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 mins
Cook Time 12 minutes mins
Course Main Course
Cuisine American
Servings 4
Calories 327 kcal
Blackstone Griddle
Flat Top Grill/ Griddle
- 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
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