This Blackstone Patagonian Shrimp with Lemon Vinaigrette is simple, fast, buttery, and packed with bright flavor. The shrimp cook directly in herb butter on the hot griddle, soak up all that garlic-adjacent richness, and then get finished with a fresh lemon vinaigrette right on the Blackstone.
The main method is made for the Blackstone because the flat-top gives the shrimp quick contact heat, a buttery sear, and the easiest cleanup. I also included a stovetop method so you can make the same buttery lemon shrimp in a skillet.
Why You’ll Love This Recipe
- Fast and easy: Patagonian shrimp cook in just a few minutes, making this perfect for weeknights or quick entertaining.
- Blackstone-friendly: The shrimp cook right in herb butter on the griddle for maximum flavor.
- Bright finish: Lemon juice, champagne vinegar, Dijon, honey, garlic, and Italian seasoning make the vinaigrette fresh and punchy.
- Great as an appetizer or main dish: Serve it with extra vinaigrette for dipping, over rice, with salad, or alongside grilled vegetables.
Ingredients
Shrimp
- 1–2 pounds Patagonian shrimp, butterflied
Herb Butter
- 3 tablespoons butter, melted
- 1 tablespoon fresh parsley, minced
Lemon Vinaigrette
- 1/2 cup olive oil
- Juice of 1 lemon
- 1 tablespoon honey
- 1 tablespoon champagne vinegar
- 1 garlic clove, minced
- 1 tablespoon Italian seasoning
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
How to Make Patagonian Shrimp on the Blackstone
- Preheat the Blackstone. Heat the Blackstone griddle to medium heat. You want it hot enough to sizzle the butter, but not so hot that the butter burns.
- Make the herb butter. Stir the melted butter and minced parsley together.
- Make the vinaigrette. Whisk together the olive oil, lemon juice, honey, champagne vinegar, garlic, Italian seasoning, Dijon mustard, salt, and pepper until combined.
- Add butter to the griddle. Pour the herb butter directly onto the Blackstone.
- Cook the shrimp. Lay the butterflied shrimp soft side down into the butter. Pour any remaining herb butter over the top while the shrimp cook.
- Cook for 2–3 minutes, then flip and cook another 1–2 minutes, just until the shrimp are opaque and cooked through.
- Finish with vinaigrette. Drizzle lemon vinaigrette over the shrimp right on the griddle, then remove immediately so the shrimp stay tender.
- Serve warm with extra lemon vinaigrette on the side for dipping.
Stovetop Method
- Heat the skillet. Place a large skillet over medium heat.
- Add herb butter. Pour in the melted herb butter and let it sizzle gently.
- Cook the shrimp. Add the butterflied shrimp in a single layer and cook for 2–3 minutes on the first side.
- Flip and finish. Flip the shrimp and cook another 1–2 minutes, until opaque and cooked through.
- Add vinaigrette. Drizzle with lemon vinaigrette at the end, then remove from the heat and serve with extra vinaigrette for dipping.
Recipe Tips
- Use medium heat. Butter can burn quickly, so medium heat gives you flavor without scorching.
- Do not overcook the shrimp. Patagonian shrimp cook fast and are best when just opaque and tender.
- Butterfly for more flavor. Butterflied shrimp have more surface area to soak up the herb butter and vinaigrette.
- Save extra vinaigrette. The lemon vinaigrette is perfect for dipping, drizzling over rice, or spooning over vegetables.
Serving Ideas
Serve Blackstone Patagonian Shrimp with rice, pasta, grilled bread, roasted potatoes, a simple salad, grilled asparagus, zucchini, corn, or a fresh cucumber tomato salad. It also makes a great appetizer with toothpicks and extra vinaigrette on the side.
