How to Cook Perfect Shrimp on a Blackstone Grill: A Complete Guide

Cooking shrimp on a Blackstone grill is one of the quickest and easiest ways to make a delicious, restaurant-quality meal at home. The intense heat from the Blackstone sears the shrimp, locking in moisture and flavor. Whether you prefer your shrimp grilled plain, smothered in spices, or nestled in a taco, cooking them on the Blackstone brings out their absolute best.

As avid Blackstone users, we’ve cooked hundreds of batches of shrimp. Through trial and error, we’ve discovered the perfect techniques for hassle-free, crowd-pleasing shrimp every time. Follow our complete guide below to learn how to choose the best shrimp, prep like a pro, and master cooking techniques for grilled, sauteed, and stuffed shrimp off your Blackstone grill.

Choosing the Best Shrimp for the Blackstone

The first step to cooking incredible shrimp on the Blackstone is choosing high-quality fresh or thawed shrimp. Here are the key things to look for

• Size – Opt for large shrimp labeled colossal (U10), jumbo (U12), or extra-large (21-25 count per pound) The bigger shrimp hold up better on the grill

• Shell – Peeled and deveined shrimp are convenient, but you can also use shells-on shrimp Peel after cooking if desired

• Scent – Fresh or thawed shrimp should have a mild ocean smell. Avoid any ammonia odor.

• Texture – Shrimp should feel firm. Soft, mushy shrimp are past prime.

• Color – Raw shrimp are grey/blue. Cooked shrimp turn pink. Avoid black spotting.

• State – Buy raw shrimp, not pre-cooked. Pre-cooked will dry out on the grill.

• Source – Look for wild-caught or sustainably farmed shrimp when possible.

Prepping Shrimp for the Blackstone

Proper prep is crucial for evenly cooked shrimp with intense flavor. Here’s how to prep like a pro:

• Thaw – If using frozen shrimp, thaw in the fridge overnight. Submerge bag under cold running water to quickly thaw.

• Peel – If using shells-on shrimp, peel off shell, legs, and tail. Leave tail on for grilled shrimp skewers.

• Devein – Use a paring knife to slice along the back and remove the digestive vein.

• Rinse – Give peeled shrimp a quick rinse under cool water and pat very dry with paper towels.

• Season – Season shrimp with a simple dry rub or marinade at least 15 minutes before cooking.

• Skewer – For grilled shrimp, thread 4-5 shrimp per skewer to turn easily without losing any shrimp.

Grilling Shrimp on the Blackstone

Grilling shrimp on the Blackstone takes just minutes for tender, smoky shrimp bursting with flavor. Follow these simple steps:

• Heat – Preheat Blackstone to medium-high, 375-400°F. Oil grates with cooking spray or brush with oil.

• Doneness – Cook 2-3 minutes per side until opaque and pink. Slice thickest shrimp to check.

• Move – Don’t crowd shrimp. Flip only once. Move them as they cook if needed.

• Rest – When done, transfer to a plate and tent with foil to rest 3-5 minutes before serving.

• Season – Brush with compound butter, drizzle with vinaigrette, or squeeze lemon over shrimp right before eating.

Saucing and Cooking Tip for Grilled Shrimp

• Make a flavorful compound butter by mixing softened butter with minced garlic, lemon zest, herbs, etc. Dot shrimp with slices of compound butter during last minute on grill.

• If shrimp start to overcook or dry out, quickly dunk in reserved marinade or sauce then return to grill 30 seconds more.

Saucing and Cooking Tips for Grilled Shrimp

• Make a flavorful compound butter by mixing softened butter with minced garlic, lemon zest, herbs, etc. Dot shrimp with slices of compound butter during last minute on grill.

• If shrimp start to overcook or dry out, quickly dunk in reserved marinade or sauce then return to grill 30 seconds more.

Sautéing Shrimp on the Blackstone

Buttery, garlic-kissed sautéed shrimp are a breeze to make on the Blackstone with these tips:

• Oil – Use butter, olive oil, or avocado oil for sautéing. Butter provides richest flavor.

• Heat – Heat Blackstone to medium, 325-350°F. Shrimp cook fast so don’t overheat.

• Cook – Add shrimp flat in a single layer. Sauté 2 minutes per side until opaque.

• Toss – Toss shrimp with tongs to sauté edges. Add minced garlic during last 30 seconds.

• Deglaze – After removing shrimp, add white wine or broth to pan juices to make a quick sauce.

Saucing Ideas for Sautéed Shrimp

• Toss sautéed shrimp with thawed frozen spinach and lemon juice for quick garlic shrimp spinach.

• Make bang bang shrimp sauce with mayo, sweet chili sauce, and sriracha to drizzle over shrimp.

• For scampi, sauté shrimp in butter and garlic, then deglaze pan with white wine and lemon juice. Toss with pasta.

Stuffing Shrimp on the Blackstone

Stuffed shrimp are a crowd-pleasing appetizer or main dish made easy on the Blackstone:

• Split and devein – Use a sharp paring knife to slice through shrimp but not all the way through. Remove vein.

• Stuff – Fill shrimp cavity with compound butter, cheese, breadcrumbs, etc. Don’t overstuff.

• Cook – Place stuffed shrimp on oiled Blackstone flat side down. Grill 4 minutes on first side, flip, and grill 30 seconds more.

• Bake – For more delicate fillings, place stuffed shrimp on a foil-lined pan and bake at 400°F for 6-8 minutes.

Creative Filling Ideas for Stuffed Shrimp

• Cream cheese and crab – Blend cream cheese, lump crabmeat, Old Bay seasoning, lemon juice, and parsley.

• Pepper jack – Fill with thinly sliced pepper jack cheese for melty stuffed shrimp.

• Italian – Use a blend of Parmesan, parsley, lemon zest, garlic, and panko breadcrumbs.

• Bacon-ranch – Mix crumbled bacon, shredded cheese, ranch seasoning, and chopped chives.

Cooking Juicy Jumbo Shrimp

Jumbo shrimp need a little special care on the Blackstone to prevent overcooking. Follow these tips:

• Adjust heat – Cook jumbo shrimp over direct medium heat, not medium-high. Lower temp prevents overcooking edges.

• Partially split – Use a knife to slice 3/4 through thickness of each jumbo shrimp before marinating and grilling. Helps heat penetrate.

• Baste – Baste jumbo shrimp with oil or butter during last minute of grilling to keep moist.

• Foil wrap – For extra insurance, wrap shrimp in foil with pats of butter and grill, opening packet once shrimp opaque.

Handy Tools for Blackstone Shrimp Success

Having the right tools on hand makes prepping and cooking shrimp on the Blackstone quicker and easier:

• Digital thermometer – Instant read thermometer helps check doneness, especially for extra thick shrimp.

• Tongs – Use long sturdy tongs for easy flipping and removal of shrimp from grill. Silicone-tipped tongs provide the best grip.

• Basting brush – Use to coat shrimp with marinade, butter, or oil to prevent sticking and drying out.

• Skewers – Soak wooden or bamboo skewers before using to prevent burning. Metal skewers work too.

• Seasoning injector – Inject shrimp with extra flavor by filling oversized marinade injector with sauce or compound butter.

Top Tips for Flavorful Blackstone Shrimp

Take your Blackstone shrimp next level with these pro flavor tips:

• Marinate at least 15 minutes – Quick marinades pack a flavor punch. For bolder flavor, marinate raw shrimp 1-2 hours.

• Pat shrimp very dry – Dries surface for caramelized sear and helps seasonings stick better.

• Use broths and juices – Shrimp love citrus, wine, seafood stock, clam juice. Deglaze pan with these too.

• Finish with herbs – Fresh parsley, cilantro, basil, and chives add color and bright flavor.

• Serve warm crusty bread