Texas Roadhouse Grilled Shrimp (Print Format)
Succulent shrimp marinated with herbs and spices, grilled to perfection with a smoky, tangy finish.
# Ingredients:
→ Marinade
01 -
1/4 cup extra virgin olive oil
02 -
2 tablespoons freshly squeezed lemon juice
03 -
3 garlic cloves, finely minced
04 -
2 tablespoons fresh parsley, finely chopped
05 -
1 teaspoon dried oregano, lightly crushed
06 -
1/2 teaspoon fine sea salt
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon freshly ground black pepper
09 -
1/2 teaspoon crushed red pepper flakes (optional)
10 -
1 teaspoon honey (optional)
→ Seafood
11 -
1 1/2 pounds jumbo shrimp (16/20 count), peeled and deveined
→ Garnish
12 -
Lemon wedges
# Steps:
01 -
In a medium bowl, combine olive oil, lemon juice, minced garlic, parsley, oregano, sea salt, smoked paprika, black pepper, red pepper flakes, and honey if using. Whisk together until thoroughly blended.
02 -
Add peeled and deveined shrimp to the marinade, ensuring each piece is evenly coated. Cover with plastic wrap and refrigerate for at least 15 minutes, preferably up to 30 minutes to deepen flavor.
03 -
Preheat your grill to medium-high heat. If using charcoal, let the coals reach consistent heat; for gas grills, allow a few minutes to warm. Grease grill grates to prevent shrimp from sticking.
04 -
Remove shrimp from marinade, letting excess drip off. Optionally skewer for ease of cooking. Place shrimp on the grill and cook for 2-3 minutes per side until pink and opaque, avoiding overcooking to maintain tenderness.
05 -
Transfer grilled shrimp to a serving platter, garnish with lemon wedges and fresh parsley if desired, and serve immediately to enjoy optimal flavor and texture.
# Tips:
01 -
Use fresh shrimp for superior flavor and texture. Avoid overcrowding the grill to ensure even cooking. Monitor cooking time closely to prevent toughness. Experiment with herbs like dill or coriander for variation. Serve shrimp hot off the grill for best taste.