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Blackstone Sweet Chili Shrimp

Fire up the griddle and get that shrimp thawing; we’re making an easy Blackstone Sweet Chili Shrimp recipe today that will become one of your favorite dinners! Simple ingredients, many of them probably already in your fridge and pantry (and if they aren’t, they should be), meet colossal shrimp for a quick marinade before an even quicker cook on the gas griddle, which is our favorite cooking tool for perfectly cooked shrimp.

Blackstone Sweet Chili Shrimp

Blackstone Sweet Chili Shrimp

I am so in love with this recipe! Shrimp is one of my favorite proteins to cook. Not only does it cook lightning fast, but everyone likes it here, too, and it is so easy to make it in so many different ways.

Not to get all Bubba Gump on you or anything, but I’m going to get a little Bubba Gump on you for a minute. We make Shrimp Scampi, Shrimp Alfredo, Shrimp Fajitas, Coconut Shrimp, Blackened Shrimp, Panko Shrimp, Shrimp Caesar Wraps, Shrimp Udon, Shrimp Cocktail, Buffalo Shrimp, Teriyaki Shrimp, Smoked Shrimp, and SO many more. When I say, “We love shrimp!” I mean it.

As much as I love those recipes I just listed, this one might be my new favorite.

We took a bold seasoning blend and marinated the shrimp before cooking them quickly, shell ON, on the griddle. You can eat them just like that in peel-and-eat fashion or serve with rice, peel after you cook them, and sauce with some extra sweet chili sauce. We have store-bought sweet chili sauce in the fridge almost constantly, but I also have a killer Homemade Sweet Chili Sauce recipe that is 100% worth the extra effort.

Don’t forget the drinks, either! This recipe would go perfectly with this Tamarind Drink!

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More Blackstone Recipes here!

Blackstone Sweet Chili Shrimp

Blackstone Sweet Chili Shrimp shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Raw colossal shrimp
  • Honey
  • Granulated garlic
  • Onion powder
  • Salt
  • Black pepper
  • Red pepper flakes
  • Garlic chili sauce
  • Brown sugar
  • Rice vinegar
  • Soy sauce
  • Oil
  • Sweet Chili Sauce

60+ Incredible Blackstone Recipes

Blackstone Sweet Chili Shrimp

How to make Sweet Chili Shrimp on the Blackstone

This is just the overview to see what you’re getting into. You’ll want to use the full recipe at the bottom of the page when cooking this meal.



Mix all the marinade ingredients and toss with the whole, raw shrimp. Let it marinate in the fridge for 30 minutes.



Heat the griddle over medium heat.



Put a light coat of oil on the griddle. Dump the shrimp and marinade out onto the griddle and cook on both sides for 2-3 minutes per side. The internal temperature of the shrimp should be between 120°F-125°F.



These shrimp are great as peel-and-eat shrimp just as they are, or if you want to make a whole meal of them, peel a few and put over rice and drizzle over some extra sweet chili sauce.

Try our Traeger Sweet Chili Sauce too!

Blackstone Sweet Chili Shrimp

Blackstone Sweet Chili Shrimp FAQ

Can these be made ahead of time?

A little ahead of time, yes. A lot? Not so much. Shrimp is at its peak quality right after it is cooked, so for the best results, you’ll want to ensure that you are serving your sweet chili shrimp ASAP after it comes off the griddle. Just want to take them across town to a friend’s house? Go for it. They can be reheated in the oven, grill, or stovetop over low heat until warm.

Sure! If you want to hit the easy button, marinate the shrimp in sweet chili sauce instead of our homemade mixture. Like it with more of a kick? Toss in some hot sauce to the marinade or drizzle it over the top of the finished dish.

Why the separate marinade and sauce? Why not JUST use sweet chili sauce?

Let me tell you a little story about OWYD. I’m the lady behind the computer who writes the words and makes the magic transfer between the kitchen and the internets. I also do a lot of cooking for the site too, but one of the main recipe developers here is my husband, Jeremiah. He’s developed and cooked countless recipes for the site, and they are some of our most popular.

So the other day, Jeremiah was cooking this dish, which I requested to be “Blackstone Sweet Chili Shrimp”. I do that a lot. I throw recipe titles at him and let him decide on the specifics.

In this specific instance – he couldn’t find the Sweet Chili Sauce in the fridge. Husbands everywhere understand this plight. To be fairrrrrr, we have three full-sized fridges and one mini fridge, and none are very well organized, so finding ANYTHING is a feat.

Being the creative that he is, he whipped up a whole Sweet Chili rub/marinade situation.

Being the person I am, I told him people don’t like seeing shrimp legs in pictures, and I wanted them peeled. ?

This is our compromise. Marinated and then sauced after. Peeled and unpeeled.

Like most of our recipes, we encourage you to do your own thing with it and experiment. It is hard to go wrong with spicy shrimp. All’s well that ends well, and this one ended REALLY well.

Try our Shrimp Udon with Miso Brown Butter

Blackstone Sweet Chili Shrimp

Serve this with…

Blackstone Sweet Chili Shrimp

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Blackstone Sweet Chili Shrimp
Yield: 4 servings

Blackstone Sweet Chili Shrimp

Blackstone Sweet Chili Shrimp

This incredibly easy shrimp is cooked right on the griddle and makes for an incredible meal! Big bold flavors meet simple preparation.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 pounds raw colossal shrimp


  • 1 tablespoon honey
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 tablespoon garlic chili sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons oil


  • 1/2 cup Sweet Chili Sauce


  1. Mix all the marinade ingredients. Toss with the shrimp and let marinate in the fridge for 30-60 minutes.
  2. Preheat the griddle over medium heat.
  3. Lay down a thin layer of oil.
  4. Dump the shrimp and marinade out onto the griddle.
  5. Cook for a couple of minutes per side. The internal temperature of the shrimp should be 120°F-125°F.
  6. Enjoy! Eat them as peel-and-eat shrimp or remove the shells, add some extra sweet chili sauce, and serve over rice.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 444Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 479mgSodium: 3149mgCarbohydrates: 31gFiber: 1gSugar: 24gProtein: 53g

Nutrition data provided here is only an estimate.

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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