Texas Roadhouse Grilled Shrimp

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Succulent, juicy, and bursting with flavor, Texas Roadhouse Grilled Shrimp brings the unmistakable taste of the steakhouse right to your table. This dish takes the humble shrimp and elevates it with a bold, buttery marinade packed with herbs, spices, and a slight smoky char from the grill. Perfectly seared and lightly crisped on the edges, each bite delivers a mouthwatering combination of savory garlic, zesty lemon, and a hint of spice.

Whether you’re preparing a quick weeknight dinner or hosting a summer cookout, this grilled shrimp dish is a crowd-pleaser. It pairs beautifully with warm, toasted rolls and fresh lemon slices, just like they serve it at Texas Roadhouse. You don’t need to leave the house to enjoy this restaurant favorite — it’s easy to make and even easier to love.

Why You’ll Love This Texas Roadhouse Grilled Shrimp

This dish is incredibly fast to prepare, making it ideal for busy weeknights. It’s low in carbs, high in protein, and delivers a ton of flavor with minimal effort. The buttery, garlicky marinade seeps into every bite, and grilling gives the shrimp that irresistible smoky edge. It’s also versatile — serve it as an appetizer, a main dish, or even tossed into a salad or taco. Plus, you don’t need a full outdoor grill setup — a stovetop grill pan works wonders too.

Preparation Phase & Tools to Use (In this headline mention the essential Tools and Equipment, also the importance of Each Tool)

To prepare Texas Roadhouse Grilled Shrimp, the essential tools include:

• Skewers: Metal or soaked wooden skewers keep the shrimp easy to flip and prevent them from falling through grill grates.
• Grill or Grill Pan: A charcoal grill will provide the best smoky flavor, but a cast iron grill pan on your stovetop works beautifully.
• Mixing Bowl: For combining the marinade and tossing the shrimp thoroughly.
• Basting Brush: Helps coat the shrimp evenly with buttery marinade throughout grilling.
• Tongs: Essential for flipping skewers without piercing the shrimp and losing juices.

Each of these tools plays a key role in ensuring the shrimp cook evenly and develop that perfect grilled texture without drying out.

Preparation Tips

For best results, start with large, raw shrimp that are peeled and deveined but with tails left on for presentation. Marinate them for at least 30 minutes to let the flavors penetrate deeply. If you’re using wooden skewers, always soak them in water for 30 minutes to prevent burning. Preheat your grill or grill pan well before cooking to ensure a good sear. Don’t overcrowd the pan or grill — this allows the shrimp to cook evenly and develop that lightly charred, flavorful crust. Finally, baste with the leftover marinade during grilling for maximum flavor.

Ingredients for this Texas Roadhouse Grilled Shrimp

• 1 lb large shrimp (peeled and deveined, tails on)
• 3 tablespoons unsalted butter (melted)
• 3 tablespoons olive oil
• 4 garlic cloves (minced)
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon lemon zest
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried parsley (or 1 tablespoon fresh chopped parsley)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Optional garnish: chopped parsley and lemon slices

Step 1: Prepare the Marinade

In a mixing bowl, whisk together melted butter, olive oil, garlic, lemon juice, lemon zest, smoked paprika, cayenne pepper, parsley, salt, and black pepper. This aromatic marinade will infuse the shrimp with rich, savory flavor and a touch of heat.

Step 2: Marinate the Shrimp

Add the shrimp to the bowl and toss until fully coated. Cover and refrigerate for at least 30 minutes (up to 1 hour). This allows the shrimp to soak up all the bold flavors, making each bite more delicious.

Step 3: Preheat the Grill or Grill Pan

Heat your grill or cast iron grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking. The surface should be hot before placing the shrimp to achieve a good sear and grill marks.

Step 4: Skewer the Shrimp

Thread the marinated shrimp onto metal or soaked wooden skewers. Leave a little space between each shrimp to ensure even cooking. Discard used marinade or reserve a separate batch if you plan to baste during cooking.

Step 5: Grill the Shrimp

Place the skewers on the hot grill. Cook for 2-3 minutes per side, flipping once, until the shrimp are opaque, pink, and lightly charred on the edges. Avoid overcooking, as shrimp can become rubbery.

Step 6: Garnish and Serve

Remove the shrimp from the grill and transfer to a serving plate. Garnish with fresh parsley and lemon slices. Serve immediately with warm rolls, rice, or a fresh green salad for a complete meal.

Optional Add-ons

• Brush with extra garlic butter during grilling for more richness.
• Serve with a side of creamy Cajun dipping sauce.
• Pair with grilled vegetables or corn on the cob for a hearty meal.

Notes

Shrimp cook very quickly, so it’s important not to leave them unattended on the grill. Keep the marinade ingredients balanced — too much lemon can overpower, and too much butter can cause flare-ups. Always preheat your grill or pan thoroughly to achieve that perfect sear. If you’re using frozen shrimp, make sure they are fully thawed and patted dry before marinating. This ensures the marinade sticks well and the shrimp cook evenly.

Watch Out for These Mistakes While Cooking

• Skipping the soak for wooden skewers: This can result in burnt skewers and uneven cooking.
• Over-marinating the shrimp: Acid from lemon juice can begin to “cook” the shrimp if marinated too long.
• Using high heat without oiling the grill: Leads to sticking and tearing of shrimp.
• Overcooking: Even an extra minute can turn juicy shrimp rubbery.
• Crowding the pan: This traps steam and prevents proper searing.

Storage Instructions

Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat with a splash of water or butter to keep them moist. Avoid microwaving, as it can dry out the shrimp quickly. Shrimp are best enjoyed fresh, but if needed, they can be frozen for up to one month. Be sure to thaw them slowly in the refrigerator before reheating.

Estimated Nutrition

• Calories: 220 per serving
• Protein: 23g
• Fat: 13g
• Saturated Fat: 5g
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 0g
• Sodium: 580mg
• Cholesterol: 190mg

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just make sure they are completely thawed and patted dry before marinating.

How long should I marinate the shrimp?

30 minutes is ideal. Avoid going over 1 hour, as the acid can begin to break down the shrimp.

Can I cook this in the oven instead of a grill?

Yes! Use the broiler setting and cook shrimp on skewers on a foil-lined tray, turning once, for 4–5 minutes total.

What size shrimp should I use?

Large shrimp (16–20 count per pound) are perfect for grilling — they’re easy to skewer and don’t overcook too quickly.

What can I serve with grilled shrimp?

Classic options include seasoned rice, baked potatoes, grilled vegetables, Caesar salad, or garlic bread.

Can I use this marinade for other proteins?

Absolutely! It works great with chicken, scallops, or even grilled veggies.

Do I need to devein the shrimp?

Yes, it’s recommended for both cleanliness and better presentation.

How do I keep shrimp from sticking to the grill?

Make sure the grill is hot and lightly oiled. Also, avoid moving the shrimp too early — once seared, they naturally release from the grates.

Conclusion

Texas Roadhouse Grilled Shrimp is the ultimate quick-cook dish that doesn’t compromise on flavor. With bold garlic butter, zesty lemon, and a smoky grilled char, it’s a go-to meal for any occasion. Whether you’re cooking indoors or out, this recipe delivers restaurant-quality results in under 30 minutes. With a little prep and the right techniques, you’ll be serving up perfectly grilled shrimp that impress every single time.

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