Blackstone Teriyaki Shrimp Skewers

Craving a burst of flavor in every bite? Blackstone Teriyaki Shrimp is the perfect dish for anyone who loves tender, juicy shrimp glazed in a sweet-and-savory teriyaki sauce. Threaded onto skewers with colorful veggies and sweet pineapple, then seared on the griddle, this recipe is ready in under 15 minutes of cook time — making it ideal for a fast weeknight dinner or a crowd-pleasing appetizer at your next cookout.

If you love easy seafood on the flat top, you’ll want to keep this one in regular rotation. The high, even heat of the Blackstone gives the shrimp a light caramelized edge while the teriyaki glaze turns glossy and sticky — exactly what you want.

Love cooking on your griddle? Try my Blackstone Griddle Mojo Chicken Tacos, Blackstone Pork Chops, or Blackstone Corn on the Cob next.

Why You’ll Love This Recipe

• Fast. From skewer to plate in about 15 minutes once the griddle is hot.
• Big flavor, few ingredients. Store-bought teriyaki sauce does the heavy lifting — no long ingredient list.
• One cook surface, full meal. Shrimp, veggies, and pineapple all cook together on the flat top.
• Flexible. Swap the protein or veggies based on what’s in your fridge.
• Crowd-friendly. Skewers are easy to serve as a main over rice or as a handheld appetizer.

Ingredients Needed

• Large shrimp, peeled and deveined: Fresh or fully thawed; large (16/20 count) hold up best on skewers.
• Teriyaki sauce: The sweet-savory backbone. Use your favorite bottled sauce or a homemade version.
• Bell peppers: Red, yellow, or green for color and a little crunch.
• Red onion: Mild sweetness and a nice char on the griddle.
• Zucchini: Cut into thick rounds so it doesn’t fall off the skewer.
• Pineapple chunks: Their sweetness plays beautifully against the salty teriyaki.
• Sesame seeds: For garnish, nuttiness, and a little crunch.
• Fresh cilantro or parsley: Optional, for color and freshness.

How to Make Teriyaki Shrimp on the Blackstone Griddle

Step One — Marinate. In a large bowl, toss the shrimp with half of the teriyaki sauce until fully coated. Refrigerate for at least 15 minutes. Meanwhile, soak wooden skewers in water for 10 minutes so they don’t burn.

Step Two — Skewer. Alternate threading the shrimp, bell peppers, onion, zucchini, and pineapple onto the skewers so each one gets a little of everything.

Step Three — Griddle. Heat the Blackstone to medium-high and lightly oil the surface. Cook the skewers 4–5 minutes per side, brushing with the remaining teriyaki sauce during the last 2 minutes. Shrimp are done when they turn opaque and curl into a loose “C.” Garnish with sesame seeds and herbs, then serve.

Doneness tip: A tight “O” shape means the shrimp is overcooked. Pull them at a loose “C” for tender results. Shrimp cook fast — total griddle time is usually under 10 minutes.

Recipe Tips for the Best Teriyaki Shrimp

• Don’t over-marinate. Shrimp only need 15–30 minutes. Longer than an hour and the salt and acid can make them mushy.
• Pat dry before glazing the final coat. A drier surface lets the teriyaki caramelize instead of steaming.
• Keep the heat at medium-high, not high. Sugary teriyaki burns quickly; you want a glaze, not scorch.
• Soak wooden skewers (or use metal) to prevent flare-ups and breakage.
• Cut veggies the same size so everything finishes cooking at the same time.

Recipe Variations

• Change the protein: Swap shrimp for chicken, pork, or sirloin steak; just adjust cook time for thicker cuts.
• Cooking oil: Use avocado, olive, or sesame oil. Sesame oil adds a lovely toasted note.
• Add veggies: Mushrooms, cherry tomatoes, or broccoli all work well.
• Spice it up: Add red pepper flakes or a drizzle of sriracha to the glaze.
• Sauce swap: Try honey-garlic or a homemade teriyaki if you want to control the sodium.

How to Make It Lower in Sodium

Bottled teriyaki sauce is the main source of sodium here. To cut it down, use a low-sodium teriyaki sauce, dilute the sauce with a splash of water or low-sodium soy sauce, or make a quick homemade glaze with reduced-sodium soy sauce, honey, garlic, and ginger. Brushing the sauce on at the end (rather than soaking) also reduces the total amount absorbed.

What to Serve With Blackstone Teriyaki Shrimp

These skewers pair beautifully with sides that balance their sweet-savory glaze. Serve over Texas Roadhouse seasoned rice or subgum fried rice for a hearty base, and add Blackstone balsamic vegetables or griddle zucchini for extra color.

For something lighter, a spinach strawberry salad or creamed spinach adds freshness to contrast the teriyaki. Want it more indulgent? Benihana-style chicken fried rice rounds out the meal.

Storing and Reheating

• Refrigerate: Cool completely, then store in an airtight container for up to 2 days.
• Freeze: Freeze cooked shrimp in a single layer, then transfer to a container for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm gently on a low griddle or in short microwave bursts (1 to 2 minutes), adding a splash of teriyaki to keep them moist. Avoid high heat, which makes shrimp rubbery.

Blackstone Teriyaki Shrimp FAQs

How long should I marinate the shrimp? At least 15 minutes, and no more than about 30. Shrimp absorb flavor fast, and over-marinating in a salty, acidic sauce can turn the texture mushy.

Can I use frozen shrimp? Yes. Just thaw completely and pat dry before marinating so the sauce adheres and the shrimp sear instead of steam.

Can I substitute the teriyaki sauce? Absolutely. A homemade teriyaki, honey-garlic glaze, or low-sodium teriyaki all work well.

What vegetables can I add? Bell peppers, onion, zucchini, and pineapple are classic. Mushrooms, cherry tomatoes, and broccoli are great additions too.

How do I know when the shrimp are done? They turn opaque and curl into a loose “C” shape. A tight curl means they’re overdone. This usually takes 4 to 5 minutes per side on a medium-high griddle.

Can I make these without skewers? Yes. Cook the shrimp and chopped veggies loose on the griddle like a stir-fry, tossing with teriyaki at the end.

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