20 Spicy Blackstone Shrimp Recipes for Grilling

Get ready to fire up your Blackstone griddle because we’re diving into 20 sizzling shrimp recipes that pack a spicy punch! Perfect for those who love a little heat with their eat, these dishes are quick, flavorful, and guaranteed to spice up your grilling game. Whether you’re planning a weeknight dinner or a weekend BBQ bash, these recipes will have everyone coming back for more. Let’s get grilling!

Garlic Butter Blackstone Shrimp Skewers

These Garlic Butter Blackstone Shrimp Skewers are a game-changer for your next grill session, offering a buttery, garlicky flavor that’s irresistibly delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/4 cup unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your Blackstone grill to medium-high heat.
2. In a small bowl, mix together 1/4 cup melted unsalted butter, 3 cloves minced garlic, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika.
3. Thread the shrimp onto the soaked wooden skewers, about 4-5 shrimp per skewer.
4. Brush both sides of the shrimp skewers with the garlic butter mixture.
5. Place the skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
6. Remove from the grill and serve immediately, drizzling with any remaining garlic butter sauce.

The magic of these skewers lies in the quick grill time that locks in the shrimp’s juiciness while infusing it with a rich, garlic butter glaze.

Tip: For an extra flavor boost, sprinkle a little chopped parsley over the skewers before serving.

Cajun Blackstone Shrimp with Lemon Butter Sauce

Get ready to spice up your dinner routine with this Cajun Blackstone Shrimp, drizzled with a zesty lemon butter sauce that’s bursting with flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp chopped parsley

Instructions

1. In a large bowl, toss the shrimp with olive oil, Cajun seasoning, salt, and black pepper until evenly coated.
2. Heat a Blackstone griddle or large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
3. In a small saucepan over low heat, melt the butter. Add garlic, lemon juice, and lemon zest, stirring for 1 minute until fragrant.
4. Drizzle the lemon butter sauce over the cooked shrimp and sprinkle with chopped parsley before serving.

The magic of this dish lies in the smoky Cajun spices meeting the bright, buttery lemon sauce, creating a perfect balance of flavors that’ll have everyone reaching for seconds.

Tip: For an extra kick, add a pinch of red pepper flakes to the Cajun seasoning mix.

Blackstone Shrimp Tacos with Avocado Crema

These Blackstone Shrimp Tacos with Avocado Crema are a breeze to make and pack a punch of flavor that’ll transport you straight to the beach with every bite.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small flour tortillas
• 1 avocado, peeled and pitted
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• 1 cup shredded purple cabbage
• 1/2 cup diced red onion

Instructions

1. Preheat your Blackstone griddle or a large skillet over medium-high heat. Toss the shrimp with 1 tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Cook the shrimp on the griddle for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
3. In a blender, combine the avocado, sour cream, lime juice, and 2 tbsp water. Blend until smooth to make the avocado crema.
4. Warm the tortillas on the griddle for about 30 seconds per side.
5. Assemble the tacos by placing shrimp on each tortilla, then topping with avocado crema, shredded cabbage, diced red onion, and chopped cilantro.

The creamy avocado crema perfectly balances the spicy, smoky shrimp, making these tacos a standout dish that’s as vibrant in color as it is in flavor.

Tip: For an extra kick, add a dash of hot sauce to the avocado crema before blending.

Honey Sriracha Blackstone Shrimp

Get ready to spice up your dinner routine with this Honey Sriracha Blackstone Shrimp, a perfect blend of sweet and heat that comes together in minutes.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons Sriracha sauce
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped green onions for garnish

Instructions

1. Preheat your Blackstone griddle or a large skillet over medium-high heat. Add 2 tablespoons olive oil to the griddle.
2. In a small bowl, whisk together 3 tablespoons honey, 2 tablespoons Sriracha sauce, 1 tablespoon soy sauce, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Add the shrimp to the griddle and cook for 2 minutes on one side. Flip the shrimp and pour the honey Sriracha mixture over them. Cook for another 2-3 minutes until the shrimp are pink and opaque.
4. Garnish with 1 tablespoon chopped green onions before serving.

The magic of this dish lies in the caramelized glaze that coats each shrimp, offering a irresistible sticky-sweet crunch with every bite.

Tip: For an extra kick, add an additional tablespoon of Sriracha to the sauce mixture.

Blackstone Shrimp and Pineapple Kabobs

Get ready to fire up your Blackstone griddle for these irresistible Shrimp and Pineapple Kabobs that bring a sweet and savory twist to your outdoor cooking.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups fresh pineapple chunks
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Wooden or metal skewers

Instructions

1. Preheat your Blackstone griddle to medium-high heat.
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp garlic powder, 1/2 tsp smoked paprika, and salt and pepper to taste.
3. Thread the shrimp and pineapple chunks alternately onto the skewers.
4. Brush the kabobs generously with the marinade on all sides.
5. Place the kabobs on the griddle and cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
6. Serve immediately, garnished with any remaining marinade if desired.

The caramelized edges of the pineapple paired with the smoky shrimp create a flavor explosion that’s perfect for summer gatherings.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Blackened Blackstone Shrimp with Mango Salsa

Spice up your weeknight dinner with this Blackened Blackstone Shrimp paired with a refreshing mango salsa—it’s a tropical twist that brings the heat and the sweet!

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp blackened seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced mango
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp chili flakes

Instructions

1. In a bowl, toss the shrimp with 1 tbsp olive oil, 1 tbsp blackened seasoning, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until blackened and cooked through.
3. While the shrimp cooks, combine 1 cup diced mango, 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1 tbsp lime juice, and 1/2 tsp chili flakes in a bowl to make the salsa.
4. Serve the blackened shrimp hot with the mango salsa on top.

The contrast between the smoky, spicy shrimp and the sweet, tangy mango salsa creates a flavor explosion that’s sure to impress.

Tip: For an extra kick, add an additional 1/4 tsp of chili flakes to the shrimp seasoning.

Blackstone Shrimp Scampi

Dive into the flavors of the coast with this Blackstone Shrimp Scampi, a dish that brings the restaurant experience right to your backyard with minimal fuss and maximum flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/4 cup dry white wine
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 8 oz linguine, cooked according to package instructions

Instructions

1. Preheat your Blackstone griddle to medium-high heat.
2. Add olive oil and butter to the griddle. Once the butter melts, add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
3. Add the shrimp to the griddle, seasoning with salt and pepper. Cook for 2-3 minutes per side until they turn pink and opaque.
4. Pour in the white wine and lemon juice, letting the mixture simmer for 2 minutes to reduce slightly.
5. Toss in the cooked linguine and chopped parsley, stirring everything together until well combined and heated through.

The magic of this dish lies in the smoky char from the griddle, which adds a depth of flavor you can’t achieve on a stovetop. Serve immediately for a seafood pasta that’s bursting with freshness and zest.

Tip: For an extra touch of luxury, sprinkle some grated Parmesan cheese on top before serving.

Grilled Blackstone Shrimp with Chimichurri Sauce

Get ready to fire up your grill for this vibrant Grilled Blackstone Shrimp with Chimichurri Sauce, a dish that’s as colorful as it is flavorful.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a bowl, toss the shrimp with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, until they’re pink and slightly charred.
4. While the shrimp cooks, make the chimichurri by combining 1 cup parsley, 1/4 cup cilantro, 2 cloves garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, and 1/2 tsp salt in a bowl. Stir well.
5. Serve the grilled shrimp hot, drizzled with the chimichurri sauce.

The smoky shrimp paired with the bright, herby chimichurri creates a mouthwatering contrast that’s sure to impress at any summer gathering.

Tip: For an extra kick, let the shrimp marinate in the chimichurri sauce for 30 minutes before grilling.

Blackstone Shrimp Po’ Boy Sandwich

Get ready to bring a taste of Louisiana to your kitchen with this Blackstone Shrimp Po’ Boy Sandwich, a crispy, flavorful delight that’s perfect for a quick lunch or a casual dinner.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tbsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup buttermilk
• 1 egg
• 4 French bread rolls, split
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 cup shredded lettuce
• 1 large tomato, sliced
• 1/2 cup pickles, sliced
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cornmeal, 1 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
2. In another bowl, beat 1/2 cup buttermilk with 1 egg.
3. Dip shrimp in the buttermilk mixture, then dredge in the flour mixture until fully coated.
4. Heat 2 tbsp vegetable oil on a Blackstone griddle or large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until golden and crispy.
5. Toast the French bread rolls on the griddle for 1-2 minutes until lightly browned.
6. Mix 1/2 cup mayonnaise with 1 tbsp hot sauce. Spread on the rolls.
7. Layer shredded lettuce, tomato slices, pickles, and cooked shrimp on the rolls.

The crunch of the cornmeal-coated shrimp paired with the creamy, spicy mayo creates a sandwich that’s irresistibly textured and bursting with flavor.

Tip: For an extra kick, add a dash of extra hot sauce to the mayo mixture.

Spicy Blackstone Shrimp and Grits

Get ready to spice up your dinner routine with this Spicy Blackstone Shrimp and Grits, a dish that combines creamy, comforting grits with boldly seasoned shrimp for a meal that’s both hearty and exciting.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 cup shredded cheddar cheese
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp Blackstone seasoning
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup chopped green onions

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil. Stir in 1 cup of grits and 1 tsp salt. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until thickened.
2. Remove grits from heat. Stir in 2 tbsp butter and 1 cup cheddar cheese until melted and smooth. Cover and set aside.
3. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add shrimp, 1 tbsp Blackstone seasoning, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Serve shrimp over warm grits, garnished with 1/4 cup chopped green onions.

The magic of this dish lies in the contrast between the creamy, cheesy grits and the spicy, smoky shrimp, creating a balance of flavors that’s irresistibly delicious.

Tip: For an extra kick, drizzle with hot sauce before serving.

Blackstone Shrimp Stir Fry with Vegetables

Get ready to whip up a vibrant and flavorful Blackstone Shrimp Stir Fry with Vegetables that’s as easy to make as it is delicious. Perfect for a quick weeknight dinner that doesn’t skimp on taste!

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 2 tbsp olive oil in a large skillet or on a Blackstone griddle over medium-high heat.
2. Add the shrimp and cook for 2 minutes on each side until pink and opaque. Remove and set aside.
3. In the same skillet, add the red and yellow bell peppers, broccoli, and carrot. Stir fry for 5 minutes until vegetables are crisp-tender.
4. Add 2 cloves minced garlic, 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp red pepper flakes to the vegetables. Stir to combine.
5. Return the shrimp to the skillet and toss everything together. Cook for an additional 2 minutes until everything is heated through. Season with salt and pepper to taste.

The magic of this dish lies in the sweet and spicy glaze that coats the shrimp and veggies, creating a perfect balance of flavors in every bite.

Tip: For an extra crunch, sprinkle some sesame seeds on top before serving.

Blackstone Shrimp Alfredo Pasta

Dive into the creamy, dreamy world of Blackstone Shrimp Alfredo Pasta, where succulent shrimp meets rich Alfredo sauce in a dish that’s sure to impress.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
4. Pour in heavy cream, then stir in Parmesan cheese, salt, black pepper, and red pepper flakes. Simmer for 3-4 minutes until the sauce thickens slightly.
5. Return the cooked shrimp to the skillet, add the drained pasta, and toss everything together until well coated in the sauce.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the quick-cooking shrimp and the velvety Alfredo sauce that clings to every strand of pasta, creating a luxurious meal in minutes.

Tip: For an extra flavor boost, try adding a splash of white wine to the sauce as it simmers.

Grilled Blackstone Shrimp Caesar Salad

Elevate your salad game with this Grilled Blackstone Shrimp Caesar Salad, combining smoky grilled shrimp with the classic creamy Caesar for a dish that’s both luxurious and surprisingly simple to make at home.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large head romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1 cup croutons

Instructions

1. Preheat your grill or Blackstone griddle to medium-high heat (about 400°F).
2. In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, until they’re pink and slightly charred.
4. In a large bowl, combine the chopped romaine lettuce with Caesar dressing, tossing to coat evenly.
5. Divide the dressed lettuce among plates, top with grilled shrimp, sprinkle with Parmesan cheese, and scatter croutons over the top.

The smoky flavor of the grilled shrimp paired with the creamy Caesar dressing creates a depth of flavor that’s hard to resist, making this salad a standout dish for any occasion.

Tip: For an extra smoky flavor, let the shrimp marinate in the spices for 10 minutes before grilling.

Blackstone Shrimp and Corn Chowder

Warm up your evening with this creamy Blackstone Shrimp and Corn Chowder, a dish that combines the sweetness of corn with the succulence of shrimp for a comforting bowl of goodness.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 4 cups fresh corn kernels (about 4 ears)
• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion, minced garlic, and diced red bell pepper to the pot. Cook until softened, about 5 minutes.
3. Sprinkle in the 2 tbsp all-purpose flour and stir to combine, cooking for 1 minute.
4. Gradually pour in the 4 cups chicken broth, stirring constantly to avoid lumps. Bring to a simmer.
5. Add the 4 cups fresh corn kernels, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes.
6. Stir in the 1 cup heavy cream and add the shrimp. Cook until the shrimp are pink and cooked through, about 3-4 minutes.
7. Garnish with the reserved bacon and 2 tbsp chopped fresh parsley before serving.

The smoky paprika and crispy bacon topping elevate this chowder beyond the ordinary, making it a standout dish for any seafood lover.

Tip: For an extra smoky flavor, try grilling the corn before cutting the kernels off the cob.

Blackstone Shrimp Fajitas

Get ready to sizzle up your dinner routine with these Blackstone Shrimp Fajitas, a dish that brings the vibrant flavors of the grill right to your table.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Preheat your Blackstone griddle or a large skillet over medium-high heat. Drizzle with 1 tbsp olive oil.
2. Add the shrimp to the griddle and cook for 2 minutes per side until pink and opaque. Remove and set aside.
3. Add the remaining 1 tbsp olive oil to the griddle. Toss in the bell peppers, onion, and minced garlic. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender-crisp.
4. Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the vegetables. Stir to coat evenly.
5. Return the shrimp to the griddle, mixing with the vegetables for 1 minute to combine flavors.
6. Warm the flour tortillas on the griddle for about 30 seconds per side.
7. Serve the shrimp and vegetable mixture on the warmed tortillas. Garnish with fresh cilantro and serve with lime wedges.

The smoky paprika and cumin give these fajitas a depth of flavor that’s perfectly balanced by the freshness of lime and cilantro.

Tip: For an extra kick, add a diced jalapeño to the vegetable mix.

Blackstone Shrimp Cocktail with Spicy Sauce

Elevate your appetizer game with this Blackstone Shrimp Cocktail, featuring a spicy sauce that packs a punch and a smoky char from the grill.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup ketchup
• 2 tbsp horseradish
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1/2 tsp Worcestershire sauce
• 1/4 tsp garlic powder

Instructions

1. Preheat your Blackstone grill to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, salt, and black pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes per side until they are pink and slightly charred.
4. While the shrimp are grilling, mix together ketchup, horseradish, lemon juice, hot sauce, Worcestershire sauce, and garlic powder in a small bowl to make the spicy sauce.
5. Serve the grilled shrimp with the spicy sauce on the side for dipping.

The smoky flavor from the grill combined with the tangy and spicy sauce creates a irresistible contrast that will have everyone reaching for more.

Tip: For an extra smoky flavor, add a few wood chips to your grill while cooking the shrimp.

Blackstone Shrimp and Sausage Jambalaya

Get ready to bring a taste of the Louisiana bayou to your kitchen with this hearty Blackstone Shrimp and Sausage Jambalaya, a one-pan wonder that’s bursting with flavor.

Ingredients

• 1 tbsp olive oil
• 1 lb andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• 1 cup celery, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano

Instructions

1. Heat olive oil in a large skillet or Blackstone griddle over medium-high heat. Add andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
2. In the same skillet, add shrimp and cook until pink, about 2 minutes per side. Remove and set aside with the sausage.
3. Add onion, green bell pepper, celery, and garlic to the skillet. Cook until vegetables are softened, about 5 minutes.
4. Stir in rice, chicken broth, diced tomatoes, salt, black pepper, paprika, cayenne pepper, thyme, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. Return sausage and shrimp to the skillet, stirring to combine. Cover and cook for an additional 5 minutes, or until shrimp is heated through and rice is tender.

The smoky andouille sausage paired with tender shrimp creates a depth of flavor that’s perfectly balanced by the aromatic spices and vegetables in this jambalaya.

Tip: For an extra kick, serve with hot sauce on the side and a sprinkle of fresh parsley.

Blackstone Shrimp Stuffed Peppers

These Blackstone Shrimp Stuffed Peppers are a vibrant, flavor-packed dish that brings a little gourmet touch to your weeknight dinners, all made on your griddle for that irresistible smoky char.

Ingredients

• 4 large bell peppers, halved and seeds removed
• 1 lb shrimp, peeled, deveined, and chopped
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your Blackstone griddle to medium-high heat (about 375°F).
2. In a large bowl, mix together the shrimp, quinoa, onion, garlic, parsley, smoked paprika, salt, and black pepper.
3. Brush the bell pepper halves with olive oil inside and out, then place them cut-side down on the griddle for 2 minutes to lightly char.
4. Flip the peppers, fill each half with the shrimp mixture, and cook for 5 minutes.
5. Sprinkle mozzarella cheese over each stuffed pepper, cover the griddle with a lid or aluminum foil, and cook for another 3 minutes until the cheese is melted and the shrimp is cooked through.

The smoky flavor from the griddle pairs perfectly with the sweetness of the shrimp and peppers, creating a dish that’s as beautiful as it is tasty. Plus, the quinoa adds a delightful texture that makes these stuffed peppers feel extra special.

Tip: For an extra kick, add a pinch of red pepper flakes to the shrimp mixture before stuffing the peppers.

Blackstone Shrimp and Mushroom Risotto

Dive into the creamy, umami-packed world of this Blackstone Shrimp and Mushroom Risotto, a dish that brings gourmet to your weeknight dinner table.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1 lb large shrimp, peeled and deveined
• 8 oz cremini mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large skillet or Blackstone griddle, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the shrimp, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until pink. Remove and set aside.
2. In the same skillet, add the remaining olive oil and butter. Sauté the onion and garlic until translucent, about 3 minutes. Add the mushrooms and cook until they release their moisture and brown, about 5 minutes.
3. Stir in the Arborio rice, coating it with the oil and butter. Pour in the white wine and cook until absorbed, about 2 minutes.
4. Begin adding the warm chicken stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20 minutes.
5. Return the shrimp to the skillet. Stir in the Parmesan cheese, remaining salt, black pepper, and red pepper flakes. Cook for another 2 minutes to heat through.
6. Garnish with fresh parsley before serving. The key to this risotto’s depth of flavor lies in the slow addition of stock, creating a luxuriously creamy texture without the need for heavy cream.

Tip: For an extra layer of flavor, toast the Arborio rice lightly before adding the wine—it unlocks a nutty aroma that elevates the entire dish.

Blackstone Shrimp Pizza with Garlic Cream Sauce

Imagine biting into a crispy, golden crust topped with succulent shrimp and a velvety garlic cream sauce—this Blackstone Shrimp Pizza is a game-changer for pizza night.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup heavy cream
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 lb medium shrimp, peeled and deveined
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your Blackstone griddle or a large skillet over medium-high heat. Roll out the pizza dough to a 12-inch circle on a floured surface.
2. In a small saucepan, combine heavy cream, minced garlic, olive oil, salt, and black pepper. Simmer over low heat for 5 minutes until slightly thickened, then remove from heat.
3. Place the rolled-out dough on the griddle and cook for 3 minutes on one side until golden. Flip the dough and spread the garlic cream sauce evenly over the top.
4. Arrange the shrimp on top of the sauce, then sprinkle with mozzarella and Parmesan cheeses. Cover with a lid and cook for another 5 minutes until the cheese is melted and the shrimp are pink.
5. Garnish with chopped parsley before slicing and serving.

The magic of this pizza lies in the garlic cream sauce, which infuses every bite with rich, aromatic flavor without overpowering the delicate shrimp.

Tip: For an extra crispy crust, let the dough sit at room temperature for 30 minutes before rolling it out.

Conclusion

We hope these 20 Spicy Blackstone Shrimp Recipes inspire your next grilling adventure! Each dish offers a unique twist to spice up your meals. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next cookout. Happy grilling!