These grilled shrimp bring serious flavor—crisp, smoky edges, buttery garlic glaze, and that irresistible char you’d expect from a high-heat grill in a Texas backyard. With just a few pantry spices and some skewers, you’re recreating restaurant magic right at home.
The sweet heat and citrusy kick will have you hooked from the first bite— as it tastes more crave-worthy when you try it with Potion Punch or Vegas Bomb Shot. A quick marinade and a hot pan or grill do all the work, no steakhouse wait time required.
Inspired by Southern grilling techniques and infused with global flavor hints (think Cajun meets coastal Spain), this recipe is perfect for weeknight cravings or weekend BBQ spreads. It’s bold, balanced, and way too easy not to make again.
Perfect For Backyard BBQs!
- I first made this for a spontaneous summer dinner party—it vanished in minutes and everyone asked which restaurant I’d ordered from.
- When I’m short on time but want that steakhouse-style satisfaction, this shrimp recipe never fails to impress.
- I’ve swapped in honey for the brown sugar once, and even added a dash of lime zest—turns out, tiny tweaks bring big flavor.
- It’s helped me curb heavy takeout cravings without feeling like I’m missing out—light, protein-packed, and still indulgent.
- And let me say, it tastes amazing—like smoky sunshine on a skewer.
Texas Roadhouse Grilled Shrimp Recipe
Equipment
- Medium mixing bowl
- Whisk or spoon
- Grill (gas or charcoal)
- Skewers (wooden or metal)
- Tongs
- Cutting board
- Knife
Ingredients
- 1 ½ lbs Jumbo shrimp 16/20 peeled and deveined
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1 tsp dried oregano
- 2 tbsp fresh parsley chopped
- 3 cloves garlic minced
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp crushed red pepper optional
- Lemon wedges for garnish
Instructions
- Peel and devein the shrimp, leaving the tails on.
- In a medium bowl, combine olive oil, lemon juice, parsley, garlic, oregano, paprika, salt, black pepper, and crushed red pepper (if using).
- Whisk the marinade until well mixed.
- Add the shrimp to the bowl and toss to coat evenly.
- Cover and marinate in the refrigerator for at least 15 minutes or up to 1 hour.
- If using wooden skewers, soak them in water for 30–60 minutes before grilling.
- Preheat the grill to medium-high heat.
- Thread 4–6 shrimp onto each skewer.
- Grill the skewers for 2–3 minutes per side, or until shrimp are opaque and cooked through.
- Remove from the grill and garnish with fresh parsley and lemon wedges before serving.
Notes
- Avoid over-marinating; citrus can toughen and partially “cook” the shrimp.
- Metal skewers don’t require soaking and are reusable.
- Use jumbo or large shrimp for easier skewering and even cooking.
| Calories | 289kcal |
| Carbohydrates | 3g |
| Fiber | 1g |
| Fat | 54g |
| Protein | 0.3g |
Tips To Ease Your Job!
- Use peeled and deveined shrimp to save prep time—buy them pre-cleaned if available.
- Prep the marinade ahead of time and store it in the fridge for up to a day—just toss in the shrimp when you’re ready.
- Double skewer the shrimp (two skewers per row) to prevent them from spinning when flipping.
- Grill on foil or a grill mat if you’re worried about shrimp falling through the grates—makes cleanup easier too!
