Texas Roadhouse Grilled Shrimp Recipe: Steakhouse Classic

Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: 6 minutes
Total Time: 51 minutes
Servings: 4 servings
Calories: Approximately 240 calories per serving

Texas Roadhouse grilled shrimp is the perfect steakhouse appetizer or entrée—plump, juicy shrimp with a simple yet flavorful seasoning that lets the seafood shine. These shrimp are marinated in garlic butter, seasoned perfectly, and grilled to smoky perfection.

It’s surprisingly simple to recreate at home. The key is quality shrimp, a good marinade, and high heat for that signature char. Serve them as an appetizer, over salad, or alongside steak.

What Makes This Shrimp Special?

The garlic butter marinade keeps the shrimp incredibly moist while adding rich flavor. A blend of Cajun-style spices creates the perfect steakhouse seasoning without overpowering the delicate shrimp.

High-heat grilling develops a beautiful char on the outside while keeping the inside tender and juicy. It’s the kind of simple preparation that proves you don’t need complicated recipes for spectacular results.

Equipment Needed

• Grill or grill pan
• Large bowl for marinating
• Metal or wooden skewers
• Basting brush
• Tongs
• Measuring spoons

Ingredients You’ll Need

For the Shrimp:

• 1½ pounds large shrimp (21-25 count), peeled and deveined, tails on
• 4 tablespoons butter, melted
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving

Step-by-Step Instructions

Prepare Shrimp: Pat shrimp completely dry with paper towels. This is crucial for proper grilling and marinade absorption.

If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Make Marinade: In a large bowl, whisk together melted butter, olive oil, minced garlic, and lemon juice.

Add paprika, garlic powder, onion powder, oregano, black pepper, cayenne, and salt. Mix well.

Marinate Shrimp: Add shrimp to the marinade, tossing to coat completely. Cover the bowl with plastic wrap.

Refrigerate for 30 minutes. Don’t marinate longer than 1 hour, or the acid will start “cooking” the shrimp.

Preheat Grill: Preheat grill to high heat (450-500°F). Clean and oil the grill grates well.

High heat is essential for getting good char marks and preventing sticking.

Skewer Shrimp: Thread marinated shrimp onto skewers, piercing through both tail and head ends so the shrimp lies flat.

Leave a small space between each shrimp for even cooking. Reserve leftover marinade for basting.

Grill Shrimp: Place skewers on a hot grill. Cook without moving for 2-3 minutes until you see good char marks.

Brush with reserved marinade. Flip and cook another 2-3 minutes until shrimp are pink, opaque, and slightly charred.

Check Doneness: Shrimp are done when they’re pink and opaque throughout, with slight char on edges. They should form a “C” shape.

Don’t overcook them or they’ll be rubbery. Total cooking time is 4-6 minutes.

Rest and Serve: Remove from grill and let rest 1 minute. Brush with any remaining marinade.

Sprinkle with fresh parsley and serve with lemon wedges.

@tasteofhome

Ingredient Substitutions

Shrimp Size: 16-20 count works great. Adjust cooking time slightly (add 1-2 minutes).

Butter: Ghee works well. For dairy-free, use all olive oil.

Fresh Garlic: 1 teaspoon garlic powder can substitute, but fresh is much better.

Cajun Seasoning: Can replace all dry spices with 2 tablespoons of Cajun seasoning.

Fresh Parsley: Cilantro or chives work for a different flavor profile.

Lemon Juice: Lime juice creates a slightly different but delicious flavor.

Nutritional Information (Per Serving)

• Calories: 240
• Protein: 28g
• Carbohydrates: 3g
• Fat: 13g
• Saturated Fat: 6g
• Fiber: 0g
• Sugar: 0g
• Sodium: 580mg
• Cholesterol: 245mg

Tips for Success

Dry Shrimp Thoroughly: Moisture prevents searing and makes shrimp steam instead of grilling.

High Heat Essential: Need 450-500°F for proper char and to prevent sticking.

Don’t Overcook: Shrimp cook fast. Watch carefully—overcooked shrimp are rubbery.

Oil the Grates: Prevents sticking. Use tongs and an oil-soaked paper towel.

Even Size: Use the same-size shrimp so they cook evenly.

Leave Tails On: Provides a handle for eating and looks more attractive.

Don’t Over-Marinate: 30 minutes to 1 hour maximum. Longer makes mushy.

Serving Suggestions

Appetizer: Serve on a platter with cocktail sauce and lemon wedges.

Over Salad: Top mixed greens with grilled shrimp for a light, healthy meal.

Surf and Turf: Classic pairing with grilled steak for a steakhouse experience.

Pasta: Toss with angel hair pasta, garlic, and white wine sauce.

Tacos: Use in shrimp tacos with cabbage slaw and chipotle mayo.

Rice Bowl: Serve over cilantro-lime rice with black beans and avocado.

Storage and Reheating

Refrigerator: Store cooked shrimp in an airtight container for up to 3 days.

Freezer: Not recommended. Texture deteriorates when frozen after cooking.

Reheating: Best eaten cold or at room temperature. If reheating, do so gently in a skillet for 1-2 minutes.

Meal Prep: Grill ahead and use cold in salads throughout the week.

Best Fresh: While leftovers work, this dish is truly best enjoyed fresh off the grill.

Variations to Try

Lemon Pepper: Increase lemon juice and add 1 tablespoon lemon zest and more black pepper.

Spicy Cajun: Double the cayenne and add ½ teaspoon hot sauce to the marinade.

Garlic Butter: Increase garlic to 6 cloves for serious garlic lovers.

Herb Grilled: Add fresh thyme, rosemary, or basil to the marinade.

Asian Style: Replace with soy sauce, sesame oil, ginger, and honey marinade.

Mediterranean: Use olive oil, lemon, oregano, and feta cheese after grilling.

Common Mistakes to Avoid

Wet Shrimp: Won’t sear properly. Always pat completely dry before marinating.

Low Heat: Creates gray, steamed shrimp. Need high heat for char and proper cooking.

Overcooking: Shrimp turn rubbery. Cook just until pink and opaque—4-6 minutes total.

Dirty Grates: Causes sticking. Clean and oil grates before grilling.

Not Skewering Properly: Shrimp spin on the skewer. Pierce through both ends.

Over-Marinating: More than 1 hour makes shrimp mushy. Stick to 30 minutes to 1 hour.

Moving Too Soon: Let shrimp sear for the full 2-3 minutes before flipping.

Frequently Asked Questions

Should I buy fresh or frozen shrimp?

Frozen shrimp are fine and often fresher than “fresh” at the store. Thaw completely and pat very dry.

Do I need to devein shrimp?

Yes, especially for larger shrimp. The dark vein is the digestive tract and affects taste and appearance.

Can I grill without skewers?

Yes! Use a grill basket or place shrimp directly on well-oiled grates perpendicular to the grates.

How do I know when shrimp are done?

Pink and opaque throughout, form “C” shape, and internal temp reaches 120°F. Takes 4-6 minutes.

Can I use a grill pan?

Absolutely! Heat the grill pan over high heat and cook the same way. May need to work in batches.

What size shrimp is best?

21-25 count (large) or 16-20 count (extra-large) are ideal. Smaller cuts cook too fast and dry out.

Can I make this in the oven?

Broil on high for 2-3 minutes per side. Won’t have a smoky flavor but will still be delicious.

Should I leave shells on?

Peeled shrimp are easier to eat. Leave tails on for presentation and as handles.

Can I marinate overnight?

No! Acid in the marinade will “cook” the shrimp and make the texture mushy. Maximum 1 hour.

What if I don’t have a grill?

Use cast iron skillet over high heat or a broiler. Results are slightly different but still excellent.

Steakhouse Quality at Home

Texas Roadhouse Grilled Shrimp proves that restaurant favorites can be even better at home. Simple seasoning, quality shrimp, and proper technique create results that rival any steakhouse.

Whether for a special dinner, game day appetizer, or quick weeknight protein, these shrimp deliver every time. Fire up that grill and enjoy restaurant-quality seafood in your own backyard!