Blackstone Garlic Butter Shrimp Scampi

There’s something magical about the sizzle of shrimp hitting a hot Blackstone griddle – and this Garlic Butter Shrimp Scampi recipe turns that magic into dinner in under 20 minutes. I discovered this dish during one of those “what can I make fast with what’s in my fridge?” nights, and now it’s my go-to when I need impressive flavor without the fuss. The beauty of cooking on a Blackstone is how the wide, flat surface gives every shrimp perfect contact for that quick sear while the garlic butter sauce bubbles up around them. Trust me, once you try making shrimp scampi this way, you’ll never want to do it in a regular pan again!

Why You’ll Love This Blackstone Garlic Butter Shrimp Scampi

Oh, where do I even start? This dish is everything you want in a quick, flavorful meal:

• Lightning-fast cooking: From fridge to plate in under 20 minutes—perfect for those “I’m starving NOW” moments
• That garlic butter magic: The Blackstone griddle gives the sauce this incredible caramelized depth you just can’t get in a regular pan
• Restaurant-worthy results: Impress guests (or just yourself!) with shrimp that are perfectly seared outside, juicy inside
• Endless versatility: Serve it over pasta, with crusty bread, or just eat it straight from the griddle—no judgment here!

Seriously, once you taste that garlicky, buttery sauce bubbling around plump shrimp, you’ll be hooked. It’s my favorite way to feel fancy without any fuss.

Ingredients for Blackstone Garlic Butter Shrimp Scampi

Listen, I know it’s tempting to just eyeball everything when you’re in a hurry, but trust me – measuring these ingredients properly makes all the difference between good shrimp scampi and unforgettable shrimp scampi. Here’s what you’ll need:

• The star: 1 lb large shrimp (31-40 count), peeled and deveined – leave those tails on for pretty presentation
• The flavor base: 4 tbsp unsalted butter (real butter only, please!), 4 cloves garlic minced super fine (I use my microplane for this), 1/4 cup low-sodium chicken broth
• The bright notes: 2 tbsp fresh lemon juice (none of that bottled stuff!), 2 tbsp chopped fresh parsley
• The kick: 1/4 tsp red pepper flakes (adjust to your heat preference), plus salt and freshly ground black pepper to taste

Pro tip: Have everything prepped and ready before you turn on the griddle – this dish comes together lightning fast once you start cooking!

Essential Equipment for Blackstone Garlic Butter Shrimp Scampi

Okay, let’s talk tools! My trusty 36″ Blackstone griddle is my ride-or-die for this recipe – that big flat surface gives every shrimp its moment to shine. You’ll want a sturdy metal spatula (those flimsy plastic ones just won’t cut it) and an infrared thermometer to nail that perfect 375°F cooking temp. No Blackstone? No panic! A heavy cast iron skillet works in a pinch, though you might need to cook in batches.

How to Make Blackstone Garlic Butter Shrimp Scampi

Alright, let’s get cooking! This shrimp scampi comes together in a flash, but there are a few key steps that make all the difference. Follow along and you’ll have restaurant-quality results right from your griddle.

Preparing the Griddle Surface

First things first – fire up that Blackstone! Crank it to medium-high heat and give it a good 10 minutes to get properly hot. You’ll know it’s ready when you see those steady heat waves shimmering across the surface. Now, here’s my trick: drizzle just a teaspoon of oil and spread it with a paper towel (tongs help avoid burns). This creates the perfect non-stick surface without making your shrimp greasy. Watch that butter later – we want it to sizzle, not smoke!

Cooking the Garlic Butter Sauce Base

Time for the good stuff! Toss that butter onto the hot griddle and let it melt until it’s just starting to bubble. Now add your minced garlic – I like to push it around with my spatula for about 30 seconds max. You’re looking for that moment when the aroma hits you like a warm hug, but before the garlic starts browning. That’s your cue to move fast – burnt garlic is the only mistake you can’t fix in this dish!

Searing the Shrimp Properly

Here’s where the magic happens. Arrange your shrimp in a single layer – no overlapping! Crowding them will make them steam instead of sear. Let them cook undisturbed for 2 minutes until you see the edges turning pink. Flip each one (I use my trusty metal spatula) and cook another 2 minutes. Perfect shrimp will form a C-shape and turn opaque with a nice golden kiss from the griddle. That’s your signal to add the broth and lemon juice – the sizzle will make your mouth water!

Pro tip: Resist the urge to constantly stir! Let that beautiful crust form on the shrimp – it’s where all the flavor lives. Now grab your fork – dinner’s ready!

Expert Tips for Perfect Blackstone Garlic Butter Shrimp Scampi

After making this dish more times than I can count, I’ve picked up a few tricks that take it from good to oh-my-goodness amazing:

• Dry those shrimp! Pat them thoroughly with paper towels before cooking – any extra moisture will prevent that beautiful sear we want.
• Mise en place is key. Have everything chopped, measured, and ready to go before you turn on the griddle – this dish moves fast once you start cooking!
• Deglaze like a pro. When you add that broth, scrape up all those delicious browned bits with your spatula – that’s where the magic flavor lives!

Oh, and one last thing – don’t walk away! This recipe cooks so quickly that a quick bathroom break could mean overcooked shrimp. Stay close and watch for those perfect golden edges.

Serving Suggestions for Blackstone Garlic Butter Shrimp Scampi

Now comes the best part – figuring out how to devour this glorious shrimp scampi! My absolute favorite way is piled high on a heap of angel hair pasta – those thin noodles soak up every last drop of that garlic butter sauce. For casual nights, I grab a loaf of crusty bread (bonus points if it’s warm!) to mop up the goodness. Want something lighter? Try it alongside roasted asparagus or a simple green salad.

Presentation tip: Spoon those saucy shrimp over your base ingredient rather than mixing everything together – it makes the dish look restaurant-worthy!

Storing and Reheating Blackstone Garlic Butter Shrimp Scampi

Okay, let’s be real – leftovers rarely happen with this dish in my house! But if you somehow manage to resist eating it all, pop those shrimp into an airtight container within 2 hours of cooking. They’ll keep in the fridge for about 3 days max – any longer and they start getting that sad, rubbery texture. When reheating, go low and slow – 30 seconds in the microwave at 50% power or a gentle warm-up in a skillet with a splash of broth works wonders. Trust me, no one wants tough shrimp!

Blackstone Garlic Butter Shrimp Scampi Nutritional Information

Now, I’m no dietitian, but here’s the scoop on what’s in each delicious serving (based on standard ingredients – your mileage may vary depending on brands). This is for 1/4 of the recipe, which is plenty filling when served with sides:

• Calories: 280
• Protein: 25g
• Fat: 18g (10g saturated)
• Carbs: 3g
• Sodium: 380mg

Remember, these are estimates – that extra pat of butter or bigger shrimp will change things! But honestly, when something tastes this good, who’s counting?

Frequently Asked Questions About Blackstone Garlic Butter Shrimp Scampi

I’ve gotten so many great questions about this recipe – let me share the answers to the ones that pop up most often!

Can I use frozen shrimp?

Absolutely! Just thaw them overnight in the fridge or in a bowl of cold water. Pat them bone-dry before cooking – that ice glaze can make them steam instead of sear. I actually keep a bag of frozen jumbo shrimp in my freezer just for scampi emergencies!

How spicy is this with the red pepper flakes?

The 1/4 teaspoon gives it just a warm whisper of heat. Want more kick? Double it! Nervous about spice? Start with a pinch and add more at the end. The beauty is you control the heat – my husband always adds extra flakes to his portion!

What if I don’t have unsalted butter?

Regular butter works in a pinch – just reduce added salt slightly. For dairy-free, ghee or olive oil work (though you’ll lose some richness). Never margarine – it makes the sauce weirdly greasy.

How do I know my griddle’s hot enough?

Sprinkle a few drops of water – if they dance and evaporate instantly, you’re golden. No infrared thermometer? Hold your hand 4 inches above – if you have to pull back after 2 seconds, it’s perfect for shrimp.

Can I prep anything ahead?

You bet! Peel and devein shrimp up to a day before (store in fridge on paper towels). Mince garlic and chop parsley too. Just wait to cook until serving – this dish shines brightest fresh off the griddle!

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