Blackstone Shrimp: 3 Recipes for the Flat-Top

Shrimp is one of the fastest proteins you can cook on a Blackstone — 2 minutes total at high heat, and they’re done. The challenge is building enough flavor in that short window, and knowing when to pull them before they go rubbery.

Get the technique right once and any variation is easy. Three recipes below: a classic garlic butter for weeknights, a pineapple lime for something tropical and bright, and a cajun blackened version for real heat and char.

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How to Cook Shrimp on a Blackstone

Size matters

Large (21/25 count) or extra-large (16/20 count). Small shrimp overcook before you can get any color on them. Larger shrimp give you a slightly wider margin.

Temperature

High heat — 425–450°F. Shrimp need a very hot surface to sear in the short time they take to cook. Medium heat steams them instead of browning them.

Single layer, no crowding

Shrimp touching each other drop the griddle surface temperature and steam. Cook in batches if needed.

The C vs O rule

• C-shape curl = done. The muscle has contracted just enough.
• O-shape curl (tight circle) = overcooked. The muscle has over-contracted and will be rubbery.
• Straight = underdone. A few more seconds.

How to know they’re done

Pink and opaque throughout, slight char at the edges, curled into a C. Total time on a 425–450°F Blackstone: about 1 minute per side.

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Recipe 1: Garlic Butter Shrimp

The weeknight classic. Simple, rich, and done in 10 minutes start to finish. The lemon at the end brightens everything.

Prep time: 5 minutes · Cook time: 5 minutes · Serves: 4

Ingredients

• 1 lb large shrimp (21/25 count), peeled and deveined
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 2 tbsp avocado oil
• 3 tbsp unsalted butter
• 5 garlic cloves, minced
• ¼ tsp red chili flakes (optional)
• Juice of ½ lemon
• Fresh parsley, chopped, for serving

Instructions

Step 1: Season Pat shrimp dry — moisture prevents searing. Toss with salt, pepper, and smoked paprika.

Step 2: Preheat Set Blackstone to high and preheat 10 minutes. Add avocado oil and let heat 30 seconds.

Step 3: Sear Add shrimp in a single layer. Cook 1 minute without moving.

Step 4: Garlic butter Push shrimp to one side. Add butter and garlic to the empty zone. Once the butter melts, flip shrimp into the garlic butter. Add chili flakes if using. Toss to coat and cook 1 more minute until pink, opaque, and slightly charred. Remove immediately.

Step 5: Finish Squeeze lemon over the top and scatter parsley. Serve over rice, pasta, or on their own.

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Recipe 2: Pineapple Lime Shrimp

Tropical and bright — the pineapple juice caramelizes against the hot steel and gives the shrimp a sweet char that contrasts with the lime acid. Don’t marinate longer than 20 minutes or the citric acid starts “cooking” the shrimp before they hit the griddle.

Prep time: 20 minutes (including marinate) · Cook time: 3 minutes · Serves: 4

Ingredients

The marinade

• ½ cup unsweetened pineapple juice
• ¼ cup fresh lime juice (about 2 limes)
• 4 garlic cloves, minced
• ¼ cup avocado oil
• 2 tsp light brown sugar
• Zest of 2 limes

The shrimp

• 1 lb large shrimp (21/25 count), peeled and deveined
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp avocado oil for the griddle
• Fresh cilantro and lime wedges for serving

Instructions

Step 1: Marinate Whisk marinade ingredients together. Add shrimp, toss to coat, and refrigerate 10–20 minutes only.

Step 2: Preheat High heat, 10-minute preheat (425–450°F).

Step 3: Cook Remove shrimp from marinade and shake off excess — too much marinade burns. Pat lightly dry. Season with salt and pepper. Add oil to griddle. Cook shrimp 1 minute per side in a single layer until pink, opaque, and slightly charred. Pull at the C-shape.

Step 4: Serve With lime wedges, fresh cilantro, and your choice of rice, tortillas, or salad greens.

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Recipe 3: Cajun Blackened Shrimp

Heavy spice rub, maximum heat, deep char. The Blackstone is ideal for blackening — the flat steel applies the crust evenly across the entire surface of each shrimp. Serve over rice, on a po’boy, or alongside grilled vegetables.

Prep time: 5 minutes · Cook time: 4 minutes · Serves: 4

Ingredients

Cajun spice rub

• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp kosher salt
• ¼ tsp black pepper

The shrimp

• 1 lb large shrimp (21/25 count), peeled and deveined
• 2 tbsp avocado oil
• 2 tbsp unsalted butter (for finishing)
• Lemon wedges for serving

Instructions

Step 1: Rub Mix all spice rub ingredients together. Pat shrimp dry. Toss shrimp in 1 tbsp of the avocado oil, then coat evenly with the spice rub on all sides.

Step 2: Preheat to maximum heat Set Blackstone to high and preheat fully — you want as close to 450°F+ as possible. Blackening requires intense heat.

Step 3: Cook Add remaining 1 tbsp oil. Place shrimp in a single layer. Cook 1.5–2 minutes per side without moving — you want the spice rub to blacken (char, not just brown) against the steel.

Step 4: Butter finish In the last 30 seconds, add butter to the griddle and toss the shrimp to coat. The butter cools the crust slightly and adds richness.

Step 5: Serve immediately with lemon wedges. Blackened shrimp are best served the moment they come off the griddle.

Heat level: the rub as written has moderate heat. For more: increase cayenne to 1 tsp. For less: reduce to ¼ tsp and skip the black pepper.

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Serving Ideas for Blackstone Shrimp

• Shrimp rice bowl: white rice, black beans, corn, and pico de gallo — works with any of the three glazes
• Shrimp po’boy: split hoagie, shredded lettuce, tomato, pickles, remoulade — blackened shrimp especially
• Shrimp pasta: toss garlic butter shrimp with linguine and the pan butter
• Skewers: thread onto skewers before cooking for easy cookout serving
• Shrimp salad: over mixed greens with avocado, mango, red onion, and a lime vinaigrette

For a taco-focused shrimp recipe, see the Blackstone Shrimp Tacos page.

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Frequently Asked Questions

How long do you cook shrimp on a Blackstone?

1 minute per side — 2 minutes total on a high-heat Blackstone (425–450°F). Shrimp are done when pink and opaque with slight char at the edges. They curl into a C-shape when properly cooked; an O-shape means overcooked.

What temperature should the Blackstone be for shrimp?

High heat — 425–450°F. Shrimp cooked at medium heat steam rather than sear. The high temperature is what gives you color and char in the short time they take to cook.

Can I use frozen shrimp?

Yes — thaw completely under cold running water, then pat very dry before seasoning. Frozen shrimp release extra moisture, so the drying step is especially important to get a proper sear rather than steaming.

What size shrimp works best on a Blackstone?

Large (21/25) or extra-large (16/20) count. They give you a wider window between done and overcooked. Smaller shrimp overcook before you can get any meaningful color on them.

How do I keep shrimp warm if cooking in batches?

Push finished shrimp to a low-heat zone of the Blackstone while the remaining batches cook. Or hold in a warm oven (200°F) loosely covered with foil.

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