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Wild West Shrimp LongHorn Steakhouse Copycat

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Crispy fried shrimp with cherry peppers, buttery lemon sauce, and Prairie Dust seasoning. A LongHorn Steakhouse Wild West shrimp copycat you can make at home.

Prep time
15 mins
Cook time
10 mins
Total time
25 mins
Yield
4 servings

Ingredients

Oil for frying (peanut oil recommended) 12 oz. medium shrimp, peeled and deveined 1 cup self-rising flour ½ cup cherry peppers, sliced ½ cup butter Juice of 1 lemon Ranch dressing, for dipping Prairie Dust (not all used): ½ cup paprika ¼ cup kosher salt ¼ cup brown sugar 2 tbsp ground mustard ½ cup chili powder ¼ cup ground cumin 2 tbsp black pepper ¼ cup granulated garlic 2 tbsp cayenne pepper

Instructions

  1. Step 1: Heat 1 inch of oil in a skillet over medium-high heat.
  2. Step 2: Season flour with salt and pepper, then dredge shrimp.
  3. Step 3: Fry shrimp for 2 minutes or until golden brown, drain on paper towels.
  4. Step 4: In another skillet, melt butter with lemon juice and cherry peppers, sauté 5 minutes.
  5. Step 5: Lightly sprinkle Prairie Dust (do not use all).
  6. Step 6: Pour butter-pepper mix over shrimp.
  7. Step 7: Serve immediately with ranch dressing.

Notes

Best served fresh for maximum crunch. Refrigerate leftovers in an airtight container for up to 2 days. Reheat in oven or skillet to maintain crispiness.

Nutrition

Calories
598
Fat
27g
Saturated fat
10g
Sugar
16g
Sodium
8903mg
Protein
31g
Carbohydrates
67g
Fiber
15g