Copycat Outback Steakhouse Grilled Shrimp on the Barbie Recipe – Easy, Flavor-Packed Favorite

Nothing beats the smoky, citrusy punch of grilled shrimp, especially when it tastes just like the classic you order at Outback. This copycat version brings that restaurant vibe to your backyard with simple ingredients and bold flavor. You’ll get juicy shrimp, a garlicky-citrus marinade, and a quick grill for those irresistible char marks.

It’s fast enough for a weeknight but special enough for guests. Serve it as an appetizer or a light dinner with a crisp salad and warm bread.

What Makes This Recipe So Good

• Bright, balanced flavor: Lemon, garlic, and paprika give the shrimp a zesty, savory kick without overpowering the seafood.
• Quick to prepare: The marinade takes minutes, and the shrimp cook in 4–6 minutes total.
• Grill or stovetop friendly: Works on an outdoor grill, grill pan, or even a cast-iron skillet.
• Restaurant-style presentation: Skewered shrimp with a side of creamy dipping sauce feels like a night out.
• Light but satisfying: High in protein, low in fuss, and naturally gluten-free when using GF ingredients.

Ingredients

• For the shrimp:
  • 1.5 pounds large shrimp (16–20 count), peeled and deveined, tails on
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 cloves garlic, finely minced
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for a gentle heat)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (plus more for garnish)
• For the dipping sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon prepared horseradish (adjust to taste)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • Pinch of salt and pepper
• To serve:
  • Lemon wedges
  • Fresh parsley or chives
  • Wooden or metal skewers

Step-by-Step Instructions

1. Soak wooden skewers (if using): Submerge skewers in water for at least 20–30 minutes to prevent burning on the grill.
2. Prep the shrimp: Pat shrimp dry with paper towels. Dry shrimp sear better and pick up more color.
3. Make the marinade: In a large bowl, whisk olive oil, lemon juice, lemon zest, garlic, paprika, onion powder, cayenne (if using), salt, pepper, and parsley.
4. Toss and marinate: Add shrimp and toss to coat.Marinate in the fridge for 15–30 minutes. Don’t go longer than 45 minutes, or the lemon can start to toughen the shrimp.
5. Preheat the grill or pan: Heat an outdoor grill to medium-high (about 425–450°F), or preheat a grill pan over medium-high heat. Oil the grates or pan to prevent sticking.
6. Skewer the shrimp: Thread shrimp onto skewers, curling each into a “C” shape.Place 4–6 shrimp per skewer for easy flipping.
7. Grill: Place skewers on the hot grill. Cook for 2–3 minutes per side, until the shrimp are opaque and lightly charred with pink edges. Avoid overcooking.
8. Make the dipping sauce: While shrimp cook, mix mayonnaise, lemon juice, horseradish, Dijon, paprika, salt, and pepper in a small bowl. Adjust lemon or horseradish to taste.
9. Finish and serve: Remove shrimp from the grill. Sprinkle with fresh parsley and serve with lemon wedges and the dipping sauce.

Storage Instructions

• Refrigerate: Store cooked shrimp in an airtight container for up to 2 days.
• Reheat gently: Warm in a skillet over low heat for 1–2 minutes or enjoy cold in salads or wraps. Overheating makes shrimp rubbery.
• Freezing: Not recommended for already-cooked shrimp in this recipe; texture can suffer.If needed, freeze raw, marinated shrimp for up to 2 months and thaw in the fridge before grilling.
• Sauce: Keep the dipping sauce covered in the fridge for up to 5 days.

Benefits of This Recipe

• Fast and convenient: Minimal prep and very quick cook time.
• High protein, lower carb: Great option for balanced meals without feeling heavy.
• Versatile: Works as an appetizer, main course, or taco filling. Pairs well with rice, grilled veggies, or a simple salad.
• Customizable heat: Adjust cayenne or add a pinch of chili flakes for spice lovers.
• Crowd-pleasing flavors: Bright citrus and smoky paprika mimic the restaurant favorite with ingredients you probably have on hand.

Pitfalls to Watch Out For

• Over-marinating: Acid can toughen shrimp if they sit too long. Keep it under 45 minutes.
• Overcooking: Shrimp go from perfect to rubbery fast. Pull them as soon as they’re opaque and slightly firm.
• Sticky grill grates: Make sure your grill is hot and oiled. Dry the shrimp before marinating for better sear.
• Too much lemon in the sauce: Add citrus gradually to avoid a watery dipping sauce.
• Uneven sizes: If your shrimp vary in size, cook them on separate skewers to avoid under- or overcooking.

Alternatives

• Herb-forward version: Swap smoked paprika for Italian seasoning, and add extra parsley, basil, and a touch of oregano.
• Cajun twist: Use Cajun seasoning instead of paprika and onion powder. Finish with a squeeze of lime.
• Citrus-garlic butter: Melt 2 tablespoons butter with garlic and lemon zest.Brush on the shrimp during the last minute of grilling.
• Air fryer method: Cook at 390°F for 5–7 minutes, flipping once. Don’t overcrowd the basket.
• Dairy-free sauce: Use a vegan mayo for the dipping sauce to keep it dairy-free.
• No skewers: Grill a grill-safe basket or use a hot cast-iron skillet for easy flipping.

FAQ

Can I use frozen shrimp?

Yes. Thaw them in the fridge overnight or place them in a colander under cold running water for 10–15 minutes.

Pat dry thoroughly before marinating.

What size shrimp works best?

Large shrimp (16–20 count) are ideal for skewers. They’re big enough to stay juicy and easy to flip without falling through the grates.

Can I prep this ahead?

You can make the sauce up to 5 days in advance and whisk the marinade ahead of time. Marinate the shrimp 15–30 minutes before cooking for the best texture.

How do I know when shrimp are done?

Look for a pink, opaque color with a slight curl into a “C” shape.

If they curl into a tight “O,” they’re likely overcooked.

What should I serve with it?

Try grilled corn, steamed rice, roasted potatoes, or a crisp side salad. Garlic bread or warm pita makes it feel restaurant-style.

Is there a good substitute for horseradish in the sauce?

Use an extra 1/2 teaspoon Dijon and a pinch of cayenne. It won’t taste exactly the same but keeps the sauce tangy and bright.

Can I make it without a grill?

Absolutely.

Use a grill pan or cast-iron skillet over medium-high heat. Get the pan hot, oil lightly, and cook the shrimp as directed.

How spicy is this recipe?

Mild by default. Add or skip cayenne to adjust the heat level to your preference.

Final Thoughts

This copycat Grilled Shrimp on the Barbie delivers bright flavor, simple prep, and that smoky sear you love from the restaurant.

With a quick marinade and a zesty dipping sauce, it’s a reliable go-to for busy nights or casual entertaining. Keep an eye on the clock to avoid overcooking, and you’ll have tender, juicy shrimp every time. Serve it hot off the grill with lemon wedges and enjoy a restaurant favorite at home.