Redrock Grilled Shrimp: A Complete Guide to LongHorn’s Signature Shrimp Skewer

Key Takeaways

• Redrock Grilled Shrimp is one of LongHorn Steakhouse’s signature appetizers, jumbo shrimp seasoned with their Redrock blend and flame-grilled on skewers.
• A standard appetizer order runs $10.99–$13.99 and around 240–320 calories before sauces.
• The flavor is smoky, savory, and lightly southwestern paprika, garlic, and chili notes from the Redrock seasoning, plus open-flame char.
• Best paired with a glass of crisp white wine, a house salad, or as a surf-and-turf add-on to a steak entrée.
• Naturally gluten-friendly and high-protein, one of the leanest appetizers on the LongHorn menu.
• Different from Wild West Shrimp (the fried, butter-tossed version), same chain, completely different dish.

Introduction

LongHorn Steakhouse has built its menu around steak, but their seafood appetizers have quietly become some of the most reordered items on the menu. Redrock Grilled Shrimp is the one diners keep coming back for. Jumbo shrimp, hand-skewered, hit with LongHorn’s signature Redrock seasoning, and flame-grilled until the edges are charred and the meat stays juicy. It’s the kind of appetizer that works whether you’re starting a steak dinner or putting together a lighter meal of two appetizers and a salad.

This guide breaks down what Redrock Grilled Shrimp actually is, what’s in the seasoning, how it tastes, how much it costs, how many calories you’re dealing with, and what to pair it with. Whether you’re heading to LongHorn tonight or trying to figure out if this is the appetizer worth ordering, this covers everything you need.

What Is Redrock Grilled Shrimp?

Redrock Grilled Shrimp is a signature appetizer at LongHorn Steakhouse made with jumbo shrimp coated in LongHorn’s proprietary Redrock seasoning, a savory, slightly smoky blend with southwestern undertones then threaded onto skewers and grilled over the same open flame they use for their steaks. The shrimp are finished with a brush of butter, a squeeze of lemon, and a sprinkle of parsley.

The dish gets its name from the Redrock seasoning itself, which leans on paprika, chili powder, garlic, and other warm spices that give the shrimp a deep red-orange color once cooked. The result looks like something you’d expect from a wood-fired southwestern grill rather than a standard chain appetizer.

Each order typically comes with 6 jumbo shrimp on a skewer, served with a lemon wedge and sometimes a small ramekin of drawn butter for dipping. It’s listed under appetizers but is substantial enough to function as a light entrée when paired with a salad.

LongHorn is owned by Darden Restaurants, the same parent company behind Olive Garden, Bonefish Grill, and Capital Grille. That’s relevant because Darden runs a unified seafood sourcing operation the shrimp at LongHorn comes through the same supply chain as Red Lobster and Bonefish, which keeps quality consistent year-round.

What’s in the Redrock Seasoning?

LongHorn doesn’t publish the full recipe, but based on the flavor profile and what’s been confirmed in interviews and copycat recipes, the Redrock seasoning appears to contain:

• Paprika (sweet and smoked), the base, gives the red color
• Chili powder adds southwestern warmth without serious heat
• Garlic powder has a savory backbone
• Onion powder depth and sweetness
• Cumin earthy undertone
• Brown sugar (small amount) balances the spice and helps caramelize on the grill
• Kosher salt seasoning
• Black pepper finishing kick
• Cayenne (trace) light back-end heat

It’s a salt-forward blend that hits sweet, savory, smoky, and lightly spicy notes all at once. The seasoning is what makes the shrimp taste distinctly LongHorn pull it off, and you’ve just got grilled shrimp.

The same Redrock seasoning shows up on other LongHorn menu items too, including some steak preparations and the Redrock Salmon when it’s been on the menu seasonally.

How LongHorn Cooks Their Redrock Grilled Shrimp

This is where the dish earns its quality. LongHorn grills the shrimp on the same open flame they use for their ribeyes and Flo’s Filet. That grill runs hot and is well-seasoned, which adds a subtle steakhouse character to the shrimp you won’t get from a dedicated seafood line.

The process at the line

1. Thawed jumbo shrimp are peeled, deveined, and tails-on.
2. Coated in oil and Redrock seasoning to help the spices stick and create a crust.
3. Threaded onto skewers, usually metal or bamboo depending on the location.
4. Grilled over open flame for about 2–3 minutes per side until the shrimp turns pink, the edges char, and the internal temperature hits 145°F.
5. Finished with butter and lemon, sometimes a sprinkle of parsley.

Total cook time is under 6 minutes, which is why this appetizer comes out fast. Shrimp overcook easily past about 145°F internal, they turn rubbery so the speed isn’t a shortcut, it’s the right way to cook them.

If you’ve had grilled shrimp at home and they came out tough, this is usually why. LongHorn’s kitchen has the timing down because they cook hundreds of these a night.

Redrock Grilled Shrimp Price (2026)

Pricing runs consistently across most U.S. LongHorn locations in 2026, with some variation in major metros and airport restaurants.

The appetizer alone is one of the better-value seafood options at any chain steakhouse, six jumbo shrimp for under $14. As a steak add-on, it’s a cheaper surf-and-turf upgrade than ordering a separate seafood entrée.

Prices vary by location and season. Confirm pricing on the LongHorn app or your local menu before ordering.

Taste and Flavor Profile

Redrock Grilled Shrimp tastes smoky, savory, and slightly sweet, three notes balanced against the natural brininess of the shrimp.

The seasoning hits first. Paprika and chili powder give a warm, southwestern character without any real heat. Garlic and onion build the savory backbone. The brown sugar in the blend caramelizes on the grill and adds a touch of sweetness that pairs naturally with the shellfish.

Then the char shows up. Because the shrimp are cooked over open flame, the edges pick up real grill marks and a faint smoky flavor. This is the part that separates LongHorn’s version from chain restaurants that pan-sauté or oven-roast their shrimp.

The texture is the third piece. Done right (and LongHorn usually gets it right), the shrimp are firm but not rubbery, juicy in the center, with a slight crispness on the charred edges. The butter brush at the end adds a glossy finish without making it greasy.

The lemon wedge is essential. A fresh squeeze brightens the whole dish and cuts through the spice. Most diners squeeze the lemon over the entire skewer before taking the first bite; that’s the right move.

It’s not a fiery dish. People expecting “Redrock” to mean “spicy” are usually surprised by how mild it actually is. The seasoning is more about depth than heat.

Calories and Nutrition

Redrock Grilled Shrimp is one of the leanest appetizers at LongHorn, which makes it a popular order for diners watching calories or carbs.

A few notes on these numbers:

Protein is strong for an appetizer. At 25+ grams, this skewer delivers more protein than most chicken tender baskets.

Carbs are nearly zero, making it a popular pick for keto, low-carb, and high-protein eaters at LongHorn.

Cholesterol runs high because shrimp is naturally high in dietary cholesterol. For most people this isn’t a concern (the American Heart Association updated its guidance years ago), but anyone managing cholesterol levels under a doctor’s plan should know.

Sodium is the watch-out. Between the Redrock seasoning, the butter finish, and the brining shrimp sometimes get during processing, the sodium can hit 60% of the FDA’s daily recommendation in one appetizer.

Mercury risk is very low. Shrimp is on the FDA’s “Best Choices” list, safe for regular consumption including for pregnant women in normal portions.

Gluten-friendly. The seasoning and butter don’t contain wheat, but always confirm with your server if you have celiac disease, as kitchens share grills with bread products at some locations.

Why People Love Redrock Grilled Shrimp

It’s the appetizer that consistently overperforms expectations. A few reasons it works.

It’s not the usual chain appetizer. Wings, fried mozzarella, and loaded fries are everywhere. A flame-grilled shrimp skewer with a real signature seasoning stands out on a menu full of fried starters.

It feels lighter than it eats. Six jumbo shrimp deliver 25+ grams of protein for under 300 calories. That’s substantial enough to start a meal without filling you up before the steak arrives.

The Redrock seasoning is distinct. Most diners can recognize the flavor immediately, which gives it the kind of brand identity most chain appetizers don’t have.

It’s flexible. Order it as an appetizer, add it to a steak entrée for surf-and-turf, or pair it with another appetizer and a salad for a light meal.

It’s a safer order than fried seafood. Wild West Shrimp (LongHorn’s other shrimp dish) is fried and butter-tossed, delicious but heavy. Redrock Grilled Shrimp gives you a similar protein hit without the deep-fry weight.

It comes out fast. Grilled shrimp cook in under 6 minutes. If you’re hungry and don’t want to wait, this is the move.

For families and groups, it’s also one of the few appetizers that splits well. Six shrimp on a skewer easily divides for a table of 2–3 people.

Best Sides and Pairings

Redrock Grilled Shrimp is light and acid-forward, so the best pairings either match the freshness or add a comforting base.

Best sides if treating it as a light entrée

• Grilled asparagus. Char-on-char, lemony, clean. Best pairing on the LongHorn menu.
• Fresh house salad with vinaigrette. Cuts the spice and richness.
• Strawberry & Pecan Salad. The sweetness plays well with the Redrock spice.
• Seasoned rice pilaf. Soaks up any butter and lemon from the skewer.
• Steamed broccoli. Clean and low-calorie.
• Loaded sweet potato. The sweetness balances the smoky seasoning.

Steaks that pair well as surf-and-turf

• Flo’s Filet (6 oz or 8 oz). The leanest steak lets the shrimp share the spotlight.
• Outlaw Ribeye. A bigger steak that holds up to the seasoning.
• Sirloin (6 oz or 8 oz). The most balanced and cost-effective combo.

Drink pairings

• Sauvignon Blanc. Crisp citrus matches the shrimp and seasoning.
• Pinot Grigio. Clean and light, it doesn’t fight the spice.
• Dry Riesling. The slight sweetness balances the chili powder.
• Light beer. Lager, pilsner, or Mexican lager works well all clean the palate.
• Margarita. The lime and salt match the southwestern profile of the Redrock seasoning surprisingly well.
• Non-alcoholic sparkling water with lime, unsweetened iced tea.

Skip heavy reds, oaky chardonnays, and dark stouts; they overpower the shrimp.

Redrock Grilled Shrimp vs. Wild West Shrimp

This is the question most diners ask the first time. LongHorn runs two main shrimp dishes, and they couldn’t be more different.

Bottom line: Redrock if you want a clean, grilled, lower-calorie appetizer. Wild West if you want the indulgent, fried, finger-food version. Both are good they just answer different cravings.

How Redrock Grilled Shrimp Compares to Other Chains

For context, here’s how LongHorn’s grilled shrimp appetizer stacks up against similar offerings at competing chains.

LongHorn wins on seasoning identity. The Redrock blend gives the dish a distinct flavor that competitors don’t replicate. Texas Roadhouse wins on price. Bonefish wins on bold sauce-driven flavor. Outback’s version is the closest direct competitor.

Tips Before Ordering Redrock Grilled Shrimp

A few small choices that make the meal noticeably better.

Order during peak hours. The grill runs hottest from 5–8 PM, which means better char marks and faster cooking. Late-night orders sometimes come out with less char.

Ask for an extra lemon wedge. Almost every kitchen will do it. A second wedge meaningfully brightens the dish.

Request “no butter” if you’re cutting calories. Saves you 50–80 calories instantly. The shrimp still tastes great from the seasoning alone.

Ask if it comes with butter or sauce on the side. Some locations serve drawn butter, others don’t. Worth confirming.

Order it as a steak add-on if you can’t decide. The half-skewer add-on is one of the best-value upgrades on the LongHorn menu, $8–10 for a real surf-and-turf upgrade.

Pair it with a salad starter, not bread. The shrimp is light. Filling up on the bread basket beforehand wastes the dish.

Eat it fresh. Grilled shrimp does not reheat well, it turns rubbery within minutes. Order it for the meal you’re at, not for takeout.

Skip the well-done request. Shrimp cook fast, and any extra grill time after the standard timing makes them tough. Trust the kitchen.

Pro Tips from Regulars

• The Redrock Grilled Shrimp + house salad + sparkling water is one of the most-ordered “light dinner” combos at LongHorn. Under 500 calories total, packed with protein, and under $20.
• Add the shrimp skewer to a 6 oz sirloin for the cheapest surf-and-turf in the chain steakhouse category.
• If you want the seasoning experience without the appetizer commitment, ask if any seasonal entrées are running with Redrock seasoning that night.
• At some locations, the kitchen will char the shrimp extra dark on request, ask for “extra grill marks” if you like a smokier finish.

How to Make Redrock-Style Grilled Shrimp at Home

If you want to recreate this at home, the recipe is straightforward. The Redrock seasoning is the key. Here’s a close copycat version that hits the same flavor notes.

You’ll need (serves 4)

• 1 lb jumbo shrimp, peeled and deveined, tails on
• 2 tablespoons olive oil
• 1 tablespoon sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Pinch of cayenne (optional)
• 2 tablespoons melted butter (for finishing)
• Lemon wedges
• Fresh parsley, chopped

The method

1. Mix the seasoning in a small bowl: all spices, salt, pepper, sugar.
2. Toss the shrimp in olive oil, then dredge in the seasoning blend until evenly coated.
3. Thread 4–6 shrimp onto skewers. If using bamboo, soak them in water for 30 minutes first.
4. Heat your grill to medium-high (about 400°F).
5. Grill the shrimp 2–3 minutes per side until pink, opaque, and lightly charred. Internal temp should hit 145°F.
6. Brush with melted butter the moment they come off the grill.
7. Finish with lemon and parsley and serve immediately.

Total cook time: 6 minutes or less. Total prep time: about 10 minutes. This is one of the easiest steakhouse-style dishes to replicate at home, and the result is very close to LongHorn’s version.

Frequently Asked Questions About Redrock Grilled Shrimp

What is the Redrock seasoning at LongHorn?

A proprietary blend that includes paprika (sweet and smoked), chili powder, garlic powder, onion powder, cumin, brown sugar, salt, and pepper. It gives the shrimp its red-orange color and southwestern-leaning flavor.

Is Redrock Grilled Shrimp spicy?

Not really. The seasoning has warmth from chili powder and trace cayenne, but it’s nowhere near spicy in the traditional sense. Most diners describe it as smoky and savory rather than hot.

How many shrimp come in an order?

A standard appetizer order is 6 jumbo shrimp on a skewer. Steak add-on portions usually come with 3–4 shrimp on a half-skewer.

How many calories are in Redrock Grilled Shrimp?

The appetizer order runs 240–320 calories before any extra butter or sauces, making it one of the leanest appetizers at LongHorn.

Is Redrock Grilled Shrimp gluten-free?

The seasoning and butter don’t contain wheat ingredients, but always confirm with your server if you have celiac disease. Kitchens sometimes share grills with bread products at certain locations.

What’s the difference between Redrock Grilled Shrimp and Wild West Shrimp?

Redrock is flame-grilled, seasoned, and served on a skewer, clean and lighter. Wild West is deep-fried and tossed in spicy butter sauce, richer and heavier. Same restaurant, completely different dishes.

Can I add Redrock Grilled Shrimp to a steak entrée?

Yes. Most LongHorn entrées allow a shrimp skewer add-on for $7.99–$9.99, making it one of the most affordable surf-and-turf upgrades at any chain steakhouse.

What sides go best with Redrock Grilled Shrimp?

Grilled asparagus, seasoned rice pilaf, Strawberry & Pecan Salad, and the fresh house salad are the top pairings. Skip mac and cheese, too heavy with the spice.

Is Redrock Grilled Shrimp healthy?

Yes, relatively. It’s high in protein, low in carbs, and naturally lean. The watch-out is sodium, which runs higher than average due to the seasoning. Otherwise, it’s one of the cleanest appetizer choices on the menu.

Can you order Redrock Grilled Shrimp as takeout?

You can, but it’s noticeably better fresh. Grilled shrimp turns rubbery as it sits and steams in a takeout container. Dine-in is meaningfully better.

Conclusion

Redrock Grilled Shrimp is the appetizer at LongHorn Steakhouse that punches above its weight. Six jumbo shrimp, coated in a southwestern-leaning Redrock seasoning, flame-grilled on the same fire as the steaks, finished with butter and lemon. At $11–14 and under 320 calories, it’s one of the best-value high-protein appetizers in the chain steakhouse world. Order it with a fresh house salad for a light meal, add it to a sirloin for an affordable surf-and-turf upgrade, and don’t forget the extra lemon wedge. If you’ve only ever ordered the fried Wild West Shrimp at LongHorn, this is the order that shows you what their grill can actually do.