Description
Copycat Texas Roadhouse Grilled Shrimp with a bright lemon-herb marinade, perfect for summer cookouts and quick dinners.
Ingredients
- 1½ pounds jumbo shrimp (16/20 count), peeled and deveined with tails on
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
- Lemon wedges for garnish
- Wooden or metal skewers
Instructions
- Prepare the shrimp: Peel and devein the shrimp if needed, leaving the tails on.
- Make the marinade: In a medium bowl, combine olive oil, lemon juice, parsley, garlic, oregano, paprika, salt, black pepper, and red pepper flakes. Whisk until well blended.
- Marinate: Add the shrimp to the bowl and toss until coated. Cover and refrigerate for 15 minutes to 1 hour.
- Prep skewers: Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Preheat grill: Heat the grill to medium-high heat.
- Skewer the shrimp: Thread 4-6 shrimp onto each skewer, arranging them flat.
- Grill: Cook skewers on the grill for 2-3 minutes per side until shrimp are pink and opaque.
- Serve: Garnish with parsley and lemon wedges.
Notes
For best flavor, use fresh garlic and lemon juice. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American