Shrimp scampi is a timeless dish, but when cooked on a Blackstone griddle, it takes on an entirely new level of flavor. The sizzling heat of the griddle brings out the caramelized sweetness of shrimp while perfectly blending the richness of butter, garlic, & wine into a luscious sauce.
Whether you’re an outdoor cooking enthusiast or looking to impress at your next dinner gathering, this Blackstone shrimp scampi recipe is a must-try. It’s quick, easy, & packed with bold flavors that pair perfectly with crusty bread.
How to Make Shrimp Scampi on the Blackstone Griddle
- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Ingredients
- 1 pound peeled & deveined shrimp
- 4 shallots, thinly julienned
- 4 garlic cloves, thinly sliced
- 3 sprigs fresh oregano
- 2 cups Pinot Grigio
- ½ cup chicken stock
- ½ bunch fresh flat-leaf parsley
- 2 cups grape tomatoes, halved
- 2 teaspoons red pepper flakes
- 3 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 4 slices baguette or French bread, about 1 inch thick
- ½ cup finely shredded Parmesan cheese
- Olive oil, for cooking
- Salt & pepper, to taste
Instructions
- Prepare the Base
- Heat a large sauté pan over medium-high heat on your griddle burner.
- Add a drizzle of olive oil & the shallots, cooking for 3-4 minutes until softened. Add the garlic & oregano, cooking for an additional 2-3 minutes until fragrant.
- Make the Sauce
- Pour in the wine, chicken stock, & half of the parsley (stems included). Add a pinch of salt & pepper, then increase the heat to high. Let the mixture simmer for 7-8 minutes, reducing by about 60% until it begins to thicken.
- Enhance the Flavor
- Stir in the tomatoes, red pepper flakes, & butter. Keep stirring until the butter melts completely & emulsifies into the sauce.
- Prepare the Griddle
- Preheat your Blackstone griddle to medium-high heat.
- Cook the Shrimp
- In a medium bowl, toss the shrimp with olive oil, salt, pepper, chili powder, & garlic powder until evenly coated.
- Place the shrimp on the griddle, cooking for 3-5 minutes until lightly caramelized. Transfer them to the sauté pan with the sauce.
- Finish the Dish
- Chop the remaining parsley & stir it into the pan along with the lemon juice.
- Toast the Bread
- Drizzle olive oil & sprinkle salt & pepper on one side of the bread slices. Toast them on the griddle until golden brown.
- Plate & Serve
- Place a toasted bread slice on each plate, top with shrimp, & spoon over the sauce. Garnish with a squeeze of lemon, a sprinkle of Parmesan, & serve hot.
Tips for Perfect Blackstone Shrimp Scampi
- Wine Choice: Pinot Grigio works best for its light, fruity notes, but any dry white wine will do.
- Make It Spicy: Add extra red pepper flakes for a bolder kick.
- Bread Upgrade: Use sourdough for a heartier, tangy base.
- Storage: Store leftovers in an airtight container for up to two days. Reheat gently on the stovetop or griddle to maintain flavor.
Why You’ll Love This Recipe
Cooking shrimp scampi on a Blackstone griddle infuses the dish with a smoky depth that enhances every ingredient. The griddle’s versatility also lets you toast bread & simmer sauces side-by-side, cutting down on prep time.
Perfect for a casual dinner or a festive gathering, this dish combines elegance with the ease of outdoor cooking.
Variations & Serving Suggestions
- Pair with a crisp green salad or roasted asparagus for a complete meal.
- Swap shrimp for scallops or lobster for a luxurious twist.
- Serve over linguine or zucchini noodles to transform it into a pasta dish.
This Blackstone shrimp scampi is your ticket to a restaurant-quality meal with minimal effort. Gather your ingredients, fire up your griddle, & enjoy a savory, buttery dish that will have everyone asking for seconds!
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.