Shrimp on the Barbie with a homemade Louisiana-style remoulade sauce is a simple and tasty appetizer for grilling in the summer. It’s buttery, spicy, and beautifully charred.
Spray the shrimp with lemon juice, cover it in melted butter, and sprinkle it with a special seasoning mix. Then, put it on a hot grill. Light and fresh, this Outback Steakhouse copycat recipe is a family favorite!.
Crocodile Dundee made the slogan “Throw an extra shrimp on the barbie” famous in ads for Australia. It was also the idea behind the popular Outback Steakhouse appetizer that started in the 1980s. A true Aussie, of course, grills prawns on the barbie, or barbecue grill, instead of shrimp.
This simple shrimp appetizer recipe makes two servings, but it’s easy to make enough for a full dinner by doubling or tripling the recipe.
“Throw another shrimp on the barbie!” This classic catchphrase likely conjures up images of sun-soaked Australian beaches, cold beers and sizzling seafood. But what exactly is shrimp on the barbie, and how did it become so iconic?
The Origins of Shrimp on the Barbie
Shrimp on the barbie refers to shrimp or prawns that are grilled or barbecued, usually with some type of marinade or seasoning. It’s an extremely popular dish in Australia where barbecues (or “barbies” as Aussies call them) are a major part of the culture.
The phrase took off globally thanks to Australian actor Paul Hogan’s tourism ads for the country in the 1980s and 90s. Hogan famously uttered the line “I’ll slip an extra shrimp on the barbie for you” in a commercial, cementing shrimp on the barbie as an Australian cultural export.
In Australia, throwing shrimp on the “barbie” simply refers to tossing uncooked shrimp onto the grill, where they are cooked quickly over high heat, often with the shells still on. The high heat helps the shrimp caramelize slightly and pick up that coveted barbecue flavor.
How to Make Shrimp on the Barbie
While grilling shrimp seems straightforward, there are a few tips and tricks to get the best results:
-
Choose large shrimp – Opt for jumbo or colossal shrimp if you can, as the larger size makes them easier to maneuver on the grill. Medium shrimp may fall through the grates.
-
Peel and devein – Unless you’re a seasoned pro, it’s best to peel and devein the shrimp beforehand for easy eating. Leave the tails on for presentation.
-
Brush with oil – Coat shrimp lightly with oil or melted butter before grilling. This prevents them from sticking and adds flavor.
-
Season simply – A squeeze of lemon and some salt and pepper is all you need, but feel free to add herbs, spices or marinades. Avoid sugary sauces that may burn.
-
Use a grill basket – Placing shrimp in a grill basket or perforated pan prevents loss through the grill grates. Alternately, skewer them.
-
Grill quickly over high heat – Shrimp cook fast, usually just 2-3 minutes per side. Watch them carefully to avoid overcooking.
-
Don’t turn more than once – Resist the urge to fiddle with the shrimp. Let them sear and turn only once to prevent them from drying out.
Popular Shrimp on the Barbie Recipes
Aussies love to throw all kinds of inventive shrimp on the barbie. Here are some popular recipes that have evolved from the classic grilled shrimp:
Lemongrass Shrimp – Shrimp marinated in lemongrass, ginger, garlic, fish sauce, lime, and brown sugar.
Chili Lime Shrimp – Shrimp coated in chili powder, cumin, garlic, lime zest and juice for a zesty bite.
Coconut Curry Shrimp – Shrimp seasoned with Massaman curry paste and coconut milk for Thai flavors.
Shrimp Kebabs – Shrimp alternated with veggies like peppers and onion then brushed with teriyaki.
Bacon-Wrapped Shrimp – Jumbo shrimp wrapped in bacon before hitting the grill.
BBQ Shrimp – Shrimp soaked in a sweet and spicy barbecue marinade.
Garlic Butter Shrimp – Shrimp basted in melted garlic butter sauce while grilling.
Mojo Shrimp – A Cuban-inspired marinade with orange juice, cumin, oregano and garlic.
The options for Australian barbie shrimp are endless! Use your favorite spices, herbs, ethnic flavors and marinades to put a unique twist on grilled shrimp.
Why Australians Love Shrimp on the Barbie
For Australians, throwing shrimp on the barbie is more than just a cooking method – it’s an essential part of their culture and national identity. Here’s why this dish is so treasured down under:
Year-Round Grilling Weather – With a largely tropical, beach-laden climate, grilling can be enjoyed all year round in much of Australia. A barbie is standard at home, the park, and the beach.
Casual Outdoor Lifestyle – Grilling shrimp epitomizes Australia’s laidback, outdoor-centric culture. Backyard cricket and chilled beers accompany the shrimp.
Celebration of Seafood – With oceans bordering the country, seafood is abundant in Australia. Fresh, local shrimp stars at barbecues.
Multicultural Influences – From lemongrass to kebabs, diverse cultural flavors influence barbie shrimp in Australia’s melting pot society.
Paul Hogan’s Fame – Thanks to the Crocodile Dundee star, throwin’ shrimp on the barbie became known globally as quintessentially Australian.
Affordability – Shrimp used to be an inexpensive protein, making impromptu barbies accessible. Today, shrimp prices have risen but the tradition remains.
Simplicity – No fancy equipment or skills are required – just a hot grill, fresh shrimp, and laidback Aussie hospitality.
So throw a few extra shrimp on the barbie next time! Enjoy this Australian classic with an ice-cold brew and some mates.
Shrimp on the Barbie at Outback Steakhouse
One place outside of Australia where you can enjoy some authentic barbie shrimp is the Australian-themed restaurant chain Outback Steakhouse. Their signature Grilled Shrimp on the Barbie dish offers a taste of the Aussie classic.
Outback Steakhouse’s shrimp on the barbie consists of large shrimp marinated briefly in oil, lemon juice, and Outback’s proprietary “Bloomin’ Onion” seasoning blend. The mixture likely contains garlic, onion, paprika, salt, and pepper.
The shrimp are then skewered for easy grilling and cooked over high heat. The wood-fire grills at Outback impart that smoky barbecue flavor. Garnishes like lemon and parsley give freshness. The shrimp are served alongside rice and veggies.
While not 100% authentic down-under barbie shrimp, Outback’s version captures the casual essence and zesty flavor. It provides a quick taste of Australia without the long flight there!
Some tips if you want to recreate Outback-style shrimp at home:
-
Use wood skewers for easy turning on the grill
-
Make the marinade with lemon juice, olive oil, minced garlic, paprika, salt and pepper
-
Grill over high direct heat for just 2-3 minutes per side
-
Garnish with fresh parsley, lemon wedges, and serve with garlic mashed potatoes
-
Enjoy with an ice-cold Australian beer for the full Aussie experience
Throw a shrimp on the barbie at your next cookout – Outback style! It’s a quick and flavorful grilled dish the whole family will enjoy.
Shrimp on the Barbie: An Australian Grilling Tradition
From its humble origins as an affordable Australian barbecue dish, shrimp on the barbie has become internationally symbolic of Australia’s laidback, fun-loving culture. While Paul Hogan catapulted it to fame, Australians have been throwing shrimp on the barbie long before he came along. This fresh, fast meal perfectly encapsulates Australia’s outdoor lifestyle and abundance of seafood.
Whip up some zesty marinated shrimp straight on the grill at your next barbecue – it doesn’t get more Aussie than that! Just don’t overcook them, and make sure to have plenty of cold ones on hand to enjoy alongside the barbie.
/australian-shrimp-on-the-barbie-336025-hero-01-4670c053ac7a41ebbf4cff5c6ac3f5e3.jpg)
Shrimp on the Barbie
I promised myself a long time ago that I wouldn’t post recipes on this blog that needed a long list of ingredients. But today, I’m breaking my promise by sharing this Shrimp on the Barbie copycat recipe.
The shrimp seasoning is based on a popular appetizer from Outback Steakhouse. It calls for a dash of this and a pinch of that, which are all things you probably already have in your pantry.
Don’t let the ingredient list scare you. I found that I didn’t need to buy anything extra besides the shrimp because I already had those things.
The Remoulade Sauce is also made with mayonnaise mixed with freshly grated onion, green bell pepper, and celery, all of which I usually have in my fridge. Plus, this sauce can be whipped up in less than five minutes.
Remoulade Sauce is a cold French sauce with a mayonnaise or oil base. There isn’t a set recipe, but in the US, we’re used to a Cajun-style sauce that comes from Louisiana. Remoulade sauce may be spicy or tangy like tartar sauce.
Horseradish and white vinegar give the remoulade sauce for Shrimp on the Barbie a little kick. Depending on how many shrimp you decide to prepare, you may have some remoulade sauce leftover.
However, that’s a good thing because this sauce tastes great with crab cakes, grilled fish, and even onion rings. Tightly cover any leftovers and store in the refrigerator for up to a week. Here’s what you’ll need for the dipping sauce:
- I like to use either light mayo or the olive oil mayo blend.
- stone ground mustard—Trader Joe’s Stone Ground Dijon Mustard is my favorite for dipping sauces.
- milk — any type
- prepared horseradish
- white distilled vinegar—apple cider vinegar or white wine vinegar can be used instead.
- celery—I cut up extra celery and freeze it, which works great for this recipe since you only need a teaspoon!
- white onion—Vidalia onion if you have them or diced frozen onions
- — green bell pepper—you can also use frozen ones.
- parsley—Try Italian parsley with flat leaves instead of curly ones.
- paprika — either regular or smoked paprika
- freshly ground black pepper
- red cayenne pepper
- kosher salt
How to devein shrimp
Most of the time, I purchase shrimp from the meat counter that has already been deveined. The shells are already split which make them really easy to peel, too.
For those times that deveined shrimp is not available, I follow this easy process:
- Cut the shell along the top (the side opposite the wavy feet on the bottom) with kitchen shears. Stop when you reach the last piece and tail.
- Take the shrimp’s feet off as you slide the shell away from it. Discard the shells or save them to make shrimp stock. Also, cut off the heads with a chef’s knife if you need to and throw them away.
- Cut the shrimp along the back with the thin, sharp end of a paring knife to show the black vein.
- Use the tip of a paring knife or a toothpick to pull out the vein and throw it away.
