Redrock Grilled Shrimp Longhorn Recipe: Spicy Cajun Flavor in Every Bite

I’m excited to share my take on Redrock Grilled Shrimp, inspired by the bold flavors of LongHorn’s version. This recipe brings together succulent shrimp, spicy Cajun seasoning, and a hint of smokiness from the grill.

The result is a dish that’s both easy to make and packed with flavor, perfect for a quick weeknight dinner or a weekend gathering. With a prep time of just 15 minutes, you’ll be enjoying these spicy shrimp in no time.

Ingredients for Redrock Grilled Shrimp Longhorn

Quick, spicy, and smoky – just 11 ingredients to make this dish shine.

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For the best shrimp, I recommend Costco’s wild-caught or your local fish market. Freshness matters here—look for firm texture and no ammonia smell. If you’re using frozen, make sure they’re fully thawed before marinating. I usually grab a bag of 20-25 count per pound for the perfect size.

No Cajun seasoning? Mix your own with paprika, garlic powder, onion powder, cayenne, and a bit of thyme. Tony’s or Zatarain’s are solid store-bought options if you prefer. For a smokier flavor, add a pinch of liquid smoke to the marinade. The Worcestershire sauce adds depth, but you can skip it if you’re out.

Marinate for at least 15 minutes, but no more than 30—you don’t want the acid to start ‘cooking’ the shrimp. These keep for 2 days in the fridge. Reheat on the grill or in a hot skillet for best results. Freeze individual portions for up to 3 months.

Step-by-Step Instructions for Redrock Grilled Shrimp

Follow these straightforward steps to create a mouth-watering dish that’s sure to impress.

Step 1: Prepare the Marinade

In a large bowl, whisk together the 2 tbsp Cajun Seasoning, 2 tbsp Lemon Juice, 1 tbsp Worcestershire Sauce, 1 tsp Smoked Paprika, 0.5 tsp Black Pepper, and 0.5 tsp Salt. I like to use a fork to ensure the spices are fully incorporated into the wet ingredients. The mixture should be well combined and have a uniform texture.

Next, add the 4 cloves Garlic Cloves to the marinade and whisk until they’re fully incorporated. The aroma of garlic will start to meld with the other ingredients, creating a fragrant and savory marinade.

Step 2: Marinate the Shrimp

Add the 1.5 lb Large Shrimp to the marinade and toss to coat. I make sure to coat the shrimp evenly, so they’re all infused with the same flavors. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.

During this time, the shrimp will absorb the flavors of the marinade, and the acidity from the lemon juice will start to break down the proteins, making them more tender.

Step 3: Grill the Shrimp

Preheat your grill to medium-high heat. Remove the shrimp from the marinade, letting any excess liquid drip off. Brush the grill with the 0.25 cup Olive Oil to prevent sticking. I like to use a paper towel dipped in oil and held with tongs to brush the grates.

Grill the shrimp for 2-3 minutes per side, or until they’re pink and cooked through. You’ll know they’re done when they curl up slightly and have a nice char on the outside. Be careful not to overcook them, as they can become tough and rubbery.

Step 4: Serve and Garnish

Once the shrimp are cooked, remove them from the grill and transfer them to a serving platter. Sprinkle the 0.25 cup Fresh Parsley over the top of the shrimp, adding a fresh and herbaceous note to the dish. Serve immediately with the 4 pieces Lemon Wedges on the side, allowing your guests to squeeze a bit of lemon juice over their shrimp if they like.

The combination of the spicy Cajun seasoning, smoky grilled flavor, and bright citrus will make this dish a hit with your family and friends.

Best Sauces and Condiments for This Dish

Cajun Butter Enhancement

Take your grilled shrimp to the next level with a compound Cajun butter. Mix 2 tbsp softened butter with 1 tsp Cajun seasoning, 1 minced garlic clove, and a squeeze of fresh lemon juice. Brush this on the shrimp during the last minute of grilling for an extra layer of flavor. 🔥

Spicy Remoulade Sauce

Create a creamy remoulade sauce by combining 1 cup mayonnaise, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, 1 tbsp Dijon mustard, and 1 tsp hot sauce (like Frank’s RedHot). This tangy, spicy sauce pairs perfectly with the smoky shrimp. For an extra kick, add 1 minced jalapeño to the mix.

Lemon-Herb Aioli

Make a refreshing lemon-herb aioli by blending ½ cup mayonnaise, 2 tbsp freshly squeezed lemon juice, 1 minced garlic clove, and 1 tbsp chopped fresh chives. This light, zesty sauce complements the Cajun spices without overpowering them. You can adjust the garlic to your taste, and add a pinch of lemon zest for extra brightness.

Smoky Chipotle Sauce

For those who like a smoky heat, mix ½ cup sour cream or Greek yogurt with 1-2 chipotle peppers in adobo sauce (depending on your desired heat level), 1 tbsp lime juice, and a pinch of cumin. This sauce adds a deep, smoky flavor that pairs beautifully with the grilled shrimp. Adjust the chipotle peppers to control the heat.

Garlic-Parmesan Dip

Create a rich garlic-Parmesan dip by mixing 1 cup mayonnaise, ¼ cup grated Parmesan, 2 minced garlic cloves, and a squeeze of lemon juice. This creamy, savory dip is perfect for those who enjoy a cheesy complement to their spicy shrimp. For an extra layer of flavor, add 1 tbsp chopped fresh parsley to the mix.