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texas roadhouse shrimp skewers recipe

Shrimp Skewers Recipe

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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
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.