Let’s fire up the Blackstone and dive into the world of sizzling shrimp! Whether you’re craving quick weeknight dinners or planning a weekend cookout, these 34 mouthwatering recipes will transform your outdoor cooking game. From zesty garlic butter to spicy Cajun creations, get ready to discover your new favorite way to enjoy shrimp al fresco. Keep reading to find the perfect recipe for your next outdoor feast!
Garlic Butter Blackstone Shrimp Skewers
Just as the evening light softens, these Garlic Butter Blackstone Shrimp Skewers emerge as the perfect centerpiece for effortless entertaining. Juicy shrimp, kissed by garlic and butter, transform into succulent morsels with a subtle char that elevates any gathering. Their quick preparation and vibrant flavor make them an ideal choice for both weeknight dinners and special occasions.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined (I prefer wild-caught for their sweet, clean flavor)
– 3 tablespoons unsalted butter, softened (room temperature butter blends more smoothly)
– 4 cloves garlic, minced (freshly minced garlic provides the best aromatic punch)
– 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
– 1 teaspoon smoked paprika (this adds a warm, smoky depth)
– ½ teaspoon kosher salt (I find it distributes more evenly than table salt)
– ¼ teaspoon freshly ground black pepper (freshly cracked pepper offers brighter heat)
– 1 tablespoon freshly squeezed lemon juice (about half a lemon, for a bright finish)
– 2 tablespoons chopped fresh parsley (for a fresh, herbal garnish)
– 8 wooden skewers, soaked in water for 30 minutes (to prevent burning on the grill)
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent them from burning on the grill.
2. Pat 1 pound of large raw shrimp completely dry with paper towels to ensure they sear properly.
3. In a small bowl, combine 3 tablespoons of softened unsalted butter, 4 cloves of minced garlic, 1 tablespoon of extra virgin olive oil, 1 teaspoon of smoked paprika, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper, stirring until smooth.
4. Thread the dried shrimp onto the soaked skewers, placing 3 to 4 shrimp per skewer evenly.
5. Preheat a Blackstone griddle or large skillet over medium-high heat until it reaches 400°F, which takes about 5 minutes.
6. Place the shrimp skewers on the hot griddle in a single layer, cooking for 3 minutes without moving them to develop a golden sear.
7. Flip the skewers using tongs and cook for an additional 3 minutes until the shrimp turn opaque and firm to the touch.
8. Remove the skewers from the heat and immediately brush them generously with the prepared garlic butter mixture.
9. Drizzle 1 tablespoon of freshly squeezed lemon juice over the skewers for a bright, acidic note.
10. Garnish with 2 tablespoons of chopped fresh parsley just before serving.
Remarkably tender with a crisp exterior, these skewers offer a buttery richness balanced by smoky paprika and zesty lemon. Serve them over a bed of cilantro-lime rice or alongside grilled vegetables for a complete meal that delights with every bite.
Blackstone Lemon Herb Grilled Shrimp
Savor the bright, herbaceous notes of this elegant grilled shrimp, where fresh lemon zest and fragrant herbs create a light yet deeply flavorful dish perfect for summer entertaining or a quick weeknight meal. The Blackstone griddle ensures each shrimp develops a beautiful sear while remaining tender and juicy inside, making this recipe both impressive and approachable for any home cook.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I prefer wild-caught for their sweet flavor)
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 lemon, zested and juiced (save a few slices for garnish)
– 1 tbsp fresh parsley, finely chopped
– 1 tsp fresh thyme leaves
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear on the griddle.
2. In a medium bowl, whisk together the extra virgin olive oil, minced garlic, lemon zest, lemon juice, parsley, thyme, kosher salt, and black pepper until well combined.
3. Add the shrimp to the bowl and toss gently to coat them evenly in the marinade, then let them sit at room temperature for 10 minutes to absorb the flavors.
4. Preheat your Blackstone griddle to medium-high heat, about 400°F, for 5 minutes until it’s hot and ready for cooking.
5. Place the shrimp in a single layer on the hot griddle, cooking them for 3-4 minutes without moving to develop a golden-brown crust.
6. Flip each shrimp using tongs and cook for an additional 2-3 minutes until they turn opaque and firm to the touch, indicating they’re done.
7. Transfer the cooked shrimp to a serving platter immediately to prevent overcooking from residual heat.
8. Garnish with reserved lemon slices and an extra sprinkle of fresh parsley for a vibrant finish.
What makes this dish truly special is the contrast between the crisp, caramelized exterior and the succulent, tender interior, with the lemon and herbs cutting through the richness. Serve it over a bed of creamy polenta or alongside a crisp arugula salad for a complete meal that feels both rustic and refined.
Spicy Cajun Blackstone Shrimp Tacos
Zesty yet refined, these Spicy Cajun Blackstone Shrimp Tacos bring a touch of Louisiana flair to your weeknight table, marrying plump, seasoned shrimp with crisp, fresh toppings for a vibrant meal that’s both elegant and approachable. Crafted on a sizzling griddle, they offer a smoky depth that elevates the humble taco into a culinary delight, perfect for impressing guests or treating yourself to something special. With a balance of heat, citrus, and crunch, each bite promises a symphony of textures and flavors that will leave you craving more.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined—I always look for wild-caught for the best flavor.
– 2 tbsp Cajun seasoning, my homemade blend includes paprika, garlic powder, and a hint of cayenne for that perfect kick.
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes that complement the spices.
– 8 small corn tortillas, warmed slightly to prevent tearing—I prefer the charred edges from a quick toast.
– 1 cup shredded purple cabbage, for a crisp, colorful crunch that adds freshness.
– 1 avocado, sliced, ripe but firm to hold its shape in the taco.
– ½ cup sour cream, chilled to dollop on top for a cooling contrast.
– ¼ cup fresh cilantro leaves, chopped, as a bright garnish that ties everything together.
– 1 lime, cut into wedges, for a zesty squeeze just before serving.
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 Cajun seasoning until evenly coated, letting them sit for 5 minutes to absorb the flavors.
3. Preheat a Blackstone griddle or large skillet to medium-high heat, about 400°F, until a drop of water sizzles upon contact.
4. Drizzle olive oil onto the hot griddle, spreading it evenly with a spatula to prevent sticking.
5. Place the seasoned shrimp in a single layer on the griddle, cooking for 2–3 minutes per side until they turn pink and opaque with slight char marks.
6. Tip: Avoid overcrowding the shrimp to allow for even cooking and that desirable caramelization.
7. While the shrimp cook, warm the corn tortillas on a cooler part of the griddle for 30 seconds per side until pliable and lightly toasted.
8. Tip: Cover the warmed tortillas with a clean kitchen towel to keep them soft and warm until assembly.
9. Remove the cooked shrimp from the griddle and set aside on a plate.
10. Assemble each taco by placing a tortilla on a serving plate, topping it with shredded purple cabbage, a few avocado slices, and 3–4 shrimp.
11. Dollop sour cream over the shrimp, then sprinkle with chopped cilantro for garnish.
12. Tip: Serve immediately with lime wedges on the side, encouraging guests to squeeze fresh juice over their tacos for an extra burst of acidity.
13. Marvel at the final dish, where the tender, smoky shrimp meld with the cool, creamy toppings and crisp cabbage, creating a harmonious blend of heat and refreshment. For a creative twist, try serving these tacos with a side of black beans or a mango salsa to enhance the tropical notes, making every bite a celebration of bold, layered flavors.
Teriyaki Blackstone Shrimp Stir-fry
Savor the harmonious blend of sweet and savory in this elegant stir-fry, where plump shrimp meet a glossy teriyaki glaze on a sizzling Blackstone griddle. This dish transforms simple ingredients into a restaurant-worthy meal that’s surprisingly approachable for a weeknight dinner. The high-heat cooking locks in the shrimp’s natural sweetness while creating those irresistible caramelized edges we all crave.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined (I always pat them dry thoroughly for better searing)
– 2 tablespoons vegetable oil (a neutral oil with a high smoke point is essential here)
– 1 red bell pepper, thinly sliced (its vibrant color and slight sweetness balance the sauce beautifully)
– 1 cup broccoli florets (fresh, crisp florets hold their texture best)
– 1/2 cup teriyaki sauce (I prefer a thick, store-bought glaze for consistent results)
– 2 cloves garlic, minced (freshly minced releases the most aromatic flavor)
– 1 teaspoon grated fresh ginger (this bright, zesty note is non-negotiable in my kitchen)
– 2 green onions, thinly sliced (reserve the green tops for a fresh garnish)
– 1 tablespoon sesame seeds, for garnish (toasted sesame seeds add a delightful nutty crunch)
Instructions
1. Preheat your Blackstone griddle to medium-high heat, about 400°F, and lightly coat it with 1 tablespoon of vegetable oil.
2. Pat the shrimp completely dry with paper towels—this tip prevents steaming and ensures a crisp sear.
3. Place the shrimp in a single layer on the hot griddle and cook for 2 minutes per side, until they turn pink and opaque.
4. Transfer the cooked shrimp to a clean plate and set aside.
5. Add the remaining 1 tablespoon of vegetable oil to the griddle, then add the sliced red bell pepper and broccoli florets.
6. Cook the vegetables for 4-5 minutes, stirring occasionally, until they are tender-crisp and lightly charred.
7. Push the vegetables to one side of the griddle and add the minced garlic and grated ginger to the empty space.
8. Sauté the garlic and ginger for 30 seconds, just until fragrant—this quick step prevents burning and maximizes flavor.
9. Pour the teriyaki sauce over the vegetables and garlic-ginger mixture, stirring to combine everything evenly.
10. Return the cooked shrimp to the griddle, tossing gently to coat them in the sauce and heat through for 1 minute.
11. Remove the griddle from heat and sprinkle with sliced green onions and sesame seeds.
12. Serve immediately while hot. Opt for the contrast of tender shrimp against crisp-tender vegetables, all enveloped in that sticky-sweet teriyaki glaze. For a creative twist, spoon it over a bed of fluffy jasmine rice or serve alongside cool, crunchy cucumber salad to balance the richness.
Mediterranean Blackstone Shrimp Salad
Glistening under the Mediterranean sun, this Blackstone shrimp salad captures the essence of coastal dining with its vibrant colors and fresh, briny flavors. Perfect for a light yet satisfying meal, it combines succulent shrimp with crisp vegetables and a zesty dressing that sings of lemon and herbs. Whether you’re hosting a summer gathering or simply craving a taste of the sea, this dish delivers elegance on every plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined (I always pat them dry thoroughly for better searing)
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 3 cloves garlic, minced (freshly minced releases the most aroma)
– 1 lemon, juiced and zested (save a few slices for garnish)
– 1 teaspoon dried oregano
– 4 cups mixed greens, such as arugula and romaine, for a peppery-crisp base
– 1 cup cherry tomatoes, halved (I prefer them sweet and bursty)
– 1/2 cup Kalamata olives, pitted and roughly chopped
– 1/4 cup crumbled feta cheese, for a salty tang
– Salt and freshly ground black pepper, to season
Instructions
1. Preheat your Blackstone griddle or a large skillet over medium-high heat until it reaches 400°F, which ensures a quick sear without overcooking.
2. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, minced garlic, lemon zest, dried oregano, and a pinch of salt and pepper, coating them evenly for maximum flavor infusion.
3. Place the shrimp on the hot griddle in a single layer, cooking for 2-3 minutes per side until they turn pink and opaque with slight char marks, flipping once with tongs to avoid crowding.
4. Remove the shrimp from the griddle and set aside on a plate to rest, which helps retain their juices and tenderness.
5. In a large serving bowl, combine the mixed greens, cherry tomatoes, Kalamata olives, and crumbled feta cheese, gently tossing to distribute the ingredients evenly.
6. Whisk together the remaining 1 tablespoon of olive oil and lemon juice in a small bowl to create a simple, bright dressing, then drizzle it over the salad mixture.
7. Add the cooked shrimp to the salad, arranging them on top for a visually appealing presentation.
8. Season the entire dish with additional salt and pepper as needed, and garnish with lemon slices for an extra citrusy touch.
Vibrant and refreshing, this salad offers a delightful contrast between the tender, garlicky shrimp and the crisp, tangy vegetables. The briny olives and creamy feta meld seamlessly with the lemon dressing, creating a symphony of Mediterranean flavors. For a creative twist, serve it alongside grilled pita bread or as a topping for quinoa to make it heartier, perfect for al fresco dining under the stars.
Blackstone Shrimp Scampi with Linguine
Languidly elegant yet remarkably simple to prepare, this Blackstone Shrimp Scampi with Linguine transforms a classic into a show-stopping meal perfect for any occasion. The high heat of the griddle sears the shrimp to perfection while creating a deeply flavorful, garlicky butter sauce that clings beautifully to each strand of pasta. It’s a dish that feels both indulgent and effortlessly chic, ready to impress in under thirty minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined (I always pat them dry thoroughly for the best sear)
– 12 ounces linguine pasta
– 6 tablespoons unsalted butter, divided (I prefer European-style for its richer flavor)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 1/2 cup dry white wine, such as Sauvignon Blanc
– 1/4 cup fresh lemon juice (from about 2 lemons)
– 1/4 cup chopped fresh parsley
– 1/4 teaspoon red pepper flakes, or more if you like a kick
– Kosher salt and freshly ground black pepper
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the linguine and cook according to package directions until al dente, about 9-11 minutes, then drain, reserving 1 cup of the pasta water.
3. While the pasta cooks, preheat your Blackstone griddle or a large flat-top griddle to medium-high heat (about 400°F).
4. Pat the shrimp completely dry with paper towels—this is crucial for achieving a proper sear and avoiding steam.
5. Season the shrimp evenly on both sides with kosher salt and freshly ground black pepper.
6. Drizzle the olive oil onto the hot griddle, then immediately add the shrimp in a single layer.
7. Cook the shrimp for 2-3 minutes per side, until they are opaque and lightly charred, then transfer them to a clean plate.
8. Reduce the griddle heat to medium (about 350°F) and add 4 tablespoons of the butter.
9. Once the butter melts and foams, add the minced garlic and red pepper flakes, cooking for just 45-60 seconds until fragrant but not browned.
10. Carefully pour in the white wine and lemon juice, using a spatula to scrape up any browned bits from the griddle surface—this fond is packed with flavor.
11. Let the sauce simmer for 2-3 minutes until it reduces slightly and the alcohol smell cooks off.
12. Whisk in the remaining 2 tablespoons of butter until the sauce is glossy and slightly thickened.
13. Add the drained linguine and cooked shrimp back to the griddle, tossing everything gently to coat in the sauce.
14. If the sauce seems too thick, gradually add splashes of the reserved pasta water, tossing continuously, until it reaches a silky consistency that coats the pasta.
15. Remove the griddle from the heat and stir in the chopped fresh parsley.
16. Taste and adjust seasoning with an extra pinch of salt or pepper if needed.
Kissed by the smoky char of the griddle, the shrimp remain plump and tender, while the linguine soaks up the bright, buttery sauce with hints of garlic and lemon. For a stunning presentation, serve it directly from the griddle or garnish with extra parsley and a final drizzle of your best olive oil. This dish pairs beautifully with a crisp, chilled glass of the remaining white wine.
Jamaican Jerk Blackstone Shrimp Bowl
Radiant with the vibrant spirit of Caribbean cuisine, this Jamaican Jerk Blackstone Shrimp Bowl transforms a weeknight dinner into a celebratory feast. Imagine plump, succulent shrimp, kissed by the smoky heat of a Blackstone griddle and enveloped in a complex, aromatic jerk marinade. It’s a dish that sings with bold flavors yet comes together with elegant simplicity, perfect for those evenings when you crave something extraordinary without the fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds large raw shrimp, peeled and deveined (I find the 16/20 count size offers the perfect bite)
– 1/3 cup Jamaican jerk marinade, store-bought or homemade (look for one with allspice and Scotch bonnet for authenticity)
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 2 cups cooked jasmine rice, kept warm (the floral aroma complements the spices beautifully)
– 1 ripe mango, diced into 1/2-inch pieces (a perfectly ripe, fragrant mango is non-negotiable here)
– 1/2 red onion, thinly sliced (soak in ice water for 5 minutes to mellow the sharpness if you prefer)
– 1/4 cup fresh cilantro leaves, roughly chopped
– 1 lime, cut into wedges for serving
Instructions
1. In a medium bowl, combine the shrimp and jerk marinade, tossing until each shrimp is thoroughly coated. Let marinate at room temperature for 15 minutes—this allows the flavors to penetrate without overcooking the shrimp later.
2. While the shrimp marinates, preheat your Blackstone griddle or a large cast-iron skillet over medium-high heat until it reaches 400°F, about 5 minutes. A properly heated surface ensures a good sear.
3. Drizzle the olive oil onto the hot griddle and spread it evenly with a spatula.
4. Using tongs, place the marinated shrimp in a single layer on the griddle. Cook for 2 minutes without moving them to develop a caramelized crust.
5. Flip each shrimp and cook for an additional 1-2 minutes, just until they turn opaque and pink throughout. Tip: Avoid overcrowding; cook in batches if necessary to prevent steaming.
6. Remove the shrimp from the griddle and set aside on a clean plate.
7. To assemble the bowls, divide the warm jasmine rice evenly among four shallow bowls.
8. Arrange the cooked jerk shrimp, diced mango, and sliced red onion artfully over the rice.
9. Garnish each bowl generously with fresh cilantro leaves.
10. Serve immediately with lime wedges on the side for a bright, acidic finish.
Kaleidoscopic in both color and taste, this bowl offers a delightful contrast: the shrimp are tender with a smoky, spicy char, while the sweet mango and crisp onion provide refreshing counterpoints. For a creative twist, serve it family-style on a large platter, letting everyone build their own perfect bite, or add a drizzle of coconut cream to mellow the heat elegantly.
Blackstone Shrimp and Pineapple Fried Rice
Luminous with tropical flair, this Blackstone Shrimp and Pineapple Fried Rice transforms a weeknight staple into a vibrant celebration. The sizzle of plump shrimp meeting sweet, caramelized pineapple on a hot griddle creates an aroma that promises both comfort and excitement. It’s a dish where smoky char and bright, juicy notes dance in perfect harmony, ready to be scooped straight from the cooktop to your plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 2 tablespoons avocado oil (my go-to for its high smoke point on the griddle)
- 1 pound large shrimp, peeled and deveined, patted very dry with paper towels
- 1 cup fresh pineapple, cut into ½-inch chunks (canned works, but fresh offers a brighter pop)
- 3 cups cooked and cooled jasmine rice, preferably day-old for the best texture
- 3 large eggs, lightly beaten (I let them sit at room temp for 10 minutes first)
- ½ cup frozen peas and carrots blend, no need to thaw
- 3 green onions, thinly sliced, whites and greens separated
- 3 tablespoons soy sauce, plus more for serving if desired
- 1 tablespoon toasted sesame oil, for that finishing aromatic punch
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
Instructions
- Preheat your Blackstone griddle or large flat cooktop to medium-high heat, about 400°F.
- Drizzle 1 tablespoon of avocado oil over the hot surface and immediately add the dried shrimp in a single layer. Cook for 2 minutes per side, just until they turn pink and opaque, then transfer to a clean plate. Tip: Avoid overcrowding to ensure a proper sear.
- Add the remaining 1 tablespoon of avocado oil to the griddle and place the pineapple chunks in one section. Cook undisturbed for 3-4 minutes to develop a deep, caramelized char on one side before flipping and cooking for another 2 minutes. Transfer to the plate with the shrimp.
- Push any remaining oil to the center and pour in the beaten eggs. Let them set for 30 seconds, then scramble gently with a spatula until just softly set, about 1 minute total.
- Add the cooled jasmine rice, spreading it out in an even layer. Let it cook undisturbed for 2 minutes to crisp slightly, then break it up and toss with the eggs.
- Add the frozen peas and carrots and the white parts of the green onions to the rice. Stir-fry for 2 minutes until the vegetables are heated through.
- Return the cooked shrimp and pineapple to the griddle, distributing them evenly throughout the rice.
- Add the minced garlic and grated ginger, stirring constantly for 1 minute until fragrant. Tip: Adding aromatics last prevents them from burning.
- Drizzle the soy sauce and toasted sesame oil evenly over the mixture. Toss everything thoroughly for 1-2 minutes until fully combined and heated through. Tip: For a richer flavor, let a portion of the rice sit on the hot surface for an extra 30 seconds to develop a slight crust.
- Remove from heat and fold in the green onion tops.
Vividly colorful and wonderfully textured, each forkful offers the tender bite of shrimp, the sweet-tart burst of pineapple, and the satisfying chew of crisped rice. The toasted sesame oil weaves a warm, nutty aroma throughout, making it a complete meal that’s as beautiful in a bowl as it is straight from the griddle. For a playful twist, serve it in hollowed-out pineapple halves for a truly tropical presentation.
Honey Lime Blackstone Shrimp Kabobs
Tantalizingly tender and bursting with bright, sweet-tart flavors, these Honey Lime Blackstone Shrimp Kabobs are a showstopping addition to any summer gathering. Grilled to perfection on a Blackstone griddle, they offer a delightful char and succulent texture that’s both elegant and approachable. Perfect for a quick weeknight dinner or an impressive weekend barbecue, this recipe promises to become a seasonal favorite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ pounds large raw shrimp, peeled and deveined (I prefer wild-caught for their firm texture)
– ¼ cup honey (local raw honey adds a lovely floral note)
– ¼ cup fresh lime juice, from about 2 limes (freshly squeezed is essential for that zesty punch)
– 2 tablespoons extra virgin olive oil, my go-to for its fruity finish
– 2 cloves garlic, minced (freshly minced garlic releases the best aroma)
– 1 teaspoon smoked paprika (this gives a subtle, smoky depth)
– ½ teaspoon kosher salt (I find it dissolves more evenly than table salt)
– ¼ teaspoon freshly ground black pepper (freshly cracked pepper has a brighter flavor)
– 1 large red bell pepper, cut into 1-inch pieces (its sweetness balances the tang)
– 1 medium red onion, cut into 1-inch wedges (red onion holds its shape beautifully on the grill)
– Wooden or metal skewers (if using wooden, soak them in water for 30 minutes to prevent burning)
Instructions
1. In a medium bowl, whisk together the honey, fresh lime juice, extra virgin olive oil, minced garlic, smoked paprika, kosher salt, and freshly ground black pepper until fully combined.
2. Add the peeled and deveined shrimp to the bowl, tossing gently to coat them evenly in the marinade. Tip: Let the shrimp marinate at room temperature for exactly 10 minutes—any longer and the lime juice can start to “cook” the shrimp, making them tough.
3. While the shrimp marinates, preheat your Blackstone griddle to medium-high heat, about 400°F, and lightly oil the surface with a paper towel dipped in olive oil.
4. Thread the marinated shrimp, red bell pepper pieces, and red onion wedges alternately onto the skewers, leaving a small gap between each item for even cooking.
5. Place the assembled kabobs on the preheated griddle, cooking for 3-4 minutes per side until the shrimp turn pink and opaque and the vegetables develop a slight char. Tip: Avoid overcrowding the griddle to ensure proper heat circulation and a nice sear.
6. Brush any remaining marinade over the kabobs during the last minute of cooking, heating it through for about 30 seconds to kill any bacteria. Tip: Use a clean brush for this step to prevent cross-contamination from the raw marinade.
7. Remove the kabobs from the griddle and let them rest for 2 minutes before serving to allow the juices to redistribute.
8. Just as the sun sets on a warm evening, these kabobs shine with a glossy, caramelized exterior that gives way to juicy, tender shrimp. The smoky paprika and zesty lime create a vibrant harmony, while the charred vegetables add a satisfying crunch. Serve them over a bed of cilantro-lime rice or alongside a crisp green salad for a complete, refreshing meal that’s sure to impress your guests.
Chimichurri Blackstone Shrimp Wraps
Elevating the humble shrimp wrap to new heights, our Chimichurri Blackstone Shrimp Wraps combine the smoky char of a Blackstone griddle with the vibrant, herbaceous punch of homemade chimichurri. This dish transforms a weeknight staple into an elegant, restaurant-worthy meal that’s surprisingly simple to prepare, perfect for impressing guests or treating yourself to something special. The result is a harmonious blend of textures and flavors that feels both indulgent and refreshingly light.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 lb large shrimp, peeled and deveined (I prefer wild-caught for their sweet, clean flavor)
- 4 large flour tortillas (10-inch size works best for easy wrapping)
- 1 cup fresh parsley, finely chopped (flat-leaf parsley adds a robust herbal note)
- ½ cup fresh cilantro, finely chopped
- ¼ cup red wine vinegar (a good-quality vinegar brightens the chimichurri beautifully)
- ⅓ cup extra virgin olive oil (my go-to for its fruity, peppery finish)
- 3 cloves garlic, minced (freshly minced garlic ensures maximum aroma)
- 1 tsp red pepper flakes (adjust to your heat preference, but I love a subtle kick)
- 1 tsp kosher salt, plus more for seasoning
- ½ tsp freshly ground black pepper
- 1 tbsp unsalted butter (for that rich, golden sear on the shrimp)
Instructions
- In a medium bowl, combine the chopped parsley, cilantro, red wine vinegar, extra virgin olive oil, minced garlic, red pepper flakes, 1 tsp kosher salt, and ½ tsp black pepper to make the chimichurri sauce; set aside to let the flavors meld for at least 10 minutes.
- Pat the shrimp dry thoroughly with paper towels to ensure a crisp sear on the Blackstone griddle.
- Preheat a Blackstone griddle or large skillet over medium-high heat until it reaches 400°F, which should take about 5 minutes; a drop of water should sizzle and evaporate immediately.
- Add the unsalted butter to the hot griddle, letting it melt and foam slightly, about 30 seconds.
- Place the shrimp in a single layer on the griddle, seasoning lightly with additional kosher salt; cook for 2-3 minutes per side until they turn opaque and develop a golden-brown crust.
- Tip: Avoid overcrowding the shrimp to prevent steaming instead of searing.
- Remove the shrimp from the griddle and toss them gently in half of the prepared chimichurri sauce until evenly coated.
- Warm the flour tortillas on the griddle for 20-30 seconds per side until pliable and lightly toasted.
- Tip: Cover the warmed tortillas with a clean kitchen towel to keep them soft while assembling.
- Divide the chimichurri-coated shrimp evenly among the center of each tortilla.
- Drizzle the remaining chimichurri sauce over the shrimp in each tortilla.
- Fold the sides of each tortilla inward, then roll tightly from the bottom to form a secure wrap.
- Tip: For a neater presentation, wrap each tortilla in parchment paper before slicing in half diagonally.
Succulent shrimp, kissed with smoky char, nestle in soft tortillas, their texture contrasting delightfully with the bright, herbaceous chimichurri that permeates every bite. Serve these wraps immediately, perhaps with a side of crisp salad or grilled vegetables, to highlight the vibrant flavors while they’re at their peak. For a creative twist, slice them into pinwheels for an elegant appetizer that’s as visually appealing as it is delicious.
Blackstone Shrimp Alfredo Flatbread
Luxuriously bridging the gap between casual flatbread and elegant pasta night, this Blackstone Shrimp Alfredo Flatbread transforms a classic creamy sauce into a handheld masterpiece, where the smoky char from the griddle meets the rich, velvety embrace of Alfredo. Imagine plump, succulent shrimp nestled atop a crisp, golden flatbread, all generously draped in a Parmesan-laced cream sauce—a dish that feels both indulgent and effortlessly chic for any gathering. It’s a culinary fusion that promises to delight with every savory bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined (I always pat them dry with paper towels for a better sear)
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 1 teaspoon kosher salt, divided
– ½ teaspoon freshly ground black pepper
– 4 pre-made flatbreads or naan (about 8 inches each)
– 1 cup heavy cream, for that luscious, velvety base
– ½ cup grated Parmesan cheese, freshly grated if possible for maximum flavor
– 2 cloves garlic, minced (I love the aromatic punch it adds)
– 2 tablespoons unsalted butter
– ¼ cup chopped fresh parsley, for a bright, herby finish
Instructions
1. Preheat your Blackstone griddle or a large skillet to medium-high heat, around 400°F, ensuring it’s evenly hot for optimal cooking.
2. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, ½ teaspoon of kosher salt, and the black pepper until evenly coated.
3. Place the shrimp on the hot griddle in a single layer and cook for 2–3 minutes per side, until they turn pink and opaque with slight char marks, then transfer to a plate and set aside.
4. Reduce the heat to medium, about 350°F, and add the remaining 1 tablespoon of olive oil and butter to the griddle, swirling until melted.
5. Add the minced garlic to the butter-oil mixture and sauté for 30–45 seconds, just until fragrant and golden, being careful not to burn it.
6. Pour in the heavy cream and the remaining ½ teaspoon of kosher salt, stirring constantly with a spatula to combine and prevent sticking.
7. Simmer the cream mixture for 3–4 minutes, until it slightly thickens and reduces by about one-third, creating a rich base for the sauce.
8. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth and creamy, about 1–2 minutes, then remove from heat.
9. Place the flatbreads on the griddle and warm for 1–2 minutes per side, until lightly toasted and pliable.
10. Spread a generous layer of the Alfredo sauce evenly over each warmed flatbread, using the back of a spoon for coverage.
11. Arrange the cooked shrimp on top of the sauced flatbreads in a single layer, distributing them evenly.
12. Garnish with the chopped fresh parsley for a pop of color and freshness.
13. Slice each flatbread into quarters and serve immediately while warm and crisp.
Ultimately, this dish delights with a textural symphony: the flatbread offers a satisfying crunch that yields to the tender shrimp and silky sauce, while the garlic and Parmesan meld into a deeply savory, comforting flavor profile. For a creative twist, try drizzling with a squeeze of lemon or serving alongside a simple arugula salad to cut through the richness, making it perfect for a cozy dinner or an impressive appetizer.
Sweet and Spicy Blackstone Shrimp Lettuce Cups
Meticulously balancing fiery heat with honeyed sweetness, these Blackstone shrimp lettuce cups transform humble ingredients into an elegant, shareable feast. The sizzle of shrimp on a hot griddle creates a caramelized crust that gives way to tender, juicy interiors, while crisp lettuce cups provide a refreshing contrast. This dish celebrates bold flavors with refined simplicity, perfect for impromptu gatherings or a sophisticated weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 lb large raw shrimp, peeled and deveined (I prefer wild-caught for their sweet, clean flavor)
- 2 tbsp extra virgin olive oil, my go-to for its fruity notes
- 3 tbsp honey, preferably local for its floral complexity
- 2 tbsp soy sauce, which adds a savory umami depth
- 1 tbsp sriracha, adjust to your heat tolerance—I like a noticeable kick
- 2 cloves garlic, minced (freshly minced releases the most aroma)
- 1 tsp grated fresh ginger, it brightens the whole dish
- 8 large butter lettuce leaves, rinsed and patted completely dry for crisp cups
- ¼ cup chopped fresh cilantro, for a vibrant herbal finish
- 2 green onions, thinly sliced, using both white and green parts
- 1 lime, cut into wedges, for a burst of acidity at serving
Instructions
- Pat the shrimp completely dry with paper towels—this ensures they sear properly instead of steaming.
- In a medium bowl, whisk together the olive oil, honey, soy sauce, sriracha, minced garlic, and grated ginger until fully combined.
- Add the dried shrimp to the bowl and toss to coat evenly in the marinade. Let sit at room temperature for exactly 10 minutes to allow flavors to penetrate without overcooking.
- Preheat your Blackstone griddle or a large skillet over medium-high heat until a drop of water sizzles and evaporates immediately, about 3-4 minutes.
- Arrange the shrimp in a single layer on the hot surface, reserving any excess marinade in the bowl. Cook undisturbed for 2 minutes to develop a golden-brown crust.
- Flip each shrimp using tongs and cook for another 1-2 minutes until opaque and firm to the touch. Tip: Avoid overcrowding—cook in batches if necessary for the best sear.
- Pour the reserved marinade into the pan and cook, stirring constantly, for 1 minute until it thickens slightly and coats the shrimp. Tip: Boiling the marinade ensures food safety while creating a glossy glaze.
- Remove from heat and immediately stir in the chopped cilantro and sliced green onions.
- Arrange the dry butter lettuce leaves on a serving platter. Spoon the hot shrimp mixture evenly among the cups, dividing any extra glaze over the top.
- Serve immediately with lime wedges on the side for squeezing. Tip: Assemble just before eating to keep the lettuce crisp and prevent sogginess.
Unforgettable in every bite, these cups offer a delightful interplay of textures—the crackle of seared shrimp against the cool, delicate lettuce. The flavor profile dances between sticky-sweet honey and a slow-building chili heat, balanced by bright lime and fresh herbs. For a creative twist, serve alongside jasmine rice or top with crunchy sesame seeds for added nuttiness.
Coconut Lime Blackstone Shrimp Skewers
Radiant with tropical allure, these Coconut Lime Blackstone Shrimp Skewers transform a weeknight grill into an elegant escape. The sweet, creamy coconut milk and zesty lime create a marinade that clings to each plump shrimp, promising a burst of flavor with every bite. Finished on a hot griddle, they emerge with a beautifully caramelized exterior that’s simply irresistible.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 8 minutes
Ingredients
– 1 ½ pounds large raw shrimp, peeled and deveined (I find tail-on shrimp easier to skewer and more impressive for serving)
– ¾ cup full-fat coconut milk, well-shaken (the rich, creamy base is non-negotiable for the marinade)
– 3 tablespoons fresh lime juice, from about 2 juicy limes
– 2 tablespoons honey, for a touch of floral sweetness that balances the lime
– 2 cloves garlic, minced (freshly minced garlic infuses the marinade with the best aroma)
– 1 teaspoon grated fresh ginger
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons vegetable oil, for greasing the griddle (a high-smoke-point oil prevents sticking)
– Fresh cilantro leaves, for garnish (a bright, herbal finish I always recommend)
– Lime wedges, for serving
Instructions
1. In a medium bowl, whisk together the coconut milk, lime juice, honey, minced garlic, grated ginger, kosher salt, and black pepper until fully combined.
2. Add the peeled and deveined shrimp to the bowl, tossing gently to ensure each piece is thoroughly coated in the marinade.
3. Cover the bowl and refrigerate the shrimp to marinate for exactly 15 minutes—this allows the flavors to penetrate without overcuring the delicate seafood.
4. While the shrimp marinates, soak 8 wooden skewers in water for 10 minutes to prevent them from burning on the griddle.
5. Thread 4 to 5 marinated shrimp onto each soaked skewer, leaving a small space between each shrimp for even cooking.
6. Preheat a Blackstone griddle or large flat grill pan over medium-high heat until it reaches 400°F, which typically takes about 5 minutes.
7. Lightly brush the hot griddle surface with the vegetable oil, using a heat-resistant brush to create a thin, even layer.
8. Place the shrimp skewers on the oiled griddle in a single layer, ensuring they are not touching to allow proper searing.
9. Cook the skewers for 3 to 4 minutes on the first side, until the shrimp turn pink and opaque and develop visible grill marks.
10. Using tongs, carefully flip each skewer and cook for an additional 3 to 4 minutes on the second side, until the shrimp are fully cooked through and slightly caramelized.
11. Immediately transfer the cooked skewers to a clean serving platter to prevent overcooking from residual heat.
12. Garnish the skewers generously with fresh cilantro leaves and serve immediately with lime wedges on the side.
Delightfully tender with a crisp, golden sear, these skewers offer a perfect contrast in textures. The coconut-lime marinade caramelizes into a subtly sweet glaze, while the fresh lime wedges add a bright, acidic pop that cuts through the richness. For a creative twist, serve them over a bed of coconut rice or alongside a simple mango-avocado salad to enhance the tropical theme.
Blackstone Shrimp and Avocado Tostadas
Whisking together the vibrant flavors of coastal cuisine and backyard grilling, these Blackstone Shrimp and Avocado Tostadas offer a symphony of textures and tastes. Picture plump, garlicky shrimp sizzling on a hot griddle, paired with creamy avocado and crisp tortillas for a meal that feels both indulgent and refreshingly light. It’s the perfect centerpiece for a summer gathering or a quick weeknight escape to the tropics.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 lb large shrimp, peeled and deveined (I find wild-caught Gulf shrimp have the sweetest flavor)
- 2 ripe avocados, preferably Hass for their rich, nutty creaminess
- 8 small corn tortillas (I always grab the thin, street-taco style for maximum crispness)
- 3 tbsp extra virgin olive oil, my go-to for its fruity notes
- 3 cloves garlic, minced (freshly minced makes all the difference)
- 1 lime, juiced (about 2 tbsp—roll it firmly on the counter first to maximize yield)
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper, for a gentle kick
- Salt, to season
- Fresh cilantro, for garnish (a handful of leaves, roughly chopped)
- 1/4 cup crumbled cotija cheese, for a salty finish
Instructions
- Pat the 1 lb of shrimp completely dry with paper towels—this ensures a beautiful sear on the griddle.
- In a medium bowl, toss the shrimp with 2 tbsp of the extra virgin olive oil, the minced garlic, smoked paprika, cayenne pepper, and a generous pinch of salt. Let marinate for 10 minutes at room temperature.
- While the shrimp marinates, preheat your Blackstone griddle or a large skillet over medium-high heat until a drop of water sizzles and evaporates instantly.
- Brush both sides of the 8 corn tortillas lightly with the remaining 1 tbsp of extra virgin olive oil.
- Place the tortillas on the hot griddle in a single layer. Cook for 1–2 minutes per side, until golden brown and crisp. Transfer to a plate lined with paper towels.
- Increase the griddle heat to high. Add the marinated shrimp in a single layer, ensuring they aren’t crowded. Cook for 2–3 minutes per side, until opaque and lightly charred. Tip: Avoid moving them too soon to develop a flavorful crust.
- While the shrimp cook, halve and pit the 2 avocados. Scoop the flesh into a bowl and mash coarsely with a fork.
- Stir the juice of 1 lime into the mashed avocado and season with a pinch of salt. Tip: Adding lime juice immediately prevents browning.
- To assemble, spread a generous layer of the lime-avocado mash onto each crisp tortilla.
- Top evenly with the cooked shrimp. Garnish with the chopped fresh cilantro and crumbled cotija cheese. Tip: Serve immediately while the tortillas are still crisp.
Buttery avocado melds with the smoky, garlicky shrimp atop a shatteringly crisp base, creating a delightful contrast in every bite. For a creative twist, drizzle with a chipotle crema or serve alongside a jicama slaw to add a refreshing crunch. This dish truly celebrates the joy of simple, high-quality ingredients coming together effortlessly.
Conclusion
Feast your way through these 34 incredible Blackstone shrimp recipes, perfect for elevating your outdoor cooking game. We hope you’ve found some new favorites to fire up on your griddle! Don’t forget to leave a comment telling us which recipe you’re most excited to try, and if you enjoyed this roundup, please share it on Pinterest to help other home cooks discover it. Happy grilling!
