Blackstone Shrimp Stir Fry Recipe
Blackstone Shrimp Stir Fry is a delicious combination of jumbo shrimp and colorful vegetables. Cook on the griddle with a stir fry sauce.
Servings: 4
Calories: 352kcal
Ingredients
For the Shrimp and Vegetables:
- 2 pounds Large Shrimp Tail On peeled and deveined
- ½ tsp salt
- 1/2 tsp pepper
- 2 tbsp Avocado Oil
- 2 cups broccoli florets diced into bite size pieces
- 1 Yellow Bell Pepper cut into 1 inch pieces
- 1 cup Snow Peas
- 1 red bell pepper cut into 1 inch pieces
- 1/2 cup carrots shredded
- 1/2 tsp ground ginger
- 1 Tbsp minced garlic
- 2 tbsp sesame seeds
For the Stir Fry Sauce:
- 1 tbsp cornstarch
- 1/4 cup chicken broth
- 1 Tablespoons Rice Vinegar
- 1/4 cup soy sauce
- 2 tbsp honey
Instructions
- In a small bowl, whisk together the stir fry sauce ingredients. Set aside.
- Preheat the Blackstone grill over medium high heat (approximately 400 degrees F). Spread the avocado oil out onto the grill.
- Place the broccoli, shredded carrots and snow peas onto the grill. Sauté for 1-2 minutes. If you have a press, use the press to press down the broccoli to cook it quicker.
- Then add the peppers and shrimp to the grill next to the over veggies and sauté in the oil until the shrimp is pink and the peppers are tender (1-2 minutes).
- Stir in the garlic and ground ginger, cook for 1 minute until the garlic is aromatic.
- Then pour the stir fry sauce on top. Toss all the ingredients together to coat the shrimp and vegetables with the sauce. Cook for about a minute to thicken the sauce.
- Remove from the grill. Top with the sesame seed, serve over rice and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3 days.
Nutrition
Calories: 352kcal | Carbohydrates: 26g | Protein: 36g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 286mg | Sodium: 2419mg | Potassium: 716mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4624IU | Vitamin C: 150mg | Calcium: 217mg | Iron: 3mg