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Wash the shrimp under cold running water, drain, and pat dry with paper towels. Transfer to a bowl. Gently mix the shrimp with 2 tablespoons of the oil, then season well with salt and pepper. Set aside while you make the sauce.
Heat a saucepan over medium-low heat with 1 tablespoon of oil. Add the onion, garlic, and jalapeno pepper and sauté until softened.
Stir in the barbecue sauce and keep warm while the shrimp cooks.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the large shrimp on the grill grate, or use the grilling basket.
Cook the shrimp 2 to 3 minutes per side, until the shrimp is firm, opaque, and cooked through.
Quickly add the cooked shrimp to the warm sauce, along with the chopped cilantro. Stir gently to coat. Turn onto a platter or into a large bowl. Enjoy!