Go Back
Blackstone Summer Shrimp Stir Fry

Blackstone Summer Shrimp Stir Fry

Cheri Renee
Blackstone Summer Shrimp Stir Fry has a mix of fresh garden veggies... zucchini, corn, and tomatoes for a healthy, light dinner on the griddle!
Prep Time 10 minutes
Cook Time 12 minutes
Course Main Course
Cuisine American
Servings 4
Calories 327 kcal

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.
Keyword Blackstone, Corn, Griddle, Healthy, Recipe, Shrimp, Stir Fry, Summer Grilling, Tomaoes, Vegetables, Zucchini