Are you a shrimp fan?!? One of my favorite things to order at Outback Restaurant is shrimp on the barbie. And I have a copycat recipe that is spot on! This easy barbecue shrimp will become your new favorite grilling recipe.
Choosing The Right Shrimp
When it comes to purchasing shrimp, always choose fresh if available. The next best will be frozen. For this recipe you will need jumbo shrimp. There are about 16 shrimp per pound with this size. I prefer them to be:
- and the tail on
Tip: Always use raw shrimp for this recipe – if you opt for previously cooked your shrimp will turn out tough after cooking on the grill.
Seasoned Butter Glaze
The secret is the seasoned butter glaze you baste onto the shrimp before grilling. It has tons of flavor! Even the most green of chefs can create this glaze in a saucepan by melting together:
- brown sugar
- old bay seasoning
- garlic powder
- onion powder
- red pepper
- minced garlic
Easy Barbecue Shrimp – Baste and Grill
After you have created your seasoning butter glaze brush one side of the shrimp with the sauce and place on a grill over medium heat, sauce side down. Quickly brush the other side with glaze. Cook each side about 2-4 minutes, until shrimp is pink and opaque.
I love shrimp meals because they are SO DANG EASY! Not to mention fast!!! Do not overcook your shrimp. Overcooked shrimp is touch and yucky. So as soon as your shrimp pinks up, it is done!
At outback they serve their shrimp on the barbie with a remoulade sauce. This too is a simple sauce to make. It only requires whisking of a few ingredients you probably have in your pantry.
- spicy brown mustard
- white vinegar
- dried chives
- onion salt
- black pepper
What is a remoulade sauce?
Remoulade is a French condiment that is mayonnaise based. It’s often seasoned with herbs and relish or capers. It’s very popular with seafood.
You can alter this sauce to your liking. Here I’ve included cajun seasoning that pair nicely with the seasonings on the shrimp, but feel free to switch up the herbs and spices to suit your personal taste.
Serve your shrimp hot, with a side of remoulade sauce. I promise it will be devoured! And after you’ve gobbled it up – come back and let me know what you think! I love getting comments.
Have your favorite restaurant shrimp at home! This easy barbecue shrimp is delicious and fast.
- 1 lb raw jumbo shrimp peeled, deveined, and tail on. About 16-20 shrimp per pound
- 1/4 c butter
- 1 TBSP Old Bay Seasoning I found it at the seafood counter at the grocery store
- 3/4 TBSP light brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp ground red pepper
- 2 garlic cloves minced
- 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
Thread your shrimp close together on a skewer. If using wooded, soak them in water for 10 minutes before threading the shrimp. If you use metal, like I do, skip straight to threading the shrimp.
Melt butter in a small saucepan over low heat with the minced garlic. Add all other ingredients except shrimp.
Brush one side of the shrimp with garlic butter mixture.
Grill over medium heat for 3 minutes butter face down. Brush uncooked side with garlic butter. Turn and cook for an additional 3 minutes until opaque and pinked.
Combine all ingredients in a small bowl and whisk until well combined. Serve alongside shrimp.
Always use raw shrimp for this recipe - if you opt for previously cooked your shrimp will turn out tough after cooking on the grill.