Blackstone Shrimp Poblano Burritos
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Blackstone Shrimp Poblano Burritos

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My parents come for lunch each Monday, I call it Munchie Mondays because I’m kind of weird (but in the good way 😉 ). Last week on the menu were Blackstone Shrimp Poblano Burritos.

Let me just say WOW, they were extraordinary in every way!

I did use the spicy chipotle chili powder and left some jalapeno seeds in, so they were on the spicy side.

You can control the spice if you’re not big on heat.

Also, I am on quite the Blackstone Griddle kick lately.

My parents were impressed as well and even left my house looking up where they would go to buy one of these amazing grills 🙂

How to Make Blackstone Shrimp Poblano Burritos

First I mixed together chili powder, paprika, and cumin along with kosher salt and pepper for the seasoning.

seasoning for the shrimp in a bowl

Next peel and devein 2 pounds of jumbo shrimp.

And dice 3 poblano peppers, a jalapeno, and an onion.

peppers and shrimp before cutting

Put everything you need on a tray and head outside to the Blackstone.

Turn the grill on and set the heat to medium high.

Once it’s preheated for several minutes, add some oil and the onions and peppers.

peppers and onions on the griddle

Cook the onions and peppers for a few minutes, and flip them a few times.

Then add the shrimp, garlic, and the seasoning mixture.

adding shrimp and seasoning to the griddle

Flip and mix this around for a few more minutes until the shrimp are perfectly cooked.

I love using my hibachi spatulas for this.

Click below to order your own set from Amazon!

shrimp and peppers cooking

These are the tools I use and LOVE for the Blackstone, click below to order from Amazon!

shrimp and peppers cooking

You can leave the grill on while rolling the burritos, or turn it off and then back on again to sear them.

I used the tray I carried everything out on to bring all the yumminess back inside to make the burritos.

Place some shredded cheese in the center of a burrito size tortilla.

And then some of the shrimp and peppers.

Fold the sides in and roll it up into a burrito.

This recipe makes 8 burritos total.

rolling the burritos

For searing these I turned the heat down slightly to medium.

A little more oil and place the burritos seam side down for a minute or two.

burritos on the blackstone

Flip them over for another minute or two.

burritos on the blackstone

Let’s just take a moment to admire that gorgeous golden brown sear 🙂

YUM!

up close sear mark

Top Blackstone Shrimp Poblano Burritos with even more goodness!

I set out queso, sour cream, lettuce, salsa, and guacamole and we all topped our burritos how we liked.

Luckily my daughter and her boyfriend were home to enjoy these with my parents.

It makes me SO happy to feed the people I love 🙂

Blackstone Shrimp Poblano Burritos
Blackstone Shrimp Poblano Burritos
Blackstone Shrimp Poblano Burritos
Blackstone Shrimp Poblano Burritos

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Try even more of my Best Blackstone Griddle Recipes

Best Blackstone Griddle Recipes

Air Fryer Buffalo Chicken Burritos

Air Fryer Buffalo Chicken Burritos

Shrimp and Chorizo Baked Burritos

Shrimp and Chorizo Baked Burritos

As a home cook, quality knives are a MUST! I use and highly recommend Cutco knives.

For a great deal on these amazing knives email [email protected] to ask for details! He will save you a lot of cash compared to buying them directly.

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Blackstone Shrimp Poblano Burritos

Blackstone Shrimp Poblano Burritos are so flavorful with a little spicy kick, all cooked on the Blackstone griddle and seared for a nice crisp

Course Main Course
Cuisine American, Mexican
Keyword Blackstone, Burritos, Poblano, Shrimp
Prep Time 15 minutes
Cook Time 10 minutes
Servings 8 burritos
Calories 418 kcal
Author Cheri Renee

Ingredients

  • 1 Tbsp chili powder
  • 1 Tbsp paprika
  • 1/2 Tbsp cumin
  • kosher salt, pepper
  • 3 poblano peppers seeds removed and diced
  • 1 onion diced
  • 1 jalapeno pepper seeds removed and diced
  • vegetable oil
  • 2 pounds jumbo shrimp peeled and deveined
  • 1 Tbsp garlic paste or minced garlic
  • 8 burrito size flour tortillas
  • 3 cups shredded cheese (I used Monterey Jack)
  • Optional: toppings of choice such as queso, salsa, sour cream, lettuce, and/or guacamole

Instructions

  1. Put the chili powder, paprika, cumin, kosher salt, and pepper in a small bowl and stir until combined. Turn the Blackstone griddle on and set the heat to medium high.

  2. Put the bowl of seasoning, diced poblanos, diced onion, diced jalapeno, shrimp and garlic on a tray and head out to the Blackstone griddle.

  3. Once it's preheated squirt some vegetable oil on the griddle and add the peppers and onions. Cook 3 to 4 minutes, flipping a few times. Then add the shrimp, seasoning, and garlic. and cook 3 to 4 more minutes, flipping a few times.

  4. Put the shrimp and veggies on the tray that you used to carry everything out. Place some cheese in the center of each flour tortilla and some of the shrimp and veggies. Fold the sides in and roll each into a burrito.

  5. Lower the Blackstone to medium heat and add more vegetable oil. Lay the burritos seam side down for a minute or two, flip and let them cook for another minute or two.

  6. Serve the burritos with toppings of choice such as queso, salsa, sour cream, lettuce, and/or guacamole.

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