Sink your teeth into juicy, smoky, and perfectly seasoned shrimp just like the ones you’d find at Texas Roadhouse! These grilled shrimp are coated in a zesty, buttery blend of herbs and spices, then seared to perfection. With a beautiful char and irresistible garlic butter finish, this dish is bursting with bold flavor and southern comfort.

Perfect as a party appetizer, protein-packed dinner, or quick lunch fix, these shrimp bring restaurant-quality results right to your home grill or stovetop. You’ll love how quickly they cook and how easily they pair with just about anything—from creamy pasta to crisp salads or even tucked in a taco.

Why You’ll Love This Texas Roadhouse Grilled Shrimp

These shrimp are fast, foolproof, and seriously addictive. With minimal prep and ingredients you probably already have, you can whip up a flavorful dish in under 30 minutes. The buttery seasoning infuses the shrimp with rich, savory notes while the grill adds a touch of smokiness. Great for summer barbecues or cozy weeknight meals, this recipe is always a crowd-pleaser.

What Kind of Shrimp Should I Use?

For best results, go with large raw shrimp (16/20 count), peeled and deveined, with tails on for presentation. Frozen shrimp works beautifully too—just be sure to thaw them completely and pat them dry before marinating. Wild-caught shrimp typically offer a more robust flavor, but farm-raised shrimp are more affordable and work well in this recipe.

Ingredients for the Texas Roadhouse Grilled Shrimp

Each ingredient plays a key role in creating that signature Texas Roadhouse flavor profile:

Large shrimp – Tender and juicy, they soak up all the bold flavors of the marinade.
Olive oil – Helps coat the shrimp and prevents them from sticking on the grill.
Garlic (minced) – Brings out the savory base and adds richness.
Lemon juice – Cuts through the richness with a bright, citrusy kick.
Smoked paprika – Adds depth and a subtle smoky heat.
Cayenne pepper – Optional, for a little extra heat.
Salt and pepper – Essential for seasoning and balance.
Fresh parsley – For garnish and a pop of color.
Butter – Melted and drizzled at the end for that irresistible finish.

How To Make the Texas Roadhouse Grilled Shrimp

Step 1: Marinate the Shrimp

In a bowl, whisk together olive oil, lemon juice, garlic, paprika, cayenne, salt, and pepper. Add the shrimp and toss until fully coated. Cover and marinate for 20–30 minutes in the refrigerator.

Step 2: Preheat Your Grill or Pan

Heat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.

Step 3: Skewer and Grill

Thread the shrimp onto skewers. Grill for 2-3 minutes per side until they turn pink and get a nice char.

Step 4: Add the Butter Finish

Brush or drizzle melted butter over the hot shrimp. Garnish with chopped parsley and a squeeze of lemon.

Serving and Storing Your Grilled Shrimp

This recipe serves 4 as a main or 6 as an appetizer. Serve the grilled shrimp fresh off the grill for the best flavor and texture. Leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a little butter to preserve the juiciness.

What to Serve With Texas Roadhouse Grilled Shrimp?

Lemon Herb Rice

The citrusy flavor pairs beautifully with the shrimp’s buttery richness.

Garlic Butter Broccoli

Add greens without sacrificing flavor—a perfect low-carb side.

Baked Potatoes

Classic steakhouse style. Load ’em with cheese, chives, and sour cream.

Grilled Corn on the Cob

Smoky and sweet, corn is a natural match for shrimp.

Texas Toast

Thick, buttery slices to soak up that extra garlic butter.

Caesar Salad

Crisp, creamy, and fresh—a balanced counter to the bold shrimp.

Pasta Alfredo

Indulgent and creamy, this turns your shrimp into a full meal.

Coleslaw

Crunchy and tangy, a refreshing contrast to the grilled shrimp.

Want More Seafood Ideas?

If you’re hooked on these Texas Roadhouse Grilled Shrimp, you’re going to love these:

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Let me know in the comments how yours turned out! Did you keep the heat or dial it down? Add an extra squeeze of lemon? I love hearing how these dishes evolve in your kitchens.

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