Cooking shrimp on a Blackstone griddle brings out incredible flavors with minimal effort. The high heat and large cooking surface allow us to sear shrimp quickly while locking in their natural juiciness. Whether we’re craving something spicy, tangy, or savory, the Blackstone makes it easy to whip up a variety of shrimp recipes that impress every time.
Shrimp cooks fast, making it perfect for quick weeknight dinners or weekend cookouts. Plus, the versatility of the Blackstone lets us combine shrimp with fresh veggies, bold spices, and tasty sauces all in one place. If you’re looking to elevate your seafood game with simple yet delicious meals, these shrimp recipes on the Blackstone are exactly what you need.
Ingredients
To make the best Shrimp Recipes On Blackstone, gathering fresh, flavorful ingredients is essential. Here’s what we recommend for a perfect, juicy, and well-seasoned shrimp dish that cooks beautifully on your Blackstone griddle.
Fresh Shrimp
Start with high-quality shrimp for the foundation of your meal. We suggest:
- 1 pound large shrimp, peeled and deveined (tail-on for presentation, optional)
- Preferably wild-caught or fresh from the seafood market
- If using frozen, thaw thoroughly and pat dry before cooking
Marinade and Seasonings
A well-balanced marinade enhances the natural sweetness of shrimp while adding layers of flavor. For our Blackstone shrimp recipes, we blend savory, tangy, and spicy notes.
| Ingredient | Measurement | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | Helps shrimp stay moist |
| Fresh lemon juice | 2 tablespoons | Adds bright acidity |
| Garlic | 3 cloves, minced | For robust aroma |
| Smoked paprika | 1 teaspoon | Provides smoky flavor |
| Cayenne pepper | 1/4 teaspoon | Adds subtle heat |
| Salt | 1 teaspoon | Enhances all flavors |
| Freshly ground black pepper | 1/2 teaspoon | Balances seasoning |
| Chopped fresh parsley | 2 tablespoons | For freshness at the end |
“Marinating shrimp for 15-20 minutes allows these bold flavors to infuse perfectly without overpowering the delicate seafood.“
Vegetables and Sides
Complement your shrimp with vegetables that cook quickly and bring vibrant colors and textures to the dish. These are perfect for cooking alongside your shrimp on the Blackstone griddle:
- Bell peppers (red, yellow, or orange), sliced thin
- Zucchini, sliced into half-moons
- Red onion, thinly sliced
- Cherry tomatoes, halved
- Asparagus spears, trimmed
- Fresh corn kernels (optional for sweetness)
Using these fresh vegetables ensures a colorful plate and balanced nutrition while maximizing the griddle’s spacious cooking surface for simultaneous cooking.
Together, these ingredients form the basis for delicious shrimp recipes on Blackstone that are quick to prep, cook, and savor.
Equipment Needed
To master shrimp recipes on Blackstone, having the right equipment is essential. Each tool plays a key role in enhancing the cooking process and ensuring perfect results every time.
Blackstone Griddle
The centerpiece for our shrimp recipes is the Blackstone griddle. Its large flat top surface allows us to cook shrimp evenly at high heat, locking in moisture and flavor. With a consistent temperature control, we avoid overcooking and achieve that signature sear. We recommend a Blackstone 36-inch or 28-inch model for optimal space to manage shrimp and vegetables simultaneously.
| Feature | Benefit |
|---|---|
| Large cooking surface | Accommodates shrimp and veggies |
| Even heat distribution | Prevents hot spots and burning |
| Adjustable heat | Controls quick shrimp cooking time |
Spatulas and Tongs
For flipping and moving shrimp and veggies, using the right tools is crucial. We rely on:
- Metal spatulas — flexible yet firm for flipping shrimp without tearing their delicate flesh.
- Long-handled tongs — ideal for turning shrimp and tossing vegetables with precision and safety from heat.
These tools give us the control and dexterity necessary to handle shrimp delicately while maintaining speed during cooking.
Bowls and Measuring Tools
Proper prep starts with measured ingredients and organized marinating bowls. We use:
- Glass or stainless steel mixing bowls — perfect for tossing shrimp with marinades and seasoning evenly.
- Measuring spoons and cups — to ensure accurate proportions of olive oil, spices, lemon juice, and herbs.
- Small prep bowls — handy for holding pre-cut vegetables or marinade components.
This setup streamlines the process so we can focus on flavor and timing, bringing the best out of every shrimp recipe on the Blackstone.
Preparation
To create flavorful shrimp recipes on Blackstone, proper preparation is essential. We focus on cleaning shrimp, crafting the perfect marinade or rub, and prepping vibrant vegetables that complement the seafood beautifully.
Cleaning and Deveining Shrimp
We start by thoroughly cleaning and deveining the shrimp to ensure a fresh, tender bite every time.
- Rinse the shrimp under cold running water.
- Peel off the shells leaving the tails on or removing completely based on preference.
- Using a paring knife or deveining tool, make a shallow cut along the back of each shrimp.
- Carefully remove the dark vein running along the back.
- Rinse the shrimp again to clear away any residual grit.
- Pat dry with paper towels to prepare for marinating.
Clean shrimp absorb marinades better and cook evenly on the Blackstone griddle, creating that juicy texture we all love.
Preparing Marinade or Rub
A well-balanced marinade brings out the shrimp’s natural sweetness and enhances the smoky flavor from the griddle.
Ingredients for Marinade:
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | ¼ cup | Use extra virgin for best flavor |
| Lemon juice | 2 tablespoons | Freshly squeezed preferred |
| Garlic | 3 cloves, minced | Adds a robust aroma |
| Smoked paprika | 1 teaspoon | For smoky depth |
| Cayenne pepper | ¼ teaspoon | Adjust heat to taste |
| Salt | ½ teaspoon | Balances flavors |
| Black pepper | ¼ teaspoon, freshly ground | Enhances spice |
Steps:
- Combine all ingredients in a glass or stainless steel bowl.
- Whisk thoroughly until fully blended.
- Add shrimp and toss to coat evenly.
- Cover with plastic wrap and marinate in the refrigerator for 15-20 minutes.
- Avoid marinating longer than 30 minutes to prevent the acid from changing shrimp texture.
“A good marinade strikes a balance of savory, tangy, and spicy notes that complements but does not overpower fresh shrimp.”
Prepping Vegetables and Sides
Vegetables add color, texture, and nutrition, amplifying our Shrimp Recipes on Blackstone.
Vegetable Prep List:
- Bell peppers: Slice into ½-inch strips for quick grilling.
- Zucchini: Cut into ¼-inch thick rounds.
- Red onion: Peel and slice into thin wedges.
- Cherry tomatoes: Leave whole or halve depending on preference.
- Asparagus: Trim tough ends and cut into 2-inch pieces.
- Fresh corn: Cut kernels off the cob or grill halves alongside shrimp.
Tips:
- Pat vegetables dry to prevent excess steam on the griddle.
- Toss in a small amount of olive oil and salt to enhance caramelization and flavor.
- Prepare sides such as crusty bread or cooked rice to complete the meal.
Prepping vegetables efficiently lets us maximize the Blackstone’s large cooking surface for a vibrant, well-rounded dish.
We’re now ready to bring together all these components on the Blackstone griddle to create perfectly cooked shrimp meals bursting with flavor.
Cooking Instructions
Cooking shrimp on the Blackstone griddle requires attention to heat control and timing to achieve juicy tender results and vibrant vegetables. Let’s walk through each step for perfect shrimp recipes on Blackstone.
Preheating the Blackstone Griddle
We start by preheating the Blackstone griddle to ensure even cooking and to develop that desirable sear on our shrimp and vegetables.
- Turn on your Blackstone griddle to medium-high heat (around 375°F to 400°F).
- Allow the surface to heat for 5 to 7 minutes until it is evenly hot.
- Lightly oil the surface using a high-smoke point oil like avocado or grapeseed oil to prevent sticking.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat | 375°F to 400°F | 5 to 7 min | Ensure even heat before adding food |
| Oil surface | N/A | 30 seconds | Use high-smoke point oil |
“Preheating creates the perfect environment for shrimp to cook quickly while sealing in juices.”
Cooking Shrimp on the Blackstone
Cooking shrimp on the Blackstone is a speed art that requires direct heat and close attention.
- Arrange marinated shrimp in a single layer on the hot griddle.
- Cook for 2 to 3 minutes on the first side without moving them. This step develops a caramelized crust.
- Flip shrimp using a metal spatula or long-handled tongs.
- Cook the other side for an additional 1 to 2 minutes until shrimp turn opaque with a pink hue and firm texture.
- Remove shrimp promptly to avoid overcooking which can cause toughness.
Tips for perfect shrimp:
- Shrimp size affects cooking time; larger shrimp (+21 per pound) may need slightly longer.
- Avoid overcrowding to maintain even heat distribution.
- If desired, finish shrimp with a squeeze of fresh lemon juice or a brush of garlic butter on the griddle.
Cooking Vegetables on the Blackstone
Vegetables complement shrimp beautifully and cook efficiently on the Blackstone.
- Cut vegetables (bell peppers, zucchini, red onions, cherry tomatoes, asparagus, corn) into uniform bite-sized pieces.
- Toss with olive oil, salt, and pepper before adding to the griddle.
- Spread vegetables evenly in a single layer on a lower heat section (~350°F) of the griddle.
- Cook for 5 to 7 minutes, stirring occasionally until tender and slightly charred.
- Adjust seasoning and transfer to a serving dish.
| Vegetable | Cut Size | Cooking Temperature | Cooking Time | Notes |
|---|---|---|---|---|
| Bell peppers | 1-inch strips | 350°F | 5-7 minutes | Stir occasionally |
| Zucchini | ½-inch rounds | 350°F | 5-7 minutes | Avoid overcooking |
| Red onions | Thin wedges | 350°F | 5-7 minutes | Caramelizes slightly |
| Cherry tomatoes | Halved | 350°F | 5-6 minutes | Quick cooking to blister |
| Asparagus | Trimmed spears | 350°F | 5-7 minutes | Tender with charred tips |
| Fresh corn | Cut into 2-inch pieces | 350°F | 5-7 minutes | Crisp tender kernels |
“Balanced and vibrant vegetables enhance the overall texture and color of our shrimp recipes on Blackstone.”
By preheating properly cooking shrimp with precision and perfectly grilling vegetables, we optimize the flavor and texture to create memorable meals from the Blackstone griddle.
Serving Suggestions
Elevate your shrimp recipes on Blackstone with thoughtful serving ideas that highlight their vibrant flavors and appealing textures. Here are our go-to options for plating, sides, and complementary sauces that turn our grilled shrimp into a memorable feast.
Plating Ideas
Presenting your shrimp attractively enhances the dining experience. We recommend:
- Arrange the grilled shrimp in a neat row or circular pattern on a large platter to showcase their golden char and juicy texture.
- Layer the grilled vegetables underneath the shrimp for a colorful base that adds height and visual interest.
- Use a bed of fluffy rice or quinoa on the plate and top with shrimp and vegetables for a complete meal presentation.
- Garnish with fresh herbs like chopped cilantro, parsley, or basil to add a splash of green and fresh aroma.
- For a casual setting, serve shrimp skewers directly from the griddle with lemon wedges on the side.
Recommended Side Dishes
Pairing your Blackstone-grilled shrimp with the right sides creates balanced plates full of flavor and nutrition. Here are our favorites:
| Side Dish | Description | Cooking Notes |
|---|---|---|
| Cilantro Lime Rice | Fluffy rice with fresh lime juice and cilantro | Cook separately, keep warm |
| Garlic Butter Corn | Grilled corn brushed with garlic butter | Use Blackstone or stovetop |
| Mixed Greens Salad | Crisp greens with cherry tomatoes and vinaigrette | Prepare fresh, dress just before serving |
| Grilled Asparagus | Lightly charred asparagus spears | Toss in olive oil and salt |
| Crusty Bread | Artisan bread, toasted or fresh | Serve as a side or to mop juices |
These sides complement the smoky, juicy shrimp by adding fresh, zesty, or buttery elements without competing for attention.
Sauces and Garnishes
Enhance the rich flavors of our shrimp recipes on Blackstone with vibrant sauces and garnishes that add dimension:
- Garlic Lemon Aioli: Creamy and tangy with roasted garlic and fresh lemon juice — a perfect dip for shrimp.
- Spicy Remoulade: A zesty sauce with mayonnaise, paprika, cayenne, and fresh herbs, bringing a smoky kick.
- Fresh Mango Salsa: Sweet and tangy diced mango, red onion, jalapeño, and cilantro add tropical brightness.
- Chopped Herbs: Sprinkle chopped parsley, cilantro, or green onions for fresh herbal notes.
- Lemon Wedges: Serve generously for freshly squeezed brightness that cuts through the richness.
Using these sauces and garnishes, we amplify the natural sweetness of the shrimp, harmonizing every bite with texture and flavor contrast.
Make-Ahead Tips
Planning ahead helps us streamline the cooking process and lets us enjoy more time around the table. Preparing shrimp and vegetables in advance ensures quick assembly and perfectly cooked meals on our Blackstone griddle.
Marinating Shrimp in Advance
Marinating shrimp on the Blackstone ahead of time amplifies flavor depth without extra effort right before cooking. Here’s how to do it efficiently:
- Combine shrimp with our recommended marinade—olive oil, lemon juice, garlic, smoked paprika, and cayenne pepper—in a glass or stainless steel bowl.
- Cover tightly with plastic wrap or transfer to an airtight container.
- Refrigerate for 15 to 30 minutes. Avoid exceeding 60 minutes to prevent shrimp from becoming mushy due to the acid in the lemon juice.
- Remove shrimp from marinade 10 minutes before cooking to reach room temperature for even cooking.
| Marinating Time | Result | Notes |
|---|---|---|
| 15-30 minutes | Enhanced flavor, firm texture | Ideal marinating window |
| Over 60 minutes | Overly soft, less appealing texture | Avoid for best results |
“Marinating shrimp in advance is a game-changer for flavor and juiciness when using the Blackstone griddle.”
Prepping Vegetables Ahead of Time
We save valuable cooking minutes by prepping vegetables before fire-up:
- Wash and dry all vegetables such as bell peppers, zucchini, red onion, cherry tomatoes, asparagus, and fresh corn.
- Cut vegetables into uniform sizes for even cooking on the griddle.
- Toss cut vegetables lightly with olive oil and season with salt and pepper.
- Store vegetables in airtight containers or resealable bags in the fridge for up to 24 hours.
- Bring them to room temperature before grilling to ensure consistent char and tenderness.
| Vegetable | Prep Step | Storage Time | Cooking Tip |
|---|---|---|---|
| Bell peppers | Slice into ½-inch strips | Up to 24 hours | Preheat griddle to medium heat |
| Zucchini | Cut into rounds or half-moons | Up to 24 hours | Avoid overcrowding on griddle |
| Red onion | Slice into rings or wedges | Up to 24 hours | Grill until slight caramelization |
| Cherry tomatoes | Leave whole or halve | Up to 24 hours | Add during last few minutes of cook |
| Asparagus | Trim ends, cut into 2-inch pieces | Up to 24 hours | Cook until tender crisp |
| Fresh corn | Shuck and cut into small pieces | Up to 24 hours | Grill until lightly charred |
Tip: Keeping all ingredients prepped and ready ensures we can focus on cooking the shrimp perfectly and managing multiple grill zones efficiently on the Blackstone.
Cleaning and Maintenance
Proper Cleaning and Maintenance of our Blackstone griddle ensure it delivers exceptional results for every shrimp recipe, extending its lifespan and preserving cooking performance.
Cleaning the Blackstone After Cooking
To maintain a pristine cooking surface after preparing shrimp recipes on the Blackstone, follow these steps:
- Turn off and cool the griddle: Allow the griddle to cool slightly, but begin cleaning while still warm to loosen food particles.
- Scrape excess debris: Use a metal spatula or scraper to gently remove shrimp residue, marinade drips, and vegetable bits.
- Apply water or griddle cleaner: Pour a small amount of warm water or apply Blackstone-approved griddle cleaner onto the surface to loosen stubborn food particles.
- Scrub with a griddle pad or brush: Use a non-abrasive griddle scrub pad or brush in circular motions to clean thoroughly without damaging the steel.
- Wipe with a clean cloth or paper towels: Remove moisture and remaining debris, leaving the surface dry.
- Season the griddle: Apply a thin layer of cooking oil to the surface to restore seasoning and prevent rust.
“Cleaning immediately after cooking preserves the integrity of the cooking surface and ensures optimal flavor for the next meal.“
| Step | Tool/Material Needed | Purpose |
|---|---|---|
| Cool slightly | Natural cooling | Prevent warping |
| Scrape debris | Metal spatula or scraper | Remove stuck food particles |
| Apply cleaner or water | Warm water or griddle cleaner | Loosen residue |
| Scrub surface | Griddle scrub pad or brush | Deep clean |
| Wipe dry | Cloth or paper towels | Remove moisture and debris |
| Season surface | Cooking oil | Prevent rust and protect steel |
Tips for Maintaining Your Griddle
To keep our Blackstone griddle in top condition for consistently perfect shrimp recipes, consider these expert tips:
- Season regularly: After each cleaning, apply a thin film of high smoke point oil such as flaxseed or vegetable oil to create a natural non-stick layer.
- Avoid abrasive cleaners: Use only griddle-safe scrubbers and cleaners to maintain the smooth cooking surface.
- Store under cover: Protect the griddle from moisture and dust by covering it with a weatherproof cover when not in use.
- Perform deep cleans periodically: Every few months, heat the griddle to burn off residues, then scrape and re-season meticulously.
- Check gas connections and burners: Ensure they are clean and properly functioning to provide even heat distribution.
- Prevent rust: Quickly address any signs of rust by scrubbing with scrapers and reseasoning.
| Maintenance Task | Frequency | Key Action |
|---|---|---|
| Seasonal seasoning | After every cook | Oil application post-cleaning |
| Deep cleaning | Every 3-6 months | Burn off, scrape, and re-season |
| Cover usage | When idle | Protect from weather and dust |
| Burner inspection | Monthly | Clean and ensure even ignition |
| Rust treatment | As needed | Scrape rust and re-season surface |
Conclusion
Cooking shrimp on the Blackstone griddle opens up a world of flavorful and quick meals that impress every time. With the right prep, seasoning, and technique, we can elevate simple shrimp into a standout dish perfect for any occasion. The versatility of the griddle lets us experiment with vibrant vegetables and bold sauces, making each meal unique and delicious.
Maintaining our Blackstone properly ensures it performs at its best for countless shrimp feasts ahead. By embracing these methods, we’re set to enjoy perfectly cooked shrimp that’s juicy, tender, and packed with flavor—every single time.
Frequently Asked Questions
Why is cooking shrimp on a Blackstone griddle ideal?
The Blackstone griddle provides even high heat and a spacious surface, which helps shrimp cook quickly while staying juicy and flavorful. Its adjustable settings and large area also allow you to cook shrimp alongside vegetables for well-rounded meals.
What type of shrimp is best for Blackstone cooking?
Fresh, high-quality, wild-caught shrimp are ideal. They have better flavor and texture, and they absorb marinades well, enhancing the overall taste when cooked on a Blackstone griddle.
How long should shrimp be marinated before cooking?
Marinate shrimp for 15 to 20 minutes to boost flavor without overpowering their natural sweetness. Avoid marinating longer than 60 minutes to prevent mushy texture.
What temperature should the Blackstone griddle be for cooking shrimp?
Preheat the griddle to medium-high heat, around 375°F to 400°F. This range ensures an even sear and juicy shrimp.
Can vegetables be cooked on the Blackstone griddle with shrimp?
Yes, vegetables like bell peppers, zucchini, and asparagus cook well on the Blackstone griddle. Use a lower heat section around 350°F and cook for 5 to 7 minutes until tender and slightly charred.
How do I clean and maintain my Blackstone griddle?
After cooking, scrape off debris, apply water or cleaner, scrub with a non-abrasive pad, wipe dry, and season the surface. Regular seasoning and deep cleaning help prevent rust and extend its lifespan.
What tools are recommended for cooking shrimp on the Blackstone?
Use metal spatulas and long-handled tongs for flipping and moving shrimp and vegetables. Glass or stainless steel bowls help with mixing and marinating ingredients efficiently.
What are some good side dishes to serve with Blackstone shrimp?
Try cilantro lime rice, garlic butter corn, mixed greens salad, grilled asparagus, or crusty bread. These sides complement shrimp flavors without overpowering them.
How can I prepare shrimp and vegetables ahead of time?
Marinate shrimp for 15-30 minutes before cooking, and wash, cut, and toss vegetables with olive oil. Store them separately in airtight containers in the refrigerator for up to 24 hours.
Why is deveining and cleaning shrimp important?
Cleaning and deveining remove impurities and enhance texture. Clean shrimp absorb marinades better and cook evenly, resulting in a fresher, more tender bite.