Paleo Texas Roadhouse Grilled Shrimp
Get ready to savor a flavor-packed, healthy twist on a steakhouse favorite with this Paleo Texas Roadhouse Grilled Shrimp recipe! Perfectly marinated in a zesty blend of olive oil, freshly squeezed lemon juice, coconut aminos, garlic, smoked paprika, and other bold spices, these shrimp are irresistibly juicy and smoky from the grill. Ready in just 20 minutes, including prep and cook time, this low-carb, paleo-friendly dish is ideal for busy weeknights or as a show-stopping addition to your weekend barbecue. Serve these tender, grill-kissed shrimp straight off the skewer with a garnish of fresh parsley and a squeeze of lemon for an effortless, vibrant meal that’s sure to impress. If you're searching for a high-protein main course or a crowd-pleasing appetizer, this recipe is your go-to solution!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons coconut aminos
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (for serving)
- 6 pieces skewers (if using wooden, soak in water for 30 minutes)
Instructions
In a medium bowl, whisk together olive oil, lemon juice, coconut aminos, minced garlic, smoked paprika, ground cumin, salt, black pepper, and red pepper flakes (if using).
Add the peeled and deveined shrimp to the marinade, tossing to ensure all shrimp are well coated. Cover the bowl and refrigerate for at least 15 minutes, but not longer than 1 hour.
If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using metal skewers, skip this step.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Thread the marinated shrimp onto skewers, leaving a small gap between each shrimp to ensure even cooking.
Place the skewers on the hot grill and cook for approximately 2-3 minutes per side, or until the shrimp are pink, opaque, and have grill marks. Be careful not to overcook.
Remove the shrimp skewers from the grill and let rest for 1-2 minutes.
Garnish with freshly chopped parsley and serve with lemon wedges on the side for squeezing over the shrimp.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2233 mg | 97% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.4 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
