Blackstone Shrimp Tacos are marinated with a simple seasoning and cooked on a griddle for bright, flavorful tacos. This is a quick, easy weeknight dinner that comes together with minimal ingredients and fuss.
These tacos are built around shrimp tossed in an easy taco seasoning and lime marinade, then cooked quickly on the griddle until just pink and slightly crisp. If you don’t have a flat top griddle, grilled shrimp tacos prepared over direct heat are a great alternative.
Shrimp cooks very quickly on a hot griddle, making this an ideal Blackstone recipe for busy nights. The shrimp develop a delicious sear and pair perfectly with warm corn tortillas, shredded cabbage, and a sprinkle of cheese.
How to Cook Raw Shrimp on the Blackstone
Cooking raw shrimp on a Blackstone griddle is fast and straightforward:
- Preheat the griddle to about 350–400°F and lightly oil the surface.
- Place the marinated shrimp on the griddle and cook until they turn pink, flipping only once.
- Remove shrimp from the griddle, squeeze with fresh lemon or lime, and serve immediately.
Ingredients
For the Marinade
- Shrimp, peeled and deveined
- Taco seasoning
- Juice of 1 lime
- Vegetable oil
- Kosher salt
- Black pepper
For the Tacos
- Vegetable oil for the griddle
- Street-size corn tortillas (or flour if preferred)
- Shredded red cabbage
- Cotija cheese (optional)
Scroll to the recipe card below for exact amounts and the printable recipe.
What to Top on Shrimp Tacos
- Shredded cabbage
- Fresh cilantro
- Coleslaw or quick slaw
- Diced avocado or guacamole
- Fresh-squeezed lime wedges
Step by Step Instructions
Step 1 – Marinate the shrimp. In a large bowl, toss peeled and deveined shrimp with taco seasoning, lime juice, vegetable oil, salt, and pepper. Let the shrimp sit while you preheat the griddle.
Step 2 – Preheat the griddle. Heat the Blackstone over medium-high heat (around 400°F). Spread a thin layer of vegetable oil on the surface. Arrange the shrimp and tortillas in a single layer on the griddle.
Step 3 – Cook the shrimp and tortillas. Cook 2–3 minutes per side until the tortillas are lightly browned and the shrimp are opaque and cooked through.
Step 4 – Assemble the tacos. Layer shredded cabbage on each warm tortilla, top with cooked shrimp and cotija cheese if desired. Finish with cilantro and a squeeze of lime. Serve immediately.
How Long Does Shrimp Cook on a Blackstone?
Shrimp cook very quickly on a preheated griddle. Start by cooking raw shrimp about 1–2 minutes on the first side, then flip once and cook another 1 minute on the second side. Shrimp are done when they turn pink and firm; avoid overcooking to keep them tender.
Frequently Asked Questions
Large, jumbo, or colossal shrimp work well for grilling. Using peeled and deveined shrimp saves time, but you can grill shrimp with the shell on if you prefer. This recipe works with raw or pre-cooked shrimp; pre-cooked shrimp should be warmed 1–2 minutes per side.
Yes. If using frozen shrimp, thaw completely before cooking. Thaw under cold running water in a colander for about 20 minutes or place the sealed bag in the refrigerator overnight.
Tacos are best served fresh, but leftover shrimp and components can be stored in airtight containers in the refrigerator for up to 3 days.
More Blackstone Seafood Recipes
- Grilled Shrimp on Blackstone
- Blackstone Shrimp Scampi
- Blackstone Shrimp Fajitas
- Blackstone Fish Tacos
- Easy Blackstone Salmon
More Easy Tacos
- Grilled Shrimp Tacos
- Blackened Fish Tacos
- Grilled Salmon Tacos
- Blackstone Crunchwrap-style Tacos
- Blackstone Street Tacos
- Blackstone Ground Beef Tacos
- Tilapia Fish Tacos
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Blackstone Shrimp Tacos
Ingredients
For the Marinade:
- 1 lb shrimp, peeled and deveined
- 1 Tbsp taco seasoning
- Juice of 1 lime
- 1 Tbsp vegetable oil
- 1/4 tsp salt
- 1/4 tsp pepper
For the Tacos:
- 1 Tbsp vegetable oil (for the griddle)
- 12 street-size corn tortillas
- 1 cup shredded red cabbage
- 1/2 cup cotija cheese (optional)
Instructions
- In a large bowl, toss 1 lb peeled and deveined shrimp with 1 Tbsp taco seasoning, juice of 1 lime, 1 Tbsp vegetable oil, 1/4 tsp salt, and 1/4 tsp pepper.
- Preheat the Blackstone or flat top griddle over medium-high heat (about 400°F).
- Add 1 Tbsp vegetable oil to the griddle. Arrange shrimp and tortillas in a single layer on the hot surface.
- Cook shrimp and tortillas 2–3 minutes per side until tortillas are lightly browned and shrimp are cooked through.
- Assemble tacos by placing cabbage on each tortilla, topping with shrimp and cheese if using, then finishing with cilantro and lime. Serve immediately.
Recipe Notes
This recipe works with raw or pre-cooked shrimp. If using pre-cooked shrimp, warm them 1–2 minutes per side.
Leftovers can be stored airtight in the refrigerator for up to 3 days, though the tacos are best fresh.
Nutrition Facts
, Carbohydrates 26 g
, Protein 21 g
, Fat 9 g