Blackstone Shrimp & Sweet Pepper Stir-Fry

Quick, healthy, and full of flavor — this shrimp stir-fry is a weeknight winner with a hint of hibachi flair. Bonus: pair it with cauliflower rice for a low-carb twist.

Main Ingredients

• 2 lbs 16/20 shrimp, peeled and deveined
• 1 tablespoon olive or avocado oil
• 1 sweet onion, sliced
• 1.5 cups mini bell peppers, sliced
• 2 cloves garlic, minced
• Salt, pepper, and red pepper flakes to taste
• Soy sauce or coconut aminos (splash at the end)
• Fresh lime wedges and chopped cilantro for garnish (optional)

Instructions

1. Preheat the Blackstone griddle to medium-high.
2. Toss shrimp with oil, salt, pepper, and red pepper flakes.
3. Cook sliced onions and peppers on one side of the griddle until softened and slightly charred.
4. Add garlic in the final minute of veggie cooking.
5. On the other side, grill shrimp for 2–3 minutes per side until just opaque.
6. Combine everything, splash with soy sauce or coconut aminos, and stir well.
7. Serve hot in lettuce wraps or over cauliflower rice.

Optional: Cauliflower Fried Rice (Blackstone Style)

1. Preheat griddle to medium-high.
2. Add frozen cauliflower rice directly to the griddle.
3. Let cook undisturbed for 1–2 minutes to release steam and brown.
4. Drizzle with oil, then season with salt, pepper, garlic powder, and soy sauce or coconut aminos.
5. Cook for 8–10 minutes total, stirring occasionally.
6. Optional: Finish with scrambled egg, chopped scallions, or sesame oil.
7. Serve under shrimp stir-fry or on the side.

“This meal was a hit with the family! We love Japanese hibachi, and this brought it home with a healthier twist. I hope you all enjoy this one as much as we did.”