Savor the rich, buttery flavors of shrimp scampi made right on your Blackstone griddle. This method delivers perfectly seared shrimp infused with garlic, lemon, and herbs, making it a quick and impressive meal for any occasion.
Ingredients
- 1 lb large shrimp, peeled and deveined (tails on or off, as preferred)
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white wine or low-sodium chicken broth
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika (optional, for depth of flavor)
- Lemon wedges, for serving
- Cooked pasta or crusty bread, for serving (optional)
Instructions
- Preheat the Blackstone griddle: Turn your Blackstone griddle to medium-high heat (around 375°F to 400°F). Allow it to fully preheat for about 5-7 minutes to ensure an even cooking surface.
- Prepare the shrimp: Pat the shrimp dry with paper towels to remove excess moisture. Season them evenly with salt, pepper, and smoked paprika if using. Set aside.
- Cook the garlic butter base: Add 2 tablespoons of butter and the olive oil to the griddle. Once melted and hot, add the minced garlic and crushed red pepper flakes. Stir constantly with a spatula or spoon to avoid burning, cooking just until fragrant (about 30 seconds).
- Sear the shrimp: Spread the shrimp out in a single layer on the griddle. Avoid overcrowding to ensure even searing. Cook for about 2 minutes on the first side without moving them, then flip and cook for another 1-2 minutes until the shrimp turn pink and opaque. Shrimp cook very quickly, so watch carefully to avoid overcooking.
- Deglaze and build the sauce: Push the shrimp to one side of the griddle. Add the white wine (or chicken broth) and lemon juice to the empty side. Let it simmer for 1-2 minutes, scraping any browned bits off the griddle with a spatula to incorporate flavor.
- Finish the sauce: Add the remaining 2 tablespoons of butter to the liquid and stir until melted and emulsified into a silky sauce. Mix the shrimp into the sauce, coating them evenly.
- Add herbs and season: Sprinkle the chopped parsley over the shrimp and taste the sauce. Adjust salt and pepper as needed.
- Serve immediately: Transfer the shrimp scampi to a warm serving dish or serve directly from the griddle. Garnish with lemon wedges and fresh parsley. Enjoy over cooked pasta, rice, or with crusty bread to soak up the sauce.
Tips
- Use fresh shrimp if possible: Fresh shrimp provide the best texture and flavor, but if using frozen, thaw completely and pat dry to prevent steaming instead of searing.
- Don’t overcrowd the griddle: Cooking shrimp in batches if necessary ensures even browning and prevents steaming.
- Substitute liquids wisely: If you prefer not to use wine, low-sodium chicken broth or seafood stock work well as alternatives without overpowering the dish.
- Watch the garlic closely: Garlic burns quickly and turns bitter, so keep stirring and remove from direct heat if it starts to brown too fast.
Serving Suggestions
Shrimp scampi on the Blackstone pairs beautifully with al dente linguine or spaghetti tossed lightly in olive oil or butter. For a low-carb option, serve over sautéed zucchini noodles or cauliflower rice. A crisp green salad or grilled asparagus complements the rich, buttery flavors. Don’t forget crusty bread to soak up the luscious sauce—garlic bread or a rustic baguette are perfect choices.
Variations
To customize your shrimp scampi, try adding cherry tomatoes or sautéed mushrooms for extra texture and flavor. For a spicy kick, increase the crushed red pepper flakes or add a dash of cayenne pepper. Swap parsley for fresh basil or oregano to change the herb profile. For a creamy twist, finish the sauce with a splash of heavy cream or mascarpone cheese. You can also use scallops or chunks of firm white fish in place of shrimp for a different seafood experience.
Storage and Reheating
Store leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days. Because shrimp cook quickly and can become rubbery, it’s best to reheat gently. Warm the shrimp and sauce in a skillet over low heat just until heated through, adding a splash of water or broth if the sauce is too thick. Avoid microwaving at high power to prevent overcooking. It’s not recommended to freeze cooked shrimp scampi, as texture will degrade upon thawing.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, but make sure to thaw the shrimp completely in the refrigerator or under cold running water, then pat them dry thoroughly. Excess moisture will cause steaming rather than searing on the griddle.
What temperature should the Blackstone griddle be for shrimp scampi?
Medium-high heat, around 375°F to 400°F, is ideal. This temperature ensures a quick sear that locks in juices without overcooking the shrimp.
How do I prevent shrimp from overcooking?
Shrimp cook very fast—usually 3-4 minutes total. Watch for them to turn pink and opaque. Remove from heat immediately once done to avoid rubbery texture.
Can I make the sauce ahead of time?
The garlic butter lemon sauce is best made fresh on the griddle to capture its bright, vibrant flavors. Preparing it ahead may result in a less lively taste and a thinner sauce.
What can I serve with shrimp scampi to make it a full meal?
Classic options include pasta, crusty bread, or steamed rice. Add a side of roasted vegetables, a crisp salad, or grilled asparagus for a balanced plate.
Is it possible to make this recipe vegetarian or vegan?
You can substitute shrimp with firm tofu or large mushrooms and use vegan butter and vegetable broth instead of butter and wine. Adjust seasonings accordingly to maintain flavor.
Shrimp scampi on the Blackstone griddle is a quick, flavorful dish that elevates simple ingredients with the perfect sear and fresh aromatics. With these detailed steps and tips, you’ll have a restaurant-quality meal ready in under 20 minutes that’s perfect for weeknight dinners or entertaining guests.
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