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grilled shrimp skewers on the barbie

Shrimp On The Barbie

Juicy, grilled shrimp on the barbie is one of my favorite Outback Steakhouse recipes. I put my own spin on it with the marinade and they were perfectly seasoned with a nice, smoky flavor from the grill.
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Keyword: shrimp on the barbie, grilled shrimp on the barbie, outback shrimp on the barbie recipe, grilled shrimp skewers, grilled shrimp kabobs, shrimp on the grill
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 4 servings
Calories: 125kcal



  • Start the BBQ grill up on high heat. Usually between 400-450 degrees F.
  • Peel and devein the shrimp if you have to. I usually purchase peeled and deveined shrimp so that I don’t have to go through this process but if you didn’t, you’ll have to do it yourself. Leave the tails on.
  • Rinse the shrimp in cold water to remove any loose shell pieces.
  • Transfer to a plate and pat dry completely with a paper towel.
  • Line a baking sheet or a large plate with aluminum foil to place the skewers onto once you’re done preparing them.
  • In a bowl, combine the olive oil, fajita seasoning, granulated garlic, paprika, salt and pepper.
  • Insert the shrimp through the skewers. I did 7-8 shrimp on each kabob but you can do less if you’d like.
  • Squeeze the lemon juice over the shrimp.
  • Brush each kabob with the marinade. Make sure to catch every shrimp and brush the back as well.
  • Carry the kabobs over to the grill and transfer them onto the grill while still on top of the aluminum foil. I cook them on the aluminum foil but if you have a special pan or griddle for grilling, you may use that as well or just place them horizontally on the grill if you prefer.
  • Close the grill and cook for 2-3 minutes. Flip the shrimp and cook for an additional 2-3 minutes or until completely cooked through.
  • Serve shrimp on the barbie immediately with some chopped cilantro or parsley, fresh lemon juice and any dipping sauce of choice.


  • Bamboo or metal skewers work well for this recipe.
  • Pat dry completely with a paper towel before seasoning. Doing this helps the marinade stick to the seafood or any meat you’re cooking, for that matter.
  • Squeezing the lemon juice over the shrimp first and not mixing it in directly with the rest of the marinade will help all of that lemon flavor absorb much better.
  • Marinate in the refrigerator inside of an air tight container for 1 hour and up to 24 hours maximum. Although you don’t have to and it will still be very tasty if you don’t have the time.


Calories: 125kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 582mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 1mg