How to Cook Shrimp Indoors?

The shrimp can easily be prepared indoors with an indoor grill or by baking the shrimp. You can also place the seasoned shrimp in a foil pack and bake the shrimp.

Do you leave tails on the Shrimp?

Yes, in this recipe the tails are left on since they are cooked on skewers.

How to Store Leftovers Grilled Shrimp?

Refrigerate the leftover shrimp in an airtight container for up to 3 days. Reheating on the stove top or oven is recommended for best results.

Copycat Texas Roadhouse Grilled Shrimp

Name: Copycat Texas Roadhouse Grilled Shrimp
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Cuisine: American
Ingredients: 1 pound large raw shrimp peeled and deveined (tails on); 2 Tbsp Olive Oil; 1/2 tsp Salt; 1/2 tsp Black Pepper; 1 Lemon (juiced); 1 1/2 tsp Dried Oregano; 1/2 tsp Garlic Powder; 1/2 tsp Paprika; Fresh Parsley chopped (for serving); Lemon Wedges (for serving)

This recipe recreates the flavorful grilled shrimp found at Texas Roadhouse using a simple lemon-herb marinade. It is a quick, healthy meal option that works perfectly for weeknight dinners or summer parties.

List of ingredients

1 pound large raw shrimp peeled and deveined (tails on) – ensures consistent cooking and easy handling.
2 Tbsp Olive Oil – provides a base for the marinade and prevents sticking.
1/2 tsp Salt – enhances the natural flavor of the seafood.
1/2 tsp Black Pepper – adds a subtle earthy spice.
1 Lemon (juiced) – provides the necessary acidity to brighten the dish.
1 1/2 tsp Dried Oregano – adds a classic Mediterranean herbal note.
1/2 tsp Garlic Powder – gives a consistent savory depth throughout.
1/2 tsp Paprika – adds color and a mild sweetness.
Fresh Parsley chopped (for serving) – adds a fresh finish and visual contrast.
Lemon Wedges (for serving) – allows for extra acidity right before eating.

step-by-step instructions

Prepare Marinade: Whisk together the olive oil, salt, pepper, lemon juice, oregano, garlic powder and paprika in a mixing bowl.
Marinate Shrimp: Place the shrimp in the bowl. Cover and refrigerate for at least 20 minutes or up to 2 hours.
Prepare Skewers: While the shrimp is marinating, soak the wooden skewers in water for at least 30 minutes.
Preheat Grill: Preheat a grill over medium high heat (approximately 400 degrees F).
Thread Shrimp: Gently thread the shrimp onto the soaked wooden skewers.
Grill: Place the skewers directly on the hot grill and cook for 2-3 minutes per side until the shrimp are pink and cooked through.
Serve: Serve immediately garnished with the fresh parsley and lemon wedges.

Pro-Tips for Perfect Grilling

Soaking Wooden Skewers

Always soak wooden skewers in cold water for at least 30 minutes before they touch the heat. This prevents the wood from charring or catching fire during the grilling process. If you do not have time to soak them, use stainless steel skewers as an alternative.

Checking for Doneness

Shrimp are cooked when they turn from translucent to an opaque pinkish-white color. They should naturally curl into a C-shape; if they curl into a tight O-shape, they are overcooked. Use a meat thermometer to ensure they reach an internal temperature of 145 degrees F.

Preventing Shrimp from Sticking

Ensure the grill grates are cleaned and lightly oiled before placing the skewers down. The olive oil in the marinade helps, but a quick swipe of oil on the grates provides an extra layer of protection. Avoid moving the shrimp too early, as they naturally release from the grill once a sear has formed.

Threading for Even Cooking

Push the shrimp onto the skewers so they lie flat against each other without overlapping. This ensures that the heat reaches every surface of the shrimp evenly. Keep the tails facing the same direction for a professional presentation.

Customizing Your Shrimp Seasoning

Adding a Spicy Kick

To introduce heat to this recipe, add 1/2 teaspoon of red pepper flakes to the marinade. You can also swap the paprika for smoked paprika or a pinch of cayenne pepper. This adds a zesty profile that complements the lemon juice.

Using Old Bay Seasoning

If you prefer a more traditional seafood flavor, replace the salt and paprika with 1 teaspoon of Old Bay seasoning. This blend contains celery salt and paprika, which mirrors the original flavor profile while adding a unique coastal twist.

Incorporating Italian Herbs

Substitute the oregano with a pre-mixed Italian seasoning blend for a broader herbal flavor. This usually includes basil and thyme, which work well with the garlic and lemon. Keep the ratios the same to avoid overpowering the delicate taste of the shrimp.

Adding Fresh Garlic

While garlic powder is used for consistency, you can add three cloves of minced fresh garlic to the marinade. Fresh garlic provides a sharper, more pungent flavor. Ensure the garlic is finely minced so it adheres to the shrimp and doesn’t fall through the grill grates.

Best Side Dish Pairings

Seasoned Yellow Rice

Pair these shrimp with a savory yellow rice cooked with turmeric or saffron. The earthy tones of the rice balance the acidity of the lemon marinade. Add a few peas or diced carrots to the rice for extra color and nutrition.

Grilled Vegetables in Foil

Zucchini, bell peppers, and asparagus are excellent companions for grilled shrimp. Toss them in olive oil and salt, then wrap them in foil packets and grill them alongside the shrimp. This keeps the vegetables tender and juicy while they cook.

Crispy Roasted Potatoes

Small red potatoes halved and roasted with rosemary and salt provide a hearty contrast to the light shrimp. You can grill the potatoes in foil or roast them in the oven at 400 degrees F. Ensure they are crispy on the outside to provide a textural difference.

Fresh Garden Salad

A simple arugula or spinach salad with a light vinaigrette cleanses the palate between bites of seasoned shrimp. Use a dressing made of lemon juice and olive oil to mirror the flavors in the shrimp. Add sliced cucumbers and cherry tomatoes for added crunch.

Serving and Presentation Ideas

Serving with Garlic Butter

While the marinade is flavorful, drizzling melted garlic butter over the finished skewers adds richness. Melt 2 tablespoons of unsalted butter with a pinch of garlic salt. Pour this over the shrimp just before they hit the table.

Plating on a Bed of Greens

Place the finished skewers over a bed of fresh mixed greens or baby spinach. The residual heat from the shrimp will lightly wilt the greens. This makes the dish a complete meal and improves the visual appeal of the platter.

Using Lemon Garnish

Always serve the shrimp with fresh lemon wedges on the side. A final squeeze of fresh juice right before eating awakens the flavors of the oregano and garlic. This ensures the acidity remains bright and fresh.

Family Style Platters

Arrange the skewers in a radial pattern on a large wooden board or platter. Scatter the chopped parsley over the top for a pop of green. This presentation is ideal for parties and allows guests to easily grab their own portion.

Storage and Reheating Guidelines

Refrigeration Limits

Store any leftover grilled shrimp in an airtight container in the refrigerator for up to 3 days. Ensure the shrimp are completely cooled before sealing the lid to prevent moisture buildup. Excess moisture can make the shrimp rubbery when reheated.

Airtight Container Use

Use glass containers if possible to keep the lemon juice from reacting with plastic. A tight seal prevents the shrimp from absorbing other odors in the fridge. This preserves the integrity of the herbal marinade.

Stovetop Reheating

The best way to reheat grilled shrimp is in a skillet over medium heat. Add a teaspoon of butter or olive oil and sauté the shrimp for 1-2 minutes per side. This restores the exterior sear without overcooking the center.

Oven Reheating

If reheating a large batch, place the shrimp on a baking sheet and cover them with aluminum foil. Heat at 300 degrees F for about 5-7 minutes. This gentle heat prevents the shrimp from becoming tough or dry.

Make-Ahead Preparation

Marinating Overnight

While 20 minutes is sufficient, you can marinate shrimp for up to 2 hours for deeper flavor. Do not marinate them overnight, as the lemon juice will begin to break down the proteins. This can result in a mushy texture similar to ceviche.

Pre-skewering Shrimp

You can thread the shrimp onto skewers a few hours before grilling to save time. Keep them covered in the refrigerator to maintain freshness. Ensure they are layered tightly so they do not shift during transport to the grill.

Preparing the Marinade Early

The marinade itself can be whisked together 24 hours in advance. Store it in a jar in the refrigerator to let the flavors meld. Bring it to room temperature for a few minutes before adding the shrimp for better absorption.

Indoor Cooking Alternatives

Using a Cast Iron Skillet

If you do not have a grill, a cast iron skillet on the stove is the next best option. Heat the pan until it is smoking hot to achieve a similar sear. Cook the shrimp for 2 minutes per side without the skewers.

Baking in Foil Packets

Place the marinated shrimp in foil packets with a slice of lemon and a knob of butter. Bake at 400 degrees F for about 8-10 minutes. This method steams the shrimp, resulting in a more tender texture than grilling.

Utilizing an Indoor Grill

Indoor electric grills can be used by following the same timing as an outdoor grill. Ensure the grill is fully preheated to avoid sticking. Be mindful of the smoke, as the olive oil can produce fumes in a small kitchen.

Cooking on a Blackstone Griddle

A flat-top griddle is ideal for cooking large quantities of shrimp quickly. Spread the shrimp in a single layer and sear them for 2-3 minutes per side. The large surface area ensures every shrimp gets an equal amount of heat.

Common Troubleshooting

Overcooked Rubberiness

If your shrimp feel rubbery, they have been cooked for too long. Shrimp cook very quickly, so watch them closely. Remove them from the heat the moment they turn opaque and form a slight curl.

Underdone Centers

If the outside is charred but the inside is translucent, your grill temperature is too high. Lower the heat to medium-high and allow the shrimp to cook slightly longer. Ensure the shrimp are of a similar size to avoid uneven cooking.

Skewers Burning

Burning skewers usually occur when they are not soaked long enough or the heat is too extreme. If the wood begins to smoke excessively, move the skewers to a cooler part of the grill. Using metal skewers entirely eliminates this issue.

Marinade Not Sticking

If the marinade slides off, ensure you have patted the shrimp dry before adding them to the bowl. Excess water on the surface of the shrimp prevents the oil and spices from adhering. A light coating of olive oil is key to binding the spices.

Frequently Asked Questions

How long to grill shrimp?

Grill shrimp for approximately 2 to 3 minutes per side. They are finished when they turn pink and opaque throughout.

Can I use frozen shrimp to make this recipe?

Yes, frozen shrimp can be used, but they must be thawed completely. Thaw them overnight in the refrigerator or under cold running water in a colander.

Should I leave tails on the shrimp?

Leaving the tails on is recommended for this recipe. The tails act as a handle when eating from skewers and provide a better visual presentation.

How to thaw shrimp quickly?

Place frozen shrimp in a colander and run cold water over them for 10-15 minutes. Avoid using hot water, as this can start to cook the exterior and compromise the texture.