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A white plate of grilled shrimp next to a sprig of Italian parsley, sliced lemons, and a small clear jar of remoulade sauce.
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5 from 1 vote

Grilled Shrimp on the Barbie with Remoulade Sauce

This is going to be your new favorite grilling recipe! Tender shrimp topped with lemon juice, melted butter, and a slightly spicy seasoning mixture and then grilled to perfection!
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Appetizer Recipes
Cuisine: Australian
Servings: 4
Calories: 585kcal
Author: Aileen Clark

Ingredients

  • 1 pound jumbo shrimp peeled and deveined
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter melted

Remoulade Sauce

  • 1 cup mayonnaise
  • 1/4 cup dijon mustard
  • 2 teaspoons creole seasoning
  • 2 teaspoons hot sauce
  • 2 teaspoons capers roughly chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon pickle juice
  • 1 teaspoon paprika
  • 1 teaspoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper

Instructions

  • If frozen, defrost shrimp by placing in a collander and running under cold water.
  • Skewer shrimp onto skewers so they are nestled together. Set aside.
  • Combine 1 teaspoon sea salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon chili powder, 1/2 teaspoon granulated sugar, and 1/4 teaspoon cayenne pepper in a small bowl.
  • Mix until combined.
  • Brush lemon juice on both sides of skewered shrimp and then top with the melted butter.
  • Sprinkle a liberal amount of the seasoning mixture over the shrimp.
  • Place the shrimp (seasoning side down) on a hot grill.
  • Sprinkle the shrimp with the remaining seasoning.
  • Grill for 3-4 minutes and flip.
  • Cook an additional 3-4 minutes, until shrimp is opaque and tails are pulling toward the body.
  • To make the remoulade sauce, combine all of the remaining ingredients in a medium bowl.
  • Serve and enjoy!

Notes

If using wooden skewers, soak them in water for 10 minutes prior to using. This prevents them from burning.
Remoulade sauce can be made ahead of time. Store any unused sauce in an air tight container in the refrigerator, up to 5 days.
This recipe calls for jumbo shrimp. If using smaller shrimp, the cook time will be less.