If you have ordered appetizers at LongHorn Steakhouse, you may know Wild West Shrimp: crispy shrimp tossed in garlic butter with spicy cherry peppers, served with ranch. This is our homemade version, inspired by that dish.
It takes about 25 minutes, and you can fry the shrimp or make them in the air fryer.
This is a copycat recipe made at home. It is not the restaurant’s recipe and is not connected to LongHorn Steakhouse.
Why You’ll Love It
- Crispy, buttery and a little spicy.
- Fast. Ready in about 25 minutes.
- Air fryer friendly if you don’t want to fry.
What You Need
- 1 lb large shrimp (peeled and deveined, tails off)
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- vegetable oil (for frying)
- 3 tbsp butter
- 2 cloves garlic (minced)
- 1/3 cup jarred cherry peppers (sliced, plus 1 tbsp of the brine)
- 1 tbsp fresh parsley (chopped)
- ranch dressing (for dipping)
How to Make It
- Pat the shrimp dry. Toss them in the buttermilk.
- In a shallow bowl, mix the flour, cornstarch, garlic powder, paprika, salt and pepper.
- Heat 2 inches of oil in a heavy pot to 350°F.
- Lift the shrimp out of the buttermilk, let the extra drip off, and coat them well in the flour mix.
- Fry in small batches for 2 to 3 minutes, until golden and the shrimp are pink and opaque inside. Drain on a rack or paper towels.
- In a large skillet over medium heat, melt the butter. Add the garlic and cook 30 seconds. Add the cherry peppers and brine and stir.
- Turn off the heat. Add the fried shrimp and toss to coat. Sprinkle with parsley and serve right away with ranch.
Air Fryer Method
Coat the shrimp as above. Spray them well with oil and arrange in one layer. Cook at 400°F for about 8 minutes, flipping halfway, until golden and opaque. Toss in the garlic butter sauce.
Tips
- Cherry peppers are sold in jars near the pickles. Use sweet ones for mild, hot ones for heat, or mix both.
- Don’t crowd the pot. Frying a few at a time keeps them crisp.
- Toss and serve right away. The sauce softens the coating if they sit.
More Copycat Favorites
Try our [Copycat Longhorn Parmesan Crusted Chicken](https://tasteofrecipe.net/copycat-longhorn-parmesan-crusted-chicken/) for a full steakhouse dinner at home.
Copycat Longhorn Wild West Shrimp
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Ingredients
- 1 lb large shrimp peeled and deveined, tails off
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- vegetable oil for frying
- 3 tbsp butter
- 2 cloves garlic minced
- 1/3 cup jarred cherry peppers sliced, plus 1 tbsp of the brine
- 1 tbsp fresh parsley chopped
- ranch dressing for dipping
Instructions
- Pat the shrimp dry. Toss them in the buttermilk.
- In a shallow bowl, mix the flour, cornstarch, garlic powder, paprika, salt and pepper.
- Heat 2 inches of oil in a heavy pot to 350°F.
- Lift the shrimp out of the buttermilk, let the extra drip off, and coat them well in the flour mix.
- Fry in small batches for 2 to 3 minutes, until golden and the shrimp are pink and opaque inside. Drain on a rack or paper towels.
- In a large skillet over medium heat, melt the butter. Add the garlic and cook 30 seconds. Add the cherry peppers and brine and stir.
- Turn off the heat. Add the fried shrimp and toss to coat. Sprinkle with parsley and serve right away with ranch.
Notes
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