Blackstone Summer Shrimp Stir Fry
Ahhhhh, sweet summertime! When the weather is warm and the garden is full of fresh fruits and veggies, it’s the PERFECT time to make this recipe for Blackstone Summer Shrimp Stir Fry!
This nice and light, healthy meal on the griddle is sure to make you smile.
Cooking on the Blackstone griddle or flat top grill is something I do year round.
But summertime is my absolute favorite time of year in general, but especially for outdoor cooking.
How to make Blackstone Summer Shrimp Stir Fry
Start by preparing your ingredients and putting them all on a tray to easily carry out to your griddle.
I have a pound of peeled and deveined jumbo shrimp, some grape tomatoes, fresh thyme, and minced garlic.
Also 4 ears of fresh corn on the cob that I cut the kernels from.
And a monstrous garden zucchini that I cut into inch chunks, a few lemon wedges, and Old Bay seasoning.
Preheat your griddle to medium heat for a few minutes.
Then add some cooking oil of choice, the corn, zucchini, tomatoes, kosher salt, pepper, and Old Bay.
Cook this for 5 to 6 minutes, mixing together with hibachi spatulas a few times.
Then add your shrimp, thyme, garlic, lemon juice, plus a little more kosher salt, pepper, and Old Bay.
And more cooking oil if it’s needed.
Cook this together on the griddle for another 5 to 6 minutes and dinner is done, my friends!
Blackstone Summer Shrimp Stir Fry fits the name, as it’s the perfect summer meal!
If you like Blackstone Summer Shrimp Stir Fry, you might also like these griddle recipes…
Blackstone Crispy Parmesan Zucchini
Blackstone Teriyaki Shrimp and Veggies
And Blackstone Yellow Squash Fritters
Blackstone Jalapeno Ranch Chicken and Potatoes
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Blackstone Summer Shrimp Stir Fry
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 4 ears corn on the cob kernels cut off the cob
- 3 cups zucchini cut into about 1 inch cubes/ chunks
- 1 pint cherry or grape tomatoes
- kosher salt, pepper, Old Bay seasoning
- 1 pound jumbo shrimp peeled and deveined
- 6 to 7 cloves garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat your griddle to medium heat for a few minutes. Add some cooking oil and the corn, zucchini, tomatoes, kosher salt, pepper, and Old Bay.
- Cook 5 to 6 minutes, mixing with hibachi spatulas.
- Add more cooking oil if needed along with the shrimp, garlic, lemon juice, thyme, and a little more kosher salt, pepper, and Old Bay.
- Cook everything together for 5 to 6 more minutes, mixing with hibachi spatulas. Remove from the griddle and serve right away.
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