Texas Roadhouse Grilled Shrimp Recipe
Juicy grilled shrimp bursting with zesty lemon, fresh herbs, and a kick of spice—this recipe delivers restaurant-quality flavor in just minutes. Perfect for backyard grilling, easy weeknight dinners, or impressing guests with a smoky, citrusy shrimp dish that’s light, flavorful, and satisfying.
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.