Fire up the Blackstone griddle for an easy, flavorful shrimp dish that comes together in minutes. These juicy, perfectly seasoned shrimp make a quick weeknight dinner, a tasty appetizer, or a crowd-pleasing taco filling. Pair with rice, pasta, grilled vegetables, or serve with warm tortillas and fresh toppings.
PIN IT FOR LATER!
Though small, shrimp deliver big flavor. Whether you’re swapping proteins for taco Tuesday or serving them as an appetizer, griddle-cooked shrimp are fast, family-friendly, and versatile enough to please any crowd.
Why You’ll Love This Recipe
- Shrimp cook on the griddle in just minutes.
- Shrimp are packed with protein and cook quickly.
- Frozen shrimp keep well in the freezer, so you can make this easy recipe any time.
Ingredients for Blackstone Shrimp
- Shrimp – 1 pound large raw shrimp, peeled and deveined for best results.
- Olive oil – Helps the seasonings adhere.
- Seasonings – Garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper.
- Butter – Unsalted butter lets you control salt levels while adding richness.
- Lemon – Fresh lemon juice brightens the flavor.
- Parsley – Chopped fresh parsley for garnish.
How to Cook Shrimp on a Blackstone Griddle
Pat the shrimp dry with paper towels and set aside.
In a medium bowl, whisk together the olive oil and seasonings. Add shrimp and toss until evenly coated.
Add the butter to the preheated griddle and spread it with a spatula. Place the seasoned shrimp on the melted butter in a single layer.
Cook 2–3 minutes, flip, then cook another 2–3 minutes, or until the shrimp are pink and opaque.
Transfer to a serving dish and finish with lemon wedges and chopped parsley.
Pro Tips
- Cook shrimp to an internal temperature of 145°F for food safety.
- If your shrimp have shells, leaving them on while cooking helps retain moisture and flavor.
- Thread shrimp onto skewers for easy flipping and serving on the griddle.
- Let shrimp rest a few minutes before serving so juices redistribute.
Storage and Reheating
Fridge: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze cooked shrimp in a single layer on a baking sheet, then transfer to a freezer bag. Thaw overnight in the refrigerator.
Reheat shrimp briefly on the Blackstone or in the microwave until warmed through, taking care not to overcook.
This recipe pairs well with many sides, making it a reliable go-to for busy weeknights that still feel a little special.
Shrimp on Blackstone
Equipment
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Blackstone Griddle
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Spatula and mixing bowls
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Measuring spoons
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Meat thermometer (optional)
Ingredients
- 1 pound large raw shrimp peeled and deveined
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 Tablespoons butter
- Lemon wedges for serving
- Chopped parsley for garnish
Instructions
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Preheat the griddle to medium-high heat.
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Pat shrimp dry with paper towels.
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In a medium bowl, combine olive oil and seasonings. Toss shrimp to coat.
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Melt butter on the griddle and spread with a spatula, then add shrimp in a single layer.
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Cook 2–3 minutes, flip, and cook another 2–3 minutes until shrimp are pink and opaque.
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Remove to a serving dish and serve with lemon wedges and parsley.
Nutrition Information
We are not dietitians. For precise nutrition information, consider using a dedicated nutrition calculator or consult a nutritionist.
How to Serve Blackstone Shrimp
Serve over white rice with grilled asparagus or bacon-wrapped asparagus for a hearty plate. Toss with linguine, butter, and fresh herbs for a comforting pasta, or use the shrimp as the protein in tacos or fajitas for a fun twist on Taco Tuesday.
More Great Blackstone Protein Recipes
- Blackstone meatballs made from a mix of ground beef and pork are juicy and freezer-friendly.
- Sub shrimp into Blackstone fried rice for a quick use of leftovers.
- Blackstone fried eggs are a fast, protein-packed option any time of day.
- Try a Blackstone tortellini dish with kielbasa, tomatoes, and spinach — a great way to use leftover shrimp.