longhorn steakhouse Archives

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.

Longhorn Steakhouse Wild West Shrimp (Copycat Recipe)

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)

Based on a recipe from Recipe Secrets

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.

4 from 1 vote

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Prep Time 5

Cook Time 20

Total Time 25

Course Appetizer

Cuisine American

Servings

Calories 68 kcal

Equipment

skillet

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)

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.

Notes

Serve with Ranch dressing for dipping!

Nutrition

Calories: 68kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 1mgPotassium: 8mgFiber: 1gSugar: 1gVitamin A: 255IUVitamin C: 1mgCalcium: 4mgIron: 1mg

Keyword deep-fried, shrimp

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Secret Restaurant Recipes

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The Everything Restaurant Copycat Recipes…

This is a copycat recipe for the Prairie Dust spice mix the Longhorn Steakhouse uses in many of its dishes. It has a nice complex flavor with a little heat, and is perfect on steak, chicken, eggs, seafood, veggies, and baked potatoes. It’s a great seasoning to keep on hand. Just make a good-sized batch and keep it in an air-tight container. Oh, and don’t hesitate to sprinkle it on burgers just before you grill them! Like I said, it’s great on everything!

Longhorn Steakhouse Prairie Dust Mix (Copycat Recipe)

The recipe for copycat Longhorn Steakhouse Prairie Dust mix makes just a few tablespoons of mix. I usually make a much bigger batch and keep it in the pantry in an air-tight container. I write the date on the container (using a marker and blue painter’s tape) so I know when I made it. Spice mixes can usually last at least 6 months. Not that it’ll actually last that long…

I usually add this seasoning to flour and deep-fry shrimp in it. When they’re done, and still hot, I season them a bit more. You can also use this on hamburgers, before and after cooking. And also wings! Yep, wings!

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Got Seasonings?

You have to take care of your dry seasonings. In return, they’ll take care of you by always being ready the next time you need them! Protect seasonings from the four main enemies of flavor: heat, light, air, and moisture. Never store them above the stove or oven, where steam and temperature swings cause caking and quick degradation. If you have a problem with high humidity causing your dry seasonings to cake, try adding a silica gel packet to the containers to remove moisture.

I made a fantastic copycat version of Longhorn Steakhouse’s Wild West Shrimp with this mix. The shrimp had a wonderful flavor. They sure didn’t last long.