Longhorn Steakhouse Wild West Shrimp
Bring the bold flavors of the South right to your table with Longhorn Steakhouse Wild West Shrimp, a crispy, golden appetizer that’s as delicious as it is easy to make! This copycat recipe features large shrimp marinated in tangy buttermilk, then coated in a seasoned flour-and-cornmeal mixture spiked with garlic and cayenne pepper for a perfect crunch. Fried banana pepper rings add a zesty kick, while a creamy garlic-infused ranch dressing serves as the ultimate dipping sauce. Finished with a sprinkle of fresh parsley and lemon wedges for a burst of brightness, this dish is perfect for casual gatherings or as an irresistible starter. Ready in just 25 minutes, this crowd-pleaser combines crispy textures, bold spices, and a hint of tang, making it a must-try for fans of Southern-inspired fare!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 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)
Instructions
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.
In a separate shallow dish, mix together the all-purpose flour, cornmeal, salt, black pepper, garlic powder, and cayenne pepper.
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.
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.
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.
In the same oil, fry the banana pepper rings for about 30 seconds or until slightly crisp. Remove and drain on paper towels.
In a small bowl, mix the ranch dressing with the minced garlic to make a creamy dipping sauce.
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.
Nutrition Facts
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.
