15 mins 159 cal 4/5 Nut-free
Experience an elegant, restaurant-quality seafood dish right in your backyard. The Blackstone griddle perfectly sears the shrimp in a matter of minutes, while evenly distributing the rich garlic butter and bright lemon juice so every bite is packed with maximum flavor without boiling the seafood in its own juices.
🥘 Ingredients
- 1.5 lbs Large shrimp (raw, peeled, and deveined – tails on or off)
- 1 tbsp Olive oil (for the griddle)
- 4 cloves Garlic (minced)
- 1/2 tsp Red pepper flakes (optional, for a little heat)
- 1 medium Lemon (juiced, plus wedges for serving)
- 1/4 cup Fresh parsley (chopped, for garnish)
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Black pepper (freshly ground)
👨🍳 Instructions
- Ensure your shrimp are completely thawed and patted dry with paper towels. Toss them in a bowl with a pinch of salt and black pepper.
- Preheat your Blackstone griddle to medium heat. You want it hot enough to sear, but not so hot that the garlic burns instantly.
- Drizzle the olive oil onto the griddle. Spread the shrimp out evenly in a single layer, ensuring they have plenty of space.
- Let the shrimp sear undisturbed for about 1 to 2 minutes until the bottoms start to turn pink and slightly opaque.
- Flip the shrimp. Immediately drop the butter, minced garlic, and red pepper flakes directly onto the griddle right in the middle of the shrimp.
- As the butter melts (this will only take seconds), use your spatulas to aggressively toss the shrimp in the garlic butter mixture. Cook for another 1 to 2 minutes until the shrimp are completely pink and opaque. Do not overcook!
- Turn off the burners. Squeeze the fresh lemon juice evenly over the shrimp and toss one last time.
- Remove the shrimp from the griddle immediately to a serving platter. Garnish with freshly chopped parsley and serve hot (perfect on its own, with crusty bread, or over cooked pasta)!
Elegant Yet Incredibly Easy
Shrimp Scampi is a classic dish that feels gourmet but is shockingly simple to make. Securing its place among the top 10 Blackstone recipes, this version takes the traditional stovetop method and upgrades it by utilizing the sheer power and space of the flat top grill. It is perfect for a quick weeknight dinner or as an impressive appetizer for your weekend guests.
Why the Griddle is Supreme for Seafood in the Top 10 Blackstone Recipes
Cooking shrimp in a traditional kitchen skillet often leads to a crowded pan. The shrimp release moisture, causing them to steam and boil rather than sear, which completely mutes the delicate flavors of the garlic and butter. The Blackstone solves this beautifully:
- No Overcrowding: The massive flat top allows you to spread the shrimp out into a single layer, ensuring they get a proper, flavorful sear.
- Flavor Distribution: You can melt the butter and toast the garlic directly on the griddle next to the shrimp. When you toss them together, the flavors distribute evenly without the shrimp drowning in liquid.
- Lightning Fast: Shrimp cook in literally minutes. The intense, even heat of the griddle ensures they finish quickly, remaining plump, juicy, and tender.
Tips for Perfect Scampi
- Dry Your Shrimp: Before hitting the griddle, pat your raw, peeled shrimp completely dry with paper towels. This guarantees a beautiful sear instead of a mushy exterior.
- Prep is Everything: Because this recipe cooks in under 5 minutes, have your minced garlic, butter, and lemon juice measured and right next to the griddle before you begin.
- Fresh is Best: Skip the bottled lemon juice. Squeezing a fresh lemon directly over the shrimp at the very end brightens the rich garlic butter perfectly.
