Longhorn Steakhouse Red Rock Grilled Shrimp Recipe: Smoky Garlic-Butter Infusion

This grilled shrimp delivers the signature smoky depth of Longhorn’s version with a garlic-butter finish that’s impossible to resist. My pitmaster background taught me the value of proper char and timing.

With just 10 minutes on the grill, these shrimp develop a perfect sear while staying juicy inside. The secret lies in the compound butter that melts into every bite.

Ingredients for Longhorn Steakhouse Redrock Grilled Shrimp

Pantry staples and fresh shrimp create that iconic smoky, buttery Longhorn flavor at home.

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The shrimp are everything here—large, wild-caught if possible (16/20 count per pound) from Whole Foods or a trusted seafood counter. Look for bright, translucent flesh and a faint ocean smell (not fishy). I get mine from Costco when I’m feeding a crowd—they’re consistently fresh and reasonably priced. Tails on or off? Doesn’t matter for flavor, but tails on look more impressive.

No fresh garlic? Jarred minced garlic at half the amount works in a pinch (but fresh is better for that pitmaster touch). Swap smoked paprika for regular paprika plus a pinch of liquid smoke if that’s what you’ve got. The Worcestershire adds depth—vegan Worcestershire keeps it pescatarian. If you’re out of parsley, chives or cilantro add a nice fresh finish too.

The compound butter keeps in the fridge for 1 week or freezes for 3 months. Shrimp cooks fast—use within 2 days of buying. Leftovers? Honestly best cold the next day, but reheat gently to avoid rubbery texture.

Step-by-Step Instructions for Smoky Garlic-Butter Grilled Shrimp

Here’s how to achieve that signature smoky, garlicky flavor with perfectly grilled shrimp every time.

Step 1: Prepare the Garlic-Butter Compound

In a small bowl, combine the 0.5 cup unsalted butter (softened), 6 cloves minced garlic cloves, 1 tsp smoked paprika, 0.25 tsp cayenne pepper, and half of the 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Mix until fully incorporated.

The butter should be soft but not melted—this ensures it holds the spices in suspension. I always use my hands to mix it; the warmth helps blend everything evenly. This compound will infuse the shrimp with that deep, restaurant-quality flavor as it grills.

Step 2: Marinate and Season the Shrimp

Pat the 1.5 lb large shrimp dry with paper towels to ensure a good sear. Toss them in a bowl with the 2 tbsp olive oil, remaining kosher salt and freshly ground black pepper, 1 tbsp Worcestershire sauce, and 1 tsp hot sauce. Stir to coat evenly.

Let the shrimp marinate for 10-15 minutes at room temperature. The Worcestershire adds umami depth, while the hot sauce gives a subtle kick. Don’t over-marinate—shrimp can become mushy if left too long in acidic or enzyme-rich mixtures.

Step 3: Grill the Shrimp to Perfection

Preheat your grill to medium-high heat (about 400°F). Thread the shrimp onto skewers if desired, or grill them directly on the grates. Grill for 2-3 minutes per side until they turn opaque and pink with distinct grill marks.

Baste the shrimp with the garlic-butter compound during the last minute of grilling. The butter will sizzle and create a fragrant smoke—this is where the magic happens. Watch closely to prevent burning; the sugars in the butter can caramelize quickly.

Step 4: Finish with Fresh Lemon and Parsley

Transfer the grilled shrimp to a platter. Squeeze the juice of the 1 whole lemon over the top and sprinkle with the finely chopped 0.25 cup fresh parsley. The acidity from the lemon brightens the rich, smoky flavors.

Let the shrimp rest for 2-3 minutes before serving. This allows the juices to redistribute, ensuring each bite is tender and flavorful. The parsley adds a fresh, vibrant contrast to the bold, smoky garlic-butter infusion.

Regional Styles of This longhorn steakhouse redrock grilled shrimp

Texas Gulf Coast Style

Down here, we kick up the heat with extra cayenne and add chopped jalapeños to the compound butter. The shrimp get a quick dip in lime juice before grilling for a bright, citrusy contrast to the smoky paprika. 🌶️

Cajun Bayou Twist

Swap the smoked paprika for 1 tbsp Cajun seasoning—I use Tony Chachere‘s from the local market. Add 1 tsp filé powder to the butter for that authentic Louisiana earthiness. Serve with crusty French bread to soak up every drop.

Florida Keys Version

Incorporate 1 tbsp key lime juice and zest into the compound butter. We grill these on cedar planks for extra aroma, and garnish with fresh mango salsa instead of parsley. The tropical twist pairs perfectly with coastal rides.

Carolina Lowcountry

Add 1 tbsp stone-ground mustard to the butter mixture for tang. We often use local she-crab roe in the compound butter when in season. Serve over Carolina gold rice for a true Southern meal.

Pacific Northwest

Forage wild rosemary and thyme to infuse into the butter. Use Alder wood for grilling to complement the herbs. The smoky, herbal notes remind me of my wild herb foraging spots. ✨