Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.




Shrimp on the Barbie

Outback Steakhouse Copycat Recipe
Sprinkled with seasonings and delicately grilled. Served with freshly made remoulade sauce.

Serves 2

Shrimp and Seasonings:
12 large shrimp, thaw if frozen
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon granulated sugar
1/4 teaspoon cayenne pepper
1 dash ground allspice
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. Remove the black vein running down the back of the shrimp. Run a skewer through the middle of the shrimp (not lengthwise).Continue 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. Liberally brush 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. Brush more melted butter on the shrimp as it cooks on the grill and sprinkle this side with the seasoning as well. Cook for approximately 3 minutes and flip.Cook for an additional 2 to 3 minutes or until nicely browned. Remove the shrimp from the grill and serve them on or off the skewers. Sprinkle lightly with fresh parsley.Serve with remoulade sauce.

Remoulade Sauce:
1/2 cup mayonnaise
1 tablespoon stone ground mustard
2 teaspoons milk
1 1/4 teaspoons prepared horseradish
1 teaspoon minced celery
1 teaspoon minced white onion
1 teaspoon minced green bell pepper
1/4 teaspoon minced fresh parsley
1/4 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 pinch salt

Combine all of the ingredients in a small bowl. Mix thoroughly.Cover and store in the refrigerator until ready to serve.

When you order Grilled Shrimp on the Barbie at Outback Steakhouse, you six good sized shrimp. One of the great things about restaurant recipes is the ability to make a bit more than they give you in the actual restaurant. This recipe is easy to double if you crave more and can easily be prepared in no time on a George Foreman grill.  The remoulade sauce is also used on the crab cakes and salmon served at the restaurant.


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  3. The shrimp looks super delicious! better than what I cook in papas games. awesome! thanks for the recipe

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  5. Any idea the recipe for the veggie seasoning that they apparently no longer use? An employee said the fat used was lard.

  6. Amazing, restaurant quality shrimp! Seasoning is absolutely perfect! My husband had no complaints and finished every bite. He can be extremely nit picky so his approval alone says A LOT! We are not a big fan of remoulade sauce in general, so we used our own favorite sauce and it paired with the shrimp beautifully. Thank you, thank you, thank you!