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Texas Roadhouse Grilled Shrimp served with garlic lemon pepper butter and rice.

Texas Roadhouse Grilled Shrimp

A cozy shrimp dinner with bold flavors and a buttery, garlicky finish, reminiscent of the popular Texas Roadhouse dish.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 250

Ingredients
  

Main Ingredients
  • 1 lb large or extra-large shrimp (16 to 20 count), peeled and deveined Thaw if frozen, pat dry for best results.
  • 2 tbsp butter Real butter, not margarine.
  • 1 tbsp olive oil Used for searing shrimp.
  • 1 tsp paprika Smoked paprika is recommended for a better flavor.
  • 1 tsp garlic, minced Fresh is best, but garlic paste can be substituted.
  • 1/2 tsp salt Adjust based on sodium content of shrimp.
  • 1/4 tsp black pepper Adjust to taste.
  • pinch cayenne pepper (optional) For added heat.
  • 1 lb lemon Freshly squeezed over the shrimp before serving.
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Instructions
 

Preparation
  1. Pat shrimp dry with paper towels and place them in a bowl.
  2. Add olive oil, paprika, minced garlic, salt, black pepper, and cayenne (if using) to the bowl. Toss until shrimp are coated.
Cooking
  1. Heat a skillet or grill pan over medium-high heat until hot.
  2. Add shrimp in a single layer. Cook for about 1 to 2 minutes per side, until pink and curled.
  3. Reduce heat to low, add butter, and additional garlic if desired. Toss for 20 to 30 seconds until shrimp are fully coated.
  4. Squeeze fresh lemon juice over the shrimp and serve immediately.
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Notes

Do not overcrowd the pan to avoid steaming. Dry shrimp sears better. For reheating leftovers, do it gently with a splash of water and a little butter.