Description
A smoky, spicy, and utterly delicious grilled shrimp recipe inspired by Texas roadhouse flavors. Perfect for a quick weeknight meal or a summer BBQ.
Ingredients
Scale
- For the Shrimp:
- 1.5 lbs large shrimp, peeled and deveined, tails on or off
- 2 tbsp olive oil
- For the Rub/Marinade:
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper (adjust to taste)
- 0.5 tsp dried oregano
- 0.5 tsp cumin
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Prepare the Marinade: In a medium bowl, combine smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper, dried oregano, cumin, salt, and black pepper. Mix well.
- Marinate the Shrimp: Pat the shrimp dry with paper towels. In a large bowl, toss the shrimp with olive oil until evenly coated. Add the spice rub and toss again until all shrimp are well coated. Cover and refrigerate for at least 15 minutes, or up to 30 minutes. Do not marinate for too long as the acid in some spices can ‘cook’ the shrimp.
- Preheat Grill: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Lightly oil the grill grates to prevent sticking.
- Grill the Shrimp: Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes prior). Place the skewers on the hot grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and are cooked through. Be careful not to overcook, as shrimp can become rubbery.
- Serve: Remove shrimp from the grill and serve immediately with a squeeze of fresh lime or lemon, if desired. Great with rice, a fresh salad, or grilled vegetables.