Tag: shrimp

Copycat Longhorn Steakhouse Wild West Shrimp

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.

Copycat Longhorn Steakhouse Wild West Shrimp

I served these copycat Longhorn Steakhouse Wild West shrimp 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.

Copycat Longhorn Steakhouse Wild West Shrimp
Print Pin
4 from 1 vote

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.
Course Appetizer
Cuisine American
Keyword deep-fried, shrimp
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 68kcal
Author Based on a recipe from Recipe Secrets

Equipment

Ingredients

For the shrimp

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: 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.

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Coconut Fried Shrimp with Dipping Sauce

My wife and I stopped by Pappadeaux Seafood Kitchen outside of Cincinnati, Ohio, the other day. The food there is always absolutely amazing. We had their Coconut Shrimp with Cajun slaw and a dipping sauce, and it was beyond fantastic. Ever since then I have been jonesin’ for coconut shrimp. Now, this recipe for coconut fried shrimp with dipping sauce is not meant to be a copycat of the version from Pappadeaux. But, it’s still mighty tasty and comes with a great dipping sauce (don’t be afraid to double the recipe for the dipping sauce).

Coconut Fried Shrimp with Dipping Sauce

Don’t Overcook Them!

Be careful to not overcook the shrimp when you’re making these coconut fried shrimp with dipping sauce. They don’t take long to cook at all, just until they are just starting to turn golden brown. You will be rewarded for your efforts.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Also try my copycat of Applebee’s Sriracha shrimp, Bayou fried shrimp, southern fried shrimp, Bubba Gump’s Dumb Luck coconut shrimp and my copycat of Bonefish Grill’s Bang Bang shrimp. Did I mention how much I love fried shrimp?

Just recently made some Parrot Bay coconut shrimp and it was fantastic!

Coconut Fried Shrimp with Dipping Sauce
Print Pin
5 from 1 vote

Coconut Fried Shrimp with Dipping Sauce

This recipe for coconut fried shrimp is mighty tasty and comes with a great dipping sauce (don’t be afraid to double the recipe for the dipping sauce).
Course Appetizer
Cuisine American
Keyword coconut, deep-fried, dipping sauce, shrimp
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 518kcal
Author Mike

Equipment

Ingredients

For the dipping sauce

For the shrimp

Instructions

For the dipping sauce

  • Combine all ingredients in a small pot over low heat.
  • Stir occasionally while you make the shrimp.

For the shrimp

  • Combine flour, salt, and baking powder in a large bowl.
  • Whisk in the water and let set for 20 minutes.
  • In a shallow bowl or pie plate combine the coconut and bread crumbs.
  • Heat 2″ of oil in a Dutch oven or deep fryer to 325 F.
  • Add shrimp to the batter mixture and coat well.
  • Working in batches, shake off excess batter then add shrimp to the coconut mixture,
  • Press lightly on the coating to get it to adhere, covering all sides of the shrimp.
  • Lower shrimp into the oil and cook 2-3 minutes until golden brown.
  • Remove to a paper towel-lined plate.
  • Serve with warmed dipping sauce on the side.

Notes

I recommend doubling the amount of dipping sauce. It’s delicious!

Nutrition

Calories: 518kcal | Carbohydrates: 70g | Protein: 28g | Fat: 14g | Saturated Fat: 12g | Cholesterol: 286mg | Sodium: 1764mg | Potassium: 307mg | Fiber: 6g | Sugar: 41g | Vitamin A: 99IU | Vitamin C: 7mg | Calcium: 243mg | Iron: 5mg

Nutritional values are approximate.

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Fiesta Shrimp Tacos

I usually make most of our meals from scratch, but sometimes I just don’t have the time. I scrounged around in the freezer and found a box of pre-cooked popcorn shrimp. Then I took a gander around the SeaPak website and came across this contest-winning recipe for great fiesta shrimp tacos. I had everything on hand except an avocado. I made a quick trip to the grocery store and I was set.

Fiesta Shrimp Tacos

Quick And Delicious

These Fiesta shrimp tacos were really, really good. If you don’t have shrimp, you could substitute chicken strips, fried clams, or fish or chicken nuggets. The crunchy slaw, creamy avocado, fresh lime and a tangy sauce really went well with the crispy fried shrimp.

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Also try my quick fix shrimp tacos.

Fiesta Shrimp Tacos
Print Pin
4 from 1 vote

Fiesta Shrimp Tacos

The crunchy slaw, creamy avocado, fresh lime and a tangy sauce really go well with the crispy fried shrimp.
Course Main
Cuisine American
Keyword shrimp, taco
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Calories 578kcal
Author Based on a recipe from SeaPak

Equipment

Ingredients

For the tacos

  • 18 ounces popcorn shrimp such as SeaPak® Popcorn Shrimp
  • 10 flour tortillas heated
  • 1 pound coleslaw mix
  • 8 ounces white cheddar cheese shredded
  • 1 large tomato diced
  • 6 ounces black olives sliced, drained
  • 1 avocado chopped
  • 1 lime cut into wedges, for serving, if desired

For the sauce

Instructions

  • Cook the shrimp per the package instructions.
  • Meanwhile, make the sauce by whisking together all ingredients. If the sauce is too thick whisk in a tablespoon or two of milk.
  • Spread a tablespoon of sauce over each tortilla.
  • Add slaw mix, cheese, tomato, olives and avocado.
  • Top with shrimp and drizzle with a bit more sauce.
  • Serve with a lime wedge for squeezing over the taco.

Notes

The sauce is also good for dipping tortilla chips!

Nutrition

Calories: 578kcal | Carbohydrates: 51g | Protein: 19g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 72mg | Sodium: 1740mg | Potassium: 650mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1852IU | Vitamin C: 50mg | Calcium: 490mg | Iron: 4mg

Nutritional values are approximate.

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Cheater Popcorn Shrimp Po Boy

Boy, these were good! If you follow this blog at all, you know that I’m a big fan (and user) of Kaw-Cajun Comeback sauce from Chez John. I made another big batch last week, and you know what that means! Po boys! For starters, I made this Cheater popcorn shrimp po boy. I didn’t have the time to deep fry shrimp from scratch so I “cheated” and used frozen pre-cooked shrimp.

Cheater Popcorn Shrimp Po Boy

Nothing Fancy Here. Just Good.

These cheater popcorn shrimp po boy sandwiches have a great shrimp taste (with a little crunch). The Comeback sauce adds a wonderful kick. Lettuce and tomato and a nice freshness.

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Also try a Cajun muffuletta po boy.

Cheater Popcorn Shrimp Po Boy
Print Pin
4 from 1 vote

“Cheater” Popcorn Shrimp Po Boy

When I made this Cheater popcorn shrimp po boy. I didn’t have the time to deep fry shrimp from scratch so I “cheated” and used frozen pre-cooked shrimp.
Course Main
Cuisine American
Keyword sandwich, shrimp
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 299kcal
Author Mike

Ingredients

  • 30 pieces popcorn shrimp
  • ½ loaf French bread split
  • 2 tablespoons Kaw-Cajun Comeback sauce or more, or your favorite remoulade
  • ½ medium tomato sliced thin
  • 4 leaves green leaf lettuce shredded

Instructions

  • Cook shrimp per package instructions.
  • Lightly toast the bread in the oven the last few minutes of cooking the shrimp.
  • Slather inside of bread with the Comeback sauce.
  • Add tomatoes and lettuce and top with shrimp. Enjoy!

Notes

Add a little sliced red onion too!

Nutrition

Calories: 299kcal | Carbohydrates: 58g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 523mg | Potassium: 257mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2404IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 4mg

Nutritional values are approximate.

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Shrimp-Stuffed Potato Skins

I was thumbing through a recent copy of Chile Pepper magazine (one of my favorites that unfortunately is no longer being published) when I came across a recipe for shrimp-stuffed eggplants. I can’t say my wife and I are fans of eggplant. So I decided to try the recipe with potato skins instead. The end result was fantastic. Who would’ve thought that shrimp-stuffed potato skins would be so good?

Shrimp-Stuffed Potato Skins

Totally Different. Totally Great.

These shrimp-stuffed potato skins make for great appetizers or they can be served as a side dish. I used the little small shrimp you find normally in your grocery store’s freezer section. They are called 26-30 count shrimp (that’s the number of shrimp in a pound) or salad shrimp. You could use bigger shrimp and cut them in half.

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Also try my shrimp-stuffed bread.

Shrimp-Stuffed Potato Skins
Print Pin
4 from 1 vote

Shrimp-Stuffed Potato Skins

These shrimp-stuffed potato skins make for great appetizers or they can be served as a side dish. I used the little small shrimp you find normally in your grocery store’s freezer section.
Course Appetizer
Cuisine Cajun
Keyword potato skins, shrimp
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 373kcal
Author Based on a recipe from Chile Pepper magazine

Equipment

Ingredients

Instructions

  • Bring a large pot of salted water to a boil.
  • Add potatoes and boil until just starting to soften.
  • Drain the potatoes.
  • Cut in half lengthwise and scoop out most of the flesh and reserve.
  • Preheat oven to 400 F.
  • Melt the butter in a saute pan over medium heat.
  • Add the onion, parsley, bell pepper and garlic and cook for 5 minutes.
  • Add the shrimp and cook another 5 minutes.
  • Add the potato flesh and stir.
  • Remove from heat and stir in 3/4 cups of the breadcrumbs, Worcestershire sauce, hot sauce, Parmesan cheese and salt and pepper to taste.
  • Place potato skins on a baking sheet.
  • Spoon in the shrimp mixture.
  • Sprinkle tops of potatoes with the remaining breadcrumbs.
  • Bake for 20-30 minutes or until golden brown.

Notes

If you have leftover stuffing mixture, use it as a great dip for crackers!

Nutrition

Calories: 373kcal | Carbohydrates: 57g | Protein: 26g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 196mg | Sodium: 1144mg | Potassium: 1115mg | Fiber: 5g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 39mg | Calcium: 288mg | Iron: 5mg

Nutritional values are approximate.

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Shrimp-Stuffed Bread

I’ve been a subscriber of Chile Pepper magazine (sadly, no longer publishing) for quite some time now. Every issue has not only great recipes, but also articles on peppers, products and cuisines. Even if you aren’t a fan of heat or spice, Chile Pepper is well worth the subscription price. Why? Because it’s packed with awesome recipes like this one for shrimp-stuffed bread.

Shrimp-Stuffed Bread

Got Crawfish? Use That Instead!

The original recipe called for crawfish tails, which would also make for an amazing dish. But, all of the crawfish around here are imported. I can get Louisiana shrimp thankfully. So that’s why I made shrimp-stuffed bread instead.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my shrimp-stuffed potato skins and stuffed French bread.

Shrimp-Stuffed Bread
Print Pin
4 from 1 vote

Shrimp-Stuffed Bread

The original recipe called for crawfish tails, which would also make for an amazing dish. But, all of the crawfish around here are imported. I can get Louisiana shrimp thankfully. So that’s why I made shrimp-stuffed bread instead.
Course Side or Main
Cuisine Creole
Keyword bread, shrimp
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 662kcal
Author Based on a recipe from Chile Pepper Magazine

Equipment

Ingredients

  • 1 loaf French bread
  • 2 tablespoons unsalted butter
  • ½ cup white onion diced
  • ½ large red bell pepper diced
  • ½ large green bell pepper diced
  • 1 pound shrimp 26-30 count, shelled and cleaned
  • 6 ounces Habanero cheddar cheese cut into chunks
  • ½ teaspoon red pepper flakes
  • ½ cup mayonnaise

Instructions

  • Preheat oven to 350 F.
  • Slice the bread in half lengthwise and remove some of the insides.
  • Melt the butter in a medium skillet over medium-high heat.
  • Add the onion, peppers, and salt and pepper to taste. Saute until soft, 10-12 minutes.
  • Stir in the shrimp and saute for 5 minutes. Transfer to a large bowl.
  • Place the cheese, pepper flakes and mayonnaise into a blender or food processor and blend until combined.
  • Add to the bowl with the shrimp and fold to mix.
  • Scoop mixture into the bread.
  • Close bread halves and wrap in foil.
  • Place bread onto a baking sheet and bake for 20 minutes.
  • Cut into 4 pieces and serve.

Notes

You can substitute cheddar if you prefer a less-spicy sandwich.

Nutrition

Calories: 662kcal | Carbohydrates: 61g | Protein: 36g | Fat: 30g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 1579mg | Potassium: 339mg | Fiber: 4g | Sugar: 5g | Vitamin A: 985IU | Vitamin C: 49mg | Calcium: 221mg | Iron: 6mg

Nutritional values are approximate.

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Roasted Black Pepper Shrimp Po boy

I’ve never eaten a bad po boy, and this one is no exception. Roasted black pepper shrimp, Kaw-Cajun Comeback sauce… you just can’t go wrong! The shrimp are perfectly peppered. The Comeback sauce… man, what can’t I say about it… it’s just so great. It is spicy, creamy, and without a doubt the perfect sauce for any sandwich you will ever make. I can’t imagine a po boy without Kaw-Cajun Comeback sauce on it. Don’t be shy with it, either. The sign of a great po boy is one that drips all over the plate, your shirt, and down your arms. This roasted black pepper shrimp po boy checks all the ‘great sandwich’ checkboxes.

Roasted Black Pepper Shrimp Po boy

One Great Po Boy Sauce

I recommend keeping a bottle of Comeback sauce nearby when you eat this roasted black pepper shrimp po boy. Just in case a shrimp falls off the sandwich. Sure, you could poke it back in, but you can also squeeze a bit of Comeback sauce on it and enjoy the perfect shrimp.

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Also try my grilled turkey breast po boy.

Roasted Black Pepper Shrimp Po boy
Print Pin
4 from 1 vote

Roasted Black Pepper Shrimp Po boy

I recommend keeping a bottle of Comeback sauce nearby when you eat this roasted black pepper shrimp po boy just in case a shrimp falls of the sandwich. Sure, you could poke it back in, but you can also squeeze a bit of Comeback sauce on it and enjoy the perfect shrimp.
Course American
Cuisine Main
Keyword sandwich, shrimp
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serving
Calories 1213kcal
Author Mike

Ingredients

Instructions

  • Lightly toast the bun. Slather with the comeback sauce.
  • Add the lettuce, shrimp, onion and tomato.
  • Serve.

Notes

You can substitute mayonnaise for the comeback sauce. Or even tartar sauce.

Nutrition

Calories: 1213kcal | Carbohydrates: 231g | Protein: 55g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 2336mg | Potassium: 714mg | Fiber: 11g | Sugar: 13g | Vitamin A: 598IU | Vitamin C: 12mg | Calcium: 241mg | Iron: 16mg

Nutritional values are approximate.

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Roasted Black Pepper Shrimp

This is the easiest, most fool-proof way I know of for cooking shrimp. Roasted black pepper shrimp come out tasting fantastic each and every time. You can serve them with cocktail sauce. Or, on sandwiches, like my very good roasted black pepper shrimp po boy. Or, just pop them in your mouth as-is!

Roasted Black Pepper Shrimp Po boy

Almost Foolproof

It’s almost impossible to mess these shrimp up. Almost. Just be sure to not overcook the shrimp. Shrimp tell you when they are done by turning pink. They start to curl up. It doesn’t get any easier than that! The last thing you want is tough, over-cooked shrimp. If you don’t cook shrimp often I recommend starting with one or two first. Time them and note when they are just done. Then you can cook the rest for the same amount of time. Better to overcook two than 20!

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These shrimp are also great dunked in my easy cocktail sauce.

Roasted Black Pepper Shrimp Po boy
Print Pin
4 from 1 vote

Roasted Black Pepper Shrimp

This is the easiest, most fool-proof way I know of for cooking shrimp. Roasted black pepper shrimp come out tasting fantastic each and every time. 
Course Main
Cuisine American
Keyword shrimp
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 175kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 450 F.
  • Rinse, drain and de-vein the shrimp. Place in a shallow baking pan.
  • Melt the butter in a medium saucepan.
  • Add the garlic and saute for 3-4 minutes. Pour over the shrimp and toss to coat.
  • Pepper shrimp until very well covered. Do not be shy with the pepper! Use a heavy hand!
  • Bake until pink, approximately 5 minutes, then turn and bake a few minutes longer. Remove from oven and pepper again.

Notes

Also great served with cocktail or tartar sauce.

Nutrition

Calories: 175kcal | Carbohydrates: 1g | Protein: 35g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 429mg | Sodium: 1322mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 8mg | Calcium: 252mg | Iron: 4mg

Nutritional values are approximate.

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Roasted Shrimp Po Boy

Roasting shrimp is a great way to bring out their flavor. And it’s really easy, too. Roast them and make a roasted shrimp po boy and you’ve got something really great! I used Chez John’s Kaw-Cajun Comeback sauce on my roasted shrimp po boy. You can also use your favorite remoulade, such as our spicy version. Of course, just a good ole mayonnaise works just fine too. Me, I prefer a spicy sauce on my po boys. And I do truly love po boys.

Roasted Shrimp Po Boy

Nothing Fancy. Just Deliciousness.

The star of the roasted shrimp po boy is of course the shrimp. So there’s no need to bury that great flavor with a lot of ingredients. This sandwich isn’t meant to be fancy. But it is ok if it’s a little messy. Sit down and enjoy, the shrimp are fantastic!

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Also try my grilled turkey po boys.

Roasted Shrimp Po Boy
Print Pin
4 from 1 vote

Roasted Shrimp Po Boy

Roasting shrimp is a great way to bring out their flavor. And it’s really easy, too. Roast them and make a roasted shrimp po boy and you’ve got something really great!
Course Main
Cuisine American
Keyword sandwich, shrimp
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 329kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Toss shrimp with oil and a pinch of salt and a little pepper.
  • Place on a non-stick baking sheet and cook 8-10 minutes or until pink and firm and cooked. Remove from oven.
  • Lightly toast the bread in the oven, if desired.
  • Slather both halves of the bread with the Comeback sauce.
  • Add shrimp, lettuce, tomato and top bread half and enjoy!

Notes

You can substitute mayonnaise for the Comeback sauce.

Nutrition

Calories: 329kcal | Carbohydrates: 57g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 831mg | Potassium: 158mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 4mg

Nutritional values are approximate.

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