Blackstone Shrimp (Garlic Butter Griddle Recipe)

Blackstone shrimp is one of the easiest, fastest, and most flavorful meals you can make on your griddle. Tossed in garlic, lemon, and butter, these tender shrimp cook up in under 10 minutes from start to finish — perfect for a busy weeknight dinner or an impressive appetizer for a backyard cookout. If you love quick seafood that delivers big flavor, learning how to cook shrimp on a Blackstone will become one of your go-to griddle skills..

The flat-top surface of a Blackstone griddle is made for shrimp. It gives every piece direct contact with the heat, so you get a light, golden sear and juicy centers instead of the rubbery, steamed texture shrimp can get in a crowded pan. A quick toss in garlic butter at the end ties it all together.

If you’re building out your griddle repertoire, this recipe pairs perfectly with other Blackstone recipes like Blackstone Griddle Philly Cheesesteak, Blackstone Griddle Smash Burgers, and Blackstone Grilled Corn on the Cob.

Why You’ll Love Cooking Shrimp on a Blackstone

• Crowd-friendly. You can cook a big batch at once, which makes this ideal for parties alongside Blackstone Loaded Grilled Nachos.
• It’s fast. Shrimp cook in 2–3 minutes per side. Dinner is on the table in about 10 minutes.
• Big surface area. The griddle lets you spread shrimp in a single layer so they sear instead of steam.
• Endlessly versatile. Serve them over salad, tucked into tacos, tossed with pasta, or piled onto skewers.
• Easy cleanup. One flat surface, one spatula, done.

Ingredients Needed for Blackstone Shrimp

Each ingredient pulls its weight here, building a simple but well-rounded garlic-butter flavor profile.

Remember: the full ingredient amounts, step-by-step directions, and nutrition information are in the printable recipe card at the bottom of this post.

• Shrimp — Fresh or frozen (thawed). The star of the dish, with a naturally sweet, delicate flavor and firm bite.
• Olive oil — Keeps the shrimp from sticking and adds subtle richness.
• Garlic — Minced garlic brings aromatic depth that plays off the shrimp’s sweetness.
• Lemon juice — A bright, citrusy tang that lifts the whole dish.
• Salt — Amplifies the natural flavors.
• Black pepper — Freshly ground for mild heat and earthiness.
• Paprika — A hint of smokiness plus a beautiful color.
• Butter — Added at the end for a luxurious, glossy finish.
• Fresh parsley — A pop of color and a fresh, herbal note.
• Red pepper flakes (optional) — For anyone who likes a little kick

How to Cook Shrimp on a Blackstone

Cooking shrimp on a Blackstone griddle is quick and forgiving once you know the rhythm. Here’s the step-by-step.

Step 1: If using frozen shrimp, make sure they’re fully thawed. Rinse and pat them completely dry with paper towels — dry shrimp sear better.

Step 2: In a bowl, toss the shrimp with olive oil, minced garlic, lemon juice, salt, black pepper, and paprika. Add red pepper flakes if you want heat.

Step 3: Heat your Blackstone to medium-high. A properly preheated surface is the key to a good sear.

Step 4: Lay the shrimp in a single layer. Cook 2–3 minutes per side. They’re done when they turn pink and curl slightly. Toward the end, drop a few dollops of butter onto the griddle and let the shrimp finish in the melting butter for extra richness.

Step 5: Sprinkle with freshly chopped parsley. Enjoy on their own, over salad, or with your favorite sides.

Pro Tips for the Best Griddle Shrimp

• Choose the right size. Medium to large shrimp are easiest to handle and less likely to overcook.
• Thaw properly. Thaw frozen shrimp overnight in the fridge, or quickly in cold water.
• Dry them well. Removing surface moisture is the single biggest trick to getting a real sear.
• Don’t overcrowd. Cook in batches if needed. Too many shrimp at once drops the temperature and they’ll steam.
• Watch the clock. Shrimp cook fast. Overcooked shrimp turn tough and rubbery.
• Season just before cooking. This keeps the shrimp from releasing too much moisture early.
• Use a high-smoke-point oil on the griddle surface, like avocado oil, to prevent burning.
• Finish with butter and herbs for restaurant-quality flavor.

Variations to Try

One of the best things about griddle shrimp is how easily you can change it up:

• Cajun shrimp — Swap the paprika and pepper for a tablespoon of Cajun seasoning.
• Lemon garlic shrimp — Double the garlic and lemon, skip the paprika.
• Spicy honey shrimp — Drizzle with hot honey at the end.
• Skewered shrimp — Thread onto skewers before griddling, like these Blackstone Teriyaki Shrimp Skewers.

What to Serve with Blackstone Shrimp

These shrimp are wonderfully flexible. Serve them over a garden salad for a light dinner, pile them into warm tortillas for shrimp tacos, or toss them with pasta. They’re also a natural fit on a griddle spread alongside Blackstone Perfect Grilled Pork Chops or Blackstone Griddle Mojo Chicken Tacos. For sides, grilled corn on the cob is a classic pairing.

How to Store and Reheat

• Storage: Let leftover shrimp cool, then store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Shrimp are easy to overcook when reheating, so go gently. Warm them on the griddle over low heat or in a skillet just until heated through — only a minute or two. You can also enjoy leftover shrimp cold in salads or grain bowls.
• Freezing: Cooked shrimp can be frozen for up to 2 months, though the texture is best fresh.

Frequently Asked Questions

What type of shrimp is best for the Blackstone? Medium to large shrimp are ideal — they’re easy to handle and cook evenly. Fresh or frozen both work, but thaw frozen shrimp fully first.

Should I peel and devein the shrimp before cooking? Yes, peeling and deveining is recommended for the best flavor and texture. Leaving the tails on adds visual appeal.

How do I prevent shrimp from sticking to the Blackstone? Make sure the griddle is clean and preheated, and lightly oil both the shrimp and the surface.

How long should I cook shrimp on the Blackstone? Just 2–3 minutes per side. They’re done when pink and opaque.

Can I cook frozen shrimp directly on the Blackstone? It’s best to thaw shrimp completely first to ensure even cooking. Cooking from frozen leads to uneven texture.

How do I know when shrimp are fully cooked? Fully cooked shrimp are pink, opaque, and slightly firm. Don’t overcook or they’ll turn rubbery.

Can I reheat leftover grilled shrimp? Yes, but reheat gently on low heat just until warm to avoid toughening them.

More Blackstone Recipes You’ll Love

• Top 10 Blackstone Recipes
• Blackstone Griddle Philly Cheesesteak
• Blackstone Griddle Smash Burgers
• The Best Air Fryer Seafood Recipes