Traeger Grilled Chimichurri Shrimp Recipe

Traeger Chimichurri Shrimp Recipe

You don’t need a Traeger specifically — any pellet grill works well. A charcoal or gas grill will also do the job; just cook the shrimp over indirect heat so they don’t overcook. Shrimp cook very quickly, so keep a close eye on them and pull them as soon as they turn bright pink and firm.

Chimichurri is a classic South American sauce, typically made with parsley, garlic, oregano, olive oil, and red wine vinegar. For a convenient shortcut, a dry chimichurri seasoning blend captures that herb-garlic tang without chopping. A dry blend makes it easy to coat shrimp evenly and still deliver that vibrant chimichurri flavor.

Why You’ll Love This Dish

• Quick Dinner – Minimal prep and a very fast grill time make this a great last-minute main.
• Herb and Garlic Punch – Chimichurri seasoning gives big flavor with no extra chopping.
• Light Smokiness – Pellet or charcoal grilling adds a pleasant wood-fired note.
• Easy to Serve – Skewers make grilling, flipping, and plating simple.
• Versatile – Works with salads, rice bowls, tacos, or as an appetizer.

Recipe Shopping List

Here’s what you’ll want to have on hand. See the ingredient list below for exact amounts.

• Shrimp (peeled and deveined) – Large shrimp work best on skewers and stay juicy when removed at the right moment.
• Avocado oil or olive oil – Helps the seasoning adhere and keeps the shrimp moist. Avocado oil tolerates higher heat.
• Chimichurri seasoning blend – A dry chimichurri or chimichurri-style spice mix delivers garlic, parsley, and oregano flavors quickly.

How To Make This Recipe

This overview shows the basic flow. Follow the ingredient amounts and exact steps in the recipe card below when you cook.

1. Preheat the grill: Bring your pellet or gas grill to about 375°F for a steady, medium-high heat.
2. Skewer the shrimp: Thread shrimp onto pre-soaked wooden skewers or use metal skewers, leaving small gaps so heat can circulate.
3. Oil: Brush the shrimp lightly with avocado or olive oil to help the seasoning stick and to add moisture.
4. Season: Generously coat the shrimp with chimichurri seasoning.
5. Grill: Cook 2–3 minutes per side, until shrimp are opaque, pink, and just firm. Serve immediately.

Explore other pellet grill recipes for more grilling inspiration.

Recipe Tips

Fresh shrimp make the best results. If using frozen shrimp, thaw completely and pat dry before seasoning. Peel and devein the shrimp for the best seasoning contact; shells can trap seasoning under them and get discarded when you eat.

Watch the shrimp closely while they cook. They go from perfectly tender to overcooked quickly. The ideal texture is firm but still tender — pull them off the grill as soon as the flesh turns opaque and the color is bright pink.

Recipe FAQ

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More Shrimp Recipes

Grilled shrimp is fast, flavorful, and endlessly adaptable. From skewers to tacos and scampi-style preparations, shrimp is a versatile protein for backyard grilling and weeknight meals alike. Try different marinades and spice blends to keep things interesting.

Serve This With

Because the shrimp cook so quickly, sides often take longer than the main. Pair the skewers with a crisp Greek or Caesar salad, grilled vegetables, steamed rice, or warm tortillas for tacos. For a surf-and-turf option, grill a steak at the same time for a balanced plate.

Rich, comforting sides like mac and cheese or roasted potatoes also complement the bright chimichurri flavor, making this shrimp a flexible choice for casual dinners or more festive meals.

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