Mouthwatering Grilled Shrimp on Blackstone
A garlicky butter shrimp recipe grilled quickly on a Blackstone griddle for a smoky sear, combining peeled, tail-on shrimp with Kerrygold butter, fresh garlic, lemon, and a touch of red pepper flakes.
Ingredients
Main ingredients
- 1 lb Shrimp, peeled and deveined, tail-on Prefer large (16-20 count) for better texture; thaw completely if frozen.
- 4 1/2 tbsp Unsalted butter (Kerrygold preferred) Use European-style butter for richer fat; can substitute salted if reducing added salt.
- 1 1/2 tbsp Garlic, freshly minced Fresh garlic toasting on the griddle gives best flavor; granulated garlic is milder.
- 1/2 tsp Salt Adjust to taste; kosher salt recommended.
- 1/2 tsp Freshly cracked black pepper Crack fresh for brightness.
- 1/4 tsp Red pepper flakes Use more for hotter profile or omit for mild heat.
- 1 tbsp Fresh parsley, finely chopped Flat-leaf parsley preferred; cilantro works as an alternate.
- 1 large Lemon, cut into wedges Serve wedges for squeezing fresh citrus over shrimp.
Instructions
Preparation
- Rinse and pat shrimp dry using paper towels to remove excess moisture for better sear.
- Toss shrimp with 1/4 teaspoon salt and 1/4 teaspoon cracked black pepper to season evenly.
- Mince garlic finely and chop parsley, keeping both ready by the griddle.
- Cut the lemon into wedges and set aside for finishing squeeze after cooking.
Cooking
- Preheat the Blackstone griddle to medium-high heat until it reads around 375-400°F for effective searing.
- Melt 3 tablespoons of butter on the griddle, spreading it into a thin film across the cooking surface.
- Place shrimp in a single layer, spaced slightly apart, and sear without moving for 1.5 to 2 minutes per side.
- Flip shrimp once using a spatula when the underside is opaque and golden brown and cook the opposite side similarly.
Finishing
- Push shrimp to a cooler section of the griddle, add remaining butter and minced garlic, and cook for 30 seconds to bloom the garlic.
- Toss shrimp through the garlic butter, adding red pepper flakes and remaining salt and pepper to taste.
- Remove shrimp immediately to a platter and sprinkle with fresh parsley for color and herbaceous brightness.
- Squeeze lemon wedges directly over the shrimp just before serving for a balanced citrus finish.
Notes
Dry shrimp thoroughly before cooking to maximize surface browning and prevent steaming. Use tail-on shrimp for improved visual appeal and flavor.