18 Spicy Blackstone Shrimp Recipes Delicious

Zesty flavors and fiery kicks are what make these 18 Spicy Blackstone Shrimp Recipes a must-try for any home cook looking to spice up their mealtime. Whether you’re craving a quick dinner with a punch or aiming to impress at your next gathering, these dishes promise to deliver both heat and heart. Dive into our roundup and discover your new favorite way to enjoy shrimp with a bold twist!

Garlic Butter Blackstone Shrimp

As the morning light filters through the kitchen window, there’s something deeply comforting about the thought of preparing a dish that’s both simple and bursting with flavor. Today, let’s embrace the slow, deliberate process of cooking, allowing each step to unfold with intention and care.

Ingredients

• 1 pound of fresh, plump shrimp, peeled and deveined
• 4 tablespoons of unsalted butter, rich and creamy
• 3 cloves of garlic, minced to release their aromatic essence
• 1 tablespoon of fresh lemon juice, bright and tangy
• 1/2 teaspoon of sea salt, finely ground
• 1/4 teaspoon of freshly cracked black pepper, for a subtle heat
• 2 tablespoons of chopped fresh parsley, for a burst of color and freshness

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it’s just beginning to foam, about 2 minutes.
2. Add the minced garlic to the skillet, sautéing until fragrant and lightly golden, about 1 minute, being careful not to burn it.
3. Increase the heat to medium-high and add the shrimp to the skillet, arranging them in a single layer to ensure even cooking.
4. Cook the shrimp for 2 minutes on one side, then flip each one carefully to cook for another 1-2 minutes, until they’re pink and opaque.
5. Drizzle the fresh lemon juice over the shrimp, followed by the sea salt and freshly cracked black pepper, tossing gently to coat.
6. Remove the skillet from the heat and sprinkle the chopped fresh parsley over the top for a fresh, herby finish.

Yielded by this gentle process is a dish where the shrimp are tender and succulent, bathed in a garlic butter sauce that’s rich with layers of flavor. Serve it over a bed of steaming rice or with crusty bread to soak up every last drop of the buttery goodness.

Spicy Cajun Blackstone Shrimp

Calmly, as the morning light filters through the kitchen window, the thought of preparing something vibrant and full of life comes to mind. This dish, with its bold flavors and simple elegance, is a celebration of the sea’s bounty, kissed by the warmth of Cajun spices.

Ingredients

• 1 pound large, succulent shrimp, peeled and deveined
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon smoky paprika
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon cayenne pepper, for a gentle heat
• 1 teaspoon garlic powder, for depth
• 1 teaspoon onion powder, for sweetness
• 1/2 teaspoon dried thyme, for earthiness
• 1/2 teaspoon dried oregano, for a hint of bitterness
• 1/2 teaspoon sea salt, to enhance flavors
• 1 tablespoon fresh lemon juice, for brightness
• 2 tablespoons unsalted butter, for richness
• 2 cloves garlic, minced, for pungency
• 1/4 cup fresh parsley, chopped, for freshness

Instructions

1. In a large bowl, combine the shrimp with olive oil, paprika, black pepper, cayenne pepper, garlic powder, onion powder, thyme, oregano, and sea salt. Toss gently to coat each shrimp evenly. Let marinate for 15 minutes at room temperature to allow the flavors to meld.
2. Heat a Blackstone griddle or large skillet over medium-high heat until a drop of water sizzles upon contact, about 375°F.
3. Add the marinated shrimp to the griddle in a single layer, ensuring they are not overcrowded. Cook for 2 minutes on one side until the edges start to curl and the shrimp turn pink.
4. Flip each shrimp carefully and cook for an additional 2 minutes on the other side. Tip: Avoid moving the shrimp too much to get a nice sear.
5. Push the shrimp to one side of the griddle. On the other side, add butter and minced garlic. Let the butter melt and the garlic become fragrant, about 30 seconds.
6. Drizzle the lemon juice over the shrimp and toss everything together on the griddle to coat the shrimp in the garlic butter sauce. Cook for another minute to combine the flavors.
7. Sprinkle with fresh parsley and remove from heat immediately to prevent overcooking. Tip: The shrimp should be just opaque in the center for perfect doneness.

How the shrimp carry the heat of the spices so beautifully, with each bite offering a burst of garlicky, buttery goodness. Serve them over a bed of creamy grits or alongside a crisp, green salad for a meal that sings of summer evenings and shared stories.

Lemon Pepper Blackstone Shrimp

Wandering through the flavors of summer, this dish brings a bright, zesty twist to your table, perfect for those warm evenings when the air is thick with the promise of good food and better company.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice, vibrant and tangy
• 1 tsp finely ground black pepper, aromatic and bold
• 1/2 tsp sea salt, coarse and mineral-rich
• 2 cloves garlic, minced to a fragrant paste
• 1 tbsp unsalted butter, creamy and golden
• 1/4 cup fresh parsley, finely chopped for a burst of color

Instructions

1. In a large bowl, gently toss the shrimp with olive oil, lemon juice, black pepper, and sea salt until evenly coated. Let marinate for 15 minutes at room temperature to infuse the flavors.
2. Heat a Blackstone griddle or large skillet over medium-high heat until a drop of water sizzles upon contact, about 375°F.
3. Add the marinated shrimp in a single layer, ensuring they’re not overcrowded to allow for even cooking. Cook for 2 minutes on one side until the edges start to turn pink.
4. Flip each shrimp carefully, then add minced garlic and butter to the griddle. Cook for another 2 minutes, basting the shrimp with the melted butter and garlic mixture.
5. Sprinkle with fresh parsley right before removing from heat, giving a final toss to coat the shrimp in the herb’s freshness.
6. Transfer to a serving plate immediately to prevent overcooking, leaving any excess butter and garlic on the griddle for dipping.

Offering a delightful contrast of textures, the shrimp are perfectly tender with a slight crisp from the griddle, while the lemon pepper seasoning lends a lively kick. Serve atop a bed of creamy polenta or alongside a crisp, chilled salad for a meal that sings of summer.

Honey Glazed Blackstone Shrimp

Evening light filters through the kitchen window as I ponder the simplicity and elegance of combining sweet honey with the briny depth of shrimp, a dish that feels like a gentle embrace on a quiet night.

Ingredients

• 1 pound large, succulent shrimp, peeled and deveined
• 3 tablespoons rich, golden honey
• 2 tablespoons smooth, unsalted butter
• 1 tablespoon vibrant, freshly squeezed lemon juice
• 1 teaspoon finely minced, aromatic garlic
• 1/2 teaspoon coarse, flaky sea salt
• 1/4 teaspoon finely ground, warm black pepper
• 1 tablespoon finely chopped, fresh parsley for garnish

Instructions

1. In a medium bowl, gently toss the shrimp with sea salt and black pepper until evenly coated.
2. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
3. Add the butter to the skillet, swirling until melted and slightly bubbly, about 1 minute.
4. Place the shrimp in the skillet in a single layer, cooking until the edges turn pink, about 2 minutes per side.
5. Reduce the heat to medium-low, then drizzle the honey and add the garlic, stirring gently to coat the shrimp evenly.
6. Continue cooking for another 2 minutes, allowing the honey to thicken slightly and the shrimp to absorb the flavors.
7. Remove from heat and sprinkle with lemon juice, tossing once more to combine.
8. Transfer the shrimp to a serving dish, garnishing with fresh parsley for a pop of color and freshness.

Glazed to perfection, these shrimp offer a delightful contrast between the crispy exterior and the tender, juicy interior. Serve them over a bed of fluffy jasmine rice or alongside a crisp, green salad for a meal that sings with simplicity and flavor.

Blackstone Shrimp Tacos

Today, as the morning light filters through the kitchen window, I find myself drawn to the simplicity and vibrancy of preparing something that feels both comforting and exciting. These Blackstone Shrimp Tacos are a celebration of textures and flavors, a dish that invites you to slow down and savor each bite.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tbsp smoky paprika
• 1 cup crisp, shredded green cabbage
• 1/2 cup creamy, ripe avocado slices
• 4 soft, warm corn tortillas
• 1/4 cup fresh, tangy lime juice
• 1/4 cup chopped, vibrant cilantro

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly heated for perfect searing.
2. In a bowl, toss the shrimp with olive oil, black pepper, sea salt, and smoky paprika until evenly coated.
3. Place the shrimp on the griddle, cooking for 2-3 minutes per side until they turn pink and slightly charred.
4. While the shrimp cook, warm the corn tortillas on the griddle for about 30 seconds per side, keeping them pliable.
5. Assemble the tacos by layering shredded cabbage, avocado slices, and the cooked shrimp on each tortilla.
6. Drizzle with fresh lime juice and sprinkle with chopped cilantro for a burst of freshness.

Off the griddle, these tacos are a delightful contrast of textures—the crunch of cabbage against the tender shrimp, all wrapped in a soft tortilla. Serve them with an extra wedge of lime on the side for those who love a sharper tang.

Blackstone Shrimp and Grits

Gently, the morning light spills over the kitchen counter, where the promise of a comforting meal begins with the simple act of gathering ingredients. This dish, a harmonious blend of creamy and savory, whispers of Southern traditions and the joy of slow cooking.

Ingredients

• 1 cup stone-ground grits, coarse and hearty
• 4 cups water, cold and clear
• 1 tsp sea salt, finely crushed
• 2 tbsp unsalted butter, rich and creamy
• 1 cup sharp cheddar cheese, freshly grated
• 1 lb large shrimp, wild-caught and peeled
• 2 tbsp olive oil, extra virgin and fruity
• 2 cloves garlic, minced and aromatic
• 1/2 tsp smoked paprika, warm and earthy
• 1/4 tsp cayenne pepper, for a subtle kick
• 2 green onions, thinly sliced for a crisp finish

Instructions

1. In a medium saucepan, bring 4 cups of cold water to a rolling boil over high heat.
2. Slowly whisk in 1 cup of stone-ground grits and 1 tsp of sea salt, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and cook the grits for 25-30 minutes, stirring occasionally to prevent sticking, until they are thick and creamy.
4. Stir in 2 tbsp of unsalted butter and 1 cup of sharp cheddar cheese until fully melted and incorporated. Keep warm.
5. While the grits cook, heat 2 tbsp of extra virgin olive oil in a large skillet over medium-high heat.
6. Add 1 lb of peeled shrimp to the skillet, seasoning with 2 cloves of minced garlic, 1/2 tsp of smoked paprika, and 1/4 tsp of cayenne pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
7. Divide the creamy grits among bowls, topping each with the spicy shrimp and a sprinkle of thinly sliced green onions.

Velvety grits cradle the succulent shrimp, their flavors melding in a dance of comfort and spice. Serve this dish with a side of crusty bread to soak up every last bite, or under a soft blanket of twilight for a meal that feels like home.

Blackstone Shrimp Scampi

Beneath the golden hue of the evening sun, there’s something profoundly comforting about preparing a meal that feels both luxurious and utterly simple. This Blackstone Shrimp Scampi is just that—a dish where the succulence of the sea meets the warmth of garlic and butter, creating a symphony of flavors that’s as easy to make as it is delightful to eat.

Ingredients

• 1 lb large, wild-caught shrimp, peeled and deveined
• 4 tbsp unsalted butter, rich and creamy
• 3 cloves garlic, freshly minced
• 1/2 cup dry white wine, crisp and slightly acidic
• 1/4 cup fresh lemon juice, bright and tangy
• 1/4 cup finely chopped parsley, vibrant and fresh
• 1/2 tsp red pepper flakes, for a gentle heat
• Salt, to perfectly season

Instructions

1. Preheat your Blackstone griddle to medium-high heat, ensuring it’s evenly heated for consistent cooking.
2. Melt the unsalted butter on the griddle, spreading it evenly to coat the surface lightly.
3. Add the freshly minced garlic to the butter, sautéing for about 30 seconds until fragrant but not browned.
4. Place the peeled and deveined shrimp on the griddle in a single layer, cooking for 2 minutes on one side.
5. Flip each shrimp carefully, then pour the dry white wine and fresh lemon juice over them, allowing the liquids to reduce slightly for 1 minute.
6. Sprinkle the shrimp with red pepper flakes and salt, adjusting the heat to prevent the sauce from reducing too quickly.
7. Garnish with finely chopped parsley just before removing from the heat, ensuring the herbs remain vibrant.

Perfectly cooked shrimp should be tender and juicy, with a sauce that’s rich and aromatic. Serve this scampi over a bed of al dente pasta or with crusty bread to soak up every last drop of the buttery, garlicky sauce.

Blackstone Shrimp Stir Fry

Now, as the morning light filters through the kitchen window, there’s something comforting about the thought of preparing a dish that’s both vibrant and full of life. The Blackstone Shrimp Stir Fry is just that—a melody of colors, textures, and flavors that dance together in perfect harmony.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 cup crisp, colorful bell peppers, thinly sliced
• 1/2 cup sweet, crunchy snap peas
• 2 cloves aromatic garlic, minced
• 1 tbsp freshly grated ginger, with its spicy warmth
• 1/4 cup savory soy sauce
• 1 tbsp golden honey
• 1/2 tsp finely ground black pepper
• 1/4 cup fresh, vibrant cilantro leaves for garnish

Instructions

1. Heat the extra virgin olive oil in a large Blackstone griddle or skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the shrimp in a single layer, cooking for 2 minutes on each side until they turn pink and opaque. Tip: Avoid overcrowding to ensure each shrimp gets a perfect sear.
3. Remove the shrimp from the griddle and set aside on a plate.
4. In the same griddle, add the bell peppers and snap peas, stirring frequently for 3 minutes until they start to soften but remain crisp.
5. Push the vegetables to one side, add the minced garlic and grated ginger to the other side, and cook for 30 seconds until fragrant. Tip: This technique prevents the garlic from burning.
6. Combine the vegetables with the garlic and ginger, then add the soy sauce, honey, and black pepper, stirring to coat evenly.
7. Return the shrimp to the griddle, tossing gently with the vegetables and sauce for 1 minute to warm through. Tip: A gentle toss preserves the shrimp’s texture.
8. Garnish with fresh cilantro leaves before serving.

Just as the day winds down, this stir fry offers a burst of freshness with every bite—the shrimp tender, the vegetables crisp, and the sauce a perfect balance of sweet and savory. Serve it over a bed of steaming jasmine rice or alongside a crisp, chilled salad for a meal that feels like a celebration of the senses.

Blackstone Shrimp Pasta

Moments like these call for a dish that feels both indulgent and intimately familiar, a recipe that wraps you in warmth with every bite. Blackstone Shrimp Pasta is just that—a creamy, garlicky embrace of flavors that turns an ordinary evening into something quietly special.

Ingredients

• 8 oz linguine pasta, perfectly al dente
• 1 lb large shrimp, peeled and deveined, with a slight briny sweetness
• 3 tbsp rich unsalted butter, melted to golden perfection
• 4 cloves garlic, minced into fragrant whispers
• 1/2 cup heavy cream, luxuriously thick
• 1/4 cup freshly grated Parmesan cheese, with a nutty depth
• 1 tbsp fresh lemon juice, bright and zesty
• 1/4 tsp crushed red pepper flakes, for a gentle heat
• Salt, to season with a careful hand
• 2 tbsp finely chopped fresh parsley, for a burst of color and freshness

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook for 9-11 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the butter, allowing it to melt and foam slightly, about 1 minute.
3. Add the minced garlic and crushed red pepper flakes to the skillet. Sauté until the garlic is fragrant and just beginning to golden, about 30 seconds, stirring constantly to prevent burning.
4. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes per side, until the shrimp are pink and opaque.
5. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and lemon juice. Cook for 1-2 minutes, until the sauce begins to thicken slightly.
6. Add the drained linguine to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
7. Season with salt to taste and garnish with chopped parsley before serving.

Delight in the way the creamy sauce clings to each strand of pasta, with the shrimp offering a tender contrast. Serve it with a side of crusty bread to soak up every last drop of sauce, or enjoy it under the soft glow of candlelight for an evening that feels a little more magical.

Blackstone Shrimp Skewers

Kneading the memories of summer barbecues past, these Blackstone Shrimp Skewers emerge as a tender homage to the flavors of the sea, kissed by the smoky embrace of the grill. Each bite is a whisper of the ocean, a delicate balance between the zest of citrus and the warmth of spices, inviting you to pause and savor the moment.

Ingredients

• 1 lb large, wild-caught shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, finely minced
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/4 cup fresh lemon juice
• 1 tbsp honey
• 1/2 tsp sea salt
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together the olive oil, minced garlic, smoked paprika, black pepper, lemon juice, honey, and sea salt until well combined.
2. Add the shrimp to the bowl, tossing gently to coat each piece evenly with the marinade. Cover and refrigerate for 15 minutes, allowing the flavors to meld.
3. While the shrimp marinates, preheat your Blackstone grill to medium-high heat, aiming for a surface temperature of 375°F.
4. Thread the marinated shrimp onto the soaked wooden skewers, piercing each shrimp near the tail and head to secure.
5. Place the skewers on the grill, cooking for 2-3 minutes per side until the shrimp turn pink and slightly charred at the edges.
6. Remove the skewers from the grill and let them rest for a minute before serving to allow the juices to redistribute.

Vibrant and succulent, these skewers offer a delightful contrast between the smoky exterior and the tender, juicy interior. Serve them atop a bed of fluffy quinoa or alongside a crisp, green salad for a meal that sings of summer’s bounty.

Blackstone Shrimp Alfredo

Sometimes, the simplest dishes bring the most comfort, like this Blackstone Shrimp Alfredo, where the creamy sauce clings to each strand of pasta, and the shrimp adds a delicate sweetness.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 8 oz fettuccine pasta, perfectly al dente
• 2 tbsp rich unsalted butter
• 3 cloves garlic, minced to aromatic perfection
• 1 cup heavy cream, luxuriously thick
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 1/4 tsp finely ground black pepper, for a subtle kick
• 1/4 tsp sea salt, to enhance flavors
• 2 tbsp fresh parsley, finely chopped for a burst of color

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. Heat a Blackstone griddle or large skillet over medium-high heat. Add the butter and let it melt until it starts to foam, about 1 minute.
3. Add the shrimp to the griddle in a single layer. Cook for 2 minutes per side, until they turn pink and opaque. Remove and set aside.
4. In the same griddle, add the minced garlic and sauté for 30 seconds, just until fragrant, being careful not to burn it.
5. Pour in the heavy cream, stirring gently to combine with the garlic. Let it simmer for 2 minutes, allowing the cream to thicken slightly.
6. Stir in the grated Parmesan cheese, black pepper, and sea salt. Continue to cook for another 2 minutes, stirring constantly, until the sauce is smooth and coats the back of a spoon.
7. Add the cooked fettuccine and shrimp back to the griddle. Toss everything together gently, adding reserved pasta water as needed to loosen the sauce.
8. Garnish with fresh parsley before serving.

Creamy and indulgent, this dish pairs the tender bite of shrimp with the silky smoothness of Alfredo sauce. For an extra touch of elegance, serve it with a sprinkle of red pepper flakes or a side of garlic bread to soak up every last drop of sauce.

Blackstone Shrimp Fried Rice

Vividly recalling the sizzle of shrimp on the griddle, this Blackstone Shrimp Fried Rice brings a comforting warmth to the table, blending the simplicity of home cooking with the bold flavors of the sea.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 cups jasmine rice, cooked and cooled to room temperature
• 3 tbsp rich sesame oil
• 2 farm-fresh eggs, lightly beaten
• 1 cup crisp, colorful mixed vegetables (carrots, peas, and bell peppers)
• 3 cloves garlic, minced to aromatic perfection
• 2 tbsp smooth soy sauce
• 1 tbsp oyster sauce, for depth
• 1 tsp finely ground black pepper
• 2 green onions, thinly sliced for a fresh finish

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly heated for optimal cooking.
2. Drizzle 1 tbsp of sesame oil onto the griddle, then add the shrimp in a single layer. Cook for 2 minutes per side, until they turn pink and slightly caramelized. Remove and set aside.
3. In the same oil, pour the beaten eggs, scrambling them gently until just set. Tip: Keep the eggs slightly undercooked for creaminess in the final dish.
4. Add the remaining sesame oil, followed by the mixed vegetables and garlic. Stir-fry for 3 minutes, until the vegetables are tender yet crisp.
5. Incorporate the cooled jasmine rice, breaking any clumps. Tip: Use the back of your spatula to press the rice against the griddle for a slight crispiness.
6. Season with soy sauce, oyster sauce, and black pepper, stirring thoroughly to coat every grain. Tip: Adjust the heat to prevent burning while ensuring the rice is heated through.
7. Return the shrimp to the griddle, mixing gently to combine. Garnish with green onions before serving.

Mouthwatering in its complexity, this dish offers a delightful contrast between the tender shrimp and the slightly crispy rice. Serve it straight from the griddle for an immersive dining experience, where each bite is a testament to the joy of outdoor cooking.

Blackstone Shrimp Quesadillas

Evenings like these call for something simple yet indulgent, a dish that wraps comfort in every bite. Blackstone Shrimp Quesadillas are just that, a harmonious blend of succulent seafood and melted cheese, cradled in a crispy tortilla.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 2 cups shredded Monterey Jack cheese, creamy and mild
• 4 large flour tortillas, soft and pliable
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika, deeply aromatic
• 1/2 tsp garlic powder, finely ground
• 1/4 tsp sea salt, coarse and flaky
• 1/4 tsp freshly ground black pepper, bold and pungent

Instructions

1. Preheat your Blackstone griddle to medium-high heat, around 375°F, ensuring an even cooking surface.
2. In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
3. Place the seasoned shrimp on the griddle, cooking for 2-3 minutes per side until they turn pink and slightly charred. Tip: Avoid overcrowding to ensure each shrimp gets a perfect sear.
4. Remove the shrimp from the griddle and chop into bite-sized pieces for easy layering.
5. Lay a tortilla flat on the griddle, sprinkle half with Monterey Jack cheese, then evenly distribute the chopped shrimp over the cheese. Tip: Let the cheese melt slightly before adding the shrimp to prevent sliding.
6. Fold the tortilla over the filling, pressing gently with a spatula to seal. Cook for 2-3 minutes on each side until golden brown and crispy. Tip: For extra crispiness, lightly brush the tortilla with olive oil before flipping.
7. Repeat with remaining tortillas and filling.

Delight in the contrast of textures, from the crispy exterior to the tender, flavorful shrimp inside. Serve these quesadillas with a side of creamy avocado salsa or a squeeze of fresh lime for a bright finish.

Blackstone Shrimp Po’ Boy

Floating through the kitchen on a quiet morning, the thought of crafting something both simple and soul-satisfying lingers in the air. Today, it’s the Blackstone Shrimp Po’ Boy that calls, a dish where crispy meets tender, and every bite is a little celebration.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 1 cup buttermilk, creamy and tangy
• 1 cup all-purpose flour, finely sifted
• 1 tsp smoked paprika, deeply aromatic
• 1/2 tsp garlic powder, pungent and earthy
• 1/2 tsp onion powder, subtly sweet
• 1/2 tsp cayenne pepper, for a gentle heat
• Salt, to season
• 4 soft hoagie rolls, freshly baked
• 1/2 cup mayonnaise, rich and velvety
• 1 tbsp hot sauce, boldly spicy
• 1 cup shredded lettuce, crisp and refreshing
• 1 large tomato, sliced thin and juicy
• 1/2 cup dill pickles, crunchy and tangy
• 2 tbsp vegetable oil, for frying

Instructions

1. In a medium bowl, soak the shrimp in buttermilk for 15 minutes to tenderize.
2. In another bowl, whisk together flour, smoked paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt.
3. Heat vegetable oil in a Blackstone griddle or large skillet over medium-high heat until it shimmers, about 350°F.
4. Dredge each shrimp in the flour mixture, shaking off excess, and place on the griddle. Cook for 2-3 minutes per side until golden and crispy.
5. While shrimp cooks, mix mayonnaise and hot sauce in a small bowl for a spicy spread.
6. Toast the hoagie rolls lightly on the griddle for about 1 minute until just golden.
7. Spread the spicy mayonnaise on both sides of each roll. Layer with shredded lettuce, tomato slices, and pickles.
8. Arrange the crispy shrimp on the rolls, close, and serve immediately.

Perfectly crisp shrimp nestled in a soft roll, with the cool crunch of lettuce and the sharp tang of pickles, makes every bite a harmony of textures. Try serving it with a side of sweet potato fries for a meal that feels like a hug.

Blackstone Shrimp Caesar Salad

Remembering the first time I made this dish, the sizzle of the shrimp on the griddle filled the kitchen with a promise of something truly special. It’s a dish that brings together the crisp freshness of salad with the hearty satisfaction of perfectly cooked seafood.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 cloves garlic, minced to a fragrant paste
• 1/2 cup freshly grated Parmesan cheese
• 1 cup crisp romaine lettuce, chopped
• 1/2 cup crunchy croutons
• 1/4 cup creamy Caesar dressing
• 1 lemon, cut into wedges for a bright finish

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s hot enough to sear the shrimp beautifully.
2. In a bowl, toss the shrimp with olive oil, black pepper, and sea salt, coating each piece evenly for maximum flavor.
3. Place the shrimp on the griddle, cooking for 2-3 minutes per side until they turn a lovely pink and develop a slight char.
4. Add the minced garlic to the shrimp during the last minute of cooking, stirring gently to infuse the shrimp with its aroma without burning.
5. Remove the shrimp from the griddle and let them rest for a minute to redistribute their juices.
6. In a large bowl, combine the romaine lettuce, croutons, and Parmesan cheese, tossing lightly to mix.
7. Drizzle the Caesar dressing over the salad, then add the warm shrimp on top, ensuring each serving gets an equal share of seafood.
8. Garnish with lemon wedges, encouraging diners to squeeze a bit over their salad for an extra zing.

Offering a delightful contrast between the warm, garlicky shrimp and the cool, crisp lettuce, this salad is a testament to the beauty of simple ingredients coming together. Serve it on a warm summer evening, with the lemon wedges adding a final touch of brightness that elevates the entire dish.

Blackstone Shrimp Fajitas

On a quiet morning like this, the thought of sizzling shrimp fajitas brings a comforting warmth, a dish that marries the simplicity of fresh ingredients with the boldness of spices, perfect for a reflective meal prep.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 large, crisp bell pepper, thinly sliced
• 1 medium, sweet onion, thinly sliced
• 2 cloves garlic, finely minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 8 small, warm flour tortillas
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. Heat a Blackstone griddle or large skillet over medium-high heat until it reaches 375°F.
2. Drizzle the olive oil onto the griddle, then add the bell pepper and onion. Cook for 3-4 minutes, stirring occasionally, until they start to soften and char slightly at the edges.
3. Push the vegetables to one side of the griddle. Add the shrimp to the other side, sprinkling with smoked paprika, cumin, black pepper, and sea salt. Cook for 2 minutes per side, until the shrimp turn pink and opaque.
4. Add the minced garlic to the vegetables, stirring to combine, and cook for an additional 30 seconds until fragrant.
5. Mix the shrimp with the vegetables, ensuring everything is evenly coated with the spices.
6. Warm the flour tortillas on the griddle for about 30 seconds per side, until they’re soft and pliable.
7. Serve the shrimp and vegetable mixture on the warm tortillas, garnished with fresh cilantro leaves and accompanied by lime wedges.

Perfectly charred edges on the vegetables contrast beautifully with the tender, spiced shrimp, all wrapped in a soft tortilla. A squeeze of lime adds a bright finish, making each bite a harmonious blend of flavors and textures.

Blackstone Shrimp Curry

Just as the morning light gently spills across the kitchen counter, there’s something deeply comforting about preparing a dish that warms both the heart and the palate. Today, let’s embrace the slow, meditative process of creating a Blackstone Shrimp Curry, a dish that marries the bold flavors of the sea with the earthy warmth of spices.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 large, sweet yellow onion, finely diced
• 3 cloves of aromatic garlic, minced
• 1 tbsp freshly grated ginger, with its sharp, citrusy notes
• 2 tsp ground turmeric, for its golden hue and earthy depth
• 1 tsp finely ground black pepper, adding a subtle heat
• 1 can (14 oz) creamy coconut milk, for a silky texture
• 1 cup ripe, juicy tomatoes, chopped
• 1/2 cup fresh cilantro, roughly chopped for a burst of color and freshness
• Salt, to season

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion, cooking until translucent and slightly golden, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and freshly grated ginger, cooking for another minute until fragrant, being careful not to let the garlic brown.
4. Sprinkle in the ground turmeric and finely ground black pepper, stirring to coat the onions evenly, toasting the spices for about 30 seconds to release their flavors.
5. Pour in the creamy coconut milk and add the chopped tomatoes, bringing the mixture to a gentle simmer. Let it cook for 10 minutes, allowing the flavors to meld.
6. Gently add the shrimp to the skillet, cooking for 3-4 minutes until they turn pink and opaque, stirring occasionally to ensure even cooking.
7. Season with salt to taste, then sprinkle with fresh cilantro just before serving.

Zesty and vibrant, this Blackstone Shrimp Curry offers a delightful contrast between the tender shrimp and the rich, aromatic sauce. Serve it over a bed of fluffy jasmine rice or with warm, crusty bread to soak up every last drop of the curry.

Blackstone Shrimp Pizza

Wandering through the flavors of the sea and the earth, this Blackstone Shrimp Pizza brings a symphony of tastes to your table, blending the crispness of the crust with the succulence of shrimp, all under a blanket of melted cheese.

Ingredients

• 1 pound of large, wild-caught shrimp, peeled and deveined
• 2 cups of high-protein bread flour
• 1 teaspoon of fine sea salt
• 1 tablespoon of golden honey
• 1 packet (2 1/4 teaspoons) of active dry yeast
• 3/4 cup of warm water (110°F)
• 2 tablespoons of rich extra virgin olive oil
• 1 cup of freshly grated mozzarella cheese
• 1/2 cup of creamy ricotta cheese
• 1/4 cup of sun-dried tomatoes, thinly sliced
• 2 cloves of garlic, minced
• 1 teaspoon of crushed red pepper flakes
• Fresh basil leaves for garnish

Instructions

1. In a large bowl, dissolve honey in warm water (110°F), then sprinkle yeast over the top. Let sit for 5 minutes until frothy.
2. Add bread flour, sea salt, and olive oil to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat your Blackstone griddle to medium-high heat (375°F).
5. Roll out the dough on a floured surface to your desired thickness, then transfer to the griddle. Cook for 2 minutes on each side until lightly golden.
6. Spread ricotta cheese over the crust, then top with mozzarella, shrimp, sun-dried tomatoes, minced garlic, and red pepper flakes.
7. Cover the griddle with a lid or aluminum foil and cook for 5 minutes, or until the shrimp are pink and opaque and the cheese is bubbly.
8. Garnish with fresh basil leaves before serving.

Fluffy yet crisp, the crust provides the perfect base for the tender shrimp and the creamy, tangy cheeses. Serve this pizza with a light arugula salad dressed in lemon vinaigrette to complement its rich flavors.

Conclusion

You’ve just explored a treasure trove of flavor with our 18 Spicy Blackstone Shrimp Recipes! Each dish promises to bring a burst of delicious heat to your table, perfect for any home cook looking to spice things up. We’d love to hear which recipe stole your heart—drop us a comment below and don’t forget to share your favorites on Pinterest. Happy cooking!