These little copycats of Longhorn Steakhouse’s 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.
I served these Wild West shrimp with just your usual ole Ranch dressing, but really, you can just eat the shrimp like popcorn, one after another, without the dressing.
Copycat Longhorn Steakhouse Wild West Shrimp
I served these Wild West shrimp with just your usual ole Ranch dressing, but really, you can just eat the shrimp like popcorn, one after another, without the dressing.
Servings 6
Calories 68kcal
Ingredients
For the shrimp
- 1 18 ounce popcorn shrimp
- ½ stick unsalted butter
- 2-4 Peppadew peppers seeded, chopped
- 3-4 teaspoons Prairie Dust Mix
- 1 green onion sliced (for garnish)
- Favorite dipping sauce I used Ranch
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 with dipping sauce.
Nutrition
Calories: 68kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Nutritional values are approximate.