These Blackstone Shrimp Tacos were my latest griddle recipe success.
The Blackstone grill/ griddle is the newest addition to our outdoor kitchen!
I sure hope our grill and smoker don’t start getting jealous because I have been using it A LOT 🙂
Not too many ingredients to carry outside is a definite plus.
I seasoned a pound of jumbo shrimp with Old Bay and lightly with kosher salt and pepper.
Then put the bowl of seasoned shrimp on a tray along with 12 corn tortillas.
The tortillas are the street taco size.
Cooking the Blackstone Shrimp Tacos
Preheat the Blackstone for a good 5 minutes over medium high heat.
Then some vegetable oil over the entire grill, and spread it evenly with your spatula.
This is the set I have and LOVE! Click below to order from Amazon.
Put the corn tortillas and shrimp on the griddle in a single layer.
Flip the shrimp and tortillas after 2 to 3 minutes, then cook 2 to 3 more minutes.
Just look at the gorgeous crust created on the shrimp….YUM!
The corn tortillas get a few good char marks but still stay soft.
Just be careful not to cook them too long or they will get too crisp to fold.
Put everything back on the tray and head inside to assemble the tacos.
Assembling the Blackstone Shrimp Tacos
First place some shredded lettuce or slaw on the corn tortillas.
And top each with a few shrimp.
Mix together some tartar sauce and sriracha for the perfect spicy sauce to drizzle over top.
A squeeze of lime too for these Blackstone Shrimp Tacos and you are ready to dig in.
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Blackstone Shrimp Tacos
Blackstone Shrimp Tacos are cooked completely on the Blackstone grill and topped with slaw and a spicy tartar sauce
- 1 pound shrimp peeled and deveined
- 1 Tbsp Old Bay seasoning
- kosher salt, pepper
- vegetable oil
- 12 street size corn tortillas
- 8 oz tartar sauce
- 2 to 4 Tbsps sriracha (more or less depending on spice preference)
- 1 cup slaw or shredded lettuce
- lime wedges
Pat the shrimp dry with paper towels. Season with the Old Bay seasoning and lightly with kosher salt and pepper.
Preheat the blackstone grill for 5 minutes on medium high heat. Add some oil and spread evenly over the grill. Add the shrimp and corn tortillas in a single layer.
Flip the shrimp and the corn tortillas after 2 to 3 minutes. Cook an additional 2 to 3 minutes.
Mix the tartar sauce with the sriracha.
Assemble the tacos by placing slaw or lettuce on the corn tortillas, top with the shrimp and spicy tartar sauce. Serve with the lime wedges to squeeze over top.
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