Blackstone Pineapple Lime Shrimp Recipe: Sweet, Tangy & Fast
Shrimp is one of the fastest proteins you can cook on a Blackstone — 2 minutes total, and they’re done. The challenge is building enough flavor in that short window. This pineapple lime marinade does the work ahead of time: the acid from the lime juice tenderizes the shrimp, the pineapple adds sweetness that caramelizes beautifully on the hot steel, and the garlic brings depth.
The result is shrimp with a slightly charred, sweet-tangy exterior that works on its own, tucked into tacos, or over a rice bowl. Don’t marinate longer than 20 minutes — the acid starts to “cook” the shrimp (similar to ceviche) and changes the texture.
Prep time: 20 minutes · Cook time: 3 minutes · Serves: 4
Ingredients
The Marinade
- ½ cup unsweetened pineapple juice
- ¼ cup fresh lime juice (about 2 limes)
- 4 garlic cloves, minced
- ¼ cup avocado oil
- 2 tsp light brown sugar
- Zest of 2 limes
The Shrimp
- 1 lb large shrimp (21/25 count), peeled and deveined, tails on or off
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp avocado oil for the griddle
For Serving
- Lime wedges
- Fresh cilantro, chopped
- Sliced jalapeño (optional)
- Rice, tortillas, or salad greens
Instructions
Step 1: Make the Marinade
Whisk together the pineapple juice, lime juice, garlic, avocado oil, brown sugar, and lime zest in a bowl until the sugar dissolves.
Step 2: Marinate the Shrimp
Add the shrimp to a large resealable bag or bowl with the marinade. Toss to coat evenly. Marinate in the refrigerator for 10–20 minutes only — not longer. While the shrimp marinate, preheat the griddle.
Step 3: Preheat the Blackstone
Set to high heat and preheat 10 minutes. Shrimp cook fast and need a very hot surface to get char without overcooking. Around 425–450°F is ideal.
Step 4: Cook the Shrimp
Remove the shrimp from the marinade and shake off excess. Season with salt and pepper. Add avocado oil to the griddle and let it heat 30 seconds.
Add the shrimp in a single layer — don’t overlap them. Cook 1 minute without touching. Flip and cook another 1–2 minutes until pink, opaque, and slightly charred at the edges. They curl into a C-shape when done; an O-shape means overcooked.
Step 5: Serve
Remove immediately from the griddle. Shrimp overcook in seconds, so get them off the heat as soon as they’re done. Serve with lime wedges, fresh cilantro, and your choice of base.
Tips for Perfect Blackstone Pineapple Lime Shrimp
- Don’t over-marinate. 10–20 minutes is the window. Longer than that and the citric acid denatures the proteins, giving you mushy shrimp before they even hit the griddle.
- High heat only. Shrimp cooked at medium heat steam instead of sear. Get the griddle as hot as possible — you want char on the outside while the interior stays tender.
- Single layer, no crowding. Overcrowded shrimp drop the surface temperature and steam each other. Cook in batches if needed.
- C = cooked, O = over. The classic shrimp doneness test: a C-shape curl means the shrimp is just right; a tight O-shape means it’s overcooked and will be rubbery.
- Pat dry before cooking. Remove as much marinade as possible before they hit the griddle. Excess liquid steams the shrimp instead of searing them.
Serving Ideas
- Shrimp tacos: Corn tortillas, shredded cabbage, avocado, cotija, and a drizzle of crema
- Rice bowl: White rice, black beans, corn, and pico de gallo
- Salad: Over mixed greens with mango, red onion, and a lime vinaigrette
- Skewers: Thread onto skewers before cooking for easy serving at a cookout
Frequently Asked Questions
How long do you marinate shrimp for pineapple lime shrimp?
10–20 minutes maximum. The citric acid in the lime juice and pineapple juice begins to denature the shrimp proteins quickly — similar to ceviche. Over-marinated shrimp turn mushy and have an odd texture on the griddle.
How do you know when shrimp are done on a Blackstone?
Shrimp are done when they turn pink and opaque throughout. A properly cooked shrimp curls into a C-shape. An O-shape (tight curl) means overcooked. Total cook time on a hot Blackstone is about 2 minutes — 1 minute per side.
Can I use frozen shrimp for this recipe?
Yes — thaw completely under cold running water first, then pat very dry before marinating. Frozen shrimp release extra water, so the drying step is especially important.
What size shrimp works best for this recipe?
Large (21/25 count) or extra-large (16/20 count) shrimp work best. They’re easier to cook to the right doneness without over- or undercooking, and they hold up to the marinade better than smaller shrimp.