Texas Roadhouse Grilled Shrimp Recipe

Let me tell you, the first time I decided to recreate the iconic Texas Roadhouse Grilled Shrimp at home, I was a little skeptical. Could I really capture that specific, mouthwatering flavor that has you ordering it time and time again at the restaurant? The aroma alone as they sizzle on the grill is enough to make anyone’s stomach rumble. Well, fast forward to a sunny Saturday afternoon, grill fired up, and a platter of these beauties emerging from the flames. The reaction from my family was instantaneous – eyes wide, smiles even wider. My youngest, usually a bit picky with seafood, declared them “the best shrimp ever!” and even my husband, a self-proclaimed steak aficionado, admitted he might just order the shrimp next time we visit Texas Roadhouse (though he’d probably get a steak too, let’s be honest). The secret, I discovered, lies in a simple yet potent marinade that tenderizes the shrimp and infuses them with a garlicky, buttery, slightly zesty, and undeniably savory punch. It’s now a staple in our summer grilling rotation, perfect for a quick weeknight dinner or for impressing guests at a weekend barbecue. It’s shockingly easy, and honestly, tastes even better than the original because, well, you made it!

Why You’ll Fall in Love with This Texas Roadhouse Grilled Shrimp Copycat

Before we even get to the sizzle, let’s talk about why this recipe will become your new go-to. First and foremost, it’s insanely flavorful. We’re talking about a marinade that perfectly balances garlic, butter, lemon, and a special blend of seasonings to create that signature Texas Roadhouse taste. It’s savory with a hint of zest and a touch of sweetness that caramelizes beautifully on the grill.

Secondly, it’s surprisingly easy. Don’t let the “restaurant-quality” tag intimidate you. With a few simple ingredients and straightforward steps, you can achieve grilling perfection. The marinade comes together in minutes, and the shrimp cook incredibly fast. This makes it an ideal recipe for busy weeknights when you’re craving something special but don’t have hours to spend in the kitchen.

Thirdly, it’s versatile. Serve these grilled shrimp as an appetizer, a main course alongside some classic steakhouse sides, or even toss them into a salad or pasta. The possibilities are endless, and they always steal the show.

And finally, it’s cost-effective. Recreating your favorite restaurant dishes at home is a fantastic way to enjoy incredible flavors without the restaurant price tag. You can feed the whole family (and then some!) for a fraction of the cost of dining out, without compromising on taste or quality. Plus, you control the ingredients, so you know exactly what you’re eating. Get ready to fire up that grill and impress everyone with your culinary prowess!

Complete Recipe: Texas Roadhouse Grilled Shrimp Copycat

This recipe aims to replicate the succulent, flavorful grilled shrimp you know and love from Texas Roadhouse, complete with that signature marinade.

Yields: 4 servings
Prep time: 20 minutes
Marinating time: 30 minutes to 2 hours
Cook time: 5-7 minutes

Ingredients You’ll Need

For the Shrimp:

• 1.5 lbs large or jumbo shrimp (about 20-30 count per pound), peeled and deveined, tails on or off (your preference)
• Wooden or metal skewers (if using wooden, soak them in water for at least 30 minutes)

For the Signature Marinade:

• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup olive oil
• 4-5 cloves garlic, minced (about 1.5 tablespoons)
• 2 tablespoons fresh lemon juice (from about 1 medium lemon)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon light brown sugar, packed
• 1 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
• 1 teaspoon paprika (sweet, not smoked, for color and mild flavor)
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper, freshly ground
• Pinch of cayenne pepper or red pepper flakes (optional, for a little kick)

For Garnish (Optional):

• Fresh parsley, chopped
• Lemon wedges

Step-by-Step Instructions to Grill Like a Roadhouse Pro

Follow these detailed instructions to achieve perfectly grilled, flavorful shrimp every time.

1. Prepare the Shrimp:
* If your shrimp are frozen, thaw them completely. The best way is to place them in a colander in the refrigerator overnight. For a quicker thaw, you can place them in a sealed bag and submerge in cold water for about 20-30 minutes, changing the water once.
* Once thawed, ensure the shrimp are peeled and deveined. You can buy them this way or do it yourself. Leaving the tails on makes for a nicer presentation and an easier handle if eating by hand, but it’s optional.
* Rinse the shrimp under cold water and pat them thoroughly dry with paper towels. This is crucial for getting a good sear and helping the marinade adhere properly.

2. Whisk Up the Magical Marinade:
* In a medium-sized mixing bowl, combine all the marinade ingredients: melted butter, olive oil, minced garlic, lemon juice, Worcestershire sauce, brown sugar, dried parsley, paprika, onion powder, salt, black pepper, and optional cayenne pepper.
* Whisk everything together until the brown sugar is dissolved and all ingredients are well incorporated. Take a moment to smell it – that’s the aroma of pure deliciousness!

3. Marinate the Shrimp:
* Add the patted-dry shrimp to the bowl with the marinade.
* Gently toss the shrimp to ensure each one is evenly coated.
* Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but no longer than 2 hours. Shrimp marinate quickly, and if left too long in acidic ingredients like lemon juice, the texture can become a bit mushy. 30-60 minutes is usually the sweet spot.

4. Skewer the Shrimp (Optional but Recommended):
* If using wooden skewers, remember to soak them in water for at least 30 minutes prior to use. This prevents them from burning to a crisp on the hot grill.
* Thread 4-6 shrimp onto each skewer. You can pierce them once through the thickest part or twice (once near the head, once near the tail) to make them lay flat and prevent spinning. Don’t pack them too tightly; a little space allows for even cooking.
* If you’re not using skewers, you can still grill the shrimp directly on the grates (if large enough not to fall through) or use a grill basket.

5. Preheat and Prepare Your Grill:
* Preheat your outdoor grill to medium-high heat (around 375-450°F or 190-230°C).
* Once hot, clean the grill grates thoroughly with a grill brush.
* Lightly oil the grill grates by dipping a wadded-up paper towel in a high smoke point oil (like canola or vegetable oil) and, using tongs, rub it over the grates. This helps prevent the shrimp from sticking.

6. Grill the Shrimp to Perfection:
* Remove the shrimp skewers from the marinade, allowing any excess marinade to drip off. You can reserve the leftover marinade if you wish to boil it and use it as a dipping sauce (ensure it boils for at least 3-5 minutes to kill any bacteria from the raw shrimp).
* Place the shrimp skewers directly on the preheated, oiled grill grates.
* Grill for about 2-4 minutes per side. The exact time will depend on the size of your shrimp and the heat of your grill.
* The shrimp are cooked when they turn pink and opaque, and curl into a “C” shape. Overcooked shrimp will be tough and rubbery, so watch them closely! An internal temperature of 145°F (63°C) is ideal.

7. Rest and Serve:
* Once cooked, remove the shrimp skewers from the grill and transfer them to a clean platter.
* Let them rest for a minute or two.
* Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing.

Nutrition Facts (Estimated)

Understanding the nutritional aspect of your meals is important. Here’s an approximate breakdown:

• Servings: This recipe makes approximately 4 servings.
• Calories per serving: Approximately 350-450 calories.

Disclaimer: These are estimated values. Actual nutritional content can vary based on specific ingredient brands, exact shrimp size, and portion sizes. The calculation primarily accounts for the shrimp and marinade ingredients absorbed.

Preparation & Cooking Time Breakdown

Knowing the time commitment helps in planning your meal prep efficiently.

• Preparation Time: 20 minutes (includes thawing if quick-thawing, peeling/deveining if needed, and mixing marinade).
• Marinating Time: 30 minutes to 2 hours (active time is minimal).
• Cooking Time: 5-7 minutes.
• Total Time (excluding longer marination option): Approximately 55 minutes.

This makes it a fantastic option for a relatively quick yet impressive meal.

How to Serve Your Texas Roadhouse Grilled Shrimp

The beauty of these grilled shrimp lies in their versatility. Here are some fantastic ways to serve them, channeling that Texas Roadhouse vibe or creating your own unique pairings:

• Classic Appetizer Style:
  • Serve them hot off the grill on their skewers, arranged on a platter.
  • Accompany with lemon wedges for a fresh citrusy squeeze.
  • A small bowl of melted garlic butter or the boiled reserved marinade for dipping is always a crowd-pleaser.
  • Pair with Texas Roadhouse style yeast rolls and cinnamon honey butter for an authentic experience.
• As a Delicious Main Course:
  • With Steakhouse Sides: Create a “Surf and Turf” vibe by serving alongside a grilled steak. Classic sides include:
    • Baked potatoes (regular or sweet) with all the fixings.
    • Steamed or grilled asparagus.
    • A loaded baked sweet potato.
    • Creamy mashed potatoes.
    • Corn on the cob.
  • Over Rice or Grains:
    • Serve over a bed of fluffy white rice, brown rice, or a seasoned rice pilaf. The juices from the shrimp will beautifully flavor the grains.
    • Quinoa or couscous also make excellent, healthy bases.
  • With Pasta:
    • Toss the grilled shrimp (removed from skewers) with linguine or fettuccine in a light garlic butter sauce or an Alfredo sauce.
  • In Salads:
    • Let the shrimp cool slightly, remove from skewers, and add them to a fresh garden salad or a Caesar salad for a protein-packed meal.
  • For a Lighter Meal:
    • Serve with a side of grilled vegetables like bell peppers, onions, and zucchini.
    • A simple side salad with a light vinaigrette.
• Creative Twists:
  • Shrimp Tacos: Remove shrimp from skewers and serve in warm tortillas with your favorite taco toppings like shredded cabbage, pico de gallo, avocado, and a creamy cilantro-lime sauce.
  • Shrimp Skewers and Veggie Medley: Alternate shrimp with chunks of bell peppers, onions, cherry tomatoes, and zucchini on the skewers before grilling for an all-in-one meal.
  • Shrimp Po’ Boys: Pile the grilled shrimp onto a crusty baguette with lettuce, tomato, and a remoulade sauce.

No matter how you choose to serve them, these Texas Roadhouse grilled shrimp are guaranteed to be a hit!

Additional Tips for Grilling Perfection

Elevate your grilled shrimp game with these expert tips:

1. Don’t Over-Marinate: Shrimp are delicate, and acidic ingredients like lemon juice can “cook” them (like in ceviche) if left for too long, resulting in a tough or mushy texture. Stick to the 30-minute to 2-hour window for the best results. If you’re short on time, even 15-20 minutes will impart good flavor.
2. Pat Shrimp Dry Before Marinating: This might seem counterintuitive since they’re going into a wet marinade, but starting with dry shrimp helps the marinade adhere better and promotes a better sear on the grill, rather than just steaming the shrimp. Excess water can dilute the marinade.
3. High Heat, Quick Cook: Shrimp cook very quickly. Medium-high to high heat is your friend here. This allows the outside to get a nice char and caramelization while the inside stays tender and juicy. Overcooking is the number one enemy of good shrimp, leading to a rubbery texture.
4. Oil Your Grill Grates Well: Even with an oil-based marinade, shrimp can stick to grill grates. Ensure your grates are clean and well-oiled before placing the shrimp on them. This makes flipping easier and keeps the shrimp intact.
5. Consider a Double Skewer: For larger shrimp, or to prevent them from spinning around on a single skewer when you try to flip them, use two parallel skewers. This keeps the shrimp flat and ensures even cooking on both sides. Alternatively, ensure you pierce each shrimp in two places if using a single skewer.

Frequently Asked Questions (FAQ) About Texas Roadhouse Grilled Shrimp

Here are answers to some common questions you might have:

Q1: Can I use frozen shrimp for this recipe?
A: Absolutely! Frozen shrimp are often a great, convenient option. Just make sure they are thoroughly thawed before marinating. Pat them completely dry with paper towels after thawing to remove excess moisture. Avoid marinating shrimp while they are still partially frozen, as this will water down the marinade and lead to uneven cooking.

Q2: I don’t have an outdoor grill. Can I make these indoors?
A: Yes, you can!
* Grill Pan: A cast-iron grill pan on the stovetop over medium-high heat is an excellent alternative. It will give you nice grill marks and a similar sear.
* Broiler: You can also broil the shrimp. Arrange the skewered shrimp on a broiler pan and broil for 2-3 minutes per side, watching very carefully as they can burn quickly under the broiler.
* Sauté Pan: In a pinch, you can sauté them in a large skillet over medium-high heat with a bit of the marinade or extra butter/oil. You won’t get the char, but they’ll still be delicious.

Q3: How do I know when the shrimp are perfectly cooked?
A: Look for three key indicators:
1. Color: Raw shrimp are typically grayish and translucent. Cooked shrimp will turn pink and opaque.
2. Shape: As they cook, shrimp will curl into a “C” shape. If they curl into a tight “O,” they are likely overcooked.
3. Temperature: The most accurate way is to use an instant-read thermometer. Shrimp are done when they reach an internal temperature of 145°F (63°C).
They cook fast, usually 2-4 minutes per side depending on size and heat.

Q4: Can I make the marinade ahead of time?
A: Yes, you can prepare the marinade up to 2-3 days in advance. Store it in an airtight container in the refrigerator. If you used melted butter, it will solidify in the fridge, so you’ll need to let it sit at room temperature for about 30 minutes or gently warm it (microwave for a few seconds) to liquefy before adding the shrimp.

Q5: How should I store and reheat leftover grilled shrimp?
A: Store leftover grilled shrimp in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can:
* Gently Sauté: Reheat them quickly in a skillet over low-medium heat with a tiny bit of butter or oil until just warmed through. Don’t overheat, or they’ll become tough.
* Microwave (Carefully): Microwave in short 15-20 second bursts on low power until warmed.
* Eat Cold: Leftover grilled shrimp are also delicious cold in salads or shrimp cocktails. This is often the best way to enjoy them without risking overcooking during reheating.

Enjoy bringing the irresistible taste of Texas Roadhouse Grilled Shrimp to your own table! This recipe is a true winner, combining ease with sensational flavor, making it perfect for any occasion. Happy grilling!

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