Texas Roadhouse Grilled Shrimp: Juicy Skewers at Home (Print Version)
Recreate the iconic Texas Roadhouse Grilled Shrimp at home with this simple, juicy recipe. Perfect for a weeknight or a backyard cookout!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 7 Minutes minutes
Total Time: 22 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Pescatarian, Gluten-Free (verify ingredients)
# Ingredients:
→ Main Players
01 -
1 lb large shrimp, peeled, deveined (tails on or off)
02 -
2 tbsp olive oil
03 -
2 tbsp unsalted butter, melted
→ Flavor Magic
04 -
4-5 cloves fresh garlic, minced (about 2 tbsp)
05 -
2 tbsp fresh lemon juice
06 -
1 tsp smoked paprika
07 -
1/4 tsp cayenne pepper (or to taste)
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
→ Finishing Touch
10 -
2 tbsp fresh parsley, chopped, for garnish
→ Optional Kick
11 -
Lemon wedges, for serving
# Instructions:
01 -
First things first, get those shrimp ready. If they're frozen, thaw them in a bowl of cold water for about 15-20 minutes, then pat them *really* dry with paper towels. This is crucial for getting a good sear on the grill, hon. Any excess moisture means steamed shrimp, and we don't want that! I always make sure they're super dry before moving on, a lesson learned from sad, soggy shrimp experiments.
02 -
In a medium bowl, combine the olive oil, melted butter, minced garlic, fresh lemon juice, smoked paprika, cayenne pepper, salt, and black pepper. Give it a good whisk until everything is well combined. Taste it! Does it need a little more salt? A bit more lemon? This is your chance to adjust. I usually add a touch more garlic here, because, well, it's me. This mixture is what gives our Texas Roadhouse Grilled Shrimp its signature flavor.
03 -
Add the dried shrimp to the marinade, tossing gently to coat every single one. Cover the bowl and let it chill in the fridge for at least 20-30 minutes. Honestly, don't go much longer than an hour; shrimp is delicate and can get mushy if over-marinated, I've had that happen before and it was not pretty. While they're chilling, you can get your grill preheated.
04 -
If you're using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill – totally forgot that once, and my skewers turned to ash! Thread the marinated shrimp onto the skewers, making sure not to overcrowd them. Leave a little space between each shrimp for even cooking. I usually get about 4-5 shrimp per skewer, depending on their size.
05 -
Preheat your grill to medium-high heat. Once hot, lightly oil the grates. Place the shrimp skewers on the grill and cook for 2-3 minutes per side, until they turn opaque and pink, and you see those beautiful grill marks. This happens fast, so don't wander off! I always stand right by the grill, watching like a hawk; it's a quick cook, but it's worth it for juicy Texas Roadhouse Grilled Shrimp.
06 -
Remove the skewers from the grill. If you used tails-on shrimp, you can pull them off the skewers easily. Garnish with a generous sprinkle of fresh chopped parsley and maybe an extra squeeze of lemon. Serve immediately, because these are truly best fresh off the grill. The smell alone, smoky and garlicky, will have everyone salivating, I promise!
# Notes:
01 -
Don't overcrowd the grill, hon. Seriously, I did it once and ended up with steamed, sad shrimp. Give 'em space for that gorgeous char!
02 -
These shrimp are best fresh, but if you have leftovers, store them in an airtight container for up to 2 days. Reheat gently in a pan; microwaving makes them rubbery, I learned that the hard way.
03 -
No fresh garlic? Granulated works in a pinch, about 1/2 teaspoon per clove. It won't be quite the same, but it'll still be tasty, I promise!
04 -
Serve these beauties with a squeeze of fresh lemon and a sprinkle of chopped parsley. It just brightens everything up, you know?
# Tools You'll Need:
01 -
Grill (outdoor or indoor grill pan)
02 -
mixing bowls
03 -
whisk
04 -
skewers (wooden or metal)
05 -
tongs
# Nutrition Facts (Per Serving):
Calories: 250
Total Fat: 18g
Total Carbohydrate: 4g
Protein: 18g