Copycat Longhorn Wild West Shrimp
Crispy fried shrimp tossed in garlic butter with sliced cherry peppers, served with ranch.
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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
Air fryer: spray the coated shrimp with oil and cook at 400°F for about 8 minutes, flipping halfway, until golden and opaque. Then toss in the garlic butter sauce.
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