Go Back

Texas Roadhouse Grilled Shrimp

A quick and easy recipe for juicy, smoky grilled shrimp with a buttery lemon finish, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Barbecue
Calories: 200
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 1.5 pounds large shrimp, peeled and deveined, tails on Use large or extra-large shrimp for best texture.
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon brown sugar Balances the citrus.
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 Lemon wedges and chopped parsley for garnish
  • 1 Wooden or metal skewers If using wooden skewers, soak in water for at least 15 minutes.
For the compound butter
  • 4 tablespoons unsalted butter, softened For the compound butter.
  • 1 clove garlic, grated
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 pinch paprika
  • 1 pinch salt
  • 1 teaspoon finely chopped parsley

Method
 

Preparation
  1. Pat the shrimp dry with paper towels so the marinade sticks better.
  2. If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
Marinade
  1. In a bowl, whisk together the olive oil, lemon juice, Worcestershire sauce, minced garlic, paprika, lemon pepper, brown sugar, salt, and pepper.
  2. Drop in the shrimp and toss to coat. Marinate for 15 to 20 minutes.
Cooking
  1. Preheat the grill to medium-high, around 425 to 450 degrees F. Clean and oil the grates to prevent sticking.
  2. Skewer the shrimp, ensuring that each one hugs the skewer in two spots.
  3. Place the skewers on the hot grill and cook for 2 to 3 minutes per side, until they are pink and opaque.
Finishing Touch
  1. Remove the shrimp from the grill and immediately add a small pat of lemon-garlic compound butter on top to melt.
  2. Squeeze over fresh lemon juice and sprinkle with parsley before serving.

Notes

Leftover shrimp can be stored in a shallow airtight container in the fridge for 2 to 3 days or in the freezer for up to 2 months.