G’day Dan fans! We’ve got a great recipe today with these jumbo shrimp on the barbie. You don’t need to head to the outback for great tasting shrimp on the barbie! All you’ll need for this recipe is some jumbo shrimp, butter, lemon juice, garlic paste, and Dan-O’s Spicy Seasoning. Simply, butter up those jumbo shrimp with your specialty butter and throw ‘em on the hot barbie, and you’re good to go! These are a hearty main course but you could always serve them up with some of our Dantastic steak recipes for a little surf and turf. Try jumbo shrimp on the barbie with our flank steak with chimichurri, or coffee cured filet mignon. If red meat isn’t your scene, try it with our Jerk chicken, or classic Dan-O’s chicken thighs.
Removing the vein of Shrimp is a matter of personal preference. Sometimes the vein can be really dark or thick, so you might need a cleaner look. This is especially true for jumbo shrimp.
We recommend it. It helps remove any debris or shell.
They make a great seafood stock if soup is your thing.
It comes down to what’s available in your neck of the woods, but if you can get Gulf of Mexico jumbo shrimp we highly recommend it.
This is a symptom of overcooking. Shrimp should be pink on the outside and opaque white on the inside. You’ll have to cook them for only 2 to 3 minutes per side. If the shrimp curls into an “O” then they’re definitely overcooked.
You can but it’s a little tricky to cook that way. We recommend safely thawing the shrimp in the fridge.
You can store it in an airtight container for about 3-4 days in the fridge.