Outback Steakhouse-Style Shrimp On The Barbie

Outback Steakhouse-Style Shrimp On The Barbie


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Grill shrimp like an Outback Steakhouse Pro in just minutes. This handcrafted dipping sauce made of fresh ingredients that will make you want seconds.

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Time needed

20 min preparation + 5 min cooking

Serving Size / Yield

1 serving


  • Remoulade Sauce
  • ½ C. mayo
  • 1 T. ground mustard
  • 2 tsp. milk
  • 1 ¼ tsp. horseradish
  • 1 tsp. diced fine celery
  • 1 tsp. minced yellow onion
  • 1 tsp. diced fine green bell pepper
  • ¼ tsp. minced fresh parsley
  • ¼ tsp. distilled white vinegar
  • ¼ tsp. paprika
  • 1/8 tsp. fresh ground black pepper
  • 1⁄8 tsp. ground cayenne pepper
  • 1 pinch salt
  • Shrimp seasoning
  • ½ tsp. salt
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. fresh ground black pepper
  • ¼ tsp. chili powder
  • ¼ tsp. granulated sugar
  • 1⁄8 tsp. cayenne pepper
  • 1/8 tsp. ground allspice
  • 6 Lg. shrimp
  • Lemon juice
  • 1 T. melted butter
  • Minced fresh parsley

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Preheat your grill to high heat. Mix all the remoulade ingredients together in a small bowl. Cover and refrigerate for 30 minutes, prep the shrimp in the meantime. Mix all the shrimp seasoning in a small bowl together well. Remove the shell from the all shrimp and de-vain them. Stick a skewer through the middle of each shrimp. Push them close together on the skewers. Squeeze some fresh lemon juice over the shrimp, then brush melted butter generously over the top of the shrimp. Lightly sprinkle some of the seasoning on the shrimp careful not to overdo it. Place the shrimp onto your hot grill with the seasoning side down. Brush more butter of the other side of the shrimp and sprinkle seasoning on. Turn the shrimp skewer over after about three minutes, shrimp should be browned and lightly charred. Let other side of shrimp cook for two to three minutes or until browned. Remove the shrimp from the grill and slide them off the skewers onto a plate. Sprinkle a pinch of parsley. Serve with remoulade sauce.

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