Blackstone Hibachi Shrimp and Vegetables with Yum Yum Sauce
By Marcus J. Miller · US & Metric Measurements · Ready in 20 min
Sizzling backyard Blackstone Hibachi Shrimp and Vegetables with Yum Yum Sauce cooked on a hot cast-iron Blackstone flat-top griddle. Delivers steakhouse sear, crispy caramelized edges, and smoky diner flavor using jumbo peeled shrimp and zucchini.
Ingredients (7)
Tap an ingredient to check it off while you shop or cook.
Helpful tools for making Blackstone Hibachi Shrimp and Vegetables with Yum Yum Sauce:
- → Heavy-Duty Cast Iron Smash Burger Press (Round & Rectangular)
- → Commercial Stainless Steel Griddle Spatula & Scraper Set
- → 12-Inch Stainless Steel Cheese Melting Dome (Basting Cover)
- → Infrared Laser Digital Griddle Surface Thermometer Gun
- → Griddle Seasoning & Cast Iron Conditioner Wax Tub
As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Keep a squeeze bottle of water and a melting dome next to your Blackstone to steam vegetables or melt cheese in seconds.
- ✓Always scrape food residue into the rear grease trap while the griddle is still warm, then rub with 1 tsp oil to protect your seasoning.
- ✓Bring jumbo peeled shrimp out of the fridge 15 minutes before griddling and pat bone-dry for the crispiest sear.
🧊 Storage, Freezing & Safe Reheating
Refrigerate leftovers in an airtight container at 40°F (4°C) for up to 4 days, or freeze for up to 2 months. Reheat to 165°F (74°C) before serving.
Frequently Asked Questions
What temperature should my Blackstone griddle be for Blackstone Hibachi Shrimp and Vegetables with Yum Yum Sauce?
Aim for 400°F–425°F (medium-high) for searing meats and 350°F (medium) for eggs, tortillas, or delicate sauces.
What is the best oil to use on a Blackstone flat-top?
Avocado oil or refined canola oil works best for initial high-heat searing (smoke point > 450°F), followed by real butter in the final minute for flavor.
📖 More Recipes from Blackstone Outdoor Flat-Top Griddle Cookbook
Adapted from Blackstone Outdoor Flat-Top Griddle Cookbook by Marcus J. Miller. Explore all 100 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus J. Miller
Adapted from Blackstone Outdoor Flat-Top Griddle Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
More Blackstone Outdoor Flat-Top Griddle Cookbook Recipes You Might Like
Blackstone Shrimp Pad Thai with Peanuts and Bean Sprouts
Sizzling backyard Blackstone Shrimp Pad Thai with Peanuts and Bean Sprouts cooked on a hot cast-iron Blackstone flat-top griddle. Delivers steakhouse sear, crispy caramelized edges, and smoky diner flavor using rice noodles and shrimp.
Blackstone Hibachi Steak Bites with Garlic Butter
Sizzling backyard Blackstone Hibachi Steak Bites with Garlic Butter cooked on a hot cast-iron Blackstone flat-top griddle. Delivers steakhouse sear, crispy caramelized edges, and smoky diner flavor using New York strip steak cubes and salted butter.
Garlic Butter Shrimp Tacos with Cilantro Lime Slaw
Sizzling backyard Garlic Butter Shrimp Tacos with Cilantro Lime Slaw cooked on a hot cast-iron Blackstone flat-top griddle. Delivers steakhouse sear, crispy caramelized edges, and smoky diner flavor using shrimp and shredded purple cabbage.
Lemon Garlic Herb Grilled Shrimp Skewers
Sizzling backyard Lemon Garlic Herb Grilled Shrimp Skewers cooked on a hot cast-iron Blackstone flat-top griddle. Delivers steakhouse sear, crispy caramelized edges, and smoky diner flavor using jumbo shrimp and melted butter.
Maryland Style Crab Cakes Seared on the Blackstone
Sizzling backyard Maryland Style Crab Cakes Seared on the Blackstone cooked on a hot cast-iron Blackstone flat-top griddle. Delivers steakhouse sear, crispy caramelized edges, and smoky diner flavor using jumbo lump crab meat and Old Bay seasoning.
Cajun Shrimp and Andouille Sausage Griddle Jambalaya
Sizzling backyard Cajun Shrimp and Andouille Sausage Griddle Jambalaya cooked on a hot cast-iron Blackstone flat-top griddle. Delivers steakhouse sear, crispy caramelized edges, and smoky diner flavor using shrimp and andouille sausage.