill.
- All-purpose flour – The base for the crispy coating.
- Nashville hot rub – Provides the smoky, spicy profile; adjust to taste.
- Paprika – Adds color and a touch of smoke.
- Salt – Essential for seasoning the coating.
- White pepper – Subtly different heat; black pepper can be used instead.
- Onion powder – Adds savory depth.
- Garlic powder – Gives the familiar fried-seafood flavor.
- Eggs – Bind the coating to the shrimp.
- High-heat oil – Avocado or canola oil works well for brushing to crisp the coating.
Check out my collection of Traeger recipes for more ideas and inspiration.
How To Make This Recipe
This overview outlines the main steps so you can see the flow of the recipe. Use the detailed instructions and ingredient measurements in the recipe card further down when you cook.
- Preheat and dry: Preheat your pellet grill to 400°F. Pat the shrimp very dry.
- Mix coating and egg wash: Combine flour, Nashville hot rub, paprika, salt, white pepper, onion powder, and garlic powder in a bowl. Whisk eggs in a separate bowl.
- Double dredge: Coat shrimp in the flour mixture, shake off excess, dip in the egg wash, then coat again in the flour mixture for a thicker, crispier crust.
- Set the coating: Thread the shrimp on skewers and refrigerate for 15–20 minutes to help the coating adhere.
- Cook and crisp: Oil the grill grates or use a non-stick grill mat. Grill the skewers briefly, transfer to a sheet pan to brush with oil, then finish on the grill until golden and crisp. Drain briefly and serve hot.
Try a classic shrimp scampi for another quick shrimp favorite.
Recipe Tips
Here are practical tips to help your Traeger fried shrimp turn out perfectly every time.
- Chill briefly: After breading, place the shrimp in the freezer or refrigerator for a short time. Chilling firms the coating so it’s less likely to fall off when cooking.
- Use a thicker batter: A slightly thick flour coating adheres better. If the mix is too loose it can drip away from the shrimp.
- Even coating: Tap off excess flour before dipping into the egg wash, and let excess egg drip off before the second dredge. This ensures a consistent, even crust.
- Avoid crowding: Make sure shrimp aren’t touching on the grates so air and heat circulate and the coating crisps uniformly.
- Finish with oil: Once the batter sets, you only need a light mist or brush of oil to achieve a crunchy finish. If using a mister, remove shrimp from direct flame before spraying. A pastry brush works fine too; be gentle so you don’t disturb the coating.
- High heat matters: A hot grill creates the best crunchy exterior while preventing the shrimp from overcooking inside.
Explore more shrimp recipes for varied weeknight and party options.
Recipe FAQ
What’s the best size shrimp for this recipe?
I recommend using medium to large shrimp for best results—something in the 20–34 to 12–16 count range. Larger shrimp are easier to skewer and handle on the grill, and they show up well against the batter so the shrimp doesn’t get lost in the coating. The count number indicates how many shrimp are typically in a pound: the smaller the number, the larger the shrimp.
Find more appetizer ideas to serve with this dish.
More Traeger Recipes
Your Traeger can do much more than burgers and steaks—use it year-round to cook everything from roasts to baked desserts. A few recipe ideas to try next:
- Traeger Pot Roast
- Traeger Apple Cake
- Traeger Chicken Teriyaki
- Traeger Grilled French Toast
Traeger Spicy Fried Shrimp
These crunchy, spicy shrimp are perfect as an appetizer or a main. Serve with rice, tacos, or a tangy dipping sauce.
Cook Time: 20 minutes |
Total Time: 35 minutes
Ingredients
- 1 pound peeled and deveined shrimp
- 1 cup all-purpose flour
- 2 tablespoons Nashville hot rub
- 1 tablespoon paprika
- 1 teaspoon salt
- ¼ teaspoon white pepper (or black pepper)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 4 eggs, whisked
- ⅓ cup high-heat oil (for brushing)
Instructions
- Preheat your grill to 400°F (204°C).
- Pat the shrimp dry with paper towels.
- Combine flour, hot rub, paprika, salt, white pepper, onion powder, and garlic powder in a bowl.
- Whisk eggs in a separate bowl for the egg wash.
- Dredge shrimp in the flour mixture, shake off excess, dip in egg wash, then dredge again in the flour mixture.
- Thread the shrimp onto skewers and refrigerate for 15–20 minutes to set the coating.
- Oil the grill grates or use a non-stick grill mat. Place skewers on the grill, close the lid, and cook 3 minutes.
- Transfer skewers to a sheet pan, brush both sides lightly with oil, return to the grill, and cook 5 more minutes until golden and crisp.
- Remove from the grill, drain briefly on paper towels, and serve hot.
Nutrition (estimate per serving)
Calories: 327 • Total Fat: 17g • Protein: 24g • Carbohydrates: 18g • Sodium: 1117mg
Nutrition values are estimates and can vary based on ingredients and portion sizes.