Easy Blackstone Griddle Shrimp Tacos
Transform your ordinary Taco Tuesday into a sizzling seaside fiesta with these mouthwatering Blackstone Griddle Shrimp Tacos. This recipe combines the smoky char of griddle cooking with succulent, perfectly seasoned shrimp that delivers restaurant-quality results right in your backyard.
Equipment
- blackstone griddle
Ingredients
- 1 pound shrimp peeled and deveined
- 1 tablespoon Old Bay seasoning
- kosher salt and pepper
- vegetable oil
- 12 street-size corn tortillas
- 8 oz tartar sauce
- 2 to 4 tablespoons sriracha more or less depending on spice preference
- 1 cup slaw or shredded lettuce
- lime wedges
Instructions
- Pat the shrimp dry thoroughly with paper towels.
- Season shrimp with Old Bay seasoning, kosher salt, and pepper.
- Preheat the Blackstone griddle for 5 minutes on medium-high heat.
- Add oil and spread evenly across the cooking surface.
- Place shrimp and corn tortillas in a single layer on the griddle.
- Cook for 2-3 minutes per side.
- Mix tartar sauce with sriracha to create a spicy sauce.
- Assemble tacos by layering slaw or lettuce, grilled shrimp, and spicy tartar sauce.
- Serve with lime wedges for squeezing over top.
Notes
While these tacos are best enjoyed fresh off the griddle, you can prepare components ahead of time:
- Cooked shrimp stays fresh in an airtight container for up to 2 days.
- Store the spicy tartar sauce separately for up to 5 days.
- Warm tortillas just before serving for best results.
- Reheat shrimp on the griddle for 1-2 minutes to maintain texture.
- Keep prepared slaw separate and add just before serving.
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