There’s something about grilled shrimp that instantly makes dinner feel special—even when it’s a simple Tuesday night. I’ve always loved the Texas Roadhouse version: juicy jumbo shrimp, kissed by the grill, brushed with a garlicky butter glaze that melts right into the char.
After a few trial runs at home, I finally nailed a version that’s just as flavorful—without the restaurant price or heavy extras. This recipe is more than just delicious—it’s also light, high in protein, and surprisingly healthy.
Shrimp is low in calories and packed with nutrients, which explains why searches for grilled shrimp recipes have spiked—especially among folks looking for cleaner, satisfying meals without sacrificing taste.
In fact, shrimp contains over 20 grams of protein per 100g serving and pairs beautifully with fresh, bright flavors. It’s ideal for summer cookouts, quick weeknight dinners, or anytime you want something that feels a little indulgent but still fits your goals.
For the full Roadhouse experience, serve it with Caesar Salad and a tall glass of ice-cold Lemonade. Simple ingredients. Big flavor. Easy to love.
Let me know if you try this one or give it your own twist—I’d love to hear how it turns out!
What Makes This Grilled Shrimp a Go-To Favorite?
- It’s a true crowd-pleaser: The first time I made it for a weekend barbecue, the platter was gone in minutes. People were reaching for seconds before I could even sit down.
- The marinade is light, fresh, and full of flavor: A simple mix of olive oil, lemon juice, garlic, and herbs gives the shrimp incredible depth without overpowering their natural sweetness.
- It’s easy to customize: Sometimes I toss in crushed red pepper for heat or swap lemon for lime when I want a tangier punch. Small tweaks, big impact.
- It’s lean, high in protein, and quick to make: This is my go-to when I want something healthy and satisfying without spending hours in the kitchen. Shrimp cooks fast—and cleans up even faster.
- It’s perfect for warm-weather meals: Light, grilled, and easy to prep—this fits seamlessly into my summer routine and makes weeknights feel like a mini escape.
Texas Roadhouse Grilled Shrimp Recipe
Equipment
- Mixing bowl
- Whisk or Spoon
- Grill or Grill Pan
- Skewers (metal or soaked wooden)
- 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 bowl, whisk together olive oil, lemon juice, garlic, parsley, and spices.
- Add peeled, deveined shrimp and toss well to coat.
- Cover and marinate for 10–15 minutes at room temperature.
- Preheat your grill or grill pan to medium-high heat.
- Thread shrimp onto skewers for easy handling.
- Grill shrimp for 2–3 minutes per side until pink and slightly charred.
- Optional: Brush with leftover marinade while grilling for extra flavor.
- Serve hot with lemon wedges and your favorite sides.
Nutrition Info:
| Nutrition | Value |
| Calories | 289kcal |
| Carbohydrates | 3g |
| Protein | 0.3g |
| Fat | 54g |
| Sugar | 1g |
| Sodium | 865mg |
Try Some More Shrimp Recipe!
Flavor-Packed Variations You’ll Want To Try!
- Honey-Lemon Glazed Shrimp:
Add 1 tablespoon of honey to the marinade for a sweet, sticky edge that caramelizes beautifully on the grill. It balances the lemon and spice in the best way. - Shrimp Tacos, Roadhouse Style: Use the grilled shrimp as the star protein in tacos just tuck them into warm corn tortillas with shredded cabbage, avocado crema, and a squeeze of lime. It’s like a Tex-Mex upgrade.
- Bourbon Garlic Twist: Replace half the lemon juice with a splash of bourbon and double the garlic. Grill the shrimp with a quick basting of melted butter to create a deeper, smoky profile that feels restaurant-worthy.
- Garlic-Parmesan Butter Finish: Melt a bit of butter, stir in grated Parmesan, and drizzle it over the hot grilled shrimp before serving. It adds a rich, umami finish without overpowering the shrimp.
- Mango-Herb Fusion: Blend mango puree with olive oil, cilantro, and a pinch of chili powder for a tropical marinade. It’s sweet, herby, and perfect for summer cookouts with a twist.
- Mediterranean-Style Shrimp Skewers: Toss in chopped sun-dried tomatoes, kalamata olives, and a splash of red wine vinegar to the marinade. Serve with tzatziki and grilled pita for a Greek-inspired shrimp dish.
Quick Questions?
Q: Can I use frozen shrimp for this recipe?
Ans: Yes—just make sure to thaw them completely and pat them dry before marinating to avoid excess water in the mix.
Q: How long should I marinate the shrimp?
Ans: 10 to 15 minutes is plenty. Shrimp marinate quickly, and anything over 30 minutes can make them mushy.
Q: Can I cook this without a grill?
Ans: Definitely. A grill pan or even a regular cast-iron skillet works well. Just make sure it’s hot enough to get a nice sear.
Q: What size shrimp should I use?
Ans: Go for jumbo (16/20 count). They hold up better on the grill and stay juicy inside.
Q: Can I make this recipe ahead of time?
Ans: You can prep the marinade and clean the shrimp in advance, but grill them fresh shrimp taste best hot off the heat.
Q: Are wooden skewers okay to use?
Ans: Yes, just soak them in water for at least 30 minutes so they don’t burn on the grill.
