Outback Steakhouse™ Grilled Shrimp on the Barbie Recipe2014-05-15
- Yield : 6 Shrimp
- Servings : 1
- Prep Time : 15m
- Cook Time : 5m
- Ready In : 30m
When you order Grilled Shrimp on the Barbie at The Outback Steakhouse™, they’ll bring you six good sized shrimp. Even though this is an appetizer, they’re so delicious, six is just enough to get you craving more. One of the beautiful things about restaurant recipes is the ability to make a bit more than they give you in the actual restaurant.
If you serve the shrimp with some rice and a grilled veggies, you’ve turned a great appetizer into an incredible meal. Maybe the next time you’re having an outdoor party, serve these up in a form that’s true to their name, straight off the barbie. There’s nothing better than standing around a grill pulling the meat off as soon as it’s done and enjoying it piping hot.
This is served with their outstanding remoulade sauce. You’ll also find that served with their salmon and the pan seared lump crab cakes as well. I listed the sauce separately to make it easier to find. Try with your seafood creation and you’ll be hooked.
One of our readers, Jennifer pointed out this is also served with Outback Bushman’s Bread toasted with garlic butter. This IS a very important and tasty addition. Make a loaf of the Bushman’s Bread and slice it to your favorite thickness. Spread some garlic butter on one side and toast in the broiler until golden. Serve the shrimp on the toast.
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon granulated sugar
- 1/8 teaspoon cayenne pepper
- 1 dash ground allspice
- 6 large shrimp, thawed if frozen
- fresh lemon juice
- 1 tablespoon butter, melted
- minced fresh parsley
Get the grill very hot with the highest heat setting possible. If you're using a charcoal grill, they're ready as soon as the coals are covered in white ash.
Mix together the salt, garlic powder, onion powder, black pepper, chili powder, sugar, cayenne pepper and allspice in a small bowl.
If the shrimp still have their shells on, remove them, leaving a small bit at the tail. Also be sure to remove the black vein running down the back of the shrimp.
Run a skewer through the middle of the shrimp (not lengthwise). Continuing to do this with each shrimp until you have 6 on each skewer. The shrimp should be nestled together with each other.
Lay the shrimp on a plate and squeeze fresh lemon juice onto them followed by liberally brushing the shrimp with melted butter. Lightly sprinkle the seasoning over the shrimp, being careful to not use too much.
Place the shrimp on the grill with the seasoning side down and then brush more melted butter and sprinkle with additional seasoning as it cooks on the grill.
Cook for approximately 3 minutes, then flip and cook for an additional 2 to 3 minutes or until nicely browned.
Remove the shrimp from the grill, sprinkle lightly with fresh parsley and serve with remoulade sauce.