Hey there, fellow food lovers! I’ve been absolutely obsessed with Longhorn Steakhouse’s Wild West Shrimp lately and I just had to figure out how to make it at home. After tons of testing in my kitchen I’ve finally cracked the code on this amazing appetizer. Today, I’m super excited to share my tried-and-true copycat recipe with y’all!
Why You’ll Love This Recipe
- Takes just 30 minutes from start to finish
- Uses simple ingredients you probably already have
- Perfect for parties or game day snacks
- Tastes just like the restaurant version (maybe even better!)
- Great as an appetizer or main dish
What You’ll Need
For the Shrimp:
- 1 pound medium shrimp (peeled and deveined)
- 1½ cups white flour
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1 cup milk
- Frying oil (enough for 2 inches)
- Longhorn Prairie Dust seasoning
For the Sauce:
- ½ cup butter
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- 6 cherry peppers, chopped
For Serving:
- Ranch dressing
Step-by-Step Instructions
1. Prep Your Breading Station
First things first, let’s get organized! Here’s what ya need to do:
- Mix flour, salt, and pepper in one bowl
- Pour milk in another bowl
- Have a paper towel-lined plate ready
2. Bread the Shrimp
- Pat shrimp dry with paper towels
- Dip each shrimp in milk
- Coat in flour mixture
- Shake off excess
- Place on a clean plate
3. Fry Those Bad Boys
- Heat oil to 350°F (I love using my Instant Pot for this!)
- Fry shrimp in batches (don’t overcrowd!)
- Cook until golden brown (about 2-3 minutes)
- Remove with slotted spoon
- Drain on paper towels
4. Make the Sauce
- Melt butter in a pan
- Add garlic and lemon juice
- Cook for 1 minute
- Add chopped cherry peppers
- Cook another minute
5. Put It All Together
- Pour sauce over fried shrimp
- Sprinkle with Prairie Dust
- Serve with ranch dressing
Pro Tips from My Kitchen
Listen up y’all! Here’s what I learned after making this recipe like a billion times
- Don’t skip patting the shrimp dry – it helps the breading stick better
- Keep an eye on your oil temp – too hot or too cold will mess up your shrimp
- Want extra crunch? Double-dip in the flour mixture
- Sweet cherry peppers work great, but hot ones give more kick
- Make the sauce right before serving – it’s best warm!
Common Questions I Get
Q Can I use frozen shrimp?A Yup! Just thaw them completely and pat dry before starting.
Q: What if I can’t find Prairie Dust?
A: You can make your own with paprika, garlic powder, onion powder, and some other basic spices.
Q: Can I make these ahead?
A: They’re best fresh, but you can reheat them in the oven at 350°F for about 5 minutes.
Serving Ideas
We love having these as an appetizer, but honestly, they’re so good you might wanna make them your main dish! Here’s what I like serving with them:
- Loaded baked potato
- Corn on the cob
- Fresh salad
- Cornbread
- Cold beer (just keeping it real!)
There ya have it, folks! My take on the famous Wild West Shrimp. Trust me, once you make these at home, you’ll be hooked. They’re crispy, spicy, and absolutely addicting. Plus, making them at home means you can have as many as you want – no judgment here!
Note: This post was updated in August 2025 with new tips and tricks I’ve learned along the way!
Would you like me to explain or break down any part of this article further?
ð Instructions 8 steps1
In a large bowl, pour buttermilk over the shrimp, ensuring they are well coated. Let the shrimp marinate for at least 10 minutes while you prepare the dredge and other components. 2
In a separate shallow dish, mix together the all-purpose flour, cornmeal, salt, black pepper, garlic powder, and cayenne pepper. 3
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy. 4
Remove the shrimp from the buttermilk, shaking off excess liquid, and dredge each piece in the flour mixture, ensuring they are well coated. Place the coated shrimp on a tray. 5
Working in batches, carefully place the shrimp in the hot oil and fry for 2-3 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and place on a plate lined with paper towels to drain. 6
In the same oil, fry the banana pepper rings for about 30 seconds or until slightly crisp. Remove and drain on paper towels. 7
In a small bowl, mix the ranch dressing with the minced garlic to make a creamy dipping sauce. 8
Arrange the fried shrimp and banana peppers on a serving platter, and garnish with chopped parsley. Serve immediately with the garlic ranch dipping sauce and lemon wedges on the side. â¡
| Calories | 9978 | ||
|---|---|---|---|
| % Daily Value* | |||
| Total Fat | 1005.0 g | 1288% | |
| Saturated Fat | 147.0 g | 735% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 5383 mg | 234% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 23.8 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 605 mg | 47% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2038 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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- 1 pound Large shrimp (peeled and deveined)
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground cayenne pepper
- 0.5 cup Banana pepper rings (mild or hot, drained)
- 4 cups Vegetable oil (for frying)
- 0.5 cup Ranch dressing
- 1 teaspoon Minced garlic
- 2 tablespoons Chopped fresh parsley (for garnish)
- 4 pieces Lemon wedges (for serving)
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