Shrimp on the Blackstone begins with a bright, lime-and-spice marinade and finishes with tender, perfectly grilled shrimp straight from the griddle. This quick, high-protein recipe comes together in under 30 minutes, making it an ideal weeknight or summer dish.
Grilled shrimp is one of the best light meals for warm weather — it’s fresh, fast, and satisfying. The lime in the marinade adds zest while the cumin, garlic powder and chili powder give the shrimp a gentle smokiness and depth.
These shrimp work beautifully in tacos, bowls, or served alongside a crisp slaw or a simple rice. They also pair well with cooling salads and tangy sides to keep the flavors bright and summery.
Why You’ll Love This Recipe:
- Fast and simple. The marinade takes minutes to mix and the shrimp cook in just a few minutes on each side.
- Healthy and protein-rich. Shrimp are lean, nutritious, and a great choice when you want a lighter meal.
- Few ingredients. This recipe uses common pantry spices and fresh lime for big flavor from minimal effort.
- Very versatile. Serve with rice, salads, tacos, or on skewers for a crowd-friendly option.
Ingredients:
Shrimp: I love Pink Argentine shrimp for their firm texture and mild flavor, but any medium-sized shrimp will work. Choose peeled and deveined shrimp to save time.
Fresh lime: Lime juice brightens the marinade and helps the flavors stick to the shrimp — but don’t marinate too long or the acid will start to break down the flesh.
*Full ingredient quantities are listed in the recipe card section below.
Time Saving Tip:
Buy shrimp already peeled and deveined from the fish counter to avoid extra preparation and reduce cleanup.
Substitutions and Variations:
- Swap lime for lemon and add 1–2 cloves of minced garlic to the marinade for a zesty garlic-lemon profile.
- Use any medium shrimp (Gulf, Atlantic, or farmed varieties) if Argentine shrimp aren’t available.
- If you prefer, skip the cilantro garnish or substitute parsley for a milder finish.
- No Blackstone griddle? A large cast-iron skillet or grill pan on the stovetop works just as well.
- If you want a sauce, try a smoky chipotle mayo or a cooling avocado crema alongside the shrimp.
How to Make Blackstone Shrimp:
Step 1: In a large bowl combine peeled, deveined, rinsed and patted-dry shrimp with 1 tablespoon olive oil, the juice of ½ lime, ½ teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon ground cumin and 1 teaspoon chili powder. Toss to coat and let the shrimp rest at room temperature for 15 minutes. (Do not marinate longer than 30 minutes.)
Step 2: Heat the Blackstone griddle (or a large skillet) to medium and let it warm for about 5 minutes. Add the remaining tablespoon of olive oil and spread it across the surface. Arrange the shrimp in a single layer on their sides and cook for 2 minutes.
Step 3: Flip the shrimp and cook another 2–3 minutes, until opaque and the thickest part reaches 145°F (63°C). Remove from the griddle promptly to avoid overcooking.
Step 4: Serve immediately with lime wedges and a sprinkle of cilantro. These shrimp are best hot and fresh.
Expert Tips:
- Buying shrimp already peeled and deveined saves a lot of time and cleanup.
- Avoid marinating for more than 30 minutes — the lime juice will begin to cook and soften the shrimp.
- Use an instant-read thermometer if you have one; remove shrimp once the center reaches 145°F to keep them juicy and tender.
Recipe FAQs:
Set the griddle to medium heat. The shrimp cook quickly — about 2–3 minutes per side — and should reach an internal temperature of 145°F before serving.
Yes. Thaw frozen shrimp completely before marinating so the flavors penetrate evenly and the texture is optimal.
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently on the griddle or in a skillet over medium-low heat for a minute per side to avoid drying them out.
More Shrimp Recipes You Will Love:
- Honey Sriracha Shrimp (Easy 20 Minute Recipe)
- Shrimp Scampi Pasta Without Wine
- Pan Seared Garlic Butter Shrimp
- Cajun Shrimp and Sausage Pasta
If you try this Blackstone Shrimp, please leave a star rating and share a comment below — I love hearing how you served it or what variations you tried.
Recipe
Shrimp on the Blackstone
5 from 1 review
- Author: Tara Smithson
- Total Time: 26 minutes
- Yield: 1½ lbs shrimp
Description
This recipe marinates shrimp briefly in lime and seasonings, then cooks them quickly on a hot griddle for a juicy, flavorful result. Ready in under 30 minutes and great for summer meals, tacos, or simple plates with rice and salad.
Ingredients
- 1.5 lbs Argentine Pink shrimp (or medium shrimp), peeled, deveined, rinsed and patted dry
- 2 tablespoons olive oil, divided
- 1 lime (juice ½ for the marinade, wedges to serve)
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1–2 teaspoons cilantro leaves for garnish (optional)
Instructions
- In a large bowl toss shrimp with 1 tablespoon olive oil, juice from ½ lime, salt, pepper, garlic powder, cumin and chili powder. Coat well and let sit at room temperature 15 minutes (no more than 30).
- Heat the Blackstone griddle or a large skillet to medium and preheat for about 5 minutes. Add the remaining tablespoon of olive oil and spread it across the surface.
- Place shrimp in a single layer on their side and cook 2 minutes. Flip and cook another 2–3 minutes until shrimp are opaque and reach 145°F in the thickest part.
- Remove from heat and serve immediately with lime wedges and cilantro.
Equipment
Blackstone Griddle or large cast-iron skillet
Mixing bowls, tongs and an instant-read thermometer (optional)
Notes
- Do not over-marinate — too much time in citrus will soften the shrimp.
- Overcooking shrimp is the most common mistake; remove them as soon as they turn opaque.
- Leftovers keep up to 2 days refrigerated; reheat briefly to avoid drying.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: grilling
- Method: blackstone griddle or skillet
- Cuisine: Mexican-inspired