Longhorn Steakhouse Redrock Grilled Shrimp Recipe
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This Longhorn Steakhouse Redrock Grilled Shrimp Recipe features juicy jumbo shrimp coated in a smoky tomato-butter marinade with honey, smoked paprika, tomato paste, and spices. The shrimp cook in just a few minutes on the grill, developing lightly charred edges while staying juicy and flavorful inside.
Serve with Roasted Broccoli and Creamy Rice as a side.
Quick Look: Longhorn Steakhouse Redrock Grilled Shrimp Recipe
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Servings: 6
- Dietary Info: Gluten-free
- Method: Marinate + grill
- Technique: Coat jumbo shrimp in a tomato-butter marinade, then grill quickly over medium-high heat
- Flavor/Texture: Smoky, buttery, sweet, mildly spicy, juicy
Why You’ll Love This Redrock Shrimp Copycat
I love this recipe because it captures what makes Longhorn’s Redrock Grilled Shrimp so good: juicy shrimp, a smoky tomato-butter glaze, and just enough sweetness and heat. I tested this recipe with jumbo shrimp because their size gives them enough time to develop a little char on the grill without drying out.
The most important part is watching the shrimp closely as they cook, since they can go from perfectly juicy to overcooked in just a minute or two. I know you’ll love having this copycat recipe when you’re craving those smoky, buttery shrimp at home.
You’ll also love my Longhorn Steakhouse Crispy Brussels Sprouts.
Made With Amore,
“This is the only way I grill my shrimp now. My kids love it and my husband who is not normally a fan of shrimp loves it as well. Thank you!”
– Lori
Table of Contents
- Quick Look: Longhorn Steakhouse Redrock Grilled Shrimp Recipe
- Why You’ll Love This Redrock Shrimp Copycat
- Simple Ingredients
- Variations & Substitutions
- How to Make Redrock Grilled Shrimp
- Redrock Shrimp Recipe FAQs
- Serving Suggestions
- Recipe Tips
- More Shrimp Recipes
- Longhorn Steakhouse Redrock Grilled Shrimp Recipe
Simple Ingredients
The key ingredients in this recipe work together to create the smoky, slightly sweet tomato-butter flavor that makes Redrock shrimp so distinctive.
- Smoked Paprika And Chili Powder: This combination gives the shrimp their smoky flavor with a mild kick. The smoked paprika adds depth, while the chili powder brings warmth and a little heat.
- Jumbo Shrimp: I prefer jumbo shrimp because they stay juicy over high heat and give you time to develop light char without overcooking them.
- Butter: Melted butter creates the rich base of the marinade and helps coat the shrimp with plenty of flavor.
- Honey: Adds a touch of sweetness that balances the smoky spices and tomato paste.
- Tomato Paste: Adds concentrated flavor and depth to the marinade.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Frozen Shrimp: Frozen shrimp work well. Thaw completely, then pat them very dry before adding them to the marinade. Use in these Shrimp Tacos With Creamy Slaw.
- Grill Pan Method: No outdoor grill? Cook the shrimp in a lightly oiled grill pan over medium-high heat for about 2–3 minutes per side.
- Pesto Genovese Variation: Mix a spoonful of pesto (basil, garlic, pine nuts, Parmesan, and olive oil) to the marinade for a herby and aromatic twist.
How to Make Redrock Grilled Shrimp
This Longhorn Redrock shrimp recipe starts with a smoky tomato-butter marinade, then cooks quickly over high heat for juicy, lightly charred shrimp. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Use paper towels to remove excess moisture from the peeled and deveined shrimp. This helps the marinade cling to the shrimp and encourages better browning on the grill.
- Add the melted butter, honey, smoked paprika, chili powder or cayenne, garlic powder, tomato paste, salt, and pepper to a bowl.
- Mix to combine. Save a small amount on the side for basting.
- Add the shrimp to the marinade and toss until evenly coated.
- Cover and refrigerate for 30 minutes. If using wooden skewers, soak them in water while the shrimp marinate.
- Heat an outdoor grill to medium-high heat and lightly oil the grates. The grill should be hot before the shrimp go on.
- Thread the shrimp onto the prepared skewers, leaving a little space between each shrimp for even cooking. Place the skewers on the hot grill and cook until the shrimp are opaque and lightly charred. Cooking time will vary slightly depending on the size of the shrimp, but it is normally around 2-3 minutes per side.
- Baste with the leftover, unused marinade. Take the shrimp off the grill as soon as they are cooked through. Serve with lemon.
Redrock Shrimp Recipe FAQs
Shrimp are ready when they are opaque throughout, firm but still juicy, and lightly charred on the outside. Keep a close eye on them because shrimp cook quickly and can become tough if left on the grill too long.
Ensure the grill grates are clean and well-oiled before cooking. Additionally, brushing the shrimp with a bit of oil before grilling can help prevent sticking.
Only reserve marinade for serving or basting before adding the raw shrimp. Do not reuse marinade that has touched raw shrimp unless you cook it thoroughly first.
To store grilled shrimp, cool and refrigerate in an airtight container for up to 2 days. When reheating, use the microwave, oven, or stovetop, adding moisture if needed. Ensure the shrimp reach 165°F. You can repurpose your leftovers to make this Grilled Peach Salad!
Serving Suggestions
I love serving this redrock shrimp recipe with sides that complement the smoky tomato-butter glaze, such as Creamy Parmesan Rice, Steamed Asparagus, or Greek Orzo Salad. For something fresh and colorful, try Charred Corn and Zucchini Salad. You can also pair the shrimp with Antipasto Pasta Salad for a heartier meal.
My Pro Tips
Recipe Tips
- Pat the shrimp very dry before marinating. Excess moisture can keep the shrimp from browning well and can make the marinade slide off.
- Choose jumbo shrimp when possible. Their larger size gives you more time to develop light char before the centers become overcooked.
- Preheat the grill before adding the shrimp. A hot grill helps the shrimp cook quickly and creates those flavorful browned edges.
- Watch the cooking time closely. Most jumbo shrimp need only about 2–3 minutes per side. Remove them as soon as they are opaque and lightly charred.
- Reserve marinade before adding the raw shrimp if you want extra sauce for basting or serving. Never reuse marinade that has touched raw seafood unless it is cooked thoroughly.
More Shrimp Recipes
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Longhorn Steakhouse Redrock Grilled Shrimp Recipe
Equipment
Ingredients
For the Marinade:
- 1 pound jumbo shrimp, peeled and deveined
- 5 tablespoons melted butter
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder , or cayenne pepper, adjust to taste
- ½ teaspoon garlic powder
- 1 teaspoon tomato paste
- Salt and black pepper to taste
For Grilling:
- Wooden skewers, soaked in water for 30 minutes to prevent burning
- Lemon wedges for serving
- Optional: melted garlic butter for serving
Instructions
- Make the tomato-butter marinade by whisking the melted butter, honey, smoked paprika, chili powder or cayenne, garlic powder, tomato paste, salt, and pepper until smooth and well combined. Reserve a small amount for basting.
- Use paper towels to remove excess moisture from the peeled and deveined shrimp. This helps the marinade cling to the shrimp and encourages better browning on the grill.
- Add the shrimp to the marinade and toss until evenly coated. Cover and refrigerate for 30 minutes. If using wooden skewers, soak them in water while the shrimp marinate.
- Heat an outdoor grill to medium-high heat and lightly oil the grates. The grill should be hot before the shrimp go on.
- Thread the shrimp onto the prepared skewers, leaving a little space between each shrimp for even cooking.
- Place the skewers on the hot grill and cook until the shrimp are opaque and lightly charred, around 2-3 minutes per side. Cooking time will vary slightly depending on the size of the shrimp.
- Baste with leftover, unused marinade. Take the shrimp off the grill as soon as they are cooked through. Serve with fresh lemon wedges.
Notes
- Pat the shrimp very dry before marinating. Excess moisture can keep the shrimp from browning well and can make the marinade slide off.
- Choose jumbo shrimp when possible. Their larger size gives you more time to develop light char before the centers become overcooked.
- Preheat the grill before adding the shrimp. A hot grill helps the shrimp cook quickly and creates those flavorful browned edges.
- Watch the cooking time closely. Most jumbo shrimp need only about 2–3 minutes per side. Remove them as soon as they are opaque and lightly charred.
- Reserve marinade before adding the raw shrimp if you want extra sauce for basting or serving. Never reuse marinade that has touched raw seafood unless it is cooked thoroughly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were so delicious, especially when made with Red Argentinian Wild Shrimp! So rich! We will be making again soon!
YUM! That shrimp variety sounds amazing. Happy you loved the recipe.
This is a great recipe. I do 2 lbs of large shrimp for a family of 5. I also triple the ingredients for the marinade. Grill it for 3 minutes on one side (using skewers) and 2 minutes on the other side. I serve this with lime wedges, rice and roasted veg. This is the only way I grill my shrimp now. My kids love it and my husband who is not normally a fan of shrimp loves it as well. Thank you!
YAY! I am so happy everyone loves these. This is the only way I love to grill shrimp now, too!
I just made this today and I will never order it from Longhorns again! The recipe is spot on and so good!!!!! I had to stop eating them before I left my company with 0 shrimp!
Ha! Yes, this is a beloved recipe. Save your time and money and enjoy it at HOME!
very easily and delicious
Thrilled you loved them!
this was absolutely delicious! it tastes just like the redrock shrimp served at Longhorn. very easy to prepare. I don’t have a grill so I used a pan and they came out perfectly. thank you so much for the recipe ๐งก
Yay! So happy you loved this easy and tasty recipe. You’ll have to try the Longhorn Brussels sprouts recipe next time! Enjoy.
The best shrimp kabob! Made them for a dinner party! Canโt wait to make them again and again!!
Yay! I’m thrilled you loved it!
Uhโฆ.the melted butter became hard again in the fridge with the marinade so my question is how do you keep the butter liquified for the marinade to go into the fridge for 30 minutes? I managed tho & the result was delicious but this isnโt supposed to happen right?
It is okay for the marinade to get hard like that. It actually cooks better that way. If you like you can use a shallow bowl, or skewer before the fridge. If you don’t like that you can actually leave a room temp for that short of time- just make sure it is in a cool spot away from the sun! Enjoy โค๏ธ
This was super easy to make and soooooo good!! Will definitely be making this all summer.
Yay! They are so easy and the best! Thanks.
These are SO GOOD! The perfect blend of seasonings and flavors with a char broiled taste.