The Ultimate Guide: Mastering Shrimp on Your Blackstone Griddle – A Game-Changing Recipe!

Hey there, fellow foodies! I’ve been cookin’ up a storm on my Blackstone griddle lately, and lemme tell you – there’s nothing quite like perfectly grilled shrimp. Today, I’m gonna share my tried-and-true method for making the most amazing shrimp you’ve ever tasted on your Blackstone. Trust me, once you try this, you’ll never go back to regular pan-frying!

What You’ll Need

The Stars of the Show:

• 1-2 pounds large shrimp (16-20 count)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon
• Salt and pepper to taste

The Supporting Cast:

• Your trusty Blackstone griddle
• Metal spatula
• Paper towels
• Tongs (optional but helpful)
• Timer (your phone works great!)

Prep Work – Don’t Skip This!

Before we jump into the cookin’ here’s what ya gotta do

1. Clean Those Shrimp:

   • If frozen, thaw completely in cold water
   • Peel and devein (unless you bought ’em ready to go)
   • Pat dry with paper towels (SUPER important!)

2. Season ‘Em Up

   • In a bowl, toss shrimp with:
     • 2 tablespoons olive oil
     • Minced garlic
     • Salt & pepper
     • Let ’em marinate for 15-20 mins (but not longer!)

The Main Event: Cookin’ Time!

1. Preheat Your Blackstone

   • Fire up your griddle to medium-high heat (around 375-400°F)
   • Let it heat for 5-10 mins
   • Pro tip: Splash a few drops of water – they should dance and evaporate quickly

2. The Cooking Process:

   • Add remaining oil to griddle
   • Place shrimp in a single layer (don’t crowd ’em!)
   • Cook 2-3 mins per side
   • They’re done when they form a nice “C” shape and turn pink

Tips for Perfect Blackstone Shrimp

• Don’t Overcook! Nobody likes rubbery shrimp
• Watch for Color Changes: Pink = done, gray = needs more time
• Keep ‘Em Moving: Use your spatula to prevent sticking
• Space Matters: Leave room between each shrimp

Serving Suggestions

We love serving these bad boys with:

• Fresh lemon wedges
• Garlic butter sauce
• Rice or pasta
• Grilled veggies (cook ’em right on the Blackstone!)

Common Mistakes to Avoid

1. Overcrowding the griddle – gives you steamed instead of seared shrimp
2. Cooking cold shrimp – let ’em come to room temp first
3. Not drying thoroughly – wet shrimp = steamy shrimp
4. Walking away from the griddle – these cook FAST!

Variations to Try

Cajun Style:

• Add Cajun seasoning
• Throw in some bell peppers and onions
• Finish with a splash of hot sauce

Garlic Lemon:

• Double the garlic
• Add lemon zest to marinade
• Finish with fresh parsley

Asian Fusion:

• Use sesame oil instead of olive oil
• Add ginger and soy sauce
• Garnish with green onions

Troubleshooting Tips

Having issues? Here’s what might be wrong:

Storage and Leftovers

• Store leftover shrimp in airtight container
• Good for 2-3 days in fridge
• Reheat quickly on low heat
• Great cold in salads too!

Final Thoughts

I gotta say, cooking shrimp on the Blackstone is a total game-changer! The heat distribution is perfect, and you get this amazing sear that’s hard to achieve any other way. Plus, there’s something special about cooking outdoors that just makes everything taste better.

Remember, practice makes perfect! Don’t get discouraged if your first batch isn’t restaurant-quality. Keep at it, and before you know it, you’ll be the neighborhood’s shrimp-grilling expert!

Would love to hear how your Blackstone shrimp adventures turn out – drop a comment below with your experiences or questions! Happy grilling, y’all!

#BlackstoneGrilling #ShrimpRecipes #OutdoorCooking #GriddleMaster #FoodieLife

Would you like me to explain or break down any part of this article in more detail?

For cooking shrimp, using a combination of butter and oil is often recommended. Butter adds a rich flavor, while oil helps prevent burning and allows the shrimp to cook evenly.

When using a Blackstone griddle, avoid preheating at too high a temperature, which can cause smoking and uneven cooking. Also, avoid adding large amounts of cold or frozen food to a hot griddle, as this can lower the temperature too quickly. Do not use abrasive scrubbers as they can scratch the surface.