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Outback Steakhouse™ Grilled Shrimp on the Barbie Recipe

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.

Jennifer pointed out (comments below) 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.

Outback Steakhouse™ Grilled Shrimp on the Barbie Recipe
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Ingredients
  • RECIPE
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon chili powder
  • ¼ teaspoon granulated sugar
  • ⅛ teaspoon cayenne pepper
  • 1 dash ground allspice
  • 6 large shrimp, thawed if frozen
  • fresh lemon juice
  • 1 tablespoon butter, melted
  • minced fresh parsley
Instructions
  1. DIRECTIONS
  2. 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.
  3. Mix together the salt, garlic powder, onion powder, black pepper, chili powder, sugar, cayenne pepper and allspice in a small bowl.
  4. If the shrimp still have their shells on, remove them, leaving a small bit at the tail.
  5. Remove the black vein running down the back of the shrimp.
  6. Run a skewer through the middle of the shrimp (not lengthwise).
  7. Continue to do this with each shrimp until you have 6 on each skewer. The shrimp should be nestled together with each other.
  8. Lay the shrimp on a plate and squeeze fresh lemon juice onto them.
  9. Liberally brush the shrimp with melted butter.
  10. lightly sprinkle the seasoning over the shrimp, being careful to not use too much.
  11. Place the shrimp on the grill with the seasoning side down.
  12. Brush more melted butter on the shrimp as it cooks on the grill and sprinkle this side with the seasoning as well.
  13. Cook for approximately 3 minutes and flip.
  14. Cook for an additional 2 to 3 minutes or until nicely browned.
  15. Remove the shrimp from the grill and serve them on or off the skewers.
  16. Sprinkle lightly with fresh parsley.
  17. Server with remoulade sauce.

4 comments
Barbara matt
Barbara matt

I am looking for the recipe for the remoulade that Outback used to serve with salmon. They no longer serve it and although I do have list of ingredients, do not have measurement. Also, am looking for the ingredients in Outback'sremoulade spice pack. any help would be gratefully appreciated.

Patch
Patch

Here's the recipe for Outback remoulade sauce. Enjoy. I'm not sure what the spice pack is, but this sauce is wonderful.

jennifer
jennifer

I was kind of bummed to not see any mention of the bread they actually serve the shrimp on, that is my husbands favorite part andjust not the same without it. I would love to see this information added.

Patch
Patch

Outback serves this with their "Bushman's Garlic Toast". I have the recipe for the Bushman's bread and, good news, it's very easy to make. Make the bread earlier in the day or even the day before. Then slice it as thick or thin as you would like, cover one side with garlic butter (you can mix softened butter with crushed garlic) and toast in the broiler until it's golden brown.I think you're husband will VERY pleased. Serve it up with just about any meal. I put a link to it in the recipe above as well.

Trackbacks

  1. [...] is the sauce Outback Steakhouse™ serves with their Grilled Shrimp on the Barbie as well as their Pan Seared Lump Crab Cakes.  But, don’t limit it to just those items.  [...]

5 Responses to Outback Steakhouse™ Grilled Shrimp on the Barbie Recipe

  1. [...] is the sauce Outback Steakhouse™ serves with their Grilled Shrimp on the Barbie as well as their Pan Seared Lump Crab Cakes.  But, don’t limit it to just those items.  [...]

  2. jennifer says:

    I was kind of bummed to not see any mention of the bread they actually serve the shrimp on, that is my husbands favorite part andjust not the same without it. I would love to see this information added.

    • Patch says:

      Outback serves this with their “Bushman’s Garlic Toast”. I have the recipe for the Bushman’s bread and, good news, it’s very easy to make. Make the bread earlier in the day or even the day before. Then slice it as thick or thin as you would like, cover one side with garlic butter (you can mix softened butter with crushed garlic) and toast in the broiler until it’s golden brown.

      I think you’re husband will VERY pleased. Serve it up with just about any meal. I put a link to it in the recipe above as well.

  3. Barbara matt says:

    I am looking for the recipe for the remoulade that Outback used to serve with salmon. They no longer serve it and although I do have list of ingredients, do not have measurement.
    Also, am looking for the ingredients in Outback’sremoulade spice pack.
    any help would be gratefully appreciated.

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