Sweet Chili Shrimp on the Blackstone Griddle

Fire up the griddle and thaw some shrimp—this Blackstone Sweet Chili Shrimp recipe is fast, bold, and destined to be a weeknight favorite. With simple pantry ingredients and large, juicy shrimp, the marinade develops big flavor and the griddle delivers a quick, perfectly cooked finish. Serve them peel-and-eat straight from the griddle or remove the shells and spoon extra sweet chili sauce over rice for a full meal.

Blackstone Sweet Chili Shrimp

Shrimp cooks quickly and adapts to so many flavors, which is why it’s a staple protein in my kitchen. This sweet-chili version combines a tangy, slightly sweet marinade with garlic and spice for a sticky, caramelized finish on the griddle. The recipe uses shell-on colossal shrimp so you can enjoy peel-and-eat style, but you can also peel them after cooking and toss with extra sauce.

If you keep a bottle of store-bought sweet chili sauce in your fridge, this recipe comes together even faster. If you prefer, a homemade sweet chili sauce will add a fresher, more layered flavor. Either way, pairing these shrimp with steamed rice, fried rice, or grilled vegetables makes an easy, satisfying dinner.

Recipe Shopping List

Here’s what you’ll need. For exact quantities, see the ingredient list in the recipe card below.

Raw colossal shrimp (shell on or peeled, depending on preference)
Honey
Granulated garlic
Onion powder
Salt and black pepper
Red pepper flakes
Garlic chili sauce
Brown sugar
Rice vinegar
Soy sauce
Neutral oil for the griddle
Sweet chili sauce for finishing

How To Make This Recipe

A quick overview of the steps so you know what to expect. Use the full recipe card below when you’re ready to cook.

Marinate: Whisk the marinade ingredients together and toss with the whole, raw shrimp. Chill for 30–60 minutes.
Preheat: Heat your Blackstone or griddle to medium.
Cook: Oil the griddle lightly. Spread the shrimp and marinade across the surface and cook 2–3 minutes per side until opaque and firm. Target internal temperature: 120°F–125°F.
Serve: Enjoy peel-and-eat style, or peel, serve over rice, and drizzle with extra sweet chili sauce.

Recipe FAQ

Can these be made ahead of time?

A little ahead is fine—marinate in the fridge and cook when ready. Shrimp is best served immediately after cooking for the best texture and flavor. If you must transport or reheat, gently warm them in the oven or on a stove over low heat until just warmed through.

Any substitutions or additions?

If you’re short on time, marinate with bottled sweet chili sauce alone. For more heat, add hot sauce or extra red pepper flakes to the marinade, or finish with a spicy drizzle at the end. Fresh lime, chopped cilantro, or thinly sliced green onions also make bright finishing touches.

Why marinate then sauce?

Marinating builds flavor deep into the shrimp and helps create a caramelized exterior when seared on the griddle. A final drizzle of sweet chili sauce deepens the sweet-and-spicy contrast and gives the finished dish a glossy finish.

Serve This With

Steamed basmati rice
Homemade egg rolls
Any fried rice recipe
Blackstone togarashi zucchini
Air-fryer Brussels sprouts

More Recipes To Try

Traeger Chimichurri Shrimp
Blackened Shrimp Pasta
Shrimp with Vodka Cream Sauce
Air Fryer Shrimp
Grilled Shrimp and Scallop Skewers
Traeger Bacon-Wrapped Shrimp
Shrimp Pasta with Tomatoes and Basil
Filet Mignon with Whiskey Garlic Shrimp Sauce
Shrimp Ceviche
Shrimp Marinara
Shrimp Diablo (spicy)

Recipe Card — Blackstone Sweet Chili Shrimp

Yield: 4 servings

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Ingredients

2 pounds raw colossal shrimp (shell on or peeled)
Marinade: 1 tablespoon honey; 1 teaspoon granulated garlic; 1 teaspoon onion powder; ½ teaspoon salt; ¼ 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: ½ cup sweet chili sauce for finishing

Instructions

Combine all marinade ingredients in a bowl. Add the shrimp and toss to coat. Refrigerate and let marinate for 30–60 minutes.
Preheat your griddle or a large skillet over medium heat.
Brush or wipe a light layer of oil on the hot surface to prevent sticking.
Spread the shrimp and any remaining marinade on the griddle in a single layer.
Cook 2–3 minutes per side, until shrimp are opaque and slightly caramelized. Aim for an internal temperature of 120°F–125°F.
Remove from heat. Serve as peel-and-eat shrimp or peel and place over rice. Drizzle with extra sweet chili sauce and garnish if desired.

Nutrition (per serving, estimate)