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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.

cooking shrimp on the Blackstone griddle

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.

griddle grilled shrimp with cowboy butter

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:

ingredients for 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.

making cowboy butter in a skillet

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!

cooking shrimp on a Blackstone griddle

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.

shrimp on the griddle

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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Blackstone shrimp with cowboy butter

cooking shrimp on the Blackstone griddle

Shrimp on the Blackstone Griddle (with easy Cowboy Butter)

Created by: Neal

Course Griddle Recipes, Main Course
Cuisine American
Cook Time 20 minutes
Total Time 20 minutes
5 people
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.

Ingredients
  

  • 2 lbs raw shrimp, peeled and deveined
  • Shake That All-Purpose Seasoning *Or substitute all-purpose seasoning of your choice or use salt and pepper.
  • 1 stick unsalted butter
  • 3 cloves garlic, minced
  • ½ medium shallot, finely minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon hot sauce *We used Cholula.
  • ½ tablespoon dried minced onion
  • 1 teaspoon paprika
  • ½ large lemon, zest and juice

Instructions

  • Add one stick of butter, shallot, and garlic to a skillet over medium-low heat. Allow the butter to melt and the shallot and garlic to become fragrant and tender, stirring often so the garlic doesn't burn.
  • When butter is fully melted, add Worcestershire sauce, Dijon mustard, hot sauce, minced onion, paprika, lemon zest, and juice of half the lemon. Stir well to combine. When all cowboy butter ingredients are fully incorporated, add half of the melted butter to a small bowl and refrigerate until ready to use.
  • Add raw shrimp to a large bowl. Season with Shake That All Purpose Seasoning (or substitute your favorite all-purpose seasoning or salt and pepper). Toss raw shrimp in a large bowl with the other half of the melted butter to coat evenly.
  • Heat griddle (or large skillet) over medium heat. For griddle cooking, griddle temperature should be about 375-400℉.
  • Add the shrimp to the heated cooking surface. 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 hot, top with the rest of the refrigerated cowboy butter (if desired). *For a lighter dish, you do not have to add the additional half of the compound butter. You can wrap the leftover butter in plastic wrap tightly in a log shape, and save it for steak, fish, etc.
  • Squeeze a bit more lemon juice on top of the shrimp if you wish. Serve immediately.

Video

Notes

  • Fresh lemon juice is preferred for this recipe.  If you plan to use the leftover cowboy butter for other proteins like steak or chicken, then you may want to reduce the amount of lemon juice just a bit.  You can always squeeze on extra lemon juice when the shrimp are done cooking if you wish.
  • For a lighter dish, you do not have to add the additional half of the compound butter. You can wrap the leftover cold butter in plastic wrap tightly in a log shape, and save it for steak, fish, etc.
  • We recommend a 16/20 count or under raw shrimp for this recipe.  We used under 15 count, and our shrimp were perfect.  If using smaller shrimp, adjust the cooking times down.

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