If you’re a fan of Texas Roadhouse, you already know how iconic their grilled shrimp is—succulent, buttery, and seasoned to perfection. The smoky flavor and irresistible seasoning make it one of their most loved appetizers or entrees. Now, imagine being able to recreate this restaurant-quality dish right in your own kitchen. Whether you’re grilling outdoors or using an indoor grill pan, this recipe is guaranteed to bring the same bold flavors of Texas Roadhouse to your table. Not only is this dish quick to prepare, but it also pairs beautifully with a variety of sides, making it a versatile option for family dinners or weekend gatherings. Let’s dive into how to make the perfect Texas Roadhouse Grilled Shrimp at home!
Why You’ll Love This Recipe
- Restaurant-quality at home: This recipe perfectly mimics the signature flavors of Texas Roadhouse grilled shrimp.
- Quick and easy: With a short marinade time and simple cooking technique, you’ll have this dish ready in under 30 minutes.
- Healthy yet indulgent: Packed with protein and low in carbs, this grilled shrimp dish fits into most diets without compromising on flavor.
- Versatile: Serve it over rice, with a side of steamed veggies, or as part of a surf-and-turf combo.
- Crowd-pleaser: It’s perfect for parties, family meals, or even a romantic dinner for two.
Preparation Time and Servings
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Yield: 4 servings
- Serving size: 4-5 shrimp per person
Nutritional Information (per serving)
- Calories: 210
- Carbohydrates: 4g
- Protein: 20g
- Fat: 13g
- Fiber: 0g
- Sugar: 1g
Ingredients
For the shrimp:
- 1 pound of large shrimp, peeled and deveined (tail-on optional)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for added heat)
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
For basting:
- 2 tablespoons melted butter
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
Optional: Lemon wedges, for serving
Step-by-Step Instructions
- Prepare the shrimp: Rinse the shrimp under cold water and pat dry with a paper towel. If using tail-on shrimp, leave the tails intact for a more restaurant-style presentation.
- Make the marinade: In a large mixing bowl, whisk together olive oil, melted butter, minced garlic, smoked paprika, chili powder, black pepper, salt, onion powder, cayenne pepper (if using), and lemon juice.
- Marinate the shrimp: Add the shrimp to the bowl and toss until fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes. Avoid marinating for too long, as the lemon juice can start to “cook” the shrimp.
- Preheat the grill: If using an outdoor grill, preheat to medium-high heat. For indoor cooking, heat a grill pan over medium-high heat and lightly grease with oil.
- Grill the shrimp: Thread the shrimp onto skewers, making sure not to overcrowd them. Place the skewers on the preheated grill and cook for 2-3 minutes per side, or until the shrimp are opaque and have grill marks.
- Baste while grilling: While the shrimp are cooking, brush them with the basting mixture (melted butter, lemon juice, and garlic powder) to enhance flavor.
- Garnish and serve: Remove the shrimp from the grill and sprinkle with fresh parsley. Serve hot with lemon wedges on the side.
Ingredient Background
- Shrimp: Large shrimp work best for grilling as they are easier to handle and less likely to overcook. Opt for fresh shrimp if possible, but frozen shrimp (thawed) will also work well.
- Smoked paprika: This spice adds a deep, smoky flavor that complements the grilled notes of the shrimp.
- Lemon juice: A key ingredient for brightening the flavors and balancing the richness of the butter.
- Butter: Adds the signature buttery taste Texas Roadhouse shrimp is known for. Be sure to use unsalted butter to control the sodium levels.
- Garlic: Fresh garlic elevates the savory profile of the dish and pairs beautifully with the butter and spices.
Technique Tips
- Properly thread shrimp on skewers: To prevent shrimp from spinning while flipping, thread each shrimp onto the skewer twice—near the head and tail.
- Avoid overcooking: Shrimp cook quickly, so keep a close eye on them. They are done when they turn pink and opaque, typically in 4-6 minutes total.
- Use a hot grill: A properly preheated grill ensures a good sear and prevents the shrimp from sticking.
- Don’t skip basting: Brushing the shrimp with butter and lemon while grilling enhances their flavor and keeps them moist.
Alternative Presentation Ideas
- Shrimp platter: Serve the grilled shrimp on a large platter with roasted vegetables, lemon wedges, and a dipping sauce like garlic aioli or cocktail sauce.
- Tacos: Use the shrimp as a filling for soft tacos, paired with avocado slices, shredded cabbage, and a drizzle of chipotle mayo.
- Over pasta: Toss the shrimp with linguine or fettuccine, olive oil, garlic, and parsley for a quick and satisfying meal.
- Surf-and-turf: Pair the shrimp with a juicy steak for an impressive dinner spread.
Additional Tips for Success
- Use fresh herbs: While dried spices are essential, fresh parsley or cilantro can add a vibrant touch to the final dish.
- Season generously: Shrimp can handle bold seasoning, so don’t hold back on the spices.
- Test skewer materials: If using wooden skewers, soak them in water for 20-30 minutes before grilling to prevent burning.
- Experiment with smoke: Add wood chips to your grill for an extra smoky flavor. Hickory or mesquite pairs wonderfully with shrimp.
Recipe Variations
- Spicy Cajun shrimp: Swap the smoked paprika and chili powder for Cajun seasoning for a southern-inspired twist.
- Herb-infused shrimp: Replace the paprika and chili powder with Italian seasoning and rosemary for a more herbaceous flavor.
- Garlic-lime shrimp: Use lime juice instead of lemon and add extra garlic for a tangy and savory variation.
- Honey-glazed shrimp: Add 1 tablespoon of honey to the marinade for a slightly sweet and sticky finish.
Freezing and Storage
- Storing leftovers: Place cooked shrimp in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet or microwave.
- Freezing uncooked shrimp: Marinate the shrimp, then transfer them to a freezer-safe bag. Freeze for up to 3 months and thaw in the refrigerator before grilling.
- Freezing cooked shrimp: While best eaten fresh, cooked shrimp can be frozen in a sealed container for up to 2 months.
Healthier Twist Ideas
- Reduce butter: Cut the amount of butter in half and replace it with extra olive oil for a lighter option.
- Go low-sodium: Use unsalted butter and reduce added salt to make the dish heart-healthier.
- Grill veggies alongside: Add skewers of bell peppers, zucchini, or cherry tomatoes to make it a complete and balanced meal.
- Serve with quinoa: Replace carb-heavy sides like rice or bread with nutrient-rich quinoa.
Serving Suggestions for Events
- Summer barbecues: Pair the shrimp with a crisp cucumber salad, cornbread, and fresh lemonade.
- Holiday gatherings: Serve as an appetizer alongside dips and crackers for an elegant starter.
- Romantic dinners: Present the shrimp over a bed of risotto or mashed potatoes with a side of asparagus.
Special Equipment
- Grill or grill pan: Essential for achieving the charred, smoky flavor of this dish.
- Skewers: Metal or wooden skewers keep the shrimp secure while grilling.
- Basting brush: A silicone brush makes it easy to apply butter while cooking.
- Tongs: Use tongs to flip the skewers without damaging the shrimp.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before marinating. Rinse and pat dry to remove excess water.
2. How can I prevent shrimp from sticking to the grill?
Ensure your grill is preheated and lightly oiled before adding the shrimp. You can also brush the shrimp with olive oil before cooking to reduce sticking.
3. Can I cook this shrimp in the oven?
Yes, preheat your oven to 425°F (220°C). Arrange the shrimp on a baking sheet and cook for 8-10 minutes, flipping halfway through.
4. What type of shrimp should I buy?
Opt for large or jumbo shrimp, preferably wild-caught for the best flavor. Tail-on shrimp provide a more authentic restaurant-style presentation.
5. Is this recipe keto-friendly?
Absolutely! This grilled shrimp dish is low in carbs and packed with healthy fats and protein, making it ideal for a keto diet.
6. Can I make this recipe ahead of time?
You can marinate the shrimp up to 4 hours in advance. Store the marinated shrimp in the refrigerator until you’re ready to grill.
7. What sides pair best with grilled shrimp?
Consider serving the shrimp with rice pilaf, steamed broccoli, garlic bread, or a fresh green salad.
8. How do I know when shrimp are fully cooked?
Shrimp are done when they turn pink and opaque. Overcooked shrimp become rubbery, so remove them from the grill as soon as they’re cooked through.
Conclusion
Texas Roadhouse Grilled Shrimp is a simple yet show-stopping dish that delivers bold, smoky flavors with minimal effort. Whether you’re hosting a barbecue or looking to impress your family with a restaurant-style dinner, this recipe is guaranteed to be a hit. With its customizable marinade and versatile serving options, you can enjoy this dish in countless ways. So fire up the grill and get ready to savor the mouthwatering flavors of Texas Roadhouse right in your own home!
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Texas Roadhouse Grilled Shrimp
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
For the shrimp:
- 1 pound of large shrimp, peeled and deveined (tail-on optional)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for added heat)
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
For basting:
- 2 tablespoons melted butter
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
Optional: Lemon wedges, for serving
Instructions
Step-by-Step Instructions
- Prepare the shrimp: Rinse the shrimp under cold water and pat dry with a paper towel. If using tail-on shrimp, leave the tails intact for a more restaurant-style presentation.
- Make the marinade: In a large mixing bowl, whisk together olive oil, melted butter, minced garlic, smoked paprika, chili powder, black pepper, salt, onion powder, cayenne pepper (if using), and lemon juice.
- Marinate the shrimp: Add the shrimp to the bowl and toss until fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes. Avoid marinating for too long, as the lemon juice can start to “cook” the shrimp.
- Preheat the grill: If using an outdoor grill, preheat to medium-high heat. For indoor cooking, heat a grill pan over medium-high heat and lightly grease with oil.
- Grill the shrimp: Thread the shrimp onto skewers, making sure not to overcrowd them. Place the skewers on the preheated grill and cook for 2-3 minutes per side, or until the shrimp are opaque and have grill marks.
- Baste while grilling: While the shrimp are cooking, brush them with the basting mixture (melted butter, lemon juice, and garlic powder) to enhance flavor.
- Garnish and serve: Remove the shrimp from the grill and sprinkle with fresh parsley. Serve hot with lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4-5 shrimp per person
- Calories: 210
- Sugar: 1g
- Fat: 13g
- Carbohydrates: 4g
- Fiber: 13g
- Protein: 20g