The Ultimate Guide: How to Cook Mouthwatering Shrimp on a Blackstone Griddle

Hey there! I’ve been cooking on my Blackstone for years, and let me tell ya – griddled shrimp is one of those dishes that never fails to impress. Today, I’m gonna share my tried-and-true methods for making the most amazing shrimp you’ve ever tasted on your Blackstone griddle.

What You’ll Need

For the Shrimp:

• Large or jumbo shrimp (I prefer 15-20 count per pound)
• High-heat cooking oil (avocado oil works great!)
• Your favorite seasoning blend
• Butter for basting
• Fresh lemon
• Fresh garlic
• Fresh herbs (optional)

Kitchen Tools:

• Tongs
• Spatula
• Paper towels
• Small bowl for seasoning
• Digital thermometer (optional)

Picking the Perfect Shrimp

Listen up, cuz this part’s important! Here’s what I look for when buying shrimp:

• Size Matters: Go for large or jumbo shrimp (U15-20 count). They’re easier to handle and won’t overcook as quickly.
• Fresh vs. Frozen: Fresh is awesome, but honestly, good-quality frozen shrimp work great too.
• Prep Style: Buy them peeled and deveined to save time. Trust me, it’s worth the extra few bucks!
• Appearance: Look for:
  • Firm texture
  • Mild ocean smell (no funky odors!)
  • Grey/blue color when raw
  • No black spots or discoloration

Prepping Your Shrimp

1. Thawing (if using frozen)

   • Pop ’em in the fridge overnight
   • Or do a quick thaw under cold running water (about 10 mins)

2. Drying

   • Pat those babies DRY with paper towels
   • Like, really dry – this is super important for getting that perfect sear!

3. Seasoning

   • Season generously with your favorite blend
   • Let them hang out for 15-20 mins before cooking

Firing Up the Blackstone

1. Preheat your griddle to medium-high (375-400°F)
2. Oil the surface lightly with avocado oil
3. Test the heat by dropping a tiny bit of water – it should dance and sizzle

Cooking Time!

Here’s my foolproof method:

1. Place shrimp on the hot griddle (don’t crowd ’em!)
2. Cook for 2-3 minutes on first side
3. Flip when they’re about halfway pink
4. Cook another 2-3 minutes on second side
5. Optional but amazing: Add a pat of butter and minced garlic in the last minute

Pro Tips:

• Don’t overcook! Shrimp are done when they form a “C” shape
• If they curl into an “O” shape, they’re overcooked
• They should be pink with some red tails and opaque white flesh

My Favorite Seasoning Combos

1. Classic Lemon Garlic:

   • Minced garlic
   • Lemon juice
   • Butter
   • Salt & pepper

2. Cajun Style:

   • Cajun seasoning
   • Paprika
   • Garlic powder
   • Onion powder

3. Cowboy Butter Style:

   • Melted butter
   • Worcestershire sauce
   • Dijon mustard
   • Hot sauce
   • Minced garlic
   • Lemon juice

Serving Suggestions

I love serving these bad boys with:

• Fresh lemon wedges
• Warm crusty bread
• Over rice or pasta
• In tacos
• On salads

Troubleshooting Common Issues

Having problems? Here’s what might be wrong:

• Rubbery Shrimp: Overcooked! Remember, less is more
• Not Searing Well: Surface wasn’t dry enough or griddle wasn’t hot enough
• Sticking to Griddle: Need more oil or surface isn’t properly seasoned

Final Thoughts

Cooking shrimp on a Blackstone is super easy once you get the hang of it. The key things to remember are:

• Don’t overcrowd
• Keep ’em dry before cooking
• Watch your time (they cook fast!)
• Season well
• Don’t be afraid to experiment!

That’s it, folks! Now get out there and make some amazing griddle shrimp. Trust me, once you try this method, you’ll never want to cook shrimp any other way!

Got questions? Drop ’em in the comments below – I’m always happy to help fellow Blackstone enthusiasts!

Yes, it is generally recommended to add a thin layer of oil to your Blackstone griddle after each cook, even if you’ve used oil during cooking. This helps maintain the seasoning and prevent rust.

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.