Shrimp on the Blackstone starts with a simple marinade with lime and spices and ends with perfectly grilled shrimp from the griddle. It's a quick and easy recipe ready in under 30 minutes, that's healthy and high in protein.
I could eat grilled Shrimp for every meal in the Summer. It's light and fresh and this recipe features just the right amount of citrus and spices.
Pair these shrimp with my Jalapeño Coleslaw in this Baja Shrimp Taco Recipe, Spicy Cucumber Salad, or Kale Crunch Salad to keep that fresh Summer vibe going!
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Why You'll Love This Recipe:
- Easy. This recipe is so simple that even beginners can make it. The Blackstone Griddle is like a large skillet and the perfect entry point to learn how to cook outdoors.
- Healthy. Shrimp is high in vitamins and nutrients, while also being lean and a great source of protein.
- Minimal Ingredients. All you need is a few ingredients for this recipe with commonly used spices.
- Versatile. This Shrimp recipe pairs well with so many side dishes. Try it with this Rice Cooker Mexican Rice, Cucumber Carrot Salad, Spring Roll Salad, or Garlic Parmesan Risotto.
Ingredients:
Shrimp: Pink Argentine Shrimp are my absolute favorite shrimp! They are crisp and don't have that strong fishy taste. These are a deep water shrimp and live in very cold water. Highly recommend if you can find them!
Fresh Lime: Lime juice helps to marinate and tenderize the shrimp before cooking. It brings in a ton of flavor for this recipe.
*Find the full recipe ingredients and quantities in the recipe card below.
Time Saving Tip:
Buy the Shrimp already peeled and deveined from the butcher to save a lot of time and mess.
Substitutions and Variations:
- For a different marinade: Try using ½ a lemon and adding a few garlic cloves (peeled and minced), with salt and pepper.
- The Pink Argentine Shrimp can be swapped out with another version of shrimp. I recommend a medium sized shrimp like Gulf shrimp, which have a brownish-gray color.
- If you don't like the taste of cilantro, leave it off for garnish.
- Don't have a Blackstone? Use a large skillet instead.
For more of my most popular Blackstone Recipes try these Blackstone Breakfast Burritos, Blackstone Fried Rice, Blackstone Fajitas and Blackstone Smash Burgers with Smash Burger Sauce.
How to Make Blackstone Shrimp:
Step 1: In a large bowl, add in the peeled, deveined and rinsed and dried shrimp. Pour over 1 tablespoon of olive oil and juice from ½ a lime. Sprinkle over salt, pepper, garlic powder, cumin and chili powder. Use your hands to coat each shrimp in the marinade. Allow to sit at room temperature for 15 minutes. Note: Do not leave the marinade longer than 30 minutes or the acidity from the lime will make the shrimp mushy.
Step 2: Heat the Blackstone Griddle to medium heat. Allow it to warm up for 5 minutes. Pour the remaining tablespoon of olive oil out on the griddle. Spread the shrimp out on the griddle over the oil, lying all onto their side. Cook for 2 minutes.
Step 3: Flip each shrimp and cook until the internal temperature reaches 145 degrees (2-3 minutes). Remove from the griddle.
Step 4: Serve immediately with lime wedges and cilantro. Enjoy!
Expert Tips:
- Buy peeled and deveined shrimp if possible for a big time saver.
- Don't leave the shrimp in the marinade for longer than 30 minutes or the shrimp will start to get mushy from the acidity in the lime.
- Be careful not to overcook the shrimp. It only cooks for a few minutes on each side. An instant internal thermometer is super helpful with meat and fish. We're looking for an internal temp of 145 degrees in the widest part of the shrimp center.
Recipe FAQs:
Medium heat is a great temperature for the griddle and will cook the shrimp in just a few minutes per side. The internal temperature of the shrimp should reach 145 degrees before removing from the griddle.
Frozen shrimp is fine to buy, but allow it to thaw before starting the marinade. It will taste much better this way.
Store the leftover shrimp in a sealed container in the fridge for up to 2 days. To reheat, warm up on the blackstone (or a skillet on the stovetop) over medium low heat for a minute or so on each side until hot again.
More Shrimp Recipes You Will Love:
If you tried this Blackstone Shrimp Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Shrimp on the Blackstone
- Total Time: 26 minutes
- Yield: 1 and ½ lbs of shrimp 1x
Description
This Shrimp on the Blackstone starts with a simple marinade with lime and spices and ends with perfectly grilled shrimp from the griddle. It's a quick and easy recipe ready in under 30 minutes, that's healthy and high in protein.
Ingredients
- 1.5 lbs Argentine Pink Shrimp (medium sized 16/20 ct per lb.), peeled, deveined, rinsed and patted dry
- 2 tablespoons olive oil
- 1 lime (½ for juicing for marinade and ½ cut into wedges at serving)
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1-2 teaspoons of cilantro leaves for garnish, rinsed and dried to remove sand/dirt
Instructions
- In a large bowl, add in the peeled, deveined and rinsed and dried shrimp. Pour over 1 tablespoon of olive oil and juice from ½ a lime. Sprinkle over salt, pepper, garlic powder, cumin and chili powder. Use your hands to coat each shrimp in the marinade. Allow to sit at room temperature for 15 minutes. Note: Do not leave the marinade longer than 30 minutes or the acidity from the lime will make the shrimp mushy.
- Heat the Blackstone Griddle to medium heat. Allow it to warm up for 5 minutes. Pour the remaining tablespoon of olive oil out on the griddle and spread out on the surface. Spread the shrimp out on the griddle over the oil, lying all onto their side. Cook for 2 minutes.
- Flip each shrimp and cook until the internal temperature reaches 145 degrees (2-3 minutes). Remove from the griddle.
- Serve immediately with lime wedges and cilantro. Enjoy!
Notes
- Buy peeled and deveined shrimp if possible for a big time saver.
- Don't leave the shrimp in the marinade for longer than 30 minutes or the shrimp will start to get mushy from the acidity in the lime.
- Be careful not to overcook the shrimp. It only cooks for a few minutes on each side. An instant internal thermometer is super helpful with meat and fish and we're looking for an internal temp of 145 in the shrimp center.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Grilling
- Method: Blackstone Griddle
- Cuisine: Mexican
Payton says
These are so good and cook so quick! Love the pink Argentine shrimp.
Tara Smithson says
Thanks so much for the review and I'm so glad you liked them. I love the Argentine shrimp so much!