Can you use Frozen Shrimp?

Yes, you can use fresh or frozen shrimp. If using frozen shrimp, ensure they are thawed before cooking by placing them in a colander under cold water or thawing them overnight in the refrigerator.

How long do you cook Shrimp on a Blackstone Griddle?

Ensure your griddle reaches at least 350 degrees F. Grilled shrimp only take a few minutes on each side to cook through.

Blackstone Grilled Garlic Butter Shrimp

Name: Blackstone Grilled Garlic Butter Shrimp
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 16 oz raw shrimp (peeled and deveined); 4 Tbsp butter; 1 Tbsp minced garlic; 1/4 tsp salt; 1/4 tsp pepper; 1 lemon, juiced

This method for cooking shrimp on a flat-top griddle ensures a perfectly seared exterior while keeping the inside tender. It is an efficient way to prepare a high-protein meal for a large group in under 15 minutes.

List of ingredients

16 oz raw shrimp (peeled and deveined) – ensures quick and even cooking across the griddle surface.
4 Tbsp butter – provides essential fats for searing and creates a rich sauce.
1 Tbsp minced garlic – adds a pungent, savory aromatic profile to the dish.
1/4 tsp salt – enhances the natural brine and sweetness of the seafood.
1/4 tsp pepper – adds a mild spice and depth of flavor.
1 lemon (juiced) – provides acidity to balance the richness of the butter.

step-by-step instructions

Heat the Griddle: Preheat the Blackstone Griddle to medium-high heat, maintaining a surface temperature between 350 and 400 degrees F. Melt 1 tablespoon of butter to prevent the shrimp from sticking.
Sear the Shrimp: Place the 16 oz of raw, peeled, and deveined shrimp directly onto the melted butter. Sauté for 2 to 3 minutes per side until they turn pink, flipping them only once to avoid overcooking.
Create a Flavor Zone: Move the cooked shrimp toward the outer edges of the griddle. This creates an open space in the center for the aromatics.
Sauté the Garlic Butter: Place the remaining 3 tablespoons of butter, 1 tablespoon of minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the center opening. Toss the shrimp in this mixture for 1 minute until the garlic becomes aromatic.
Finish and Serve: Remove the shrimp from the griddle immediately. Top the dish with the juice from one fresh lemon and serve.

Griddle Temperature Management

Use an Infrared Thermometer

Checking the surface temperature with a digital thermometer prevents the butter from burning. A consistent temperature of 375 degrees F is ideal for creating a golden-brown crust on the shrimp.

Manage Heat Zones

Utilize the different heat zones of your griddle by keeping the center high for searing. Move the shrimp to the cooler edges once they are pink to prevent them from becoming rubbery.

Timing the Butter Addition

Add butter immediately before placing the shrimp on the surface. This prevents the milk solids in the butter from scorching and turning bitter over high heat.

Preheating the Surface

Allow the griddle to reach its target temperature fully before adding any fats. A cold griddle causes the shrimp to release moisture and steam rather than sear.

Selecting and Preparing the Shrimp

Choose Large or Jumbo Sizes

Large, jumbo, or colossal shrimp are preferred for griddling because they have more mass. This allows them to sear on the outside without overcooking the center too quickly.

Thawing Frozen Shrimp Properly

Thaw frozen shrimp overnight in the refrigerator for the best texture. Alternatively, place them in a colander under cold running water for 20 minutes to ensure they are fully thawed.

Patting Shrimp Dry

Use paper towels to remove excess surface moisture from the shrimp before cooking. Dry shrimp develop a better sear and do not splatter as much when hitting the hot butter.

Handling Peeled and Deveined Options

Buying pre-peeled and deveined shrimp reduces prep time significantly. If using whole shrimp, ensure the digestive tract is removed to maintain a clean flavor and texture.

Customizing the Flavor Profile

Adding Red Pepper Flakes

Incorporate one teaspoon of crushed red pepper flakes into the garlic butter mixture. This adds a spicy kick that complements the sweetness of the shrimp.

Using Old Bay Seasoning

Substitute the salt and pepper with a tablespoon of Old Bay seasoning. This provides a classic coastal flavor profile with celery salt and paprika notes.

Adding Fresh Parsley

Toss chopped flat-leaf parsley into the shrimp during the final minute of cooking. This adds a fresh, herbaceous contrast to the rich garlic butter.

Substituting Honey for Glazing

Mix a tablespoon of honey with the garlic butter for a sweet and savory glaze. This creates a caramelized coating that pairs well with the lemon juice.

Adding Smoked Paprika

Stir in a pinch of smoked paprika for a wood-fired flavor. This is particularly effective when using a gas-powered griddle that lacks natural smoke.

Integrating Soy Sauce

Replace the salt with a splash of low-sodium soy sauce for an Asian-inspired variation. This works best when served alongside steamed bok choy or white rice.

Serving and Pairing Suggestions

Serving Over Jasmine Rice

Place the finished shrimp over a bed of steamed jasmine rice. The rice absorbs the excess garlic butter and lemon juice from the pan.

Constructing Shrimp Tacos

Wrap the grilled shrimp in warmed corn or flour tortillas. Top with shredded cabbage, sliced avocado, and a squeeze of lime for a complete meal.

Topping a Fresh Garden Salad

Use the warm shrimp as a protein topping for mixed greens, cherry tomatoes, and cucumbers. Use a light vinaigrette to keep the meal balanced.

Creating a Shrimp Scampi Pasta

Toss the grilled shrimp and the remaining garlic butter from the griddle with angel hair pasta. Add a splash of vegetable broth to loosen the sauce.

Serving as a Finger Food Appetizer

Leave the tails on the shrimp for easy handling. Serve them on a platter with lemon wedges and a side of cocktail sauce for guests.

Pairing with Grilled Vegetables

Cook asparagus spears or sliced zucchini on the griddle alongside the shrimp. The vegetables will pick up the savory butter flavors from the surface.

Storage and Reheating Guide

Refrigerating Leftovers

Store leftover shrimp in an airtight glass container in the refrigerator. They will remain safe to eat for 3 to 4 days.

Reheating on the Griddle

To reheat, place the shrimp on a medium-heat griddle for 30 to 60 seconds per side. This restores the exterior texture without overcooking the center.

Microwave Reheating Precautions

Use the lowest power setting and heat in 30-second intervals. Overheating shrimp in a microwave quickly results in a rubbery, tough texture.

Freezing Cooked Shrimp

Freeze the shrimp in a vacuum-sealed bag for up to two months. Thaw them completely in the fridge before reheating to maintain quality.

Troubleshooting Common Issues

Preventing Rubbery Texture

Remove the shrimp from the heat the moment they curl into a ‘C’ shape. If they curl tightly into an ‘O’ shape, they are likely overcooked.

Avoiding Burnt Garlic

Only add the minced garlic during the final stage of cooking. Garlic burns much faster than shrimp and can turn bitter if added too early.

Fixing Stuck Shrimp

If shrimp stick to the surface, wait a few seconds longer before flipping. They will naturally release from the griddle once a proper sear has formed.

Correcting Excess Moisture

If the shrimp are steaming instead of searing, increase the heat or cook them in smaller batches. Overcrowding the griddle lowers the surface temperature.

Balancing Over-Salted Shrimp

If the dish is too salty, increase the amount of fresh lemon juice. The acidity helps neutralize the perception of excess salt on the palate.

Frequently Asked Questions

Can I use olive oil instead of butter?

Yes, you can use olive oil for a higher smoke point and a lighter taste. However, you will lose the creamy richness and browning provided by the butter milk solids.

Should I leave the tails on?

Leaving the tails on provides a better presentation and makes them easier to eat as appetizers. Removing them is better for tacos or pasta dishes.

Can I use pre-cooked shrimp?

Pre-cooked shrimp are not recommended for this recipe. They are already fully cooked and will become tough and rubbery when exposed to high griddle heat.

How do I know when the shrimp are fully cooked?

The shrimp should change from translucent grey to an opaque pink color. They should feel firm to the touch but still have some springiness.

Can I use frozen shrimp directly on the griddle?

No, frozen shrimp will release too much water, causing them to steam rather than sear. Always thaw and pat them dry before cooking.

What is the best way to clean the griddle after cooking shrimp?

Scrape off the residue while the griddle is still warm. Apply a thin layer of cooking oil to protect the surface from rust after cleaning.

Griddle Maintenance and Care

Cleaning Seafood Residue

Use a heavy-duty scraper to remove burnt butter and garlic bits. Follow this with a citrus-based cleaner or water and a scrub pad to remove proteins.

Seasoning the Surface

After cleaning, apply a thin coat of high-smoke-point oil to the surface. Heat the oil until it just begins to smoke to maintain the non-stick seasoning.

Preventing Surface Rust

Ensure the griddle is completely dry before storing it. A light layer of oil acts as a barrier between the metal and the air to prevent oxidation.

Side Dish Preparation

Grilling Asparagus

Toss asparagus in olive oil and salt, then place them on the griddle for 4-5 minutes. They cook quickly and pair well with the lemon-butter shrimp.

Preparing Griddle Corn

Place corn on the cob directly on the heat, turning frequently until charred. This adds a smoky sweetness to the meal.

Making Sautéed Spinach

Quickly wilt fresh spinach on the griddle with a touch of garlic. This provides a nutrient-dense, low-calorie side for the seafood.

Cooking Sliced Potatoes

Thinly slice red potatoes and cook them until golden brown. These provide a hearty starch component to balance the light shrimp.