Shrimp on the Blackstone Griddle (with easy Cowboy Butter)
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.
Servings: 5 people
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.