Description
Craving that restaurant flavor? This Texas Roadhouse Grilled Shrimp Recipe brings the smoky, zesty taste home. Easy to make, utterly delicious!
Ingredients
Scale
- Main Ingredients:
- 1 ½ lbs large shrimp, peeled, deveined, tail-on
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- Flavor Boosters & Marinade Magic:
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Prep the Shrimp:: First things first, get those shrimp ready! If they’re frozen, make sure they’re fully thawed. Give them a good rinse under cold water, then pat them *really* dry with paper towels. This step is crucial, honestly; wet shrimp steam instead of sear on the grill, and we want that beautiful char! I always lay them out on a few layers of paper towels, then press another layer on top to absorb all the moisture. It makes a huge difference, trust me.
- Whip Up the Marinade:: In a medium bowl, combine the olive oil, fresh lemon juice, and Worcestershire sauce. Then, pile in all those glorious spices: garlic powder, onion powder, smoked paprika, cayenne pepper, dried oregano, and a good pinch of salt and pepper. Whisk it all together until it’s beautifully combined and smells absolutely divine. This is the heart of your Texas Roadhouse Grilled Shrimp Recipe, so make sure it’s well mixed. I always take a little sniff at this point; it’s like a preview of the deliciousness to come!
- Let the Flavors Mingle:: Add your patted-dry shrimp to the bowl with the marinade. Toss them gently to make sure every single shrimp is coated in that flavorful goodness. Cover the bowl with plastic wrap and pop it in the fridge for at least 20 minutes, or up to an hour. Don’t go much longer than an hour, hon, because the lemon juice can start to ‘cook’ the shrimp, making them a bit mushy. I learned that the hard way once when I got distracted by a phone call!
- Skewer Them Up:: If you’re using wooden skewers, remember to soak them in water for about 30 minutes beforehand to prevent them from burning on the grill. Thread the marinated shrimp onto the skewers, piercing them through both ends so they lay flat. Don’t crowd them too much; give each shrimp a little breathing room so they cook evenly. I usually aim for about 4-5 shrimp per skewer, depending on their size. This is where I often get a little messy, but it’s part of the fun!
- Get Grilling, Baby!:: Preheat your grill to medium-high heat. Make sure those grates are clean and *lightly oiled* (remember my earlier disaster?). Place the shrimp skewers on the hot grill. Cook for about 2-3 minutes per side, or until the shrimp turn opaque and pink and have those gorgeous grill marks. Seriously, keep an eye on them; shrimp cook super fast, and overcooked shrimp are just sad. You’ll see them start to curl, and that’s your cue to flip!
- Serve and Savor Your Texas Roadhouse Grilled Shrimp Recipe:: Once cooked, remove the shrimp from the grill. Carefully slide them off the skewers onto a serving platter. Give them a generous sprinkle of fresh chopped parsley and a squeeze of extra lemon juice. They look so vibrant and smell absolutely incredible at this point! Serve them hot and watch them disappear. This is the moment you realize all your kitchen efforts were totally worth it. Enjoy your homemade Texas Roadhouse Grilled Shrimp Recipe!