There’s something wildly satisfying about grilling shrimp just until they char on the edges plump, juicy, and infused with that garlicky-citrus flavor you expect from a Texas Roadhouse plate.
This grilled shrimp recipe has become a go-to not just for its bold taste, but because it’s incredibly lean, high in protein, and light enough to keep you feeling energized (not stuffed) afterward.
What makes this recipe shine is its simplicity: jumbo shrimp tossed in olive oil, lemon juice, fresh parsley, garlic, and spices then grilled to smoky perfection. No breading, no heavy sauces just clean, satisfying flavor that comes together in under 20 minutes.
I often serve it with Caesar Salad for crunch and freshness, and a chilled Strawberry Rhubarb Margarita for a sweet-tart finish that balances the spice. This is the kind of dish that turns a casual cookout into a standout dinner.
Let me know if you give it a twist I’d love to hear how you make it your own.
Why This Grilled Shrimp Recipe Wins Every Time!
- It stole the show at my backyard dinner: I made it on a whim, and it instantly outshined the steaks everyone kept asking for more.
- The marinade is simple, bright, and full of flavor: That mix of lemon, garlic, herbs, and a touch of spice is bold but balanced. No fuss, just flavor.
- It’s easy to tweak and make your own: Sometimes I’ll switch parsley with cilantro or throw in lime juice when I want a summery, tropical feel.
- It’s light, clean, and satisfying: It tastes indulgent but fits right into my healthy eating habits protein-packed, low in calories, and no heavy sauces.
- It’s fast enough for busy weeknights: Shrimp takes just minutes on the grill, but the flavor feels like you spent hours.
Texas Roadhouse Grilled Shrimp Recipe
Equipment
- Whisk or Spoon
- Grill or grill pan
- Metal skewers (or soaked wooden skewers)
- Tongs
- Serving Plate
- Basting brush (optional)
Ingredients
- 1 1/2 pounds Jumbo shrimp 16/20 peeled and deveined
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh Parsley chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper optional
- lemon wedges for garnish
Instructions
- In a mixing bowl, whisk together olive oil, lemon juice, garlic, parsley, and all spices.
- Add shrimp to the bowl and toss well to coat.
- Let the shrimp marinate for 10–15 minutes at room temperature.
- Preheat the grill or grill pan to medium-high heat.
- Thread marinated shrimp onto metal or soaked wooden skewers.
- Grill shrimp for 2–3 minutes per side until pink and slightly charred.
- Optionally, brush shrimp with leftover marinade while grilling.
- Serve hot with lemon wedges and your favorite sides.
Nutrition
Helpful Tips From Real Cooking Experience!
1. Don’t skip the rest after marinating:
Letting the shrimp sit for even just 10 minutes after marinating helps the citrus and garlic soak in without breaking down the texture don’t rush it right to the grill.
2. Dab off excess marinade before grilling:
Too much oil on the surface can cause flare-ups or prevent those beautiful char marks. A quick pat with paper towel keeps the flavor but boosts the grill finish.
3. Use two skewers per row of shrimp:
Threading each row of shrimp with two parallel skewers keeps them from flipping or spinning when you turn them. You’ll get an even sear without the struggle.
4. Preheat your grill longer than you think:
Make sure your grill or pan is really hot before you lay the shrimp down. That instant sizzle locks in moisture and gives you that caramelized crust.
5. Save a tablespoon of the marinade uncooked for brushing after grilling:
This adds a finishing layer of flavor without drying the shrimp out or risking raw marinade contamination. Just set some aside before adding the shrimp initially.
6. Add lemon zest to the marinade if you want more zing:
The juice adds acid, but the zest brings deep citrus aroma. It makes a huge difference if you’re serving this with milder sides like rice or potatoes.
7. Don’t overcrowd the grill:
Even spacing means even heat. If shrimp are piled too close, they steam instead of grill—and you’ll miss that Roadhouse-style char you’re going for.
Quick Questions?
Q: Can I use frozen shrimp for this recipe?
Ans: Yes, just make sure they’re fully thawed and patted dry before marinating to avoid excess moisture.
Q: What size shrimp works best?
Ans: Jumbo shrimp (16/20 count) are ideal they’re big enough for skewers and hold up well on the grill.
Q: Can I cook these without a grill?
Ans: Absolutely! A stovetop grill pan or cast iron skillet works great just get it hot and don’t overcrowd the pan.
Q: How long should I grill the shrimp?
Ans: About 2–3 minutes per side. Shrimp cook fast once they’re pink and slightly charred, they’re done.
Q: Is it okay to marinate the shrimp longer than 15 minutes?
Ans: Not really. Because of the lemon juice, longer marination can start to “cook” the shrimp and change the texture.
Q: Can I make this ahead of time?
Ans: You can prep the marinade and clean the shrimp ahead, but grill them fresh for best flavor and texture.
