Grilled Shrimp on the Barbie: An Aussie-Inspired Delight

My first encounter with perfectly grilled shrimp was far from a fancy restaurant. Picture this: a sun-drenched beach in Queensland, a makeshift barbecue, and the aroma of sizzling seafood mingled with the salty sea air. A local “barbie master” expertly tossed shrimp marinated in fragrant spices over the flames, creating a simple yet unforgettable culinary experience. The smoky char, the sweet succulence of the shrimp, and the relaxed Aussie vibe – it was a taste of paradise. This recipe attempts to recapture that magic, bringing the essence of a true “shrimp on the barbie” experience to your own backyard.

Recipe Overview

• Prep Time: 16 minutes
• Cook Time: 6 minutes
• Total Time: 22 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

For the Remoulade Sauce:

• ½ cup light mayonnaise
• 1 tablespoon minced celery
• 1 tablespoon minced green pepper
• 1 tablespoon minced scallion
• 1 tablespoon cider vinegar
• 1 tablespoon water
• 2 teaspoons ketchup
• ¼ teaspoon celery salt
• ¼ teaspoon paprika

For the Spice Rub:

• 1 tablespoon Old Bay Seasoning
• 1 tablespoon light brown sugar
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon ground cumin

For the Shrimp:

• 24 peeled, deveined extra-large shrimp
• ¼ cup butter
• 2 crushed garlic cloves
• 4 slices dark whole wheat bread

Equipment Needed

• Outdoor grill, stovetop grill pan, or broiler
• Four 4-6 inch skewers
• Small bowl
• Whisk or fork
• Small saucepan or microwave-safe bowl
• Pastry brush

Instructions

1. First, prepare your cooking surface. Preheat an outdoor grill, stovetop grill pan, or broiler to medium-high heat. Ensure it is properly cleaned and lightly oiled to prevent sticking.
2. Prepare the Remoulade Sauce: In a small bowl, combine the light mayonnaise, minced celery, minced green pepper, minced scallion, cider vinegar, water, ketchup, celery salt, and paprika. Whisk together until well combined. Cover the bowl and refrigerate the sauce until ready to serve. Chilling allows the flavors to meld beautifully.
3. Next, thread the shrimp onto skewers. Divide the peeled and deveined extra-large shrimp evenly among the four skewers, using six shrimp per skewer. Thread them close together to help them cook evenly and remain juicy.
4. Prepare the Garlic Butter: In a small saucepan or microwave-safe bowl, melt the butter with the crushed garlic cloves. You can do this on the stovetop over low heat or in the microwave in short intervals, stirring in between, to prevent the garlic from burning.
5. Brush the garlic butter on the bread. Using approximately half of the melted garlic butter, brush it evenly over both sides of the four slices of dark whole wheat bread. This will create delicious garlic toast to serve with the shrimp.
6. Prepare the Spice Rub: In a small bowl, combine the Old Bay Seasoning, light brown sugar, garlic powder, onion powder, and ground cumin. Mix well.
7. Season the Shrimp: Brush one side of each shrimp skewer with half of the remaining garlic butter. Then, generously sprinkle that same side with half of the prepared Spice Rub.
8. Grill (or Broil) the Shrimp: Place the shrimp skewers on the preheated grill or under the broiler. Cook for approximately 3 minutes.
9. Turn the shrimp skewers. Brush the other side of the shrimp with the remaining garlic butter, then sprinkle with the remaining spice rub.
10. Add the Garlic Bread: Place the garlic bread slices on the grill alongside the shrimp skewers.
11. Continue to Grill (or Broil): Cook the shrimp and bread for another 3 minutes, or until the shrimp are cooked through and the bread is nicely toasted. The shrimp should be pink and opaque, with a slight char. The bread should be golden brown and crispy.
12. Assemble: Remove the shrimp and bread from the grill. Slide the shrimp off each skewer and onto a slice of garlic toast. Serve immediately with the chilled Remoulade Sauce on the side for dipping.

Expert Tips & Tricks

• Shrimp Size Matters: Using extra-large shrimp ensures they don’t overcook on the grill. Smaller shrimp will cook much faster and can become rubbery.
• Don’t Overcook: Shrimp cooks quickly, so keep a close eye on them. Overcooked shrimp is tough and loses its flavor. Aim for a slightly undercooked appearance, as they will continue to cook slightly off the heat.
• Spice Level Adjustment: Adjust the amount of Old Bay Seasoning in the spice rub to control the level of heat. For a milder flavor, reduce the amount by half. You could also add a pinch of cayenne pepper if you like it extra spicy.
• Make-Ahead Prep: The Remoulade Sauce and Spice Rub can be made a day in advance. Store them separately in airtight containers in the refrigerator. This allows the flavors to meld and saves time on the day of cooking. You can also peel and devein the shrimp ahead of time.
• Bread Alternatives: If you don’t have dark whole wheat bread, you can use any type of bread you prefer, such as sourdough, baguette, or even gluten-free bread. Just adjust the grilling time accordingly.
• Charcoal vs. Gas Grill: A charcoal grill will impart a more smoky flavor to the shrimp, while a gas grill provides more consistent heat. Choose the option that best suits your preferences and equipment.

Serving & Storage Suggestions

Serve the Grilled Shrimp on the Barbie immediately after cooking. The warm, spiced shrimp paired with the cool, tangy Remoulade Sauce and crispy garlic toast makes for a delicious and satisfying meal. This dish is perfect as an appetizer, a light lunch, or a main course served with a side salad or grilled vegetables.

Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave. Be careful not to overcook them during reheating, as they will become tough. While you can freeze the shrimp, the texture may change slightly upon thawing, so it’s best enjoyed fresh. The Remoulade Sauce will last for up to 3 days in the refrigerator.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	336.9 kcal	N/A
Calories from Fat	210 g	62%
Total Fat	23.4 g	35%
Saturated Fat	9.2 g	45%
Cholesterol	104.8 mg	34%
Sodium	562 mg	23%
Total Carbohydrate	21 g	7%
Dietary Fiber	2.2 g	8%
Sugars	7 g	27%
Protein	11.8 g	23%

Variations & Substitutions

• Spice it Up: For extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the Spice Rub or Remoulade Sauce.
• Lemon-Herb Marinade: Substitute the Spice Rub with a marinade made from lemon juice, olive oil, garlic, and fresh herbs like parsley and thyme.
• Coconut Shrimp: Replace the Old Bay Seasoning with a mixture of shredded coconut, breadcrumbs, and spices for a tropical twist.
• Gluten-Free Option: Use gluten-free bread for the garlic toast. You can also ensure the Old Bay Seasoning is certified gluten-free.
• Vegetarian “Shrimp”: Marinate large, firm tofu cubes in a seafood-flavored broth with a bit of seaweed to mimic the taste of shrimp. Grill them on skewers as directed.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Make sure to thaw them completely before grilling, and pat them dry to remove excess moisture for better browning.

Q: How do I know when the shrimp are done cooking?
A: The shrimp are done when they turn pink and opaque throughout. Avoid overcooking, as they will become rubbery. They should also curl slightly into a “C” shape.

Q: Can I make the Remoulade Sauce ahead of time?
A: Absolutely! In fact, it’s recommended. Making the sauce ahead of time allows the flavors to meld together, creating a more complex and delicious flavor.

Q: What if I don’t have a grill?
A: No problem! You can use a stovetop grill pan or broil the shrimp in the oven. Just adjust the cooking time accordingly.

Q: Can I use pre-made garlic bread instead of making my own?
A: Yes, you can use store-bought garlic bread. However, brushing the bread with garlic butter yourself allows you to control the amount of garlic and butter used, resulting in a more flavorful and customized experience.

Final Thoughts

Now it’s your turn to experience the joy of “Shrimp on the Barbie”! This recipe offers a delightful combination of smoky, spicy, and tangy flavors that will transport you to the sun-kissed shores of Australia. Don’t be afraid to experiment with the variations and substitutions to create a dish that perfectly suits your taste. So fire up the grill, gather your friends and family, and get ready to enjoy a truly memorable culinary experience. And please, let me know what you think! What accompaniments did you use? What spices did you tweak? I’m always eager to hear how others make this recipe their own. Cheers!