Are you a shrimp fan?!? One of my favorite things to order at Outback Restaurant is shrimp on the barbie. And I have a copycat recipe that is spot on! This easy barbecue shrimp will become your new favorite grilling recipe. Let me show you just how to do it.
Why You Will Love This Recipe
- Budget-friendly. Save a bit of money when you enjoy this tasty restaurant dish at home.
- Family-favorite dinner. Grilled shrimp make a healthy, tasty dinner the whole family will love.
- Cooks up quickly and easily!
What is Shrimp On The Barbie?
It's a popular signature appetizer served at the chain restaurant Outback. Fresh tail-on shrimp are basted with a seasoned butter and grilled to perfection.
The exact meaning of this phrase refers to cooking shrimp on the barbecue. We are bringing that delicious dish to your home with this copycat recipe. You're also going to love our Outback copycat broccoli with cheese sauce recipe!
Explore more copycat recipes with our Noodles & Company Penne Rosa or our Cafe Rio Copycat Queso Dip. You won't be disappointed.
Ingredients
This dish has two parts - the shrimp, and the remoulade sauce. We will talk about both but let's start with the shrimp first. You'll need the following:
- Shrimp: Shrimp shrink a lot when cooked so we recommend using jumbo shrimp.
- Butter: Essential for adding fat to the shrimp so they don't dry out when cooked but also adds rich flavor.
- Spices: We will be using a blend of old bay seasoning. garlic powder, onion powder, cumin, cayenne pepper.
- Light brown sugar: Makes a nice balance for the butter and spices on the shrimp.
- Fresh garlic: Adding a bit of fresh garlic makes them even tastier.
What's the best shrimp for grilling?
When it comes to purchasing shrimp, always choose fresh if available. The next best will be frozen. For this recipe you will need jumbo shrimp. There are about 16 shrimp per pound with this size. I prefer them to be:
- deveined
- shelled
- with the tail on
PRO TIP: Always use raw shrimp for this recipe. Using previously cooked shrimp will result in super tough shrimp after cooking on the grill.
Remoulade Sauce
Are you wondering, what is a remoulade sauce? It's a French condiment made from mayonnaise that's often served with seafood. Remoulade sauce is often seasoned with herbs and relish or capers and is a tiny bit similar to tartar sauce
For this Outback remoulade sauce you'll need:
- Mayonnaise: The base for this creamy remoulade sauce recipe.
- Brown mustard: Adds a bit of vinegar, peppery flavor.
- Relish: Gives it a bit of sweetness and texture.
- White vinegar: For even more tanginess.
- Spices: You will need paprika, onion salt, cajun seasoning, and black pepper.
TOP TIP: You can alter the remoulade sauce to your liking. Here I've included cajun seasoning that pairs nicely with the seasonings on the shrimp, but feel free to switch up the herbs and spices to suit your personal taste.
How to Make Shrimp on the Barbie
The secret is the seasoned butter glaze you baste onto the shrimp before grilling. It has tons of flavor! Even the most green of chefs can create this glaze in a saucepan by melting together. Let me show you how!
- Melt your butter in a small saucepan.
- Add your seasonings to the butter - old bay, brown sugar, onion powder, garlic powder, cumin, cayenne and minced garlic cloves.
- Whisk and simmer for 1-2 minutes.
- Thread your shrimp onto metal or wooden skewers.
- Brush both sides of the shrimp with the butter seasoning.
- Place on a grill over medium heat. Cook each side about 2-4 minutes, until shrimp is pink and opaque.
TOP TIP: Do not overcook your shrimp. Overcooked shrimp is touch and yucky. So as soon as your shrimp pinks up, it is done!
- Combine the mayonnaise, mustard, relish and vinegar, paprika, onion salt, cajun seasoning, and black pepper in a small bowl.
- Mix up until until well combined.
- Serve your shrimp hot, with a side of remoulade sauce. I promise it will be devoured! And after you've gobbled it up - come back and let me know what you think! I love getting comments.
I love shrimp meals because they are SO DANG EASY! Not to mention fast!!! If you do too, try this creamy shrimp risotto or these shrimp boil foil packs!
How to Store
Ok it's doubtful you will have leftovers but if you do, this dish will last 2-3 days in an airtight container in the fridge.
I do not recommend freezing leftovers especially if you are using previously frozen shrimp. Reheating may be a bit tricky as the shrimp may get tough when reheated.
I often will add it to a salad or chop it up and repurpose it into some shrimp quesadillas or shrimp salad!
What to Serve With Grilled Shrimp
This healthy shrimp meal goes great with a variety of side dishes.
We recommend serving this with some steamed rice, cucumber salad, quinoa salad, or grilled potatoes.
You might also enjoy it with a different sauce. Try it with some creamy chipotle sauce or creamy jalapeno sauce. You can also skip the creamy sauce and go with some hot chili sauce or cocktail sauce.
Expert Tips
- Don't overcook barbecued shrimp! They cook quickly so don't leave them unattended.
- Use skewers for the shrimp. This keeps them from falling through the grate and makes them easier to turn more easily in order to avoid overcooking.
- Remember fresh shrimp is best! Choose jumbo sized shrimp with the tails on!
- Do not use cooked shrimp to make shrimp on the barbie! It simply won't work.
FAQs
"Barbie" is Australian slang for barbecue, so this phrase simply means shrimp on the barbecue.
Often you'll hear that shrimp and prawns are the same thing, just different in size. But they are actually different animals. While prawns are larger than shrimp - they live in different bodies of water and have different anatomy. They do have a similar taste and texture though.
More Shrimp Recipes You'll Love
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Shrimp On The Barbie (Outback Copycat Recipe)
Ingredients
Shrimp On The Barbie
- 1 lb raw jumbo shrimp peeled, deveined, and tail on. About 16-20 shrimp per pound
- ¼ cup butter
- 1 tablespoon Old Bay Seasoning I found it at the seafood counter at the grocery store
- ¾ tablespoon light brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon ground red pepper
- 2 garlic cloves minced
Remoulade Sauce
- ½ cup mayonaise
- 1 tablespoon spicy brown mustard
- 1 tablespoon relish
- 1 teaspoon dried chives
- 1 teaspoon white vinegar
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ¼ teaspoon Cajun seasoning
- ¼ teaspoon black pepper
Instructions
Shrimp On The Barbie
- Thread your shrimp close together on a skewer. If using wooded, soak them in water for 10 minutes before threading the shrimp. If you use metal, like I do, skip straight to threading the shrimp.
- Melt butter in a small saucepan over low heat with the minced garlic. Add all other ingredients except shrimp.
- Brush one side of the shrimp with garlic butter mixture.
- Grill over medium heat for 3 minutes butter face down. Brush uncooked side with garlic butter. Turn and cook for an additional 3 minutes until opaque and pinked.
Remoulade Sauce
- Combine all ingredients in a small bowl and whisk until well combined. Serve alongside shrimp.
Notes
- Don't overcook the shrimp! They cook quickly so don't leave them unattended.
- Use skewers for the shrimp. This keeps them from falling through the grate and makes them easier to turn more easily in order to avoid overcooking.
- Remember fresh shrimp is best! Choose jumbo sized shrimp with the tails on!
- Do not use cooked shrimp to make shrimp on the barbie! It simply won't work.
Nutrition
Brad says
This is not the true, original Outback recipe. True recipe involves using olive oil also with no cummen and letting shrimp baste in the olive oil/butter/spice mix overnight in fridge.
Kadee says
You're right. It is not the original recipe because I do not have access to Outback's recipes. That's why it is called a copycat recipe. It is my take on their recipe.
Stacey Brophy says
These were awesome! Definitely a keeper!
Lorimiller says
Turned out perfect!
Haley Schake says
Love this recipe! Definitely has become one of our favorite go to easy grilling recipes! All our dinner guests always love this shrimp! Excellent easy recipe highly recommend making this !
Frances says
Yes, whenever you’re cooking shrimp start with raw. But fully cook. Opaque is done, not half translucent as Outback here serves them. Yuck.
Art glock says
Aweeesome, made this with Billoxi Shimp.on the barbe
Debra Brown says
This definitely does not taste like Outback’s recipe! Very disappointing
Paula Miller says
Yummy!!!!!
Andy may says
Forgetaboutit
Giftbasketworldwide says
Great information. Thanks!
cheryl stephens says
It was delicious nice little spice I did add a pinch of cayenne pepper and did change use dijon mustard because out of spicy mustard totally enjoyed
Ryan says
Absolutely no edits. Hands down best cc recipe I’ve done.
Tina says
Loved this recipe! It was so yummy & this is my favorite to order at outback & this copy cat recipe does not disappoint!!! Thanks for sharing!!!
trisha says
my favorite thing I order while walking in the door.. :) thank you for this copy cat.. luv it.. ;)
Sheila Barley says
Can these shrimp on the Barbie be cooked inside on a griddle pan?
Kadee says
Certainly! They will only take 1-2 minutes per side. Cook until opaque.
Shana says
Eating these as I type this... DELICIOUS!
Hubby asked specifically for shrimp “like Outbacks.” Did not disappoint him!
I followed everything perfectly but had to make my own Old Bay, as I did not have any on hand. Will save this recipe and make again and again! I will also re-use this sauce recipe for other things. Thank you!!
Michael B says
I just made this last night and my family devoured it! I have 2 questions. 1. The instructions don't specify sweet or dill relish. Which is it? (I used sweet). 2. The ingredient list shows onion salt in one spot but then garlic salt in another. Which one is correct? ( I put equal amounts of both in).
Kadee says
I use sweet relish in the sauce, and I believe it is garlic salt for the remoulade. This is an older recipe, that I obviously need to go in a proof read and update. I'll make those changes. I'm so glad you enjoyed it!
Ellen says
These were amazing!!!
Kadee says
I'm so glad you liked them!
Pat says
Very good and very easy to make. I had some hickory wood chips smoking and added very mild flavor. Going to make again. I made double the rub so it may be stored for future seafood grilling events.
booklover says
This was SOOOO good. The whole family loved them. The directions were so easy to understand. I didn't modify it at all. Perfect!
Beth says
Are the nutrition values just for the shrimp, or is it for both?
Kadee says
The nutritional facts reflect the shrimp and the remoulade sauce.
cheri says
This recipe is OUTSTANDING!! No edits. Straight up perfect! Full of flavor!
Polly says
Can i use cooked frozen shrimp
Kadee Morrison says
i would recommend raw. I find precooked shrimp to come out tough after a second cooking session.
PegP says
Easy to make recipe!
Dustin says
I just cooked these tonight. And it did not disappoint. Family and friends loved it. I will use again. Thank you.