Shrimp on the barbie is one of my favorite things at the Outback Restaurant. The next best thing is this imitation recipe that I use, which may become your favorite grilling recipe. Guess what? It is super easy!
THE RIGHT KIND OF SHRIMP
Try to find fresh shrimp whenever you’re shopping for it, but frozen shrimp is the 2nd best option. Jumbo shrimp is what we will need for this recipe, which means there should be about 16 in a pound. I like them to be deveined and shelled, but I like to leave the tail on.
Tip: Raw shrimp is the best option for this recipe because if you use the pre-cooked kind, it will not stay as succulent when cooked on the grill.
BUTTER GLAZE WITH SEASONING
Lathering on the seasoned butter glace is the key to this recipe and holds a lot of flavors. Even if you are a beginner at the whole cooking thing, you can make this glaze by combining the following ingredients in a pan and heating them:
- butter
- brown sugar
- old bay seasoning
- garlic powder
- onion powder
- cumin
- red pepper
- minced garlic
EASY BARBECUE SHRIMP – BASTE AND GRILL
Once you have your butter glaze, dip one side of the shrimp in it and place that side on the pan, then coat the other side with the sauce too. Both sides need just about 2-4 minutes to turn the shrimp pinkish opaque.
Shrimp is so easy to cook, I guess that’s one reason I love it so much, another is that it is so quick to prepare!!! Avoid overcooking the shrimp. Overcooked shrimp is gross and rubbery. If the shrimp shows a pink hue, it means it’s done.
REMOULADE SAUCE
Remoulade sauce is served with the shrimp at Outback. It is pretty easy to make. You’re going to have to combine a few ingredients, probably already lying on your kitchen shelf.
- mayo
- spicy brown mustard
- relish
- white vinegar
- dried chives
- paprika
- onion salt
- black pepper
REMOULADE SAUCE? WHAT’S THAT?
It is a mayo-based french sauce that is often paired with capers, relish, or herbs. It is commonly served with seafood.
Add a Twist:
Play with different sizes of shrimp! The recipe says cajun seasoning, but go ahead and experiment with other spices and herbs if you please.
IMMEDIATELY SERVE!
The shrimp is best served hot with some of that remoulade sauce on the side. Everyone is going to gobble it up! Do give me feedback if you try it out; I’d love to know your experience with it.
Shrimp On The Barbie {Outback Inspired}
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
Try this simple, yummy, and fast shrimp recipe and have a taste of your favorite restaurant shrimp at home!
Course: Appetizer, Dinner, Main Course, Main Dish
Cuisine: American
Keyword: simple barbecue shrimp, outback inspired recipe, shrimp on the bar b.
Servings: 4
Calories: 434 kcal
Author: Kadee
Ingredients
Shrimp On The Barbie
- 1 pound raw jumbo shrimp peeled, deveined, and tail on. About 16-20 shrimp per lb
- 1/4 cup butter
- 1 TBSP Old Bay Seasoning
- 3/4 TBSP brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp crushed cumin
- 1/4 tsp ground red pepper
- 2 garlic cloves, crushed
Remoulade Sauce
- 1/2 cup Mayonaise
- 1 tbsp spicy brown mustard
- 1 tbsp relish
- 1 tsp dried chives
- 1 tsp white vinegar
- 1/2 tsp paprika
- 1/2 tsp garlic salt
- 1/4 tsp Cajun seasoning
- 1/4 tsp black pepper
Instructions
Shrimp On The Barbie
- If you’re using wooden skewers, then I’d say let them soak for about 10 minutes, but if, like me, you are opting for metallic skewers, then just get right into it and thread the shrimp close.
- In a small pan, melt butter on low heat, add the garlic first, then add everything but the shrimp in as well.
- Lather on the butter mixture onto one side of the shrimp.
- Place the buttered side on the grill and let it grill for about 3 minutes. Follow the same steps for the other side; at this point, the shrimp will have a pink hue.
Remoulade Sauce
- To serve with the shrimp, incorporate all the ingredients in a bowl and mix them thoroughly.
Recipe Notes
Raw shrimp is the best option for this recipe because if you use the pre-cooked kind, it will not stay as succulent when cooked on the grill.
