Those looking for a casual dining experience with various menus, including dishes like herb-crusted chicken, chili, mashed potatoes, seasoned rice, and salmon, won’t find a better place than Texas Roadhouse.
Although all these dishes have a unique charm, Texas Roadhouse Shrimp stands out the most.
Grilled shrimp is a quick appetizer and the perfect addition to any meal. Simple, flavorful, and juicy this shrimp is going to wow everyone at your table.
Enjoy the moment since you’re going to replicate Texas Roadhouse Shrimp Recipe at home with a few ingredients required.
How to Make Texas Roadhouse Shrimp
This shrimp recipe is a classic summertime dish, especially if you live by the ocean. But who says the time you can enjoy a famous Texas Roadhouse Shrimp is limited?
Since the Texas Roadhouse Shrimp recipe is super easy, you can enjoy the grilled shrimp’s unique flavors and warm spices all year.
Not only are the shrimp grilled to perfection, but it is also packed with a combination of flavors thanks to garlic, oregano, olive oil, and lemon juice.
So, let’s see what will make your shrimp taste as it does in the famous restaurant but made in our kitchen.
Ingredients:
(6 servings)
- 1 1/2 pound large shrimp (peeled and deveined)
- 4 tbsp olive oil
- 3 tbsp lemon juice
- 1 1/2 tsp oregano
- 3/4 tsp pepper
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 3/4 tsp paprika
- Chopped parsley and lemon slices (for serving)
Instructions
Any recipe that is quick to make requires little effort, and looks stunning is a treasure.
This Texas Roadhouse Shrimp copycat recipe is precisely that. But the secret is not even a grill, but marinade.
The shrimp has a mild flavor but absorbs all the other flavors you put on it. However, you don’t have to outdo yourself.
Don’t marinate shrimp longer than an hour since the lemon juice could make shrimp, though. If you leave it for too long, the citrus will start to cook shrimp.
Once cooked, it is similar to barbecue shrimp, but Texas Roadhouse grilled shrimp’s light and fresh taste is much better.
Let me guide you through the preparation and cooking step-by-step instructions.
Step 1:
In a large mixing bowl, combine lemon juice, olive oil, oregano, paprika, garlic powder, salt, and pepper.
Step 2:
Toss the deveined and peeled shrimp in the marinade gently to ensure they’re thoroughly coated. Marinate for at least 15 minutes but no longer than an hour.
Note: you don’t have to keep the tail on the shrimp since they’re just for the show. Remove them if you like.
Step 3:
Thread 4-5 shrimp per soaked skewer. Place the rest of the shrimp on a platter.
Step 4:
Grill the shrimp for 2-3 minutes on a grill or pan. Grill until the shrimp turns pink or opaque.
Garnish with fresh parsley and lemon slices. Enjoy!
Was it too hard?
Ingredient Substitution
As we’ve told before, marinating makes this grilled shrimp so juicy and succulent.
So you can tweak the marinade ingredients to reach a perfect balance of spice and sweetness.
Suit your palate with any other marinate you like, or consider a few alternatives we can offer.
1. Canola Oil
If you run out of olive oil or don’t like the taste, you can go for any other neutral oil like canola. It is a good olive oil 1:1 substitute.
Canola oil is neutral when compared to the robust flavors of olive oil. But the citrus and spices are going to make up for it.
You can use vegetable oil or sunflower oil as well.
2. White wine
To keep this grilled shrimp authentic, you need some zest. So if it’s not lemon juice, let it be white wine. White wine is great if you want a quick kick of something acidic. It is a great lemon juice alternative that brightens the flavors even in a small amount.
You can use it as a 1:1 substitute but go for dry wines. Consider white wine vinegar if you’re not a booze fan.
What to Serve with Texas Roadhouse Shrimp
Once you pull this dish out at your next dinner party, your guests will be blown away by your culinary prowess.
But not only because of the perfectly grilled Texas Roadhouse shrimp but some impressive sides you’re going to serve it with.
Here are a few ideas.
Brussel Sprouts
Crispy Brussel Sprouts are the ultimate pairing for a light and zesty grilled shrimp.
These Brussels sprouts are almost as versatile as the main dish, simple, elegant, and classic.
Besides, these two are perfect for a quick weeknight meal since they are made in a blink of an eye. Crunchy Brussels will fill incredibly with juicy and tender shrimp.
Potato Salad
A king among potato salads, this potato salad recipe calls for nothing more than potatoes, onions or onion powder, parsley, vinegar, mayo, and cream. Mix all the ingredients and top it off with the mayo-cream dressing and parmesan cheese for a simple side dish.
Serve potato salad next to the lemon-flavored grilled shrimp at your next cookout, and you will seriously impress your friends with this salad.
Potato Wedges
Why don’t you throw some potato wedges on the grill while grilling shrimp? It is more time-efficient than grilling them separately. Even using a grill pan, you can bake potato wedges in an oven. This way, they’re both ready at the same time.
Potato wedges rubbed with herbs, garlic, lemon pepper butter, and paprika are an ideal side for an equally succulent grilled shrimp. Simple, yet with complex flavors.
How to Reheat Texas Roadhouse Shrimp
You will likely make large batches of this shrimp once you try it for the first time. And lucky for you, it is super easy to reheat.
Reheat Texas Roadhouse Shrimp in the Microwave
Reheating grilled shrimp in a microwave, you have to make sure to reheat it gently. Put the shrimp on a microwave-safe platter and arrange them in a single layer.
Sprinkle shrimp with some water and cover with a microwave-safe lid. Set the heat to high and reheat your shrimp for about 2 minutes.
Reheat Texas Roadhouse Shrimp in an Oven
For a crispy and golden shrimp, use an oven. Preheat it to 300°F and cut one piece of aluminum foil to wrap the leftover shrimp. Then take a baking shit and arrange the foil-wrapped shrimp (in a single layer). Reheat for about 15 minutes.
Reheat Texas Roadhouse Shrimp on a Stove
Heat a frying pan over medium heat and add a bit of oil to the pan. Then spread out the shrimp in the pan carefully not to pile them up. Reheat for about 2-3 minutes on both sides.
How to Store Texas Roadhouse Shrimp
We don’t recommend leaving Texas Roadhouse Shrimp out at room temperature or storing them in the fridge or freezer for too long. Grilled shrimp loses its magical flavor profile when reheated.
However, if you have no other option, here’s how to store grilled shrimp properly.
Store Texas Roadhouse Shrimp in the Fridge
Cooked shrimp usually stores in the fridge for about 3-4 days when kept in an airtight container. However, to stay safe, make sure your fridge is at the proper temperature, at least 40°F or below.
Store Texas Roadhouse Shrimp on the Stove
Spread your shrimp on a foil-covered cookie sheet and place them in the coldest part of the freezer.
Once the shrimp is firm, pack them in the freezer bag, leaving as little air as possible. You can store grilled shrimp in the freezer for up to 6 months.
Your Top Questions Answered
1. Why did my shrimp turn out rubbery after grilling?
This is a disappointing result, but it’s almost always an overcooked shrimp situation.
I make sure to pull shrimp off the heat the moment they curl into a “C” shape and turn pink.
If they curl into a tight “O,” you’ve gone too far.
To bring them back, slice overcooked shrimp and toss them into a butter sauce to soften the texture slightly!
2. Why does my marinade taste just so-so on the shrimp?
So, skipping the full marinating time is usually to blame.
The shrimp need at least 30 minutes to absorb the lemon juice, olive oil, and herbs fully.
To get that layered, zesty flavor that Texas Roadhouse is known for, don’t rush this step!
A quick pinch of extra paprika right before grilling also adds depth.
3. How do I know my grill pan is actually hot enough before adding shrimp?
My go-to method is the water drop test: flick a few drops of water onto the pan.
If they sizzle and evaporate instantly, you’re ready.
A pan that’s too cool gives you steamed, pale shrimp instead of that gorgeous char Texas Roadhouse nails!
4. Why do my wooden skewers keep burning during cooking?
I always soak bamboo skewers in water for at least 30 minutes before threading shrimp onto them.
Dry skewers ignite fast and can fall apart mid-cook, which can really throw you off.
You’ve totally got this once soaking becomes part of your prep routine!
5. How do I get that smoky, charred flavor Texas Roadhouse achieves?
I’ve experimented with both grill pans and outdoor grills, and a screaming-hot cast iron grill pan gets you closest indoors.
The key is high, dry heat with minimal oil on the pan surface.
That direct contact creates the char that makes Texas Roadhouse shrimp so craveable!
6. Why does my shrimp look gray after grilling instead of pink?
Gray, dull shrimp after cooking is a sign of shrimp that wasn’t fresh or was previously overcooked and dried out.
I always buy shrimp with a translucent, firm appearance before cooking.
If you spot gray patches before grilling, that’s your cue to reconsider the batch entirely!
7. My marinade smells sharp and acidic; is that normal?
I’ve noticed that fresh lemon juice can smell intensely sharp straight from the bowl.
That’s completely normal and it mellows beautifully once heat hits the shrimp.
What I strictly avoid is marinating longer than 45 minutes, because the acid in lemon juice starts breaking down the shrimp’s texture and leaves it mushy before it even touches the grill!
Texas Roadhouse Shrimp Recipe
- large bowl
- grill pan
- Skewer
- 1 1/2 pound large shrimp (peeled and deveined)
- 4 tbsp olive oil
- 3 tbsp lemon juice
- 1 1/2 tsp oregano
- 3/4 tsp pepper
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 3/4 tsp paprika
- Chopped parsley and lemon slices (for serving)
- In a large mixing bowl, combine lemon juice, olive oil, oregano, paprika, garlic powder, salt, and pepper.
- Toss the deveined and peeled shrimp in the marinade gently to ensure they're thoroughly coated. Marinate for at least 15 minutes but no longer than an hour.Note: you don't have to keep the tail on the shrimp since they're just for the show. Remove them if you like.
- Thread 4-5 shrimp per soaked skewer. Place the rest of the shrimp on a platter.
- Grill the shrimp for 2-3 minutes on a grill or pan. Grill until the shrimp turns pink or opaque.
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