Outback Grilled Shrimp on the Barbie Recipe: Zesty Char with Garlic Butter Finish

This grilling method transforms shrimp into a smoky, charred masterpiece with minimal effort. The key lies in high heat and precise timing to achieve that signature barbie flavor.

Finish with a brush of garlic butter for restaurant-quality results. This technique works for any outdoor gathering or quick weeknight meal.

Ingredients for Outback Grilled Shrimp on the Barbie

Fresh shrimp, bold spices, and a garlic butter finish create this restaurant-quality dish.

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The shrimp quality is paramount for this preparation. Wild-caught Gulf shrimp (16-20 count per pound) offer optimal texture and flavor. Source from reputable seafood markets like Whole Foods or FreshDirect for guaranteed freshness. Ensure tails remain intact for presentation and to prevent overcooking. The unsalted butter allows for precise seasoning control in the garlic butter compound.

No Worcestershire sauce? Soy sauce with a dash of vinegar provides comparable umami depth. Hot sauce can be substituted with cayenne pepper at one-eighth the amount. Fresh parsley may be replaced with cilantro for a brighter profile. For those avoiding dairy, vegan butter works equally well in the basting mixture.

Prepare the garlic butter up to 3 days ahead and refrigerate. Marinate shrimp no longer than 2 hours to prevent texture degradation. Leftover shrimp keep for 2-3 days in airtight containers, though best consumed immediately for optimal char.

Step-by-Step Instructions for Outback Shrimp on the Barbie

Master the grill technique for restaurant-quality shrimp with smoky depth and bright citrus notes.

Step 1: Prepare the Shrimp Marinade

In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp lemon zest, 1 tbsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper until fully combined. The mixture should be fragrant with visible herb specks.

Add the 1.5 lb large shrimp and toss to coat evenly. Let it marinate at room temperature for 15-20 minutes while you preheat the grill. This short marinade infuses flavor without making the shrimp mushy from the acid.

Step 2: Preheat and Clean the Grill

Preheat your grill to medium-high heat (400-450°F). Use a grill brush to clean the grates thoroughly—this prevents the shrimp from sticking and ensures those beautiful grill marks. You’ll know it’s ready when you can hold your hand 3 inches above the grates for 3-4 seconds.

Oil the grates lightly by holding a folded paper towel soaked in olive oil with tongs and rubbing it across the hot grates. This creates a non-stick surface for the shrimp. The oil should sizzle but not smoke excessively.

Step 3: Grill the Shrimp to Perfection

Thread the shrimp onto skewers if desired (or grill directly on the grates). Place them on the grill and cook undisturbed for 2-3 minutes per side until the shrimp turn opaque pink with light char marks. The shrimp are done when they curl into a loose “C” shape and the internal temperature reaches 145°F.

Avoid overcrowding the grill—leave ½ inch between shrimp so they cook evenly rather than steam. If using wooden skewers, remember to soak them in water for 30 minutes beforehand to prevent burning.

Step 4: Baste with Garlic Butter

While the shrimp grill, melt 0.5 cup unsalted butter in a small saucepan over low heat. Add the 4 cloves minced garlic cloves and cook for 1-2 minutes until just fragrant—don’t let the garlic brown or it will turn bitter.

During the last minute of grilling, generously baste the shrimp with the garlic butter using a silicone brush. The butter should sizzle as it hits the hot grill, creating an aromatic finish. This step adds richness and locks in moisture.

Step 5: Garnish and Serve Immediately

Transfer the shrimp to a serving platter and sprinkle with 0.25 cup chopped fresh parsley. The parsley adds a pop of color and fresh herbaceousness that balances the smoky, buttery flavors.

Serve immediately while hot—the shrimp are best enjoyed fresh off the grill. Any remaining garlic butter can be drizzled over the top or served on the side for dipping. The shrimp should have a slight char on the outside and remain tender and juicy inside.

Creative Variations of This outback grilled shrimp on the barbie

Spicy Cajun Twist

Add 1 tbsp Cajun seasoning to your marinade for a Louisiana kick. I like Tony Chachere’s from specialty spice shops. The blend of cayenne, garlic, and paprika deepens the smoky notes beautifully. 🌶️

Honey Garlic Glaze

Mix 2 tbsp honey into your garlic butter for a sweet-savory finish. Brush it on during the last 30 seconds of grilling—the honey caramelizes quickly, creating a glossy, sticky coating that’s irresistible.

Lemon Pepper Variation

Swap the smoked paprika for 1 tbsp lemon pepper seasoning. The bright citrus and black pepper add a zesty punch. I forage wild lemon balm from coastal rides to infuse into the butter for extra freshness.

Smoky Chipotle Lime

Stir 1 tsp chipotle powder and zest from 1 lime into the marinade. The smoky heat pairs perfectly with the char from the grill. Serve with lime wedges for a tangy contrast.

Herb Butter Upgrade

Blend 2 tbsp fresh rosemary and 2 tbsp thyme into your garlic butter. The aromatic herbs elevate the dish to gourmet status. I often use herbs from my local farmers market for maximum potency.

Skewer-Free Grilling

For easy flipping, use a grill basket instead of skewers. This method prevents shrimp from falling through the grates. Toss the shrimp in the basket with 1 tbsp olive oil before grilling for even charring.