Texas Roadhouse Shrimp Skewers Copycat Recipe

These Texas Roadhouse shrimp skewers are the kind of thing you can pull together on a weeknight without a lot of fuss. The shrimp are seasoned with a smoky, lightly spiced rub, grilled until they get those charred edges, and finished with a garlic butter drizzle that soaks right into every bite.

The whole process takes under 30 minutes, which is reason enough to make them tonight.

Why I Love This Recipe

The garlic butter at the end is what makes these worth repeating. It adds a salty, rich finish that the seasoned shrimp alone don’t have.

I keep coming back to this version because the seasoning is direct and it doesn’t need much else. Crisp, slightly charred edges on the outside, tender in the middle.

It also scales up easily, which is handy when you’re feeding more than a couple of people.

Recipe Ingredients

• 1 lb large shrimp (16/20 count) – Peeled and deveined, tails on for grip on the skewer
• 2 tbsp olive oil – Helps the rub stick and prevents sticking on the grill
• 1 tsp smoked paprika – Gives the shrimp their warm, reddish color and depth
• 1 tsp garlic powder – Backbone of the dry rub
• 1/2 tsp onion powder – Rounds out the savory notes
• 1/2 tsp cayenne pepper – Adds a mild heat; reduce to 1/4 tsp if you want it gentler
• 1/2 tsp salt – Kosher salt works best here
• 1/4 tsp black pepper – Freshly ground if you have it
• 3 tbsp unsalted butter – Melted for the finishing drizzle
• 3 cloves garlic – Minced fine so it doesn’t burn in the butter
• 1 tbsp fresh parsley – Chopped, for finishing
• 1 lemon – Cut into wedges for serving
• Wooden or metal skewers – If using wooden, soak in water for 30 minutes before grilling

Variations / Substitutions

• Swap for shrimp size – Jumbo (13/15 count) shrimp work fine; add about 2 minutes to the cook time since they’re thicker.
• Swap olive oil for avocado oil – Higher smoke point, so it handles intense grill heat without any off flavor.
• Reduce or skip cayenne – Leave it out entirely for a kid-friendly version; the smoked paprika still carries the flavor.
• Add brown sugar – Stir 1 tsp into the dry rub for a slightly sticky, caramelized char on the outside.
• Swap butter for dairy-free – A good vegan butter like Miyoko’s works in the garlic drizzle without changing the texture noticeably.
• Swap fresh parsley for cilantro – Gives the finished skewers a slightly brighter, more citrus-forward finish.

If you like this style of seasoning, you might also enjoy making a Texas Roadhouse Grilled Salmon Copycat Recipe with the same rub.

How To Make Shrimp Skewers

Step 1: Coat the Shrimp in the Spice Rub

Heat your grill to medium-high, around 400°F (200°C), then get your shrimp ready. Pat the 1 lb shrimp dry with a paper towel first — dry shrimp take the seasoning better and char instead of steam. In a large bowl, toss the shrimp with the 2 tbsp olive oil until everything is coated, then add the 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Toss again until every shrimp is evenly covered in the rub.

The shrimp will look a deep orange-red at this point, and the oil will help the spices cling. Let them sit for 5 minutes while the grill finishes heating — just enough time for the seasoning to settle in without the salt starting to draw out moisture.

Step 2: Thread the Skewers

Thread the seasoned shrimp onto your skewers, running the skewer through both the thick end and the tail end of each shrimp. This keeps them from spinning when you turn them and gives you more control. Aim for 5 to 6 shrimp per skewer, keeping a little space between each one so the heat can reach all sides.

If your shrimp are curling tight before you skewer them, just straighten them out gently. A shrimp that lies flat on the skewer will cook more evenly than one that’s folded over on itself.

Step 3: Grill the Shrimp

Lay the skewers on the hot grill and close the lid. Cook for 2 to 3 minutes on the first side, until the bottoms have visible grill marks and the shrimp have turned pink about halfway up the sides. Flip each skewer and cook for another 2 minutes on the second side. Shrimp are done when they’re opaque all the way through and curled into a loose C shape, which typically happens between 4 and 5 minutes total at 400°F (200°C).

Watch the timing here. Shrimp go from done to rubbery in under a minute on high heat. If they curl into a tight O shape, they’ve overcooked. Pull them off the moment you see that loose C.

Step 4: Simmer the Garlic Butter

While the shrimp are grilling, melt the 3 tbsp unsalted butter in a small saucepan over low heat. Add the 3 cloves minced garlic and let it cook gently for 1 to 2 minutes, stirring once or twice, until the garlic softens and smells fragrant but has not turned brown. Take it off the heat as soon as you notice the edges of the garlic starting to go golden.

Burnt garlic turns bitter fast, and it will flavor the whole drizzle. Low heat and a watchful eye is all this step needs.

Step 5: Plate and Garnish the Skewers

Transfer the grilled skewers to a serving plate, then spoon the warm garlic butter evenly over all of them. Scatter the 1 tbsp chopped fresh parsley across the top and arrange the lemon wedges alongside. Squeeze one wedge right before serving so the bright acid cuts through the butter.

Recipe Tips

• Dry the shrimp well before seasoning. Any moisture left on the surface turns to steam on the grill, which softens the edges instead of crisping them.
• Use a two-zone grill if you can. Keep one side hotter than the other so you can move skewers off the direct flame if they start cooking too fast.
• Don’t marinate longer than 15 minutes. Once salt and acid start working on raw shrimp, the texture softens. Season right before grilling for the best snap.
• Buy shrimp already peeled and deveined. It saves real time on a weeknight and the result is identical.

Grill times by shrimp size (at 400°F / 200°C, turning once):

How To Store

• Refrigerate – Store leftover shrimp in an airtight container for up to 2 days. They’re best eaten fresh, but they hold reasonably well.
• Reheating – Warm briefly in a skillet over medium heat for about 2 minutes. The microwave works in a pinch but tends to make them rubbery, so the skillet is worth the extra minute.
• Serve Cold – Cold leftover shrimp sliced over a salad or tucked into a wrap actually works well, since the seasoning stays bold even without heat.

What To Serve With Shrimp Skewers

A wedge salad with blue cheese dressing is the natural partner here — the cool, creamy dressing is a direct contrast to the warm spiced shrimp, and the crunch of iceberg holds up without wilting from the heat. Texas Roadhouse-style seasoned rice or a simple corn on the cob works on the side because both are starchy enough to absorb the garlic butter that drips off the skewers. If you want something green, grilled asparagus or a Caesar salad gives you a slightly charred, bitter note that balances the richness of the butter drizzle.

Frequently Asked Questions

Can I make these in the oven instead of on a grill?

Yes. Broil on high on a wire rack set over a baking sheet, 4 to 5 inches from the element, for 4 to 5 minutes total, flipping once halfway through.

Can I use frozen shrimp?

Yes, thaw them completely in cold water for 15 to 20 minutes first and pat very dry before seasoning. Shrimp that still have ice on them will steam rather than sear.

Do I need to remove the tails before skewering?

No. Leaving the tails on gives you something to grip when eating, and they hold the shrimp more securely on the skewer.

Can I prep these ahead of a party?

Thread the dry, uncoated shrimp onto the skewers up to 4 hours ahead and keep them covered in the fridge. Mix the dry rub and brush on the olive oil right before they go on the grill.

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Shrimp Skewers Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 7 minutes mins

Total Time 17 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb large shrimp (16/20 count), peeled and deveined, tails on
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges

Method

 

1. Pat shrimp dry, toss with 2 tbsp olive oil, then coat in the combined dry rub of 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Let sit 5 minutes while the grill heats to 400°F (200°C).
2. Thread 5 to 6 shrimp per skewer, running the skewer through both the thick end and the tail, with a little space between each shrimp.
3. Grill skewers for 2 to 3 minutes on the first side until grill marks appear and shrimp are half pink, then flip and grill 2 more minutes until opaque and curled into a loose C shape.
4. Melt 3 tbsp unsalted butter in a small saucepan over low heat, add 3 cloves minced garlic, and cook for 1 to 2 minutes until fragrant but not browned. Remove from heat.
5. Transfer skewers to a serving plate, spoon garlic butter over the top, scatter 1 tbsp chopped parsley, and serve with lemon wedges alongside.

Notes

These are best eaten right off the grill, but if you’re making them for a group you can keep finished skewers warm in a low oven at 200°F (95°C) for up to 10 minutes without much loss of texture. If your shrimp are on the smaller side, check them at the 3-minute mark rather than waiting for the full 4 to 5 minutes. A second skewer run parallel through the shrimp (a double-skewer setup) keeps them from spinning when you flip, which is worth doing if you’ve got the skewers for it.