Fire up the griddle and thaw some shrimp—this easy Blackstone Sweet Chili Shrimp will quickly become a weeknight favorite. With simple pantry ingredients and colossal shrimp, this recipe uses a quick marinade and a short, high-heat cook on the griddle for perfectly caramelized, flavorful shrimp every time.
Blackstone Sweet Chili Shrimp
I love cooking shrimp because it’s fast, versatile, and crowd-pleasing. This version blends bold Asian-inspired flavors with a touch of sweetness and heat, making it a great choice for casual meals, parties, or a simple dinner over rice. The shrimp are marinated briefly, cooked shell-on on the griddle for extra flavor, and finished with sweet chili sauce for a glossy, craveable finish.
Cook them as peel-and-eat shrimp straight from the griddle, or peel a portion after cooking and serve over rice with extra sweet chili sauce on the side. If you prefer, you can use store-bought sweet chili sauce or make your own for a fresher flavor. Either way, the griddle’s direct heat gives the shrimp excellent color and texture without much fuss.
Recipe Shopping List
Shopping for this recipe is simple. Most items are pantry staples. For exact measurements, see the recipe card below.
- Raw colossal shrimp (shell-on recommended)
- Honey
- Granulated garlic
- Onion powder
- Salt and black pepper
- Red pepper flakes
- Garlic chili sauce or chili-garlic paste
- Brown sugar
- Rice vinegar
- Soy sauce or tamari
- Neutral oil for the griddle
- Sweet chili sauce (for finishing)
How To Make This Recipe
Here’s a clear overview of the process. Follow the full recipe card below when you cook.
- Marinate – Combine the marinade ingredients and toss with whole, raw shrimp. Marinate in the refrigerator for 30–60 minutes to let the flavors penetrate.
- Preheat – Heat your griddle to medium-high so it’s hot but not smoking.
- Cook – Lightly oil the griddle, spread the shrimp and any remaining marinade across the surface, and cook 2–3 minutes per side until opaque and slightly charred. Aim for an internal temperature of 120°F–125°F for tender shrimp.
- Finish & Serve – Toss with or drizzle extra sweet chili sauce and serve as peel-and-eat shrimp or peeled over rice with extra sauce on the side.
Recipe FAQ
A short make-ahead is fine: marinate the shrimp up to an hour before cooking. Cooked shrimp are best served immediately, as they can lose their texture when held too long. If you must transport or reheat, warm gently on the stovetop, oven, or grill until just heated through.
You can simplify by marinating in store-bought sweet chili sauce alone, or add extra hot sauce for more heat. Swap tamari for soy sauce for a gluten-free option. Adjust sugar and honey to taste for a sweeter or tarter profile.
Marinating builds depth of flavor by allowing soy, vinegar, brown sugar, and chili paste to season the shrimp before they hit the griddle. Finishing with sweet chili sauce adds a glossy, sticky exterior and a bright contrast in flavor. Doing both creates texture and a layered taste experience.
Serve This With
- Steamed basmati or jasmine rice
- Homemade or store-bought egg rolls or spring rolls
- Fried rice or a simple vegetable stir-fry
- Griddled togarashi zucchini or sautéed greens
- Simple roasted or air-fried Brussels sprouts for a crunchy side
More Recipes To Try
- Chimichurri-grilled shrimp for a bright, herb-forward alternative
- Blackened shrimp pasta for a spicy, Cajun-style meal
- Shrimp with vodka cream sauce for a rich, indulgent pasta
- Air fryer shrimp for a quick, lighter preparation
- Bacon-wrapped shrimp as a smoky, party-friendly appetizer
- Shrimp ceviche for a fresh, citrus-marinated starter
Pin For Later
Blackstone Sweet Chili Shrimp
Quick, bold, and perfect for the griddle—this shrimp recipe brings sweet chili flavor with a bright, savory marinade and a sticky finish.
Ingredients
- 2 pounds raw colossal shrimp (shell-on recommended)
Marinade
- 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
Sauce
- 1/2 cup sweet chili sauce (for finishing)
Instructions
- Mix all the marinade ingredients in a bowl. Add the shrimp and toss to coat. Refrigerate for 30–60 minutes.
- Preheat the griddle to medium-high heat.
- Lightly oil the griddle surface to prevent sticking.
- Spread the shrimp and any remaining marinade across the griddle in a single layer.
- Cook 2–3 minutes per side until the shrimp turn opaque and develop some char. Internal temperature should reach about 120°F–125°F.
- Remove from the griddle, toss or brush with sweet chili sauce, and serve immediately. Peel if desired and serve over rice or alongside your favorite sides.
Nutrition Information (estimate per serving)
Calories: 444 · Total Fat: 11g · Saturated Fat: 2g · Cholesterol: 479mg · Sodium: 3149mg · Carbohydrates: 31g · Fiber: 1g · Sugar: 24g · Protein: 53g
Nutrition data provided here is only an estimate.