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texas roadhouse shrimp recipe

Texas Roadhouse Shrimp Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp (21/25 count), peeled and deveined
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs
  • 1/4 cup buttermilk
  • Vegetable oil for frying
  • 1 lemon, cut into wedges
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a wide shallow bowl. Beat the eggs and buttermilk together in a separate bowl.
  2. Dip each shrimp in the egg mixture, let the excess drip off, then press firmly into the seasoned flour on both sides. Set on a wire rack and rest for 5 minutes.
  3. Heat 2 inches of vegetable oil in a heavy-bottomed pan to 350°F (175°C) over medium-high. Fry the shrimp in batches for 2 to 3 minutes, turning once, until the coating is deep golden and the shrimp are curled into a tight C shape.
  4. Drain the shrimp on a wire rack or paper-towel-lined plate for 1 minute, then transfer to a serving platter, scatter the chopped parsley over the top, and add the lemon wedges alongside.

Notes

You can mix the dry coating a few days ahead and keep it in a sealed jar, which cuts the prep down to under 10 minutes on a busy night. The one thing worth repeating: pat your shrimp dry before you start, because a wet surface is the most common reason the coating doesn't stick. If your pan is on the small side, three batches is better than two crowded ones.