Texas Roadhouse Grilled Shrimp is one of those meals I crave on a busy weeknight when I want something fast, fresh, and a little bit special. I love the juicy, smoky flavor and that buttery lemon finish. The best part is you can make it at home with simple ingredients and a grill or a hot skillet. If you’ve ever stood in your kitchen thinking, I need dinner in 20 minutes that everyone will be happy about, this is it. I’ll walk you through the marinade, show you how to make a simple compound butter, and share a few smart tips so your shrimp comes off the grill perfectly cooked every time.
Why this recipe works
This recipe nails that bold, zesty flavor you get in the restaurant without complicated steps. The marinade is quick, bright, and full of garlic and lemon, which keeps the shrimp tender and punchy. A short rest in the marinade helps the shrimp stay juicy while the grill gives it that smoky, lightly charred edge.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Easy Texas Roadhouse Grilled Shrimp Recipe. On a rainy weekend, I dialed in the flavors so it’s weeknight-friendly and full of comfort vibes. Texas Roadhouse Grilled Shrimp is one of those meals I crave on a busy weeknight when I want something fast, fresh, and a little bit special.…
Another win is speed. Shrimp cook in minutes, so this is a great option when you want dinner on the table fast. I also keep the ingredient list practical. You’ll use everyday pantry items like olive oil, paprika, and a touch of brown sugar to balance the citrus. It’s affordable and easy to scale up for a backyard cookout.
Finally, that finishing touch of compound butter seals the deal. A small pat of lemon-garlic butter melts over the hot shrimp and adds a silky, restaurant-level finish. It’s the kind of simple trick that makes your plate feel special.
Pro tip: Use large or extra-large shrimp for the best texture. Smaller shrimp cook too quickly and can turn rubbery.
How to make Texas Roadhouse Grilled Shrimp
Ingredients
- 1.5 pounds large shrimp, peeled and deveined, tails on
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Lemon wedges and chopped parsley for garnish
- Wooden or metal skewers
Step-by-step
1. Prep the shrimp. Pat the shrimp dry with paper towels so the marinade sticks better. If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
2. Make the marinade. In a bowl, whisk the olive oil, lemon juice, Worcestershire, minced garlic, paprika, lemon pepper, brown sugar, salt, and pepper. Drop in the shrimp and toss to coat. Marinate for 15 to 20 minutes. Longer isn’t better here because lemon can start to make the shrimp mushy.
3. Preheat the grill. Heat your grill to medium-high, about 425 to 450 degrees F. Clean and oil the grates so nothing sticks. If you’re cooking indoors, a cast iron grill pan or a heavy skillet works great too.
4. Thread and grill. Skewer the shrimp, making sure each one hugs the skewer in two spots so they don’t spin. Place on the hot grill and cook 2 to 3 minutes per side, just until pink and opaque. Don’t walk away. Shrimp go from perfect to overcooked fast.
5. Finish with butter. Pull the shrimp and immediately add a small pat of the compound butter on top so it melts right into every nook. Squeeze over fresh lemon juice and sprinkle parsley. That’s the restaurant moment at home.
Want a classic steakhouse-style side to round it out? Soft, warm dinner rolls absolutely belong on this plate. If you want to try a homemade version, you’ll love these easy copycat Texas Roadhouse rolls for dipping into all that garlicky butter.
“I made this on a Tuesday night, and my family acted like it was a Saturday cookout. The shrimp tasted fresh off a restaurant grill, and that lemon-garlic butter was the perfect finishing touch.”
How to make compound butter for shrimp
Mix and chill the butter
For that signature finish, we’re making a simple lemon-garlic compound butter. In a small bowl, mash together 4 tablespoons softened unsalted butter, 1 grated garlic clove, 1 teaspoon lemon zest, 1 tablespoon lemon juice, a pinch of paprika, a pinch of salt, and 1 teaspoon finely chopped parsley. Stir until smooth. Taste and adjust salt or lemon to your liking. You’re aiming for bright and buttery.
Scoop the butter onto a piece of parchment, shape it into a small log, and chill for 15 to 20 minutes so it firms up. When the shrimp come off the grill, slice a small coin and let it melt right on top. The butter adds richness, and the lemon keeps it lively. That balance is exactly what makes this feel like the shrimp you remember.
If you’re putting together a whole grilled spread, you can keep it simple with something easy and smoky on the side. These grilled potatoes recipes are a no-fuss match. Crisp edges, tender centers, and they love extra butter just as much as your shrimp do.
How to store this grilled shrimp
Leftovers are rare, but if you have them, shrimp actually store well if you’re careful. Let them cool to room temp for no longer than 30 minutes, then move them into a shallow airtight container.
- In the fridge: 2 to 3 days is ideal for best flavor and texture.
- In the freezer: Up to 2 months. Freeze in a single layer first so they don’t clump, then pack into a freezer bag.
- Reheating: Warm gently in a skillet over medium heat with a touch of butter, or microwave in short 15 to 20 second bursts. Stop as soon as the shrimp are warm to avoid rubbery texture.
- Reuse ideas: Toss into a quick pasta with lemon and spinach, tuck into tacos, or spoon over rice with extra sauce.
Got a chilly night coming and want something cozy for the extra shrimp? Stir a handful into this rich, creamy crab and shrimp seafood bisque just before serving for a seriously satisfying bowl.
More Copycat Recipes
If you love making restaurant favorites at home, you’re my kind of cook. Keep the grill fired up and try a few more smoky hits. A simple sweet finish like grilled pineapple with a sweet twist is a perfect partner for the citrusy shrimp. Or give your main course rotation a boost with these easy marinated grilled salmon tips that keep fish tender and flavorful without fuss.
Common Questions
How long should I marinate the shrimp?
Keep it to 15 to 20 minutes. The lemon juice tenderizes fast, so you don’t need more time. Longer can make the shrimp soft.
What size shrimp work best?
Large or extra-large are ideal. They’re meaty and easier to cook evenly on the grill.
Can I cook this indoors?
Absolutely. Use a cast iron grill pan or a heavy skillet over medium-high heat. You’ll still get good sear and flavor.
How do I know when the shrimp are done?
They’ll curl slightly, turn pink and opaque, and feel firm with a gentle press. It usually takes 2 to 3 minutes per side.
Can I make the butter ahead?
Yes. The compound butter keeps in the fridge for up to a week and freezes well for a couple of months. Make a double batch and you’re set.
A tasty wrap up you can grill tonight
If you’ve been craving that bright, buttery, restaurant-style shrimp at home, this Easy Texas Roadhouse Grilled Shrimp Recipe delivers. The marinade is quick, the cook time is short, and the flavor is big. A little compound butter goes a long way and makes the shrimp feel special without a lot of work. For more ideas and another take on the flavor you love, check out this helpful guide from Texas Roadhouse Grilled Shrimp | Butter Your Biscuit. Fire up the grill, grab a lemon, and treat yourself to a dinner that tastes like you went out but feels even better because you made it at home.
Texas Roadhouse Grilled Shrimp
Ingredients
Method
- Pat the shrimp dry with paper towels so the marinade sticks better.
- If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
- In a bowl, whisk together the olive oil, lemon juice, Worcestershire sauce, minced garlic, paprika, lemon pepper, brown sugar, salt, and pepper.
- Drop in the shrimp and toss to coat. Marinate for 15 to 20 minutes.
- Preheat the grill to medium-high, around 425 to 450 degrees F. Clean and oil the grates to prevent sticking.
- Skewer the shrimp, ensuring that each one hugs the skewer in two spots.
- Place the skewers on the hot grill and cook for 2 to 3 minutes per side, until they are pink and opaque.
- Remove the shrimp from the grill and immediately add a small pat of lemon-garlic compound butter on top to melt.
- Squeeze over fresh lemon juice and sprinkle with parsley before serving.
