I know what you’re thinking – – “Another shrimp recipe, Kadee?” I’m sorry! I can’t help it! Shrimp is fast, flavorful, healthy, and one of my FAVORITE foods. Don’t be surprised if you see a few more of these pop up.
Recently my husband and I celebrated our 7 year anniversary in Seattle, WA. One of the things we absolutely wanted to do was go to the Pike Place Fish Market. I’m sure you’ve seen the motivational videos about this place. When you buy a fish – they throw it to the person behind the counter to wrap it up. All of the seafood there looked amazing. This was one of our first stops on our trip and my husband and I were both wishing we could take some home and cook it up. We quickly learned that they pack your fish in a cold box that keeps it fresh for 24 hours, and you can carry it on the plane! We quickly decided we would come back the morning before our departure and buy some fish! We took home a beautiful salmon fillet and some jumbo shrimp. For the salmon we cooked it up like this. For the shrimp we came up with this Outback copycat recipe. So easy. So good. So so so similar to Outback.
The secret is the seasoned butter glaze you baste onto the shrimp before grilling. It has tons of flavor!
I love shrimp meals because they are SO DANG EASY! Not to mention fast!!!
- 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
- 24 peeled and deveined extra large shrimp
- 1/4 c butter
- 2 garlic cloves minced
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 your 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.