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These little copycats of the Longhorn Steakhouse Wild West shrimp were incredible. The Prairie Dust mix had a great flavor and kick to it. And Peppadew peppers? I could eat them out of the jar. Sure, I “cheated” and used frozen precooked shrimp, but that makes these all the easier to make, perfect for feeding a small crowd in a hurry.
This copycat recipe for Longhorn Steakhouse Wild West shrimp is perfect with just your usual ole Ranch dressing. Really, you can just eat the shrimp like popcorn, one after another, without the dressing. Just pop them into your mouth one after another. Sure, it might not look pretty but they’re so good that it’s hard not to.
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This recipe is based on a recipe from Recipe Secrets.
Longhorn Steakhouse Wild West Shrimp (Copycat Recipe)
Equipment
Ingredients
For the shrimp
- 1 18 ounce popcorn shrimp
- ยฝ stick unsalted butter
- 2-4 Peppadew peppers seeded, chopped
- 3-4 teaspoons Prairie Dust Mix
- 1 green onion sliced (for garnish)
Instructions
For the shrimp
- Bake shrimp per package instructions.
- Melt butter in a large skillet over medium-high heat.
- Add peppers and saute for 3 minutes.
- Add shrimp and Prairie Dust mix.
- Stir and cook until shrimp start to crisp.
- Remove to a paper-towel lined plate to drain then transfer to a serving dish.
- Garnish with green onion and serve.
