This copycat Texas Roadhouse Grilled Shrimp recipe delivers the same bold, buttery-grilled flavor you love from the restaurant, made easily at home. It’s quick to prepare, impressive to serve, and perfect for seafood season.
If you live near the coast or enjoy fresh shrimp when it’s in season, this dish will become a go-to. It’s an elegant plate with very little fuss.
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What makes this recipe so tasty
- It’s a quick copycat dish that looks restaurant-ready but requires minimal effort. Perfect for entertaining — guests will be impressed without knowing how simple it was to prepare.
- This is one of the rare times I skip steak at a steakhouse; the shrimp are that good.
Groceries you’ll need: Ingredients
- Large or jumbo shrimp (peeled and deveined; tail-on for presentation)
- Olive oil
- Salt
- Black pepper
- Lemon juice
- Dried oregano
- Garlic powder
- Paprika
- Fresh parsley (optional)
See the recipe card below for exact quantities.
Recipe walkthrough: Instructions
This overview covers the main steps. Full details and measurements are in the recipe card below.
- Step 1: Whisk together olive oil, salt, lemon juice, oregano, black pepper, garlic powder and paprika in a large bowl.
- Step 2: Add the peeled and deveined shrimp, toss to coat, cover and chill for 30–60 minutes.
- Step 3: Thread shrimp onto skewers and grill over medium-high heat about 2–3 minutes per side, turning once, until opaque and cooked through.
- Step 4: Serve the shrimp over seasoned rice with chopped parsley and lemon wedges.
Hint: Leaving the tail on makes the presentation more attractive, but you can remove it if you prefer.
Recipe variations and substitute ideas
- Garlic butter: Drizzle melted garlic-infused butter over the shrimp before serving.
- Onion powder: Add ¾ teaspoon for extra depth.
- Old Bay: Use Old Bay seasoning in place of some spices for a classic seafood profile.
- Lime: Substitute lime juice for lemon for a brighter, tangy note.
- Your favorite seasoning: The recipe adapts well to custom spice blends.
- Dipping sauce: Offer a tangy seafood-style sauce or remoulade for dipping.
- Cheese: A light sprinkle of cheddar or Parmesan is an optional finish.
- Warm rolls: Serve rolls on the side to mimic the steakhouse experience.
- Umami additions: A dash of Worcestershire or soy sauce in the marinade can deepen the flavor.
- Heat: Add hot sauce or cayenne if you like spicy shrimp.
- Mustard: A Creole mustard sauce makes a tasty accompaniment.
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Necessary gear: Equipment
Use a grill or a grill pan to get those charred marks and smoky flavor. You’ll also need a mixing bowl for the marinade and skewers (bamboo or metal).
If using wooden skewers, soak them in water for a few hours before grilling to prevent burning.
How to store leftovers
Let the shrimp cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
Mel’s kitchen notes
Soaking wooden skewers before grilling helps prevent them from burning — soak for a few hours if possible.
Frequently asked questions: FAQs
Because this marinade contains lemon juice, don’t marinate longer than 1 hour. The citrus will start to “cook” the shrimp and can make them tough.
More shrimp recipes I think you’ll love
- Smoked Bacon Wrapped Shrimp
- Creole Shrimp and Grits
- Boom Boom Shrimp
- Shrimp Etouffee
- Deviled Shrimp
- Sheet Pan Cajun Shrimp and Sausage
- Cajun Blackened Shrimp
If you need side dish ideas, check the site’s collection of grilled shrimp sides to pair with this recipe.
If you’ve tried this Texas Roadhouse Grilled Shrimp or another recipe from the site, please leave a comment to tell us how it turned out — we love hearing from readers.
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Texas Roadhouse Grilled Shrimp Recipe
ANNOUNCEMENT
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Equipment
-
Glass mixing bowl
-
Skewers (bamboo or metal)
-
Grill or grill pan
Ingredients
- 4 Tablespoons Olive Oil
- ¾ teaspoon Salt
- 3 Tablespoons Lemon Juice
- 1-½ teaspoons Dried Oregano
- ¾ teaspoon Black Pepper
- ¾ teaspoon Garlic Powder
- ¾ teaspoon Paprika
- 1-½ Pounds Large Shrimp peeled and deveined (tail-on)
- Fresh Parsley optional garnish
- Lemon Wedges optional garnish
Instructions
-
Combine olive oil, salt, lemon juice, oregano, black pepper, garlic powder and paprika in a large mixing bowl; stir until blended.
-
Add shrimp, toss to coat, cover and refrigerate for 30 minutes (no more than 1 hour).
-
Thread shrimp onto skewers and cook on a preheated grill or grill pan over medium-high heat about 3 minutes per side, until shrimp are opaque and cooked through.
-
Remove from heat and serve over seasoned rice with lemon wedges and a sprinkle of chopped parsley.
Notes
Keeping the tail on improves presentation, but you can remove it before serving if preferred.
Nutrition
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