Texas Roadhouse Grilled Shrimp

If you’ve ever dined at Texas Roadhouse, you know their grilled shrimp is a showstopper. Juicy, succulent shrimp marinated in a bold, flavorful blend of spices and grilled to perfection make for an irresistible dish. Whether served as a main course, appetizer, or a topper for salads and pasta, this copycat recipe for Texas Roadhouse Grilled Shrimp brings the flavors of the steakhouse right to your kitchen. Pair it with a side of garlic butter and a wedge of lemon, and you’ll have an impressive dish that’s perfect for weeknight dinners or entertaining guests.

Why You’ll Love This Recipe

1. Restaurant-Quality at Home: Recreate the iconic flavors of Texas Roadhouse in your kitchen without leaving the house.
2. Quick and Easy: From marinating to grilling, this dish comes together in under 30 minutes.
3. Bold, Zesty Flavors: The marinade infuses the shrimp with smoky, tangy, and slightly spicy flavors that elevate the dish.
4. Versatile Dish: Enjoy this shrimp as a standalone entrée, appetizer, or paired with other dishes like rice, pasta, or salads.
5. Crowd-Pleaser: Whether for a family meal or a backyard barbecue, these grilled shrimp will be an instant favorite.

Preparation Time and Servings

• Prep Time: 15 minutes (plus 20 minutes marinating time)
• Cook Time: 8 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Serving Size: 6–8 shrimp per person

Nutritional Information (per serving)

• Calories: 220
• Carbohydrates: 3g
• Protein: 24g
• Fat: 13g
• Fiber: 0g
• Sugar: 1g

Ingredients

For the Shrimp:

• 1 pound large shrimp (16–20 count), peeled and deveined, tails on
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional, for heat)
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Garlic Butter:

• 4 tablespoons unsalted butter, melted
• 2 garlic cloves, minced
• 1 teaspoon fresh parsley, chopped (optional)

For Garnish and Serving:

• Lemon wedges
• Fresh parsley, chopped

Step-by-Step Instructions

Step 1: Prepare the Marinade

1. In a medium-sized bowl, combine olive oil, lemon juice, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper. Whisk the ingredients together until well combined.
2. Add the shrimp to the bowl and toss to coat them evenly in the marinade. Cover the bowl with plastic wrap and refrigerate for 20–30 minutes. Avoid marinating for too long, as the acidic lemon juice can begin to “cook” the shrimp.

Step 2: Preheat the Grill

1. Preheat your grill or grill pan to medium-high heat (about 375°F–400°F). If using a grill, oil the grates lightly to prevent sticking.

Step 3: Skewer the Shrimp

1. Thread the marinated shrimp onto metal skewers or soaked wooden skewers (to prevent burning). Leave a little space between each shrimp to ensure even cooking.

Step 4: Grill the Shrimp

1. Place the shrimp skewers on the preheated grill. Cook for 2–3 minutes on each side, or until the shrimp turn pink, opaque, and slightly charred around the edges. Avoid overcooking, as shrimp can become rubbery.

Step 5: Make the Garlic Butter

1. While the shrimp are grilling, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1–2 minutes, until fragrant. Stir in the chopped parsley, if desired.

Step 6: Serve

1. Transfer the grilled shrimp to a serving platter. Brush them with the warm garlic butter for an extra layer of flavor.
2. Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy immediately!

Ingredient Background

Shrimp

Large shrimp (16–20 count per pound) are ideal for grilling because they cook quickly and stay tender. Always peel and devein the shrimp for the best texture and presentation. Leaving the tails on adds visual appeal and makes them easy to handle.

Smoked Paprika

Smoked paprika provides a smoky depth to the marinade, mimicking the flavors of a wood-fired grill. Regular paprika can be used as a substitute, but the smoky variety adds an extra dimension.

Worcestershire Sauce

This sauce brings a tangy umami flavor to the marinade, enhancing the shrimp’s natural sweetness.

Lemon Juice

Freshly squeezed lemon juice adds brightness to the marinade, balancing the smoky and savory elements.

Garlic Butter

The garlic butter elevates the shrimp by adding a rich, savory finish. Fresh garlic is essential for the best flavor.

Technique Tips

1. Use Fresh Shrimp: For the best taste and texture, opt for fresh or high-quality frozen shrimp. If using frozen shrimp, thaw them completely and pat dry before marinating.
2. Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
3. Don’t Over-Marinate: Too much time in the marinade can “cook” the shrimp, affecting their texture. Stick to the recommended 20–30 minutes.
4. Monitor Cooking Time: Shrimp cook quickly, so keep an eye on them to avoid overcooking.

Alternative Presentation Ideas

1. Shrimp Bowls: Serve the grilled shrimp over a bed of rice or quinoa, topped with sautéed vegetables and drizzled with garlic butter.
2. Shrimp Tacos: Add the grilled shrimp to soft tortillas with slaw, avocado, and a squeeze of lime for delicious tacos.
3. Salad Topper: Use the shrimp as a protein-packed topping for a fresh green salad with a zesty vinaigrette.

Additional Tips for Success

1. Double the Garlic Butter: If you’re a fan of garlic butter, consider making extra to serve on the side for dipping or drizzling.
2. Preheat the Grill: Ensuring the grill is properly heated prevents the shrimp from sticking and guarantees nice grill marks.
3. Serve Immediately: Grilled shrimp are best enjoyed hot off the grill for maximum flavor and texture.

Recipe Variations

1. Spicy Cajun Shrimp: Add 1 teaspoon of Cajun seasoning to the marinade for a spicier, Southern-inspired twist.
2. Asian-Style Shrimp: Replace Worcestershire sauce with soy sauce and add a teaspoon of grated ginger for an Asian-inspired marinade.
3. Herb-Lemon Shrimp: Use fresh rosemary and thyme in the marinade for a fragrant, herbaceous variation.

Freezing and Storage

1. Storing Leftovers: Store leftover grilled shrimp in an airtight container in the refrigerator for up to 2 days.
2. Freezing Raw Shrimp: If you plan to freeze marinated shrimp, do so before grilling. Place the shrimp and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator before cooking.
3. Reheating: Reheat cooked shrimp gently in a skillet over low heat with a bit of garlic butter to prevent them from drying out.

Healthier Twist Ideas

1. Low-Sodium Version: Use low-sodium Worcestershire sauce and unsalted butter to reduce the sodium content.
2. Lighter Fat Option: Swap half the butter for olive oil in the garlic butter for a lighter version.
3. Serve Over Greens: Instead of pairing with carb-heavy sides, serve the shrimp over a fresh salad or roasted vegetables.

Serving Suggestions for Events

1. Appetizer Platter: Arrange the grilled shrimp on a platter with dipping sauces like garlic butter, cocktail sauce, and spicy aioli.
2. Backyard BBQ: Pair the shrimp with grilled corn, coleslaw, and baked potatoes for a classic barbecue spread.
3. Holiday Gathering: Serve the shrimp with a side of crusty bread to soak up the garlic butter, along with a glass of crisp white wine.

Special Equipment

1. Grill or Grill Pan: A grill or grill pan ensures the shrimp cook evenly with beautiful grill marks.
2. Skewers: Metal or wooden skewers keep the shrimp organized and easy to flip on the grill.
3. Basting Brush: Use a basting brush to apply the garlic butter evenly to the shrimp.

Frequently Asked Questions

1. Can I use pre-cooked shrimp for this recipe?

Yes, but the shrimp won’t absorb the marinade as well, and grilling time will be significantly shorter. Only grill them long enough to warm through.

2. What can I use instead of a grill?

A grill pan or even a regular skillet on the stovetop works well. Just make sure it’s hot enough to sear the shrimp.

3. Can I substitute chicken for shrimp?

Absolutely! Chicken tenders or cubed chicken breast work wonderfully with this marinade and grilling technique.

4. How do I know when shrimp are cooked?

Shrimp are done when they turn pink and opaque, with a slight curl to their shape. Overcooked shrimp will be rubbery and tightly curled.

5. What type of shrimp is best for grilling?

Large shrimp (16–20 count) are ideal for grilling. They hold up well to high heat and are easy to skewer.

6. Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled lemon juice works in a pinch.

7. What if I don’t have Worcestershire sauce?

Soy sauce or tamari can be used as a substitute, adding a slightly different but still delicious flavor.

8. How can I make this recipe dairy-free?

Replace the butter in the garlic butter with olive oil or a dairy-free butter substitute.

Conclusion

This Texas Roadhouse Grilled Shrimp Recipe is a foolproof way to bring bold, zesty flavors to your table. Whether you’re grilling outdoors or cooking indoors, this recipe guarantees juicy, flavorful shrimp with minimal effort. Pair it with a refreshing salad, buttery mashed potatoes, or a side of crusty bread to make it a complete meal. Once you try this recipe, you’ll never need to order out again—because the best grilled shrimp is now just a few simple steps away!

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