Author: traeger

Prep Time: 140 minutes
Cook Time: 8 minutes
Difficulty Rating: 2/5
  • 2 lbs jumbo shrimp, peeled (leave tails on) and deveined
  • 1/2 cup freshly squeezed lime or lemon juice
  • 1-1/2 teaspoons Traeger Cajun Rub, or substitute salt
  • 1 cup plain yogurt
  • 1/4 cup heavy cream, half and half, or milk
  • 1/2 of a small onion, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1 1" piece of fresh ginger, peeled and coarsely chopped
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • A few drops of red and orange food coloring (optional)
  • 4 tablespoons butter, melted
  • Thinly sliced red onions, lime wedges, and sprigs of cilantro for serving

Preperation Steps
  • Put the shrimp in a large resealable plastic bag. Combine the lime juice and Traeger Cajun Rub. Pour over the shrimp and refrigerate for 15 minutes.
  • In the meantime, combine the yogurt, cream, onion, garlic, ginger, chili powder, cumin, coriander, and turmeric in a blender jar and process until the mixture is fairly smooth. Blend in a few drops of orange and red food coloring, if desired, to imitate the brilliant color of authentic tandoori.
  • Drain the lime juice mixture off the shrimp. Add the yogurt marinade to the bag and marinate for 1 to 2 hours. Remove the shrimp from the marinade and thread on thin metal or bamboo skewers.
  • 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 (High) and preheat, lid closed, for 10 to 15 minutes.
  • Lay the shrimp skewers directly on the grill grate and grill, turning once with tongs, for 3 to 4 minutes per side, or until the shrimp are firm and pink. Brush them as they cook on both sides with the melted butter. Using the tines of a fork, slide the shrimp off the skewers onto a platter or serving plates. Garnish with thinly sliced red onions, lime wedges, and cilantro sprigs.