Wild West Shrimp is a flavorful Longhorn Steakhouse copycat that uses mostly pantry staples. This easy appetizer fries up quickly and delivers bold, spicy-sweet flavor everyone will love.
This Wild West Shrimp is one of those recipes you’ll find yourself making just because — it’s quick, crowd-pleasing, and easy to fry any time the craving hits. Serve as an appetizer for guests, a weekend snack, or build a full meal by pairing with your favorite sides.
Restaurant Quality At Home
If you love Longhorn’s Wild West Shrimp, this copycat brings that same restaurant-style flavor to your kitchen. The blend of paprika, cayenne, chili powder and a touch of brown sugar gives the shrimp a spicy-sweet “prairie dust” coating, while a quick butter, garlic and cherry pepper sauté finishes the dish with a bright, tangy kick.
Ingredients For Wild West Shrimp
- Canola or vegetable oil (for frying)
- 2 tsp ground mustard powder
- 2 tsp black pepper
- 1 tbsp light brown sugar
- 2 tsp cayenne pepper
- 3 tsp chili powder
- 1 tsp kosher salt
- 1 tsp paprika
- 1 cup buttermilk
- 1 tbsp garlic paste (+ 2 tsp optional for sauce)
- 3 tbsp lemon juice (about 1 lemon)
- 1 cup self-rising flour
- 1 lb large shrimp, peeled and deveined
- 1/2 cup salted butter
- 1/2 cup sliced cherry peppers
- Ranch dressing for serving
How To Make Wild West Shrimp
- Add oil to a heavy-bottomed frying pan or Dutch oven until it is about 2 inches deep and heat to 350°F (175°C).
- In a bowl, combine ground mustard, black pepper, brown sugar, cayenne, chili powder, kosher salt and paprika. Reserve 1 tablespoon of this seasoning for finishing.
- In a separate bowl whisk together buttermilk, 1 tablespoon garlic paste and lemon juice. Place the remaining seasoning and the self-rising flour into a large Ziplock bag.
- Dip shrimp into the buttermilk mixture, then add a few at a time to the flour-seasoning bag and toss to coat.
- Fry shrimp in batches for about 1 minute per side, until golden and cooked through. Transfer to a paper-towel-lined plate to drain.
- Drain the frying oil and return the pan to medium heat (or use a clean pan). Melt the butter, then add the optional 2 teaspoons garlic paste and sliced cherry peppers; sauté about 1 minute.
- Add the reserved seasoning and the fried shrimp to the pan, tossing to coat. Cook 1–2 minutes more to heat through and meld flavors.
- Serve immediately with ranch dressing for dipping.
Tips & Notes
- Oil temperature: Keep oil around 350°F. Too cool and the coating soaks up oil; too hot and the shrimp can brown before cooking through. Use a heavy-bottomed skillet or Dutch oven for stable heat.
- Prairie dust: Reserve 1 tablespoon of the seasoning blend to toss with the shrimp at the end — this is the prairie dust that gives Wild West Shrimp its signature finish.
- Dredging station: For speed and organization, set up three areas: buttermilk mixture, seasoned flour in a bag, and a lined tray for dredged shrimp.
- Substitutions: Garlic powder (3/4 tsp) can replace garlic paste. If you don’t have self-rising flour, mix 1 cup all-purpose flour with 1 1/2 tsp baking powder and 1/4 tsp salt to mimic it.
How To Store Wild West Shrimp
Store leftovers in an airtight container in the refrigerator and enjoy within three days. Reheat gently to avoid overcooking—briefly in a hot oven or in a skillet with a little butter works best.
More Appetizer Ideas
- Viral Onion Ring Chips — crispy and addictive.
- Best Mozzarella Sticks — gooey, melty, and perfect for dipping.
- Butter Board (TikTok Recipe) — simple, shareable, and customizable.
- Boat Dip — a bold, cheesy Mexican-flavored dip.
- Hot Pepper Jelly Meatballs — a sweet-spicy crowd favorite.
Longhorn Steakhouse Wild West Shrimp
Author: Rebecca Hubbell
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes • Cook Time: 10 minutes • Total Time: 20 minutes
Servings: 5 people
Make Longhorn’s Wild West Shrimp at home with this copycat that balances heat, tang and a touch of sweetness for a crunchy, saucy appetizer.
Ingredients
- Canola or vegetable oil, for frying
- 2 tsp ground mustard powder
- 2 tsp black pepper
- 1 tbsp light brown sugar
- 2 tsp cayenne pepper
- 3 tsp chili powder
- 1 tsp kosher salt
- 1 tsp paprika
- 1 cup buttermilk
- 1 tbsp garlic paste
- 3 tbsp lemon juice (about 1 lemon)
- 1 cup self-rising flour
- 1 lb large shrimp, peeled and deveined
- 1/2 cup salted butter
- 1/2 cup sliced cherry peppers
- Ranch dressing, for serving
Instructions
- Heat oil in a heavy-bottomed pan or Dutch oven to 350°F, about 2 inches deep.
- Mix mustard powder, black pepper, brown sugar, cayenne, chili powder, kosher salt and paprika. Reserve 1 tablespoon.
- Whisk buttermilk, 1 tbsp garlic paste and lemon juice in a bowl. Place remaining seasoning and flour in a large Ziplock bag.
- Dip shrimp in the buttermilk mix, then coat in the seasoned flour in the bag.
- Fry shrimp in batches about 1 minute per side. Drain on paper towels.
- Discard or drain frying oil. In the same pan over medium heat, melt butter, add the optional garlic paste and cherry peppers and sauté 1 minute.
- Toss fried shrimp and reserved seasoning in the butter-pepper mixture for 1–2 minutes to coat.
- Serve hot with ranch dressing for dipping.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to three days.
- Garlic substitute: Use 3/4 tsp garlic powder if you don’t have garlic paste.
- Self-rising flour: If unavailable, mix 1 cup all-purpose flour with 1 1/2 tsp baking powder and 1/4 tsp salt.
Nutrition
Calories: 384 kcal | Carbohydrates: 29 g | Protein: 18 g | Fat: 22 g | Saturated Fat: 13 g | Sodium: 1489 mg