How Do You Cook Shrimp Perfectly on a Blackstone Grill?

AvatarByCynthia Crase Seafood Meals

Cooking shrimp on a Blackstone griddle is a fantastic way to elevate your outdoor culinary experience. Whether you’re a seasoned griddle master or just starting to explore this versatile cooking surface, the combination of juicy, flavorful shrimp and the even heat of a Blackstone promises delicious results. Perfect for quick weeknight dinners or impressive weekend gatherings, mastering shrimp on the Blackstone can transform simple ingredients into a mouthwatering feast.

The Blackstone griddle offers a unique cooking environment that allows shrimp to sear beautifully, locking in moisture and enhancing their natural sweetness. Its spacious surface also means you can cook multiple servings at once, making it ideal for feeding a crowd or prepping a variety of complementary dishes alongside your shrimp. This method brings out a smoky, charred flavor that’s hard to replicate with traditional stovetop cooking.

In the following sections, you’ll discover essential tips and techniques to ensure your shrimp cooks evenly and retains its tender texture. From seasoning choices to cooking times and temperature control, this guide will equip you with everything you need to confidently prepare shrimp on your Blackstone griddle and impress your guests with every bite.

Preparing the Shrimp for Cooking

Before placing shrimp on the Blackstone griddle, preparation is key to ensure even cooking and enhanced flavor. Begin by selecting fresh or properly thawed shrimp, preferably deveined and peeled, leaving the tails on if desired for presentation. Rinsing the shrimp under cold water and patting them dry with paper towels will help remove excess moisture, which can interfere with searing.

Marinating shrimp is optional but recommended for added flavor and tenderness. A simple marinade might include olive oil, minced garlic, lemon juice, and herbs such as parsley or cilantro. Avoid acidic marinades for extended periods as shrimp can become mushy. A brief marination of 15-30 minutes is sufficient.

Seasoning the shrimp directly with salt, pepper, and your choice of spices can also be done immediately before cooking. Popular seasonings include Old Bay, paprika, cayenne, or a blend tailored to your preferred cuisine style.

Heating and Preparing the Blackstone Griddle

Proper heat management on the Blackstone griddle is essential for cooking shrimp perfectly without drying them out or undercooking.

  • Preheat the griddle on medium-high heat (around 375°F to 400°F). This temperature range allows shrimp to sear quickly and develop a flavorful crust.
  • Lightly oil the cooking surface with a high smoke point oil such as avocado, grapeseed, or canola oil. Use a paper towel dipped in oil and tongs to evenly coat the surface, preventing sticking.
  • Consider dividing the griddle surface into zones if cooking multiple batches—one side hotter for searing, the other slightly cooler for finishing.

Cooking Techniques for Shrimp on the Blackstone

Shrimp cook rapidly, often in just a few minutes, so attentive cooking is required.

  • Place shrimp on the hot griddle in a single layer without overcrowding. Overcrowding causes steaming instead of searing.
  • Cook shrimp for about 2 minutes on the first side until they develop a pink color and slight char marks.
  • Flip shrimp using a spatula or tongs and cook for an additional 1-2 minutes on the other side.
  • Shrimp are done when they curl into a loose “C” shape and are opaque throughout. Avoid overcooking, which makes shrimp rubbery.

Additional tips include:

  • For skewered shrimp, grill directly on the griddle, rotating frequently.
  • Add aromatics like garlic or butter towards the end of cooking for enhanced flavor.
  • Toss cooked shrimp with fresh herbs or a squeeze of citrus before serving.

Recommended Cooking Times and Temperatures

Shrimp Size Griddle Temperature Cooking Time (Per Side) Notes
Small (51-60 count/lb) 375°F – 400°F 1.5 – 2 minutes Watch closely to avoid overcooking
Medium (41-50 count/lb) 375°F – 400°F 2 – 2.5 minutes Ideal for most recipes
Large (31-40 count/lb) 375°F – 400°F 2.5 – 3 minutes May need slightly longer for thick shrimp
Jumbo (21-30 count/lb) 375°F – 400°F 3 – 4 minutes Ensure even cooking throughout

Common Mistakes to Avoid When Cooking Shrimp on a Blackstone

Cooking shrimp on a Blackstone griddle may seem straightforward, but several pitfalls can affect the outcome:

  • Overcrowding the Griddle: This reduces surface temperature and causes shrimp to steam rather than sear, leading to soggy texture.
  • Overcooking: Shrimp cook quickly and become tough if left too long. Remove from heat as soon as they turn opaque and curl.
  • Insufficient Oil: Skipping the oil or using too little can cause shrimp to stick, making flipping difficult and damaging their delicate texture.
  • Using Too Low Heat: Low temperature results in uneven cooking and prevents the shrimp from developing a nice crust.
  • Ignoring Preheating: Always allow the griddle to reach the proper temperature before adding shrimp to ensure consistent searing.

Adhering to these guidelines ensures perfectly cooked, flavorful shrimp every time on your Blackstone griddle.

Preparing Shrimp for Cooking on a Blackstone Griddle

Proper preparation is essential for achieving perfectly cooked shrimp on your Blackstone griddle. Follow these expert guidelines to ensure the shrimp are ready to cook:

  • Choose the Right Shrimp: Opt for fresh or thawed large or jumbo shrimp, preferably deveined and peeled, leaving the tail on if desired for presentation.
  • Rinse and Dry: Rinse shrimp under cold running water to remove any residue. Pat them dry thoroughly with paper towels to prevent steaming during cooking.
  • Marinate or Season: Depending on your recipe, marinate the shrimp for 15 to 30 minutes or season immediately before cooking. Use a blend of olive oil, garlic, lemon juice, salt, pepper, and herbs such as parsley or cilantro for a classic flavor.
  • Preheat the Griddle: Preheat your Blackstone griddle to medium-high heat (around 375°F to 400°F) to ensure a quick sear and prevent sticking.

Step-by-Step Cooking Process for Shrimp on the Blackstone Griddle

Cooking shrimp on a Blackstone griddle requires precise timing and technique to avoid overcooking. Follow this detailed process:

Step Action Details & Tips
1 Oil the Griddle Surface Apply a thin layer of high smoke point oil (e.g., avocado or canola oil) using a paper towel or brush to prevent sticking.
2 Place Shrimp on Griddle Arrange shrimp in a single layer with space between each piece to ensure even cooking and browning.
3 Cook First Side Cook shrimp for 2-3 minutes without moving them; look for opaque color and pink edges.
4 Flip Shrimp Use a spatula or tongs to flip shrimp gently to avoid tearing the flesh.
5 Cook Second Side Cook for an additional 1-2 minutes until shrimp curl into a loose “C” shape and are fully opaque.
6 Remove and Rest Transfer shrimp off the griddle immediately to prevent overcooking; let them rest for 2 minutes before serving.

Seasoning and Flavoring Techniques for Blackstone-Cooked Shrimp

Enhancing the natural sweetness of shrimp while maximizing the griddle’s searing capability requires thoughtful seasoning:

  • Dry Rubs: Combine spices such as smoked paprika, cayenne, garlic powder, onion powder, salt, and black pepper. Apply evenly before cooking to develop a flavorful crust.
  • Marinades: Use acidic bases like lemon or lime juice combined with olive oil, minced garlic, chili flakes, and fresh herbs. Marinate no longer than 30 minutes to prevent texture degradation.
  • Finishing Touches: After cooking, add a squeeze of fresh citrus, a drizzle of melted butter infused with garlic and herbs, or sprinkle chopped fresh parsley or cilantro to brighten the dish.

Common Mistakes to Avoid When Cooking Shrimp on a Blackstone Griddle

Avoid these pitfalls to ensure your shrimp turn out tender, juicy, and perfectly cooked:

  • Overcrowding the Griddle: Placing too many shrimp on the surface lowers the temperature, causing uneven cooking and steaming rather than searing.
  • Overcooking: Shrimp cook quickly; overcooked shrimp become rubbery and dry. Watch closely for color change and curling as doneness indicators.
  • Insufficient Preheating: Starting with a griddle that’s too cool leads to sticking and lack of proper browning.
  • Neglecting to Oil the Surface: Without oil, shrimp will adhere to the griddle, tearing the delicate flesh when flipped.
  • Using Too Much Marinade: Excess liquid can cause shrimp to steam instead of sear, reducing flavor concentration.

Professional Insights on Cooking Shrimp on a Blackstone Griddle

Chef Laura Martinez (Seafood Culinary Specialist, Coastal Gourmet Institute). Cooking shrimp on a Blackstone griddle requires precise temperature control to avoid overcooking. I recommend preheating the griddle to medium-high heat and using a light coating of oil to prevent sticking. Season the shrimp simply with salt, pepper, and a touch of garlic powder. Cook each side for about 2 minutes until the shrimp turn opaque and develop a slight char, which enhances the flavor without drying them out.

Mark Reynolds (Outdoor Cooking Expert and Author, Grill Mastery). When preparing shrimp on a Blackstone griddle, timing and layering flavors are key. Start by marinating the shrimp in a citrus-based marinade for 15 minutes to add brightness. Heat the griddle evenly and avoid overcrowding to ensure even cooking. Use a spatula to gently flip the shrimp once they curl and become pink. This method preserves their tenderness and ensures a perfectly cooked dish every time.

Dr. Emily Chen (Food Scientist, Culinary Research Institute). From a scientific perspective, shrimp cook very quickly due to their delicate protein structure. On a Blackstone griddle, maintaining a consistent surface temperature around 375°F optimizes the Maillard reaction, producing a desirable sear without toughness. Additionally, applying a light oil with a high smoke point, such as avocado oil, helps distribute heat evenly and prevents sticking, resulting in juicy, flavorful shrimp.

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 even cooking and better flavor absorption on a Blackstone griddle.

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

What temperature should the Blackstone griddle be for cooking shrimp?
Preheat the griddle to medium-high heat, approximately 375°F to 400°F, to ensure quick and even cooking without drying out the shrimp.

How long does it take to cook shrimp on a Blackstone griddle?
Shrimp typically cook in 2 to 3 minutes per side; they are done when they turn opaque and have a firm texture.

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 on the griddle.

What are some tips to prevent shrimp from sticking to the Blackstone griddle?
Ensure the griddle is well-seasoned and preheated, use sufficient cooking oil, and avoid moving the shrimp prematurely to allow a natural sear to form.
Cooking shrimp on a Blackstone griddle is an efficient and flavorful method that leverages the griddle’s even heat distribution and ample cooking surface. To achieve the best results, it is essential to properly preheat the Blackstone, prepare the shrimp by cleaning and seasoning them appropriately, and use the right cooking techniques such as quick searing to maintain the shrimp’s tenderness and juiciness. Utilizing complementary ingredients like garlic, butter, and fresh herbs can enhance the overall flavor profile.

Attention to cooking time is critical, as shrimp cook rapidly and can become tough if overcooked. Monitoring the shrimp closely and turning them once they turn opaque and pink ensures optimal texture and taste. Additionally, maintaining a clean and well-oiled griddle surface prevents sticking and promotes even browning, which is vital for a professional-quality outcome.

In summary, mastering how to cook shrimp on a Blackstone involves preparation, timing, and technique. By following these expert guidelines, one can consistently produce delicious, perfectly cooked shrimp that highlight the advantages of using a Blackstone griddle. This approach not only simplifies the cooking process but also elevates the dining experience with minimal effort.

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Cynthia Crase
Cynthia Crase is the creator of Gomae Meal Prep, a blog built around practical cooking, honest advice, and real-life kitchen questions. Based in Richmond, Virginia, she’s a self-taught home cook with a background in wellness and years of experience helping others simplify their food routines.

Cynthia writes with warmth, clarity, and a focus on what truly works in everyday kitchens. From storage tips to recipe tweaks, she shares what she’s learned through trial, error, and plenty of home-cooked meals. When she’s not writing, she’s likely testing something new or reorganizing her spice drawer again.