Blackstone Shrimp Poblano Burritos
Last week on the menu was this recipe for Blackstone Shrimp Poblano Burritos.
My parents come for lunch each Monday, I call it Munchie Mondays because I’m kind of weird (but in the good way 😉 ).
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.
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.
Next peel and devein 2 pounds of jumbo shrimp.
And dice 3 poblano peppers, a jalapeno, and an onion.
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.
Cook the onions and peppers for a few minutes, and flip them a few times.
Then add the shrimp, garlic, and the seasoning mixture.
Flip and mix this around for a few more minutes until the shrimp are perfectly cooked.
I love using my hibachi spatulas for this.
These are the tools I use and LOVE for the Blackstone, click below to order from Amazon!
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.
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.
Flip them over for another minute or two.
Let’s just take a moment to admire that gorgeous golden brown sear 🙂
YUM!
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 🙂
YUM!
Try even more of my Best Blackstone Griddle Recipes
Shrimp and Chorizo Baked Burritos
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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
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
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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.
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Put the bowl of seasoning, diced poblanos, diced onion, diced jalapeno, shrimp and garlic on a tray and head out to the Blackstone griddle.
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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.
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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.
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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.
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Serve the burritos with toppings of choice such as queso, salsa, sour cream, lettuce, and/or guacamole.
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