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Smoked Shrimp and Grits

Difficulty 1/5
Prep time 15 mins

Cook time 30 mins
Serves 4-6

Hardwood Oak

Create this classic Southern dishes using your Traeger. The sweet, smoky shrimp combined with creamy, savory grits, are a lowcountry match made in heaven.


1/2 cup Olive oil

1/4 cup lemon juice

1 clove garlic

1/2 tsp pepper

1 lb shrimp

8 oz mushrooms, quartered

1 green bell pepper, cut into 1" sections

1/2 red onion, cut into 1/2" a squares

1/4 cup cilantro, chopped

1 tsp salt

1 cup quick cooking grits

1 cup shredded cheddar


Bring 4 cups salted water to a boil in a medium cast iron pan over medium-high heat. Remove from heat and gradually whisk in grits working out any lumps.

Return to heat and stir occasionally until thickened (about 8-10 minutes). Stir in cheddar, cover and keep warm.

Combine olive oil, lemon juice, garlic, and pepper. Add shrimp stirring to coat evenly. Let stand at room temperature for 5 minutes.

While the shrimp marinates, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

Remove shrimp from marinade, discarding marinade. Build the skewers alternating between mushrooms, peppers, onion, and shrimp.

When the grill is hot, grill the kabobs with the lid closed for 4-5 minutes on each side until shrimp turns pink.

When kabobs are done, strip the the contents of the kabob onto the grits. Garnish with cilantro and serve. Enjoy!

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