This Texas Roadhouse Grilled Shrimp Recipe features juicy, tender shrimp coated in a zesty lemon-garlic marinade with oregano, paprika, and fresh parsley.

Grilled until lightly charred and smoky, these shrimp skewers make an easy appetizer or flavorful main course.

The marinade comes together quickly, and a short 20 minute soak gives the shrimp plenty of savory, citrusy flavor without making the texture soft. A hot grill then adds the lightly charred finish that makes these skewers so appealing.

Why You’ll Want to Make This Grilled Shrimp

• Quick cooking: Shrimp need only a few minutes on the grill, making this a fast appetizer or meal component.
• Bright marinade: Lemon juice, garlic, oregano, and paprika create a balanced savory and citrusy flavor.
• Easy preparation: The marinade requires just a bowl and whisk before the shrimp head to the grill.
• Great presentation: Skewering the shrimp keeps them easy to handle and gives them a classic grilled look.
• Flexible serving: Enjoy them as an appetizer, alongside a meal, or as part of a summer cookout.
• Beginner-friendly: The key is simply watching the shrimp closely so they stay tender.

Ingredient Insights and Smart Choices

1. Large raw shrimp: Large shrimp are ideal for grilling because they are easier to skewer and less likely to overcook quickly. Keeping the tails on also gives the skewers a classic presentation.
2. Olive oil: Oil helps distribute the seasonings across the shrimp while also helping prevent sticking on the grill.
3. Fresh lemon juice: Lemon adds acidity and brightness to the marinade. Because it can affect shrimp texture, keep the marinating time to the stated 20 minutes.
4. Garlic and oregano: Fresh minced garlic provides a strong savory base, while dried oregano adds an herbal note.
5. Paprika and garlic powder: Paprika contributes color and mild smoky flavor, while garlic powder reinforces the garlic seasoning.
6. Red pepper flakes: Optional red pepper flakes add a little heat without changing the overall character of the marinade.
7. Fresh parsley and lemon: Parsley brings freshness at the end, while lemon wedges add another bright hit of citrus when serving.

Texas Roadhouse Grilled Shrimp

This Texas Roadhouse Grilled Shrimp Recipe features juicy, tender shrimp coated in a zesty lemon-garlic marinade with oregano, paprika, and fresh parsley. Grilled until lightly charred and deliciously smoky, these shrimp skewers make an easy appetizer or a flavorful main course for summer cookouts and weeknight dinners.

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Prep Time 25 minutes mins

Cook Time 6 minutes mins

Marinating Time 20 minutes mins

Total Time 51 minutes mins

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 155

Ingredients Equipment Method

Ingredients

  

• 1 pound large raw shrimp peeled and deveined, tails on
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 garlic cloves minced
• 1½ teaspoons dried oregano
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper flakes optional
• 2 tablespoons fresh parsley chopped
• Lemon wedges for serving

Equipment

• Outdoor grill or grill pan
• Large mixing bowl
• Whisk
• Wooden or metal skewers
• Tongs
• Sharp knife
• Cutting board

Method

 

1. If using frozen shrimp, thaw them completely and pat dry with paper towels. Check that the shrimp are peeled and deveined, leaving the tails on if desired for a classic skewer presentation.
   
2. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, garlic powder, salt, black pepper, and red pepper flakes, if using. Mix until the seasonings are evenly distributed.
   
3. Add the shrimp to the bowl and toss until each piece is coated. Cover and refrigerate for 20 minutes. Avoid marinating for too long because the lemon juice can change the shrimp’s texture.
   
4. If using wooden skewers, soak them in water for at least 30 minutes to reduce burning. Preheat the grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
   
5. Thread 4–5 shrimp onto each skewer, piercing each shrimp through both the thick end and the tail end so it lies relatively flat. This helps the shrimp cook evenly and makes flipping easier.
   
6. Place the skewers on the hot grill and cook for 2–3 minutes per side, until the shrimp turn pink and opaque and are cooked through. Avoid overcooking, as shrimp can quickly become tough and rubbery.
   
7. Transfer the shrimp to a serving platter and sprinkle with fresh parsley. Serve immediately with lemon wedges and, if desired, a little melted butter for dipping.
   

Nutrition Information

Common Mistakes to Avoid

• Skipping the drying step: Excess water on the shrimp can dilute the marinade and make grilling less effective.
• Marinating too long: The lemon juice can change the shrimp’s texture if they sit in the marinade longer than intended.
• Using a cold grill: A properly preheated grill helps create better browning and reduces sticking.
• Overcrowding the skewers: Leave enough room between shrimp for heat to circulate and cook them evenly.
• Overcooking the shrimp: Shrimp become tough and rubbery when left on the heat too long.
• Flipping too early: Allow the first side to cook properly before turning the skewers.

Easy Variations to Try

• Extra spicy: Increase the crushed red pepper flakes for more heat.
• Herb-forward: Add extra fresh parsley after grilling for a stronger herbal finish.
• Garlic-heavy: Increase the fresh garlic slightly if you prefer a more pronounced garlic flavor.
• Smokier finish: Use a grill rather than a grill pan to add more direct grilled flavor.
• Butter dipping sauce: Serve the finished shrimp with a little melted butter for dipping.
• Citrus variation: Add extra lemon wedges at the table for a brighter finish.

More Shrimp Recipes to Try

1. Shrimp and Avocado Bowls with Mango Salsa & Lime-chili Sauce
2. Fried Shrimp
3. Baked Breaded Shrimp
4. Shrimp Ceviche
5. Honey Lime Shrimp Skewers

How to Store Grilled Shrimp

1. Cool promptly: Let leftover shrimp cool briefly before transferring them to an airtight container.
2. Refrigerate: Keep cooked shrimp refrigerated and use within 3–4 days for the best quality.
3. Store without lemon wedges: Keep the lemon wedges separate so their juice does not continue affecting the shrimp.
4. Reheat gently: Warm the shrimp briefly to avoid drying them out or making them rubbery.
5. Use leftovers creatively: Chilled leftovers can be added to salads, wraps, or grain bowls for another meal.

Frequently Asked Questions

1. How can I tell when shrimp are cooked?
   The shrimp should turn pink and opaque and feel firm but not hard. Avoid relying only on cooking time because shrimp size can vary.
2. Should I devein shrimp before grilling?
   Yes. Deveining removes the digestive tract and gives the shrimp a cleaner appearance and texture.
3. Why do my shrimp stick to the grill?
   Make sure the grill is properly preheated and lightly oiled before adding the skewers. The shrimp should also be reasonably dry before marinating.
4. Can I use a grill pan instead of an outdoor grill?
   Yes. A grill pan works with the same medium-high heat approach and allows you to cook the skewers indoors.
5. Why should shrimp be pierced through both ends when skewering?
   Securing both the thick and tail ends keeps the shrimp relatively flat, which helps them cook more evenly and makes flipping easier.
6. Can I use smaller shrimp for this recipe?
   You can, but smaller shrimp will cook more quickly. Watch them carefully and adjust the cooking time as needed.

Anjali Arora

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