Wild West Shrimp is a mouthwatering Longhorn’s Copycat recipe that’s packed with incredible flavor using mostly pantry staple ingredients! An easy-to-make appetizer that’s sure to win over everyone’s taste buds!
Take a bite out of another Longhorn Copycat recipe such as this Parmesan Crusted Chicken! This easy meal delivers juicy, flavorful chicken that’s ready to enjoy in only an hour!
This Longhorn’s Wild West Shrimp is so good that you’ll be searching for any reason possible to make it! But you don’t need a reason since it’s quick and easy to make; it allows you to fry up a batch anytime the desire hits!
We love making this as a fun weekend snack! Or even to enjoy when company is over. However, you could easily make this the main meal by serving a few side dishes with it!
Restaurant Quality At Home!
It’s not always easy to get out to eat, and these days, many of us actually enjoy making dinner right at home. This is my favorite appetizer to get at Longhorn’s, and this yummy copycat recipe is perfect for those who want to flex their kitchen skills and fry up some deliciously spicy shrimp that tastes even better than Longhorn’s (in our opinion, anyway).
All About Wild West Shrimp
Taste: This easy shrimp recipe offers an endless supply of delicious flavor! Prairie Dust Ingredients such as paprika, cayenne pepper, and chili powder really make the shrimp pop! And spicy cherry peppers and garlic butter ensure your buds won’t be anything but satisfied!
Texture: Wild West Shrimp is the perfect deep-fried breaded appetizer! You’ll love the crunchy, golden-brown breading that covers the tender shrimp that’s waiting for you on the inside!
Savoring That Kick Of Spice!
This Wild West Shrimp is known to pack a punch of flavor! And typically, when you get a dish at a restaurant loaded with as much delicious taste as this one, you tend to think it’d be hard to make at home.
However, that’s not the case here at all! Instead, this recipe is broken down easily to mirror that mouthwatering kick of spice that we yearn for when we order this shrimp from Longhorn!
The flavor in this shrimp begins with the breading. Paprika and chili powder combine with the flour that coats the shrimp.
Once the shrimp has been deep-fried, it’s sautéed with sliced cherry peppers. It then gets tossed with a mixture of seasoning consisting of ground mustard, black pepper, brown sugar, and cayenne pepper.
We use large shrimp in this recipe, but you could make it with medium shrimp, also.
Helpful Tips When Making Wild West Shrimp!
- Cooking With Oil – Monitor the temperature of the oil closely. We want it to be right at 350 degrees to allow the shrimp breading to cook correctly. If the oil is too cold, the shrimp will turn out oily. Whereas if the oil is too hot, they won’t cook through thoroughly! And make sure to use a heavy-bottomed skillet or Dutch oven!
- Set Aside Seasoning – Make sure to set aside a tablespoon of seasoning that’s made at the beginning of the recipe. This seasoning is known as the prairie dust at Longhorn Steakhouse, and it’s the perfect finishing seasoning on the shrimp!
- Dredging Station – For a more straightforward dipping process, set up a dredging station. In one bowl, combine the buttermilk and garlic paste, and in another, have the seasonings with flour. Also, have a lined baking sheet or large plate to put the dredged shrimp on until you’re ready to fry them up!
- Serving – This wild west shrimp is best enjoyed warm with ranch! You can also pair it with other appetizers and wash it all down with a tasty beverage!
This recipe for Longhorn Wild West Shrimp makes an excellent appetizer. We enjoy it most while cheering on our favorite sports team or enjoying a game night at home!
If you’re serving this wild west shrimp up to a crowd, consider pairing this with more snacks so that no one goes hungry! My Pineapple Tequila Meatballs and Cowboy Caviar are both snacks that you can count on everyone loving!
How Do I Store Leftovers?
If you have any leftover wild west shrimp, place it into an airtight container and store it in the refrigerator. Enjoy leftovers within three days.
What Can I Use Instead Of Garlic Paste?
Garlic powder can replace the garlic paste in this recipe. To do this, you’ll need 3/4 teaspoons of garlic powder.
Why Use Self-Rising Flour?
Self-Rising Flour contains baking soda, which yields a lighter and crispier breading on the shrimp once fried.
Is There A Substitution For Self-Rising Flour?
Yes, you can make a homemade substitution by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour. Then just use that whole mixture in this recipe.
👋 Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges and win prizes!
Longhorn Steakhouse Wild West Shrimp
- canola or vegetable oil for frying
- 2 teaspoon ground mustard powder
- 2 teaspoon black pepper
- 1 tablespoon light brown sugar
- 2 teaspoon cayenne pepper
- 3 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 cup buttermilk
- 1 tablespoon garlic paste
- 3 tablespoons lemon juice about 1 lemon
- 1 cup self-rising flour
- 1 lb large shrimp peeled and deveined
- ½ cup salted butter
- 2 teaspoons garlic paste optional
- ½ cup sliced cherry peppers
- Ranch dressing for serving
- Add oil to a large heavy-bottomed frying pan or dutch oven until it is 2 inches deep. Heat the oil to 350°F.canola or vegetable oil
- Combine ground mustard, black pepper, brown sugar, cayenne pepper in a bowl and set aside 1 tablespoon for use in step 5.2 teaspoon ground mustard powder, 2 teaspoon black pepper, 1 tablespoon light brown sugar, 2 teaspoon cayenne pepper, 3 teaspoon chili powder, 1 teaspoon kosher salt, 1 teaspoon paprika
- Combine buttermilk, lemon juice, and garlic paste in a bowl. Add what's left of the seasonings from step 2 and the flour to a large ziploc bag.1 cup buttermilk, 1 tablespoon garlic paste, 1 cup self-rising flour, 3 tablespoons lemon juice
- Dredge the shrimp by dipping it in the buttermilk mixture then adding it to the bag and tossing. You can do several at a time.1 lb large shrimp
- Add the shrimp to the frying pan and fry for 1 minute per side. Cooking in batches.
- Transfer into a paper towel lined plate.
- Drain the oil and return the pan to stove over medium heat. You can also use a new, clean pan if desired/easier. Melt the butter in the pan and add the garlic paste and sliced cherry peppers and sauté for 1 minute.½ cup salted butter, ½ cup sliced cherry peppers, 2 teaspoons garlic paste
- Next, add the reserved seasoning and the fried shrimp and toss to coat. Cook for 2 minutes.
- Serve with ranch for dipping.Ranch dressing
- How To Store: If you have any leftover wild west shrimp, place it into an airtight container and store it in the refrigerator. Enjoy leftovers within three days.
- What Can I Use Instead Of Garlic Paste? Garlic powder can replace the garlic paste in this recipe. To do this, you’ll need 3/4 teaspoons of garlic powder.
- Why Use Self-Rising Flour? Self-Rising Flour contains baking soda, which yields a lighter and crispier breading on the shrimp once fried. If you don’t have any, you can make a homemade substitution by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour. Then just use that whole mixture in this recipe.