Copycat Longhorn Redrock Grilled Shrimp Recipe

Craving that bold, smoky-sweet shrimp from Longhorn Steakhouse? This copycat Redrock Grilled Shrimp brings the restaurant flavor home with one bowl, eight pantry seasonings, and just 17 minutes. The shrimp get tossed in a spiced honey-butter — smoked paprika, garlic, a little chili heat, and a touch of tomato paste — then cooked until plump and glazed. Best part: you can make them in the air fryer, on the grill, or in the oven, so this works year-round.

If you love recreating the menu at home, it slots right in next to our copycat Longhorn favorites like the spicy chicken bites and parmesan crusted chicken.

Why You’ll Love This Recipe

• That signature glaze — smoky, a little sweet, a little heat.
• Restaurant flavor, pantry ingredients — nothing fancy, all big flavor.
• Three ways to cook it — air fryer, grill, or oven.
• Fast — on the table in about 17 minutes.
• Flexible — serve as an appetizer, over rice, or as a main.

What Is Longhorn’s Redrock Grilled Shrimp?

Redrock Grilled Shrimp is Longhorn’s smoky-sweet shrimp dish — plump shrimp coated in a paprika-forward seasoned butter with a hint of honey and chili. This copycat recreates that flavor at home: the honey-butter does double duty as both the coating and the glaze, so the shrimp come out glossy and full of flavor without a separate sauce step.

Ingredients

• Jumbo shrimp, peeled and deveined – the star; jumbo holds up best to high heat.
• Butter, melted – carries the spices and creates the glaze.
• Honey – balances the smoke and heat with gentle sweetness.
• Smoked paprika – the backbone of that signature smoky flavor.
• Chili powder or cayenne – mild warmth; adjust to taste.
• Garlic powder – savory, aromatic depth.
• Tomato paste – richness and a subtle “Redrock” color.
• Salt and black pepper – to season and balance.

How to Make Redrock Grilled Shrimp

Step 1: Make the honey-butter. In a bowl, stir together the melted butter, honey, smoked paprika, chili powder, garlic powder, tomato paste, salt, and pepper until smooth.

Step 2: Coat the shrimp. Add the peeled, deveined shrimp and toss until every piece is evenly coated. (For deeper flavor, let them sit 15–30 minutes.)

Then pick your cooking method:

Air Fryer Method

Preheat the air fryer to 375°F (190°C) for 3–5 minutes. Arrange the shrimp in a single layer in the basket — don’t crowd them. Air fry 5–7 minutes, shaking halfway, until pink, opaque, and curled into a “C.”

Grill Method

Preheat the grill to medium-high. Thread the shrimp onto skewers (or use a grill basket) and grill 2–3 minutes per side, brushing with any leftover honey-butter, until pink and lightly charred.

Oven Method

Preheat the oven to 400°F (205°C). Spread the shrimp on a parchment-lined sheet pan in a single layer. Roast 8–10 minutes, flipping once, until pink and opaque. For a little color, broil the last 1–2 minutes — watch closely.

Serve. Finish with a squeeze of fresh lemon and a sprinkle of parsley. Great on their own, over rice, or as a starter.

Tips for the Best Redrock Shrimp

• Pat shrimp dry before tossing so the seasoning clings and they don’t steam.
• Thaw frozen shrimp fully and dry them well.
• Don’t overcook — shrimp are done the moment they turn pink and curl; a few seconds too long makes them rubbery.
• Marinate for more flavor — 15–30 minutes in the honey-butter is plenty.
• Dial the heat with more or less chili/cayenne, or a pinch of red pepper flakes.

Substitutions

• Butter → olive or avocado oil for dairy-free.
• Honey → maple syrup or agave.
• Smoked paprika → regular paprika (you’ll lose some smoke).
• Garlic powder → fresh minced garlic.
• Tomato paste → a little ketchup (slightly sweeter).

What to Serve With It

These shrimp love a fresh, bright side. Try them with a crisp spinach-strawberry salad, air fryer mashed potatoes, or copycat Longhorn broccoli. For a heartier plate, serve over Cajun rice or alongside grilled street corn.

Storing & Reheating

• Fridge: airtight container, 2–3 days (cool completely first).
• Freezer: freeze in a single layer until solid, then bag for 1–2 months.
• Reheat: air fryer at 350°F for 3–5 minutes, or a skillet over low heat with a pat of butter to keep them moist. Avoid the microwave — it overcooks shrimp fast.

FAQ

Can I use frozen shrimp? Yes — thaw completely and pat dry so they cook evenly.

Can I make the honey-butter ahead? Yes, up to a day ahead; stir well before using.

How do I adjust the heat? Start with less chili/cayenne and add to taste.

Can I cook these on the grill instead of the air fryer? Absolutely — see the grill method above, about 2–3 minutes per side.

Can I bake them in the oven? Yes — roast at 400°F for 8–10 minutes, broiling the last minute or two for color.

How do I know they’re done? They turn pink and opaque and curl into a “C.” A tight “O” shape means overcooked.

What can I use instead of honey? Maple syrup or agave both work.

More Copycat Longhorn Recipes

• Longhorn French Onion Soup Recipe
• Longhorn Spicy Chicken Bites Recipe
• Air Fryer Longhorn Parmesan Chicken

Don’t Forget To Pin!

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