Shrimp on the Blackstone (with Easy Cowboy Butter)

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This cowboy butter shrimp is our favorite way to make shrimp on the Blackstone griddle! With a simple cowboy butter and perfectly grilled shrimp, this is an easy Blackstone shrimp dinner that cooks up in under 20 minutes.

It always amazes me how a few simple ingredients can take a basic, okay-ish dish and make it amazing! And in the case of this recipe, it’s a sensational cowboy butter that elevates a simple grilled shrimp recipe.

I’ve always loved experimenting with flavors in the kitchen, but this idea came to me when a Chef friend of mine came over a few weeks ago to make a fantastic American Wagyu strip topped with a stellar compound butter. I decided to take that inspiration and bring it to shrimp, a favorite in my household.

This easy shrimp griddle recipe starts with beautiful, large shrimp and a flavorful cowboy butter made with ingredients you probably already have like garlic, lemon, shallots, mustard, and Worcestershire sauce. It’s easy enough for a weeknight meal, but fancy enough to impress your dinner guests.

Here’s how to make our family’s new favorite Blackstone griddle shrimp… and be sure to check out our other griddle shrimp recipes like tequila lime shrimp fajitas and steak and shrimp stir fry.

What kind of shrimp should I cook on the griddle?

You will need peeled and deveined raw shrimp for this recipe. Look for the lowest count that your budget allows, meaning that there are a smaller number of shrimp per pound because they are larger. We used 15 and under count shrimp which is the size that we prefer for grilled shrimp recipes.

For the best grilled shrimp on the Blackstone, I would not recommend frozen shrimp because of the excess moisture. The added moisture on the griddle creates more of a steam effect, and moisture is the enemy of a seared crust.

Ingredients for Cowboy Butter Shrimp

In addition to the shrimp, you will also need these ingredients for the cowboy butter:

• Butter – The base of our cowboy butter. Unsalted works well so you can control the saltiness.
• Lemon – We need both the zest and juice. Since we paired the compound butter with seafood, we went heavy on the lemon juice. If you’re using this cowboy butter recipe for steak, then you can cut back on the lemon a bit.
• Garlic – Freshly minced for maximum flavor.
• Shallots – Finely minced shallot adds a subtle sweetness. You can substitute sweet onion if you wish.
• Mustard – Dijon is my go-to, but feel free to experiment!
• Worcestershire Sauce
• Hot Sauce – For a bit of kick. Adjust according to your spice tolerance.
• Paprika – Adds a nice touch of smokiness. You can substitute smoked paprika if you have it on hand.
• Minced Onion – The dried variety (found in the spices section of the grocery store) adds a subtle sweetness and texture.

Blackstone Shrimp Video

More of a visual learner? You can watch me make this Blackstone shrimp with cowboy butter on my griddle cooking YouTube channel:

How to Make Shrimp on Blackstone Griddle

Grilled shrimp is probably one of the easiest griddle recipes that you could possibly make. You simply add the raw shrimp to the hot griddle surface with some butter or oil (in this case, cowboy butter), and cook until done.

Just follow these steps for amazing Blackstone shrimp:

1. Make the Cowboy Butter

Start by melting a stick of unsalted butter in a large skillet with finely minced shallot and garlic. Allow the shallot and garlic to become fragrant and tender, stirring often so the garlic doesn’t burn.

Then stir in the remaining ingredients for the cowboy butter. When all of the ingredients are well combined, transfer half of the butter to a small bowl and refrigerate until ready to use.

*TIP – For a lower fat shrimp dish, you can only use half of the prepared cowboy butter. Refrigerate the remaining butter so that it hardens up, and then wrap tightly in plastic wrap in a log shape. You can save the leftover butter to melt on top of steaks or grilled chicken breasts.

2. Add the Cowboy Butter to the Raw Shrimp

Next, add the raw peeled and deveined shrimp to a large bowl. Season the shrimp with your favorite all-purpose seasoning. We used Shake That All-Purpose Seasoning, our own blend of salt, pepper, garlic, and butter notes that’s perfect for all proteins and vegetables.

Then, pour the cowboy butter over the shrimp and toss to combine so that each piece of shrimp is evenly coated in that buttery goodness.

*TIP – We didn’t add any salt or pepper to the cowboy butter because we seasoned the shrimp with a seasoning that contained those ingredients.

3. Cook the Shrimp on the Blackstone Griddle

Add the shrimp to the heated griddle surface, making sure that each piece of shrimp has its own “landing zone” so that it can get a nice sear. If you were to just dump the shrimp on the griddle and immediately begin to sauté them together, then the shrimp would tend to steam more than grill and char – and that seared crust gives you so much flavor!

Cook on the first side for 2-3 minutes, or until about halfway cooked through. Then flip to the second side and continue to cook until done, about another 2-3 minutes.

When shrimp are fully cooked, remove from the griddle and transfer to a serving platter. While still hot, top with the rest of the refrigerated cowboy butter (if desired).  Squeeze on some more fresh lemon juice, and garnish with fresh chopped parsley.

How do I know when my griddle shrimp are done cooking?

There are two major visual cues that will let you know that your grilled shrimp are done –

1. The outside of the griddle shrimp will turn an opaque pink color (not the gray or translucent color when they are raw).
2. The tails of the shrimp will curl up.

When you cut the shrimp in half, the inside should be a white opaque color. If you’re still unsure if your Blackstone shrimp are done cooking, then you can use an instant read probe thermometer to check that the internal temp is at least 145°F.

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