Outback Grilled Shrimp Recipe: Garlic Butter Basted to Succulence

This grilled shrimp delivers the bold, buttery flavors you expect from Outback, right at home. I’ve perfected the technique to ensure each shrimp stays juicy and tender, with a smoky char that locks in the garlic butter goodness.

The secret is a quick marinade and high heat, which caramelizes the edges while keeping the center succulent. You’ll taste the difference in every bite—no fancy equipment required.

Ingredients for Outback Grilled Shrimp

Big, bold flavors with just a handful of ingredients. Ready in minutes.

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The shrimp is the star here—go for 16/20 count or larger (that’s the number per pound). Wild-caught if you can swing it, but farmed works too. I grab mine from Whole Foods or Trader Joe’s—both have solid frozen options (thaw in cold water for 10 minutes). Tails on look prettier, but remove them if you hate the mess. The butter? Kerrygold or Plugrá melt like a dream for basting.

Out of Worcestershire? Soy sauce plus a dash of lemon juice gets you close. No Dijon? Whole-grain mustard works (just strain out the seeds). Honey can be swapped for maple syrup—same amount. Want more heat? Add a pinch of cayenne to the marinade. The smoked paprika is key though—don’t skip it. For the garlic, fresh is non-negotiable (jarred tastes harsh).

Marinate the shrimp for 15-30 minutes max—any longer and the acid starts cooking it. Leftovers? Honestly best eaten fresh, but they’ll keep 1-2 days in the fridge. Reheat gently in a pan with a splash of water. The butter sauce solidifies when cold—just melt it down again before serving.

Step-by-Step Instructions for Garlic Butter Grilled Shrimp

Here’s the method that delivers juicy, flavor-packed shrimp with that signature smoky char.

Step 1: Marinate the Shrimp for Maximum Flavor

In a large bowl, whisk together the 2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp smoked paprika until fully combined. The honey balances the acidity from the lemon and mustard beautifully.

Add the 1.5 lb large shrimp and the 6 cloves minced garlic cloves to the marinade. Toss to coat evenly, ensuring every shrimp gets a good bath in that flavorful mixture. Let it sit for 15-20 minutes—any longer and the acid will start to cook the shrimp. Don’t skip this step; it’s what gives the shrimp that deep, complex flavor.

Step 2: Prepare the Grill and Melt the Butter

While the shrimp marinate, preheat your grill to medium-high heat. You want it hot enough to get those beautiful grill marks without burning the shrimp. Clean the grates thoroughly and oil them lightly to prevent sticking—shrimp have a bad habit of clinging to the grates if you’re not careful.

Melt the 0.5 cup unsalted butter in a small saucepan or in the microwave. You’ll use this for basting the shrimp as they cook, which adds a rich, glossy finish and extra garlic flavor. Keep the melted butter warm but not boiling—you don’t want it to splatter when you start basting.

Step 3: Grill the Shrimp to Perfection

Thread the marinated shrimp onto skewers if using, or grill them directly on the grates. Place them on the hot grill and cook for 2-3 minutes per side until they turn opaque pink with light char marks. Shrimp cook fast, so keep an eye on them—overcooked shrimp turn rubbery.

During the last 1-2 minutes of grilling, baste the shrimp generously with the melted butter. This step is non-negotiable; it adds that luxurious, garlicky finish that makes these shrimp irresistible. The butter will sizzle as it hits the grill, infusing the shrimp with even more flavor.

Step 4: Garnish and Serve Immediately

Transfer the grilled shrimp to a platter and sprinkle with the 0.25 cup chopped fresh parsley. The parsley adds a pop of color and a fresh, herbal contrast to the rich, smoky flavors. Toss gently to coat the shrimp in the parsley and any remaining butter from the platter.

Serve the shrimp hot with the 4 pieces lemon wedges on the side. The acidity from the lemon cuts through the richness of the butter and enhances the shrimp’s natural sweetness. These are best enjoyed fresh off the grill, so gather everyone around and dig in while they’re still sizzling.

Wine and Beer Pairings for These Flavors

Crisp White Wines

A chilled Sauvignon Blanc from New Zealand cuts through the butter with its bright citrus and herbal notes. I love Kim Crawford or Oyster Bay for their crisp acidity that cleanses your palate between bites. 🍷

Rich Chardonnay

For buttery shrimp, a lightly oaked Chardonnay like Kendall-Jackson Vintner’s Reserve works beautifully. The vanilla and toast notes complement the garlic butter without overwhelming the shrimp’s delicate flavor.

Light Beers

A pilsner or lager is my go-to—Samuel Adams Noble Pils has enough hop character to stand up to the smoky flavors. The carbonation refreshes your mouth between each buttery, garlicky bite. 🍺

Wheat Beers

Try a Hefeweizen like Weihenstephaner for a different approach. The banana and clove notes add an interesting contrast to the shrimp’s savory profile, while the effervescence keeps your palate fresh.

Rosé Option

A dry Provence rosé offers the perfect middle ground. Whispering Angel is my pick—its subtle berry notes and crisp finish pair wonderfully with the garlic and lemon in this dish.