Texas Roadhouse Grilled Shrimp is a classic summertime dish with juicy succulent shrimp in a simple lemon herb marinade. Under 10 minutes to get that perfectly charred mark to impress your guests!
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For your next cookout or barbecue try this copycat recipe for a main course or quick appetizer. These grilled shrimp are the perfect quick and easy dinner during the summer months served with a side of my Cilantro Rice, Roasted Brussels Sprouts and Ciabatta Garlic Bread.
Why this recipe works
Texas Roadhouse Shrimp copycat recipe uses simple ingredients and comes together in a snap served with a side of Blackened Corn for a delicious meal. Making this easy recipe the perfect quick-fix meal for busy weeknight dinners and summer gatherings like my Grilled Shrimp Salad!
- Shrimp: large shrimp or jumbo size shrimp about 16/20
- Lemon: I recommend fresh lemon juice plus lemon slices for garnish.
- Parsley: Fresh parsley is preferred but dried can be used in a pinch.
- Garlic: Fresh garlic is best I don't recommend using garlic powder.
- Paprika: Regular paprika is what I use but smokey paprika would add a nice smokey flavor.
- Red pepper flakes: Totally optional but adds a nice little kick.
How to make Texas Roadhouse Grilled Shrimp
- Step 1: In a large mixing bowl add all the marinade ingredients.
- Step 2: Using a fork or whisk mix until combined.
- Step 3: Add the peeled and deveined shrimp into the marinade and toss.
- Step 4: Thread the marinated shrimps onto the skewers.
- Step 5: Place the shrimp skewers on a grill on medium heat and cook.
- Step 6: Flip the shrimp over and finish cooking.
- If you're using wooden skewers/bamboo skewers don't forget to soak them for at least 30 minutes so they don't burn.
- Don't marinade the shrimp longer than 2 hours. The acid from the lemon juice can actually cook the shrimp.
- If you don't have a grill you can broil the shrimp in the oven for 2-3 minutes then flip and broil for another 2-3 minutes. Watch carefully so they don't burn.
- Store any leftover shrimp in an airtight container in the refrigerator for up to 3 days.
Locate the black vein along the backside of the shrimp. Use a small paring knife and cut a small slit along the back curve of the shrimp and remove the vein before marinating.
Shrimp cook very quickly it takes about 2-3 minutes per side. You'll know when they are done because they will turn opaque.
Of course! Both fresh shrimp and frozen works for this delicious dish. Just make sure they are fully defrosted by either leaving them in the refrigerator overnight or placing them in a large bowl of cold water to thaw.
I prefer to leave the tail on like for my Bacon Wrapped Shrimp. Not only is it prettier but the those crunchy tails are totally edible. But you can certainly remove the tail if you prefer.
Texas Roadhouse Grilled Shrimp Recipe
- 1 1/2 pounds Jumbo shrimp, 16/20 peeled and deveined
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper, optional
- lemon wedges for garnish
- Peel the shrimp and (devein them if needed) Leaving the tails on.
- In a medium bowl add the olive oil, lemon juice, parsley, garlic, oregano, paprika, salt pepper, and red pepper flakes and mix until combined.
- Add the shrimp to the marinade bowl and toss until coated. Cover and marinade for at least 15 minutes or up to 1 hour.
- If using wooden skewers soak them for 1 hour before grilling.
- Preheat the grill to medium high heat
- Thread the shrimp onto the skewers, about 4-6 per skewer.
- Grill the shrimp skewers for 2-3 minutes per side, until opaque and cooked through.
- Garnish with fresh chopped parsley and fresh lemon wedges.