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Outback Steakhouse Grilled Shrimp on the Barbie by Todd Wilbur

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“From Seasoned and served with Outback's own Remoulade Sauce. This recipe makes the same size appetizer serving that you get in the restaurant. That's only 6 shrimp--enough for me, but what are you guys having? Thank goodness the remoulade sauce and the shrimp seasoning formulas yield enough for more, so you can grill up to a pound of shrimp with this cool clone. You can often find bags of frozen shrimp that have been peeled, but with the tails left on. Those are perfect for this recipe. I borrowed a friend's cookbook entitled Top Secret Restaurant Recipes 2 and wanted to put this recipe here so that I wouldn't lose it.”

Ingredients Nutrition


  1. Preheat your grill to high heat.
  2. Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it.
  3. Prepare the shrimp seasoning by mixing the spices together in a small bowl.
  4. Remove the shell from the shrimp. Keep the last segment of the shell and the tail. Remove the black vein that runs down the back of the shrimp. Stick a skewer through the middle of each shrimp. Push them together on the skewer so that they are "spooning" each other.
  5. Squeeze some fresh lemon juice over the cuddling shrimp.
  6. Brush melted butter generously over the top of the shrimp.
  7. Sprinkle a bit of the seasoning on next. Don't use a heavy coating of seasoning.
  8. Place the shrimp onto your hot grill with the seasoning side down. Brush some more butter of the other side of the shrimp followed by another light sprinkle of seasoning.
  9. After 3 minutes or so the face-down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2-3 minutes, or until browned on the other side.
  10. Remove the shrimp from the grill and slide them off the skewers onto a plate. Sprinkle with a pinch of fresh parsley. Serve with remoulade sauce.

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