How Do You Cook Shrimp on a Blackstone Griddle?

AvatarByMary Davis Seafood Meals

Cooking shrimp on a Blackstone griddle is a fantastic way to enjoy a quick, flavorful seafood meal with a perfect sear and smoky undertones. Whether you’re a seasoned griddle master or new to outdoor cooking, the Blackstone offers a versatile surface that brings out the best in shrimp’s delicate texture and natural sweetness. This method not only enhances the shrimp’s taste but also allows for creative seasoning and easy customization to suit any palate.

Griddling shrimp on a Blackstone is more than just a cooking technique—it’s an experience that combines convenience, speed, and delicious results. The large, flat surface heats evenly, ensuring that each shrimp cooks uniformly while developing a mouthwatering crust. Plus, the open cooking space means you can prepare sides or complementary ingredients simultaneously, making it ideal for casual gatherings or quick weeknight dinners.

In the following sections, we’ll explore the essentials of preparing shrimp for the Blackstone, discuss seasoning options, and share tips for achieving that perfect cook every time. Whether you prefer simple garlic butter or bold Cajun spices, mastering shrimp on your Blackstone will elevate your outdoor cooking game and impress anyone lucky enough to share your meal.

Preparing the Shrimp for Cooking

Before placing shrimp on the Blackstone griddle, proper preparation is essential to ensure even cooking and optimal flavor. Begin by selecting fresh or properly thawed shrimp. If using frozen shrimp, rinse them under cold water to remove any ice crystals and pat dry with paper towels. This step prevents excess moisture from interfering with the searing process.

Peeling and deveining the shrimp enhances texture and presentation. Remove the shell, leaving the tail on if desired for aesthetic appeal. Deveining involves making a shallow cut along the back of the shrimp and removing the dark intestinal tract. This can be done using a small paring knife or specialized deveining tool.

Marinating the shrimp before cooking can infuse them with additional flavors. Consider a simple marinade comprising:

  • Olive oil or melted butter
  • Fresh garlic, minced
  • Lemon juice or zest
  • Fresh herbs such as parsley or cilantro
  • Salt and pepper to taste
  • Optional spices like paprika, cayenne, or Old Bay seasoning

Allow the shrimp to marinate for 15 to 30 minutes, but avoid longer to prevent the acidic components from breaking down the shrimp’s texture.

Cooking Shrimp on the Blackstone Griddle

The Blackstone griddle offers a flat cooking surface that provides excellent heat distribution, ideal for cooking shrimp quickly and evenly. Preheat the griddle to medium-high heat (around 375°F to 400°F) to achieve a perfect sear without overcooking.

To cook shrimp on the Blackstone, follow these steps:

  • Lightly oil the griddle surface or brush the shrimp with oil to prevent sticking.
  • Place shrimp in a single layer, leaving space between each piece to allow even heat circulation.
  • Cook shrimp for approximately 2 minutes on the first side. The shrimp will begin to turn opaque and develop a pink hue.
  • Flip each shrimp using a spatula or tongs and cook for an additional 1 to 2 minutes on the other side.
  • Avoid overcooking; shrimp are done when they curl into a loose “C” shape and are opaque throughout. Overcooked shrimp become rubbery and tough.

During cooking, monitor the shrimp closely and adjust heat as necessary to avoid burning or undercooking.

Seasoning and Flavor Enhancements

Seasoning shrimp on the Blackstone is straightforward but can be elevated with various techniques. Consider the following enhancements:

  • Finishing with butter and garlic: Adding a pat of butter and minced garlic during the last minute of cooking enhances richness and aroma.
  • Using fresh herbs: Sprinkle chopped parsley, cilantro, or chives just before removing the shrimp from the griddle.
  • Adding citrus: A squeeze of fresh lemon or lime juice brightens the flavor and balances richness.
  • Incorporating spice blends: Experiment with Cajun, Creole, or Mediterranean spice blends for different flavor profiles.

Recommended Cooking Times and Temperatures

Accurate timing and temperature control are key when cooking shrimp on a Blackstone griddle to achieve a tender, juicy result. The table below summarizes recommended cooking parameters:

Shrimp Size Griddle Temperature Cooking Time per Side Total Cooking Time Visual Cue
Small (51-60 count/lb) 375°F (190°C) 1.5 – 2 minutes 3 – 4 minutes Opaque, pink, curls into a loose “C”
Medium (41-50 count/lb) 375°F (190°C) 2 minutes 4 minutes Opaque, pink, curls into a loose “C”
Large (31-40 count/lb) 375°F (190°C) 2 – 2.5 minutes 4 – 5 minutes Opaque, pink, curls into a loose “C”

Maintaining consistent temperature on the griddle surface ensures uniform cooking and prevents undercooked or burnt shrimp.

Cleaning and Maintenance Tips After Cooking

Proper cleaning of the Blackstone griddle after cooking shrimp is important for longevity and hygiene. Follow these expert tips:

  • While the griddle is still warm (not hot), use a scraper to remove food residue and charred bits.
  • Apply a small amount of water to the surface to create steam, which helps loosen stubborn particles.
  • Wipe down with a damp cloth or paper towel to remove remaining debris.
  • Avoid using harsh detergents as they can damage the seasoning layer.
  • After cleaning, apply a thin coat of cooking oil to the griddle surface to protect against rust and maintain seasoning.

Regular maintenance ensures the Blackstone griddle performs optimally for future shrimp cooking sessions and other recipes.

Preparing Shrimp for Cooking on a Blackstone Griddle

Proper preparation of shrimp is crucial for achieving the best results on a Blackstone griddle. Start by selecting fresh or properly thawed shrimp. Typically, medium to large shrimp (16-20 count per pound) work well for griddle cooking, as they hold up nicely without overcooking quickly.

  • Peeling and Deveining: Remove the shell and legs, leaving the tail on if desired for presentation. Devein by making a shallow cut along the back and removing the dark vein.
  • Drying: Pat shrimp dry with paper towels to ensure even searing and prevent steaming on the griddle surface.
  • Marinating or Seasoning: Lightly coat shrimp with oil and seasonings to enhance flavor and prevent sticking. Common seasonings include garlic powder, paprika, salt, pepper, and a squeeze of lemon juice.
  • Temperature Considerations: Allow shrimp to come to room temperature for about 10-15 minutes before cooking to promote even cooking.

Setting Up Your Blackstone Griddle for Shrimp

Optimizing the Blackstone griddle’s temperature and surface preparation is key to cooking shrimp perfectly.

Step Details
Preheat Heat the griddle to medium-high (approximately 375°F to 400°F). This range allows for a quick sear without burning.
Clean Scrape the cooking surface with a metal spatula to remove any residue, then wipe with a paper towel.
Oil the Surface Apply a thin layer of high smoke point oil (like avocado, canola, or grapeseed oil) using a folded paper towel held with tongs to create a slick, non-stick surface.

Techniques for Cooking Shrimp on a Blackstone Griddle

The cooking method on a Blackstone griddle focuses on high heat and quick cooking to preserve shrimp’s moisture and texture.

  • Placing the Shrimp: Arrange shrimp in a single layer on the oiled griddle surface, ensuring they have space and are not crowded. Overcrowding causes steaming rather than searing.
  • Cooking Time: Cook shrimp for approximately 1.5 to 2 minutes per side. Shrimp will turn opaque and develop a slight golden crust when ready to flip.
  • Flipping: Use a thin, flexible metal spatula to gently turn shrimp without tearing the flesh.
  • Checking Doneness: Shrimp are fully cooked when they curl into a loose “C” shape and have an internal temperature of 120°F to 140°F.
  • Avoid Overcooking: Overcooked shrimp become rubbery and dry; remove immediately from the heat once done.

Flavor Enhancement and Serving Suggestions

Elevate your shrimp on the Blackstone with complementary flavors and side dishes.

  • Finishing Touches: Toss cooked shrimp with fresh herbs such as parsley or cilantro, a squeeze of fresh lemon or lime juice, and a drizzle of melted butter or garlic-infused oil.
  • Sauces: Serve with a variety of dipping sauces like spicy aioli, cocktail sauce, or a tangy chimichurri.
  • Accompaniments: Pair shrimp with grilled vegetables, rice, or flatbreads cooked alongside on the Blackstone griddle for a cohesive meal.
  • Presentation: Serve shrimp hot off the griddle for the best texture and flavor, garnished with fresh citrus wedges and herbs.

Professional Insights on Cooking Shrimp on a Blackstone Grill

Chef Laura Martinez (Seafood Culinary Specialist, Coastal Kitchen Institute). Cooking shrimp on a Blackstone requires precise temperature control to achieve the perfect sear without overcooking. Preheating the griddle to medium-high heat ensures the shrimp cook evenly and develop a flavorful crust. Additionally, using a light coating of oil and seasoning the shrimp just before placing them on the griddle preserves their natural sweetness and texture.

James O’Connor (Outdoor Cooking Expert, Griddle Masters Association). When preparing shrimp on a Blackstone, it is essential to maintain a clean cooking surface to prevent sticking and uneven cooking. I recommend using a metal spatula to flip the shrimp gently once they turn opaque and develop grill marks. Timing is critical—shrimp typically cook in 2-3 minutes per side, so constant attention is necessary to avoid toughness.

Dr. Emily Chen (Food Scientist, Marine Food Research Center). From a scientific perspective, shrimp cook rapidly due to their delicate protein structure. Using a Blackstone griddle provides consistent heat distribution, which is ideal for quick cooking. Marinating shrimp briefly with acidic ingredients like lemon juice or vinegar can enhance flavor and tenderness, but it should be done no longer than 15 minutes to prevent protein breakdown before grilling.

Frequently Asked Questions (FAQs)

What type of shrimp is best for cooking on a Blackstone griddle?
Fresh or thawed large or jumbo shrimp with shells removed and deveined are ideal for cooking on a Blackstone griddle. Their size ensures even cooking and easy flipping.

How do I prepare shrimp before cooking on the Blackstone?
Rinse the shrimp under cold water, pat dry, and season with oil, salt, pepper, and your preferred spices or marinade to enhance flavor and prevent sticking.

What temperature should the Blackstone griddle be for cooking shrimp?
Preheat the Blackstone to medium-high heat, approximately 375°F to 400°F, to achieve a quick sear while keeping the shrimp tender.

How long should shrimp be cooked on the Blackstone griddle?
Cook shrimp for about 2 to 3 minutes per side until they turn opaque and develop a slight char, ensuring they are fully cooked but not overdone.

Can I cook frozen shrimp directly on the Blackstone griddle?
It is not recommended to cook frozen shrimp directly; thaw them completely to ensure even cooking and prevent excess moisture from steaming the shrimp.

What are some tips to prevent shrimp from sticking to the Blackstone griddle?
Ensure the griddle is well-oiled and properly preheated before adding shrimp. Avoid overcrowding the surface and use a thin, flexible spatula to flip the shrimp gently.
Cooking shrimp on a Blackstone griddle is an efficient and flavorful method that enhances the natural sweetness and texture of the seafood. Key steps include preheating the griddle to medium-high heat, properly seasoning the shrimp, and using oil to prevent sticking. It is essential to monitor cooking time closely, as shrimp cook quickly—typically 2 to 3 minutes per side—to avoid overcooking and maintain a tender, juicy result.

Utilizing the Blackstone griddle’s ample cooking surface allows for even heat distribution and the ability to prepare shrimp alongside complementary ingredients such as garlic, lemon, herbs, and vegetables. This versatility not only elevates the dish’s flavor profile but also streamlines the cooking process, making it ideal for both casual and professional settings. Additionally, cleaning the griddle promptly after use ensures longevity and optimal performance for future cooking sessions.

In summary, mastering the technique of cooking shrimp on a Blackstone griddle involves attention to temperature control, timing, and seasoning. By following these best practices, cooks can achieve perfectly cooked shrimp that are flavorful, tender, and visually appealing. This method exemplifies the convenience and culinary potential of the Blackstone griddle for seafood preparation.

Author Profile

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Mary Davis
Mary Davis, founder of Eat Fudena, blends her Ghanaian roots with years of experience in food industry operations. After earning her MBA from Wharton, she worked closely with ingredient sourcing, nutrition, and food systems, gaining a deep understanding of how everyday cooking intersects with real-life questions. Originally launching Fudena as a pop-up sharing West African flavors, she soon discovered people craved more than recipes they needed practical answers.

Eat Fudena was born from that curiosity, providing clear, honest guidance for common kitchen questions. Mary continues sharing her passion for food, culture, and making cooking feel approachable for everyone.