Ever found yourself craving that irresistibly crispy, perfectly spiced Wild West Shrimp from LongHorn Steakhouse, wishing you could whip it up in your own kitchen? Well, get ready to make that wish a delicious reality! This guide will walk you through everything you need to know to create a copycat version that tastes just like the restaurant favorite, complete with that signature creamy dipping sauce. It’s easier than you think, and the result is truly spectacular – perfect for an appetizer, a party snack, or even a fun main dish!
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What Makes Wild West Shrimp So Special?
The magic of Wild West Shrimp lies in its fantastic combination of textures and flavors. You get tender, juicy shrimp coated in a seasoned, crispy breading, delivering a satisfying crunch with every bite. But it’s not just about the crispiness; the breading itself is seasoned with a kick of spice, which is perfectly balanced by the cool, tangy, and slightly fiery dipping sauce. It’s a flavor explosion that leaves you wanting more!
Gather Your Ingredients: What You’ll Need
Ready to get cooking? Here’s a breakdown of the simple ingredients required for both the shrimp and that amazing dipping sauce.
For the Wild West Shrimp:
- Shrimp: 1 pound large shrimp (21-25 count), peeled and deveined. You can leave the tails on for a fancy touch or remove them for easier eating.
- Binding Agent: 1 large egg, lightly beaten; 1-2 tablespoons hot sauce (like Frank’s RedHot) for extra flavor and binding power.
- Dry Breading Mix:
- 1 cup all-purpose flour
- 1/4 cup cornstarch (for extra crispiness!)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (smoked or regular, your choice)
- 1/4 – 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- Frying Oil: 4-6 cups vegetable oil, canola oil, or peanut oil (enough to submerge the shrimp partially or fully).
For the Creamy Dipping Sauce:
- 1/2 cup mayonnaise
- 1-2 tablespoons prepared horseradish (start with one and add more for extra zing)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (adjust to taste)
- 1/4 teaspoon paprika
- Pinch of cayenne pepper (optional, for an extra kick)
- Salt and black pepper to taste
Your Step-by-Step Guide to Wild West Shrimp Perfection
Follow these easy steps to bring this restaurant favorite right to your dinner table!
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Prep Your Shrimp:
If your shrimp are frozen, thaw them completely and then pat them thoroughly dry with paper towels. Removing excess moisture is crucial for achieving that super crispy coating!
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Prepare the Breading Stations:
Set up two shallow dishes. In the first dish, whisk together the beaten egg and hot sauce until well combined. In the second dish, combine all the dry breading ingredients (flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper). Whisk them together until everything is evenly distributed.
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Bred the Shrimp:
Working in batches, dip each shrimp first into the egg wash, allowing any excess to drip off. Then, transfer it to the dry breading mix. Press the breading onto the shrimp firmly to ensure it’s completely coated. Gently shake off any loose flour and place the breaded shrimp on a clean plate or wire rack. Repeat until all shrimp are breaded.
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Heat the Oil:
Pour your frying oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). A kitchen thermometer is your best friend here for perfectly cooked, crispy shrimp!
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Fry the Shrimp:
Carefully add the breaded shrimp to the hot oil in batches. Be sure not to overcrowd the pot, as this will lower the oil temperature and result in soggy shrimp. Fry for 2-3 minutes per batch, flipping halfway through, until the shrimp are golden brown and cooked through. They should curl into a nice “C” shape.
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Drain and Keep Warm:
Once fried, use tongs or a slotted spoon to remove the shrimp from the oil. Place them on a wire rack set over a baking sheet to drain any excess oil. If you’re frying multiple batches, you can keep the cooked shrimp warm in a preheated oven at a low temperature (around 200°F or 95°C).
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Whip Up the Dipping Sauce:
While the shrimp are frying or draining, combine all the dipping sauce ingredients (mayonnaise, horseradish, lemon juice, Worcestershire sauce, hot sauce, paprika, cayenne, salt, and pepper) in a small bowl. Whisk until smooth and creamy. Taste and adjust seasonings as needed – more horseradish for kick, more lemon for tang!
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Serve and Enjoy:
Arrange the hot, crispy Wild West Shrimp on a platter and serve immediately with a generous side of your homemade creamy dipping sauce. A wedge of fresh lemon for squeezing is also a great addition!
Tips & Tricks for the Best Wild West Shrimp
- Don’t Skip Drying the Shrimp: This is a key step for achieving a truly crispy crust. Wet shrimp will steam rather than fry properly.
- Maintain Oil Temperature: Use a thermometer! If the oil is too cool, the shrimp will be greasy; if it’s too hot, the coating will burn before the shrimp cooks through.
- Adjust the Spice: Feel free to increase or decrease the cayenne pepper in both the breading and the sauce to match your preferred spice level. For a milder version, omit the cayenne.
- Air Fryer Option: If you prefer not to deep-fry, you can air fry the shrimp! Preheat your air fryer to 375°F (190°C). Lightly spray the breaded shrimp with cooking spray. Arrange them in a single layer in the air fryer basket (don’t overcrowd!). Cook for 8-12 minutes, flipping halfway, until golden brown and cooked through.
- Make Ahead: The dipping sauce can be made a day or two in advance and stored in the refrigerator. This gives the flavors time to meld beautifully.
- Serving Suggestions: While fantastic on its own, Wild West Shrimp pairs wonderfully with a fresh green salad, coleslaw, or even some baked potatoes for a heartier meal.
Storing and Reheating Leftovers
If you happen to have any leftovers (it’s rare, we know!), store them in an airtight container in the refrigerator for up to 2-3 days. For the best reheating results, avoid the microwave. Instead, pop them back into an air fryer at 350°F (175°C) for 5-7 minutes, or in a preheated oven at 375°F (190°C) for about 10 minutes, until they’re hot and crispy again.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Absolutely! Just make sure to thaw them completely and pat them very dry before breading to ensure crispiness.
Q: What if I don’t have cornstarch?
A: While cornstarch helps immensely with crispiness, you can use all-purpose flour alone. The texture might be slightly less crisp, but it will still be delicious.
Q: Can I bake the shrimp instead of frying?
A: Yes, you can! For a baked version, preheat your oven to 400°F (200°C). Place the breaded shrimp on a baking sheet lined with parchment paper and lightly sprayed with cooking spray. Bake for 12-18 minutes, flipping halfway, until golden brown and cooked through. It won’t be quite as crispy as fried or air-fried, but it’s a lighter option.
Q: Is the dipping sauce very spicy?
A: The sauce has a pleasant tang and a subtle kick, mainly from the horseradish and hot sauce. You can easily adjust the amount of hot sauce and cayenne to suit your spice preference. Start with less and add more if you like!
Time to Get Cooking!
Now you have all the insider tips and a clear, friendly guide on how to make Wild West Shrimp right in your own home. Get ready to impress your family and friends with this incredibly flavorful and satisfying dish. It’s a guaranteed crowd-pleaser that brings a taste of the wild west to your table!