Tired of the same old grilled shrimp? Get ready to fire up your Blackstone with 20 sizzling recipes that pack a punch! From quick weeknight dinners to backyard BBQ showstoppers, these spicy creations will transform your grilling game. Whether you crave bold heat or smoky flavor, there’s a perfect dish waiting to ignite your taste buds—let’s dive into these mouthwatering options!
Garlic Butter Blackstone Grilled Shrimp
You know those summer evenings when you just want something quick, flavorful, and impressive without a ton of fuss? That’s exactly where this Garlic Butter Blackstone Grilled Shrimp comes in—it’s become my go-to for backyard gatherings, and the sizzle alone is enough to make everyone’s mouth water.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined
– 6 tbsp unsalted butter
– 4 cloves garlic, minced
– 2 tbsp fresh lemon juice
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear on the griddle.
2. In a small saucepan over low heat, melt the 6 tbsp of unsalted butter.
3. Add the 4 cloves of minced garlic to the melted butter and cook for 1-2 minutes until fragrant, being careful not to burn it.
4. Remove the saucepan from heat and stir in the 2 tbsp of fresh lemon juice, 1 tsp of smoked paprika, 1/2 tsp of kosher salt, and 1/4 tsp of black pepper.
5. Preheat your Blackstone griddle to medium-high heat, around 400°F.
6. Place the dried shrimp in a single layer on the hot griddle and cook for 2-3 minutes per side until they turn pink and opaque.
7. Pour the prepared garlic butter sauce evenly over the cooking shrimp.
8. Continue cooking for an additional 1 minute, tossing the shrimp gently to coat them in the sauce.
9. Tip: For extra flavor, let the shrimp sit in the sauce on the griddle for 30 seconds off the heat before serving.
10. Remove the shrimp from the griddle and garnish with the 2 tbsp of chopped fresh parsley.
11. Tip: Serve immediately while hot for the best texture and buttery aroma.
Finally, these shrimp come off the griddle with a perfect char and a glossy, garlicky butter coating that’s simply irresistible. I love serving them over a bed of creamy grits or with crusty bread to soak up every last drop of that sauce—it’s a surefire way to turn a simple meal into a memorable feast.
Cajun Blackstone Shrimp Skewers
A sizzling summer evening on my patio last July is what inspired these Cajun Blackstone Shrimp Skewers. I was craving something smoky and spicy that wouldn’t heat up the kitchen, and my trusty flat-top griddle delivered perfectly charred, juicy shrimp every time. Now, it’s my go-to for effortless entertaining or a quick weeknight treat that feels special.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 8 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 lemon, cut into wedges
– 4 metal or soaked wooden skewers
Instructions
1. Pat the 1.5 lbs of shrimp completely dry with paper towels to ensure a good sear.
2. In a large bowl, combine the shrimp with 2 tbsp olive oil, 2 tbsp Cajun seasoning, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper, tossing until evenly coated.
3. Thread the seasoned shrimp onto the 4 skewers, leaving a small space between each shrimp for even cooking.
4. Preheat your Blackstone griddle or a large flat-top grill to medium-high heat (about 400°F).
5. Place the shrimp skewers on the hot griddle and cook for 3-4 minutes without moving them to develop a charred crust.
6. Flip each skewer using tongs and cook for another 3-4 minutes until the shrimp are opaque and firm to the touch.
7. Squeeze the juice from 1 lemon wedge over the skewers immediately after removing them from the heat.
8. Transfer the skewers to a serving platter and let them rest for 2 minutes before serving.
What I love most is the contrast between the smoky, slightly crisp exterior and the tender, juicy bite of the shrimp. Serve them over a bed of cilantro-lime rice or alongside a cool avocado salad for a complete meal that’s bursting with bold, zesty flavor.
Lemon Pepper Blackstone Shrimp Tacos
Yesterday, as I was cleaning out my fridge and found a forgotten bag of shrimp, I realized it was the perfect excuse to fire up my Blackstone griddle for a quick, zesty dinner. There’s something so satisfying about that sizzle on a flat-top, and these Lemon Pepper Blackstone Shrimp Tacos are my go-to when I want something fresh, flavorful, and ready in minutes. Trust me, once you try the bright, peppery shrimp with cool toppings, you’ll be making these on repeat all summer long.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 2 tablespoons lemon pepper seasoning
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 8 small flour tortillas
– 1 cup shredded cabbage
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear on the griddle.
2. In a medium bowl, toss the shrimp with 2 tablespoons olive oil, 2 tablespoons lemon pepper seasoning, 1 teaspoon garlic powder, and 1/2 teaspoon salt until evenly coated.
3. Preheat your Blackstone griddle to medium-high heat, about 400°F, and lightly grease it with a paper towel dipped in oil.
4. Place the shrimp in a single layer on the hot griddle and cook for 2–3 minutes per side, until they turn pink and opaque with slight char marks.
5. While the shrimp cook, warm the 8 small flour tortillas on a cooler part of the griddle for about 30 seconds per side, just until soft and pliable.
6. Remove the shrimp from the griddle and set aside.
7. Assemble the tacos by placing a portion of shrimp on each warmed tortilla.
8. Top each taco with 1 cup shredded cabbage divided evenly, 1/2 cup sour cream drizzled over, and 1/4 cup chopped fresh cilantro sprinkled on top.
9. Serve immediately with 1 lime cut into wedges for squeezing over the tacos.
Zesty and vibrant, these tacos offer a delightful crunch from the cabbage against the tender, peppery shrimp, with the sour cream adding a cool, creamy balance. For a fun twist, try serving them with a side of mango salsa or extra lime wedges to really make the lemon pepper pop—perfect for a casual dinner or a festive gathering where everyone can build their own.
Honey Sriracha Blackstone Shrimp
My family’s holiday gatherings always call for a crowd-pleasing appetizer that packs a punch, and this Honey Sriracha Blackstone Shrimp has become our go-to. I love how the sweet heat comes together in minutes on the griddle, making it perfect for busy hosts who still want to impress.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 3 tablespoons honey
– 2 tablespoons Sriracha sauce
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped green onions
Instructions
1. Pat the shrimp dry with paper towels to ensure they sear properly instead of steaming.
2. In a small bowl, whisk together 3 tablespoons honey, 2 tablespoons Sriracha sauce, 2 cloves minced garlic, 1 tablespoon soy sauce, and 1 tablespoon lime juice until smooth.
3. Season 1 pound shrimp evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4. Preheat a Blackstone griddle or large skillet to medium-high heat (about 400°F).
5. Add 2 tablespoons olive oil to the hot griddle and spread it evenly.
6. Place the shrimp in a single layer on the griddle and cook for 2 minutes without moving them to develop a golden crust.
7. Flip each shrimp and cook for another 2 minutes until opaque and firm.
8. Reduce the heat to medium and pour the honey-Sriracha mixture over the shrimp, stirring gently to coat.
9. Cook for 3–4 minutes, stirring occasionally, until the sauce thickens and glazes the shrimp.
10. Remove from heat and sprinkle with 2 tablespoons chopped green onions.
Velvety from the honey and fiery from the Sriracha, these shrimp offer a sticky-sweet glaze with a slow-building heat that lingers. Serve them over rice to soak up the extra sauce or skewer them for easy party pickup—either way, they disappear fast!
Blackstone Shrimp Scampi
Over the holidays, I always find myself craving something quick yet impressive to feed a crowd, and that’s where my trusty Blackstone griddle comes in. This shrimp scampi recipe is my go-to for festive gatherings—it’s ready in minutes and always gets rave reviews. Honestly, I love how the griddle gives the shrimp that perfect sear without the fuss of multiple pans.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 1/4 cup chopped fresh parsley
– 1/2 tsp red pepper flakes
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz linguine pasta
– 2 tbsp olive oil
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz linguine pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tip: test a strand for doneness to avoid overcooking).
3. While the pasta cooks, preheat your Blackstone griddle to medium-high heat (about 400°F).
4. Pat 1.5 lbs large shrimp, peeled and deveined, dry with paper towels to ensure a good sear.
5. Drizzle 2 tbsp olive oil onto the hot griddle and spread it evenly with a spatula.
6. Place the shrimp in a single layer on the griddle and cook for 2–3 minutes per side, until they turn pink and opaque (tip: avoid overcrowding to get a nice crust).
7. Push the shrimp to the side of the griddle and add 4 tbsp unsalted butter to the center.
8. Once the butter melts, add 4 cloves garlic, minced, and sauté for 1 minute until fragrant.
9. Pour in 1/2 cup dry white wine and 1/4 cup fresh lemon juice, scraping up any browned bits with a spatula.
10. Stir in 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper, and let the sauce simmer for 3–4 minutes until slightly reduced.
11. Drain the cooked pasta and add it directly to the griddle with the sauce and shrimp.
12. Toss everything together until well coated, then sprinkle with 1/4 cup chopped fresh parsley (tip: add parsley last to keep its bright color and fresh flavor).
13. Remove from heat and serve immediately.
My favorite part is how the shrimp stay juicy with a slight char from the griddle, while the garlicky, buttery sauce clings perfectly to the pasta. For a creative twist, I sometimes serve it over zucchini noodles or with a side of crusty bread to soak up every last drop—it’s always a hit at my table!
Spicy Blackstone Shrimp and Pineapple Skewers
Pulling out my Blackstone griddle on a sunny afternoon always feels like the start of something delicious, and these skewers are my go‑by for a quick, flavor‑packed meal that never fails to impress my friends. I love how the sweet pineapple caramelizes against the spicy shrimp—it’s a combo that screams summer, even if I’m making it in my driveway in December! Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined
– 2 cups fresh pineapple chunks (1‑inch pieces)
– 3 tbsp olive oil
– 2 tbsp chili powder
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Pat 1.5 lbs of shrimp dry with paper towels to ensure even seasoning.
3. In a medium bowl, whisk together 3 tbsp olive oil, 2 tbsp chili powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, and 1/2 tsp salt.
4. Add the shrimp to the bowl and toss until fully coated with the spice mixture.
5. Thread the shrimp and 2 cups of pineapple chunks alternately onto the soaked skewers, leaving small gaps for even cooking.
6. Preheat your Blackstone griddle to medium‑high heat (about 400°F) for 5 minutes.
7. Place the skewers on the hot griddle and cook for 3‑4 minutes per side, until the shrimp turn pink and opaque and the pineapple develops char marks.
8. Remove the skewers from the griddle and let them rest for 2 minutes before serving. Every bite delivers a juicy, tender texture with a kick of heat balanced by the pineapple’s natural sweetness. I love serving these over cilantro lime rice or with a simple avocado salad for a complete meal that’s as vibrant as it is satisfying.
Blackstone Shrimp Stir-Fry with Vegetables
Vividly colorful and bursting with flavor, this Blackstone Shrimp Stir-Fry with Vegetables has become my go-to weeknight hero. I first whipped it up on a whim after a long day, craving something quick yet satisfying, and now it’s a regular in my rotation—perfect for when I want a healthy, restaurant-quality meal without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 red bell pepper, sliced into strips
– 1 yellow bell pepper, sliced into strips
– 1 cup broccoli florets
– 1/2 cup snap peas
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1/4 cup low-sodium soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1/2 teaspoon red pepper flakes
– 2 green onions, sliced
– Cooked white rice, for serving
Instructions
1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Heat a Blackstone griddle or large skillet to medium-high heat (about 400°F).
3. Add 1 tablespoon olive oil to the hot surface, spreading it evenly.
4. Place the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
5. Add the remaining 1 tablespoon olive oil to the griddle.
6. Add the red bell pepper, yellow bell pepper, broccoli, and snap peas, stirring frequently for 4-5 minutes until crisp-tender.
7. Push the vegetables to one side and add the garlic and ginger, cooking for 30 seconds until fragrant.
8. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and red pepper flakes.
9. Pour the sauce over the vegetables, stirring to coat evenly.
10. Return the shrimp to the griddle, tossing with the vegetables and sauce for 1 minute to heat through.
11. Remove from heat and garnish with sliced green onions.
12. Serve immediately over cooked white rice.
Flavorful and vibrant, this stir-fry delivers a perfect balance of sweet, savory, and spicy notes with tender shrimp and crisp veggies. I love how the high heat of the Blackstone gives everything a slight char that elevates the dish—try it wrapped in lettuce cups for a low-carb twist!
Blackstone Grilled Shrimp Po’ Boy Sandwich
Biting into a crispy, juicy shrimp po’ boy always takes me back to summers at the Gulf Coast, where the smell of seafood grilling over open flames was pure bliss. I’ve perfected my version on the Blackstone griddle, which gives the shrimp an incredible smoky char while keeping the inside tender. It’s my go-to for a quick, impressive lunch that feels like a vacation on a bun.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
– 4 hoagie rolls, split
– 2 tbsp unsalted butter, softened
– 1 cup shredded iceberg lettuce
– 1 large tomato, sliced
– 1/2 cup mayonnaise
– 2 tbsp hot sauce
– 1 tbsp fresh lemon juice
Instructions
1. Pat the shrimp completely dry with paper towels to ensure they sear properly on the griddle.
2. In a medium bowl, toss the shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, and 1/2 tsp salt until evenly coated.
3. Preheat your Blackstone griddle to medium-high heat (about 400°F) for 5 minutes until it’s hot and sizzling.
4. Spread 2 tbsp softened butter on the cut sides of 4 hoagie rolls and toast them on the griddle for 1–2 minutes until golden brown, then set aside.
5. Place the seasoned shrimp in a single layer on the hot griddle and cook for 2–3 minutes per side until they turn pink and opaque with visible grill marks.
6. While the shrimp cooks, mix 1/2 cup mayonnaise, 2 tbsp hot sauce, and 1 tbsp fresh lemon juice in a small bowl to make a spicy remoulade sauce.
7. Spread the remoulade generously on the toasted hoagie rolls.
8. Layer 1 cup shredded iceberg lettuce and sliced tomato on the bottom halves of the rolls.
9. Divide the cooked shrimp evenly among the sandwiches and top with the remaining roll halves.
10. For extra crunch, lightly press the assembled sandwiches on the warm griddle for 30 seconds to meld the flavors.
Finally, that smoky char from the griddle pairs perfectly with the cool, crisp lettuce and tangy remoulade, creating a sandwich that’s both hearty and refreshing. I love serving these with a side of pickles or crispy fries for a complete meal that always disappears fast.
Blackstone Shrimp with Chimichurri Sauce
There’s something magical about cooking shrimp on a Blackstone griddle—the sizzle, the quick sear, and that irresistible smoky char. I first tried this Blackstone Shrimp with Chimichurri Sauce during a summer cookout with friends, and it’s been a go-to for easy entertaining ever since. Trust me, the vibrant chimichurri takes these shrimp from simple to spectacular in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 cloves garlic, minced
– 1 cup fresh parsley leaves
– 1/4 cup fresh cilantro leaves
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– 1/4 teaspoon red pepper flakes
– 1/4 teaspoon kosher salt
Instructions
1. Pat the shrimp dry with paper towels to ensure a good sear.
2. In a bowl, toss the shrimp with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
3. Preheat the Blackstone griddle to medium-high heat, about 400°F.
4. Place the shrimp on the griddle in a single layer, cooking for 2-3 minutes per side until opaque and lightly charred.
5. While the shrimp cooks, combine 1 cup fresh parsley leaves, 1/4 cup fresh cilantro leaves, 2 cloves minced garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon kosher salt in a food processor.
6. Pulse the mixture until finely chopped but not pureed, about 10-15 pulses.
7. Transfer the cooked shrimp to a serving platter.
8. Spoon the chimichurri sauce over the shrimp or serve it on the side.
9. Let the shrimp rest for 2 minutes before serving to allow flavors to meld.
Perfectly seared shrimp pair beautifully with the zesty, herbaceous chimichurri, creating a dish that’s both light and bursting with flavor. Serve it over a bed of rice or with crusty bread to soak up every last drop of sauce—it’s a crowd-pleaser that feels effortlessly gourmet.
Blackstone Shrimp and Sausage Foil Packets
Cooking on my Blackstone griddle has become a weekend ritual, and these foil packets are my go-to when I want minimal cleanup but maximum flavor—perfect for those lazy summer evenings when I’d rather be sipping lemonade than scrubbing pans. I love how the shrimp and sausage mingle with the veggies, creating a juicy, smoky meal that always reminds me of backyard gatherings with friends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 12 ounces smoked sausage, sliced into ½-inch rounds
– 2 cups broccoli florets
– 1 red bell pepper, sliced into strips
– 1 yellow onion, sliced
– 3 tablespoons olive oil
– 2 tablespoons lemon juice
– 4 cloves garlic, minced
– 1 teaspoon paprika
– ½ teaspoon black pepper
– ½ teaspoon salt
Instructions
1. Preheat your Blackstone griddle to medium-high heat, about 400°F.
2. In a large bowl, combine the shrimp, sausage, broccoli, red bell pepper, and yellow onion.
3. Add the olive oil, lemon juice, minced garlic, paprika, black pepper, and salt to the bowl.
4. Toss all ingredients until evenly coated with the oil and seasoning mixture.
5. Tear off four large sheets of heavy-duty aluminum foil, each about 12 inches by 18 inches.
6. Divide the shrimp and sausage mixture evenly among the foil sheets, placing it in the center of each.
7. Fold the foil over the mixture and crimp the edges tightly to form sealed packets, leaving a little space inside for steam.
8. Place the foil packets directly on the preheated griddle.
9. Cook for 15 minutes, then carefully open one packet to check if the shrimp are opaque and the vegetables are tender.
10. If needed, reseal and cook for an additional 5 minutes until everything is fully cooked.
11. Remove the packets from the griddle using tongs and let them rest for 2 minutes before opening.
12. Serve the contents directly from the foil packets or transfer to plates.
Succulent shrimp and smoky sausage pair beautifully with the tender-crisp veggies, all infused with garlic and lemon. I often sprinkle fresh parsley on top or serve it over rice to soak up the delicious juices—it’s a crowd-pleaser that never fails to impress.
Blackstone Shrimp Fajitas
A sizzling platter of shrimp fajitas straight from the Blackstone griddle is my go-to for a festive, no-fuss dinner that always impresses a crowd. I love how the high heat locks in incredible flavor while keeping cleanup minimal—a true win during the busy holiday season. Let’s fire up that griddle and get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– 1 tsp kosher salt
– 1 red bell pepper, sliced into strips
– 1 green bell pepper, sliced into strips
– 1 yellow onion, sliced into strips
– 8 flour tortillas (6-inch)
– 1 lime, cut into wedges
– 1/4 cup fresh cilantro, chopped
Instructions
1. Preheat your Blackstone griddle to medium-high heat (approximately 400°F).
2. Pat the 1.5 lbs of shrimp completely dry with paper towels—this helps them sear properly instead of steaming.
3. In a large bowl, combine 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, and 1 tsp kosher salt.
4. Add the dried shrimp to the bowl and toss until evenly coated with the spice mixture.
5. Place the seasoned shrimp in a single layer on the hot griddle and cook for 2–3 minutes per side, until they turn pink and opaque.
6. Transfer the cooked shrimp to a clean plate and cover loosely with foil.
7. Add the sliced red bell pepper, green bell pepper, and yellow onion to the same hot griddle.
8. Cook the vegetables for 5–7 minutes, stirring occasionally, until they are tender and develop charred edges.
9. While the vegetables cook, warm the 8 flour tortillas on a cooler section of the griddle for about 30 seconds per side, just until pliable.
10. Return the cooked shrimp to the griddle with the vegetables and toss everything together for 1 minute to reheat and combine flavors.
11. Remove the shrimp and vegetable mixture from the griddle and transfer to a serving platter.
12. Squeeze the juice from 2 lime wedges over the top and sprinkle with 1/4 cup chopped fresh cilantro.
13. Serve immediately with the warmed tortillas and remaining lime wedges on the side.
Remarkably tender shrimp with a smoky, slightly spicy crust pair perfectly with the sweet, charred peppers and onions. Roll them up in a warm tortilla with an extra squeeze of lime for a burst of freshness, or serve the mixture over a bed of rice for a hearty bowl—either way, it’s a vibrant, satisfying meal that comes together in minutes.
Blackstone Shrimp Fried Rice
Nothing beats the sizzle of a Blackstone griddle on a busy weeknight, and this shrimp fried rice has become my go-to for a quick, satisfying meal that always impresses. I love how the high heat locks in flavor while keeping cleanup minimal—perfect for those evenings when I’m juggling work and family. Trust me, once you try this version, you’ll never go back to takeout!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 3 cups cooked white rice, chilled overnight
– 2 large eggs, beaten
– 1 cup frozen peas and carrots mix
– 3 tbsp vegetable oil, divided
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 3 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 2 green onions, thinly sliced
Instructions
1. Preheat your Blackstone griddle to medium-high heat (about 400°F) for 5 minutes until the surface is evenly hot.
2. Pat the shrimp dry with paper towels to ensure they sear properly without steaming.
3. Add 1 tbsp vegetable oil to the griddle and spread it evenly with a spatula.
4. Place the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
5. Pour the beaten eggs onto the griddle and scramble for 1 minute until just set, then remove and set aside with the shrimp.
6. Add the remaining 2 tbsp vegetable oil to the griddle and spread it across the surface.
7. Add the chilled rice, breaking up any clumps with your spatula, and cook for 3 minutes, stirring occasionally, until lightly toasted.
8. Stir in the frozen peas and carrots mix and cook for 2 minutes until thawed and heated through.
9. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant to prevent burning.
10. Return the cooked shrimp and scrambled eggs to the griddle, mixing gently to combine.
11. Drizzle the soy sauce and sesame oil evenly over the rice mixture, tossing thoroughly for 1 minute to coat everything.
12. Remove from heat and garnish with sliced green onions before serving.
Unbelievably, this dish comes together with a perfect balance of textures—the rice gets a delightful crispness from the griddle, while the shrimp stays juicy and tender. I love serving it straight off the Blackstone with extra green onions and a squeeze of lime for a bright, fresh finish that makes it feel restaurant-worthy at home.
Blackstone Shrimp and Grits
Diving into my holiday cooking traditions, I always crave something comforting yet impressive for Christmas Eve, and this Blackstone griddle version of shrimp and grits has become my go‑to—it’s fast, flavorful, and feels like a festive treat without keeping me tied to the stove all day. I love how the griddle gives the shrimp a beautiful sear while keeping the grits creamy, and it’s become a ritual I share with family while we prep for the big day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup stone‑ground grits
– 4 cups water
– 1 teaspoon salt
– 2 tablespoons unsalted butter
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon black pepper
– 1/4 cup chicken broth
– 2 tablespoons lemon juice
– 2 tablespoons chopped fresh parsley
Instructions
1. In a medium saucepan, combine 1 cup stone‑ground grits, 4 cups water, and 1 teaspoon salt. Bring to a boil over high heat, stirring constantly.
2. Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until the grits are thick and creamy. Tip: For extra creaminess, stir in 2 tablespoons unsalted butter off‑heat after cooking.
3. While the grits cook, pat 1 pound large shrimp dry with paper towels to ensure a good sear.
4. Preheat a Blackstone griddle or large skillet to medium‑high heat (about 400°F).
5. Drizzle 2 tablespoons olive oil onto the hot griddle, then add the shrimp in a single layer.
6. Cook the shrimp for 2–3 minutes per side, until they turn pink and opaque. Tip: Avoid overcrowding—cook in batches if needed for even browning.
7. Push the shrimp to the side of the griddle, add 4 cloves minced garlic, and sauté for 30 seconds until fragrant.
8. Sprinkle 1 teaspoon smoked paprika and 1/2 teaspoon black pepper over the shrimp and garlic, stirring to coat.
9. Pour 1/4 cup chicken broth and 2 tablespoons lemon juice onto the griddle, scraping up any browned bits with a spatula.
10. Simmer the sauce for 1–2 minutes until slightly reduced. Tip: The broth adds depth without making the dish too heavy.
11. Remove from heat and stir in 2 tablespoons chopped fresh parsley.
12. Serve the shrimp and sauce over the warm grits.
Buttery grits cradle the juicy, smoky shrimp perfectly, with a bright lemon‑garlic sauce tying it all together. I love topping it with extra parsley or a dash of hot sauce for a kick, and it pairs wonderfully with a crisp salad for a complete holiday meal.
Blackstone Shrimp Alfredo Pasta
Gathering around the Blackstone griddle has become my favorite weekend ritual—there’s something magical about cooking outdoors that makes even a simple pasta feel like a celebration. This Blackstone Shrimp Alfredo Pasta is my go-to when I want to impress guests without spending hours in the kitchen, and it always brings back memories of summer evenings with friends. Trust me, once you try this creamy, smoky version, you’ll never go back to the stovetop method!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 12 ounces fettuccine pasta
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, preheat your Blackstone griddle to medium-high heat (about 400°F).
4. Drizzle 1 tablespoon of olive oil onto the griddle and spread it evenly with a spatula.
5. Place the shrimp in a single layer on the hot griddle and cook for 2–3 minutes per side until they turn pink and opaque.
6. Transfer the cooked shrimp to a plate and set aside, covering loosely with foil to keep warm.
7. Reduce the griddle heat to medium (about 350°F) and add the remaining 1 tablespoon of olive oil.
8. Add the minced garlic to the griddle and sauté for 1 minute until fragrant, being careful not to let it burn.
9. Pour the heavy cream onto the griddle and let it simmer for 3–4 minutes, stirring constantly with a spatula until it slightly thickens.
10. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth, about 2 minutes.
11. Add the unsalted butter, salt, black pepper, and red pepper flakes to the sauce, stirring to combine.
12. Drain the cooked pasta and add it directly to the griddle with the Alfredo sauce, tossing to coat evenly.
13. Return the cooked shrimp to the griddle and gently mix them into the pasta.
14. Sprinkle the chopped fresh parsley over the top and serve immediately.
So creamy and rich, this dish has a delightful smoky undertone from the griddle that elevates the classic Alfredo flavor. I love how the shrimp stay juicy and tender, pairing perfectly with the silky pasta—try serving it with a crisp green salad or garlic bread to soak up every last bit of sauce!
Blackstone Shrimp Caesar Salad
Crisp, charred, and bursting with flavor—this Blackstone Shrimp Caesar Salad is my go-to for a quick yet impressive meal that always feels like a treat. I love how the griddle gives the shrimp that perfect smoky sear while keeping the romaine beautifully crisp, making it a staple in my summer rotation when I’m craving something light but satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 2 heads romaine lettuce, chopped
– 1 cup Caesar dressing
– 1/2 cup grated Parmesan cheese
– 1 cup croutons
Instructions
1. Preheat your Blackstone griddle to medium-high heat (about 400°F) for 5 minutes until it’s evenly hot.
2. In a medium bowl, toss the shrimp with 1 tbsp olive oil, garlic powder, black pepper, and salt until evenly coated.
3. Place the shrimp on the griddle in a single layer, cooking for 2–3 minutes per side until they turn pink and develop a light char.
4. Remove the shrimp from the griddle and set aside on a plate to rest, which helps keep them juicy.
5. Reduce the griddle heat to medium (about 350°F) and add the remaining 1 tbsp olive oil.
6. Add the chopped romaine to the griddle, spreading it out, and cook for 1–2 minutes just until slightly wilted but still crisp, stirring occasionally.
7. Transfer the romaine to a large serving bowl and let it cool for 2 minutes to prevent the dressing from wilting it further.
8. Pour the Caesar dressing over the romaine and toss gently to coat evenly.
9. Top the salad with the cooked shrimp, grated Parmesan cheese, and croutons.
10. Serve immediately while the shrimp are still warm for the best texture contrast.
Juicy shrimp with a smoky char pair wonderfully with the cool, creamy dressing and crunchy romaine. For a fun twist, try serving it in individual bowls with extra croutons on the side, or add a squeeze of lemon to brighten up the flavors—it’s a dish that’s as versatile as it is delicious.
Blackstone Shrimp and Corn Chowder
Last weekend, as a chilly breeze swept through my kitchen window, I found myself craving something warm and comforting—but not too heavy. That’s when I remembered a recipe I’d been tweaking for my Blackstone griddle, and this shrimp and corn chowder was born. It’s become my go-to for cozy evenings when I want a meal that feels indulgent yet comes together without fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 2 cups fresh corn kernels (about 3 ears)
– 4 cups chicken broth
– 1 cup heavy cream
– 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– Salt and black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your Blackstone griddle to medium-high heat (about 375°F).
2. Add 1 tablespoon olive oil to the griddle and let it heat for 30 seconds until shimmering.
3. Place the diced yellow onion on the griddle and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
4. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
5. Move the onion and garlic to one side of the griddle, then add the shrimp in a single layer.
6. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque, then remove and set aside on a plate.
7. Tip: For deeper flavor, let the shrimp get a slight sear without overcrowding the griddle.
8. Add the fresh corn kernels to the griddle and cook for 3-4 minutes, stirring occasionally, until lightly charred.
9. Transfer the cooked onion, garlic, and corn to a large pot or Dutch oven.
10. Pour 4 cups chicken broth into the pot and bring to a boil over high heat.
11. Add the diced potatoes, smoked paprika, and dried thyme to the pot.
12. Reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are fork-tender.
13. Tip: Simmer gently to avoid curdling the cream later—a slow bubble is perfect.
14. Stir in 1 cup heavy cream and return the cooked shrimp to the pot.
15. Heat for 3-4 minutes until warmed through, then season with salt and black pepper to taste.
16. Tip: Taste and adjust seasoning just before serving, as the broth and cream can mellow flavors.
17. Remove from heat and stir in the chopped fresh parsley.
Just ladle this chowder into bowls and savor the creamy texture with pops of sweet corn and tender shrimp. The smoky paprika adds a subtle depth that pairs beautifully with crusty bread for dipping, making it a hearty yet elegant dish perfect for sharing on a cold night.
Blackstone Shrimp Tacos with Mango Salsa
Cooking on my Blackstone griddle has become a weekend ritual—there’s something about that sizzle and the smoky aroma that just feels like summer, even in December. I love how quickly shrimp cook up on the flat-top, and pairing them with a bright mango salsa makes these tacos feel both indulgent and refreshingly light. It’s my go‑by when I want a fuss‑free meal that still wows everyone at the table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– 8 small corn tortillas
– 1 ripe mango, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño, seeded and minced
– 2 tbsp fresh lime juice
– 2 tbsp fresh cilantro, chopped
Instructions
1. Pat the shrimp dry with paper towels to ensure they sear properly on the griddle.
2. In a medium bowl, toss the shrimp with 1 tbsp olive oil, chili powder, garlic powder, smoked paprika, and salt until evenly coated.
3. Preheat your Blackstone griddle or a large skillet over medium‑high heat until it reaches 375°F.
4. Place the shrimp in a single layer on the hot griddle and cook for 2–3 minutes per side, until they turn pink and opaque.
5. While the shrimp cook, warm the corn tortillas on a cooler part of the griddle for about 30 seconds per side, just until pliable.
6. In a separate bowl, combine the diced mango, red onion, jalapeño, lime juice, and cilantro to make the salsa.
7. Remove the shrimp from the griddle and set aside.
8. Assemble each taco by placing 3–4 shrimp on a warmed tortilla and topping generously with mango salsa.
9. Lightly drizzle the remaining 1 tbsp olive oil over the assembled tacos for a glossy finish.
10. Serve immediately while the shrimp are still warm and the tortillas are soft.
Let these tacos shine with their contrast of smoky, tender shrimp and the salsa’s sweet‑tangy crunch. I sometimes add a sprinkle of cotija cheese or a dollop of crema for extra richness, but honestly, they’re perfect just as is—every bite is a burst of summer flavor.
Blackstone Shrimp and Avocado Quesadillas
Holiday gatherings always leave me craving something fresh yet comforting, and that’s exactly where these Blackstone Shrimp and Avocado Quesadillas come in—they’re my go-to for a quick, crowd-pleasing meal that feels a bit fancy without the fuss. I love how the smoky griddle flavor pairs with creamy avocado, and it’s a recipe I’ve tweaked over countless summer cookouts to get just right.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb medium shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 4 large flour tortillas (10-inch)
– 1 cup shredded Monterey Jack cheese
– 1 avocado, sliced
– 1/4 cup chopped cilantro
– 1/2 lime, juiced
Instructions
1. Preheat a Blackstone griddle or large skillet to medium-high heat (about 400°F).
2. In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, and salt until evenly coated.
3. Place the shrimp on the hot griddle in a single layer and cook for 2–3 minutes per side, until pink and opaque—avoid overcrowding to ensure a good sear.
4. Transfer the cooked shrimp to a cutting board and chop them into bite-sized pieces.
5. Reduce the griddle heat to medium (about 350°F) and lightly grease the surface with a paper towel dipped in olive oil.
6. Lay one tortilla flat on the griddle and sprinkle 1/4 cup of Monterey Jack cheese evenly over half of it.
7. Top the cheese with 1/4 of the chopped shrimp, avocado slices, cilantro, and a drizzle of lime juice.
8. Fold the empty half of the tortilla over the filling and press down gently with a spatula.
9. Cook the quesadilla for 2–3 minutes per side, until golden brown and the cheese is melted—flip carefully to keep the filling intact.
10. Repeat steps 6–9 with the remaining tortillas and ingredients.
11. Let each quesadilla rest for 1 minute before slicing into wedges; this helps the cheese set so it doesn’t ooze out.
Cheesy, smoky, and packed with bright flavors, these quesadillas offer a satisfying crunch from the griddle-kissed tortilla against the tender shrimp and creamy avocado. I love serving them with a quick salsa or extra lime wedges for a zesty kick that makes every bite pop.
Blackstone Shrimp with Garlic Noodles
Unbelievably, the best meals often come together in under 30 minutes, and this Blackstone Shrimp with Garlic Noodles is my go-to for a quick, restaurant-quality dinner at home. I love how the smoky griddle flavor infuses the shrimp, and tossing the noodles right on the flat top makes cleanup a breeze—perfect for busy weeknights when I’m craving something special without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 8 oz spaghetti
– 4 tbsp unsalted butter
– 6 cloves garlic, minced
– 2 tbsp olive oil
– 1 tbsp soy sauce
– 1 tsp red pepper flakes
– 1/4 cup chopped fresh parsley
– Salt to taste
Instructions
1. Preheat your Blackstone griddle to medium-high heat, about 400°F, for 5 minutes until the surface is hot and evenly heated—this ensures a good sear without sticking.
2. Bring a large pot of salted water to a boil over high heat on a separate burner.
3. Add the spaghetti to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente according to package directions, then drain and set aside.
4. Pat the shrimp dry with paper towels to remove excess moisture, which helps them brown nicely on the griddle.
5. Drizzle 1 tbsp olive oil on the hot griddle, then add the shrimp in a single layer, cooking for 2-3 minutes per side until they turn pink and opaque, flipping once with tongs.
6. Transfer the cooked shrimp to a plate and cover loosely with foil to keep warm.
7. Reduce the griddle heat to medium, about 350°F, and add the remaining 1 tbsp olive oil and butter, letting it melt and bubble for 30 seconds.
8. Add the minced garlic and red pepper flakes to the butter mixture, stirring constantly with a spatula for 1-2 minutes until fragrant and lightly golden to avoid burning.
9. Add the drained spaghetti and soy sauce to the griddle, tossing everything together for 2-3 minutes until the noodles are well-coated and heated through.
10. Return the shrimp to the griddle, mixing gently with the noodles for 1 minute to combine and warm the shrimp.
11. Remove from heat, sprinkle with chopped parsley, and season with salt if needed, tasting as you go for balance.
Deliciously, this dish delivers a perfect harmony of textures—the shrimp are juicy and slightly charred, while the noodles soak up all that garlicky, buttery goodness. Serve it straight from the griddle for a fun, communal meal, or garnish with extra parsley and a squeeze of lemon to brighten the flavors even more.
Blackstone Shrimp and Asparagus Stir-Fry
Now, if you’re anything like me, you’ve probably stared at your Blackstone griddle on a busy weeknight, wondering how to whip up something fresh and flavorful without a ton of fuss. That’s exactly why this Blackstone Shrimp and Asparagus Stir-Fry has become my go-to—it’s a vibrant, one-pan wonder that comes together in minutes, perfect for when you want a healthy meal that doesn’t skimp on taste. I love how the high heat of the griddle gives the shrimp a beautiful sear while keeping the asparagus crisp-tender, a trick I picked up during a hectic holiday season when time was tight but dinner still needed to shine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined
– 1 pound asparagus, trimmed and cut into 2-inch pieces
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon red pepper flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 lemon, juiced
Instructions
1. Preheat your Blackstone griddle to medium-high heat, around 400°F, for 5 minutes until it’s evenly hot.
2. Pat the shrimp dry with paper towels to ensure they sear properly without steaming.
3. In a small bowl, combine the minced garlic, soy sauce, red pepper flakes, salt, and black pepper.
4. Drizzle 1 tablespoon of olive oil onto the griddle and spread it evenly with a spatula.
5. Add the asparagus pieces to the griddle in a single layer and cook for 4-5 minutes, stirring occasionally, until they turn bright green and are slightly charred at the edges.
6. Push the asparagus to one side of the griddle and add the remaining 1 tablespoon of olive oil to the empty area.
7. Place the shrimp on the oiled section and cook for 2-3 minutes per side, until they turn pink and opaque, flipping once with tongs.
8. Pour the garlic-soy mixture over the shrimp and asparagus, stirring everything together to coat evenly.
9. Cook for an additional 1 minute to let the flavors meld, then remove from heat.
10. Squeeze the fresh lemon juice over the stir-fry and toss gently to combine.
But the real magic happens when you take that first bite—the shrimp are juicy with a hint of smokiness from the griddle, while the asparagus adds a satisfying crunch that pairs perfectly with the zesty lemon and spicy kick. Serve it over a bed of fluffy rice or quinoa for a complete meal, or toss it with noodles for a fun twist; either way, it’s a dish that’s as versatile as it is delicious, sure to become a staple in your weeknight rotation.
Summary
Looking for a delicious way to spice up your grilling game? This roundup of 20 Blackstone shrimp recipes is your perfect guide. From quick weeknight dinners to impressive weekend feasts, there’s a flavorful dish for every occasion. We’d love to hear which recipe becomes your new favorite—drop a comment below and don’t forget to share this sizzling inspiration on Pinterest!
