Shrimp on the Blackstone griddle is incredibly easy to make. Ready in under 10 minutes, this lemon garlic shrimp is bright, flavorful, and perfect for weeknight dinners, camping, or a simple date-night meal.
Blackstone Lemon Garlic Shrimp
These lemon garlic shrimp are quick to prep and even faster to cook on a flat top or griddle. They work well as an appetizer or a main course and pair beautifully with pasta, cauliflower rice, or grilled vegetables. The high heat of a Blackstone griddle sears the shrimp quickly, locking in juices and flavor.
Why you’ll love this easy Blackstone shrimp recipe
- Fast: Minimal prep and about 5 minutes of cooking time.
- Simple ingredients: Garlic, lemon, oil, salt, pepper, and shrimp — all easy to find.
- Low carb & paleo friendly: Naturally low in carbs and ideal for keto or paleo meals.
Ingredients
- Avocado oil (or another high-heat oil)
- Garlic: 3–4 cloves, minced or grated
- Salt & pepper: Coarse or kosher salt and freshly ground black pepper
- Shrimp: 1 lb extra-large (16–20 per lb) — fresh or fully thawed if frozen
- Toppings: Juice of ½ lemon, chopped cilantro or parsley for garnish
Tips & tricks
- Preheat the griddle: Get the surface hot so the shrimp sear quickly without overcooking.
- Grill the lemon: Pop lemon halves on the griddle while cooking for easier juicing and a slightly caramelized flavor.
- Watch the shrimp: Shrimp cook very fast — remove them as soon as they turn opaque and pink to avoid rubberiness.
Tools to make this easy recipe
- Flat top griddle or large cast-iron skillet (a Blackstone griddle works great)
- Mixing bowl or resealable bag for marinating
- Tongs or spatula for flipping
How to make this lemon garlic shrimp recipe
- Combine 1/4 cup avocado oil, minced garlic, ½ teaspoon coarse salt, and 1/4 teaspoon black pepper in a small bowl.
- Peel the shrimp, leaving tails on or removing them as you prefer.
- Place shrimp in a large bowl or resealable bag and pour the oil mixture over them. Toss to coat evenly.
- Preheat the griddle to medium-high heat and lightly oil the surface if needed.
- Arrange the shrimp in a single layer on the hot griddle. Cook 1–2 minutes until the edges begin to turn opaque.
- Flip the shrimp and cook another 1–2 minutes until fully opaque and pink. Avoid overcooking.
- Remove shrimp from the griddle, squeeze fresh lemon over them, and garnish with chopped parsley or cilantro. Taste and adjust salt and pepper if needed.
Step by step
Stovetop directions
If you don’t have a griddle, use a large skillet or cast-iron pan. Follow the same marinating steps, heat the skillet over medium-high, then cook the shrimp 2–3 minutes per side until opaque and pink.
Flavor substitutions
For a richer option on the stovetop, finish the shrimp in a quick lemon-garlic butter sauce. Add a pinch of red pepper flakes for heat or swap cilantro for parsley for a different herb profile.
What to serve with garlic lemon shrimp
Serve these shrimp with angel hair pasta or your favorite pasta, garlic-parmesan asparagus, or a crusty bread for a classic meal. For a low-carb plate, pair them with cilantro lime cauliflower rice, roasted Brussels sprouts, or grilled zucchini.
How to store garlicky shrimp
Store leftovers in an airtight glass container in the refrigerator for up to 3 days. Seafood is best eaten sooner rather than later for optimal freshness.
How to reheat
Avoid the microwave when possible — it can make shrimp rubbery. Reheat briefly in an air fryer at 390°F (200°C) for 1–2 minutes or warm gently in a skillet over medium heat for the best texture.
FAQs
Olive oil has a lower smoke point, so for high-heat griddle cooking avocado oil or another high-heat oil is preferable.
No — tails can stay on for presentation and ease of handling, but you can remove them if you prefer.
Shrimp typically cook in about 4–5 minutes total on a hot griddle: 1–2 minutes per side until opaque and pink.
More shrimp and seafood ideas
- Sheet pan salmon and asparagus
- Paleo baked pesto salmon
- Tortillitas de camarones (shrimp fritters)
Shrimp cooks fast, tastes great, and becomes a go-to for quick weeknight dinners or simple entertaining. Give this lemon garlic shrimp a try and watch how fast it disappears from the plate.
Lemon Garlic Shrimp on the Blackstone Griddle
Ingredients
- 1/4 cup avocado oil
- 4 cloves garlic, minced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 16 oz extra-large shrimp (16–20 per lb), peeled
- Juice of 1/2 lemon
- Cilantro or parsley to garnish
Instructions
- Combine the avocado oil, garlic, salt, and pepper in a small bowl.
- Peel the shrimp, leaving tails on if desired.
- Place shrimp in a bowl or bag and add the oil mixture, coating evenly.
- Preheat the griddle to medium-high heat and add shrimp in a single layer.
- Cook 1–2 minutes per side until shrimp are opaque and pink. Do not overcook.
- Remove from the griddle, squeeze lemon over the shrimp, and garnish with cilantro or parsley.
Notes
Nutrition
Carbohydrates: 1 g
Protein: 23 g
Fat: 14 g