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Shrimp on the Barbie


"Grilling is so much more fun when we're throwing some 'Shrimp on the Barbie!' Australians dine on this light & fresh recipe at their Christmas celebrations."—David

Tip: Make a double batch of the rice, as it's a great accompaniment for so many other dishes. Chicken, fish, or pork would work well with the flavors.

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Rate this recipe 4.5/5 (28 Votes)


  • Shrimp:
  • 1 lb medium shrimp, peeled & deveined
  • 3 cloves garlic, minced
  • 1/2 cup olive oil
  • 4 Tbsp lemon juice
  • 2 Tbsp green onion, chopped
  • 2 Tbsp parsley, chopped
  • 2 Tbsp cilantro, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Rice:
  • 4 slices thick-cut bacon, coarsely diced
  • 1/2 cup medium red onion, diced
  • 1/2 cup medium red pepper, diced
  • 2 cups long grain white rice
  • 4 cups water
  • 1/2 cup frozen peas
  • 3 Tbsp soy sauce
  • 2 Tbsp cilantro, chopped


Servings 4
Adapted from


Step 1

To prepare the shrimp, combine the garlic, olive oil, lemon juice, green onion, parsley, and cilantro in a large bowl. Add the shrimp and toss to coat. Place the shrimp in the fridge, and let them marinate for at least a 1/2 hour, but do not exceed 3 hours.

Meanwhile, prepare the rice by sautéing the bacon until it begins to brown in a medium-size sauce pot. Add the onions and the red pepper to the pot and continue to sauté until they begin to soften, about 5 minutes. Stir in the rice and add 4 cups of water. Bring the pot to a simmer and cover. Simmer until the water is absorbed, about 15–20 minutes.

To cook the shrimp, place the marinated shrimp onto skewers and preheat your grill to medium heat. When it's reached temperature, place the shrimp skewers onto the grill and cook for about 2 minutes on each side, or until cooked through.

When the water for the rice has completely absorbed, fluff lightly, then stir in the peas, soy sauce, and cilantro. Serve with the shrimp.

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