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Longhorn-Style Spicy Fried Shrimp with Cherry Pepper Butter Recipe

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4.4 from 63 reviews

A crispy and flavorful Longhorn Shrimp Appetizer featuring large shrimp coated in a seasoned flour mixture, fried to golden perfection, and tossed in a zesty butter and cherry pepper sauce. Perfect for serving as a crowd-pleasing starter with cool ranch dressing.

Ingredients

Shrimp and Coating

  • 1 lb large raw shrimp, peeled and deveined
  • 1 cup self-rising flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup buttermilk
  • Neutral oil for frying (canola, peanut, or vegetable)

Prairie Dust Seasoning

  • 2 tablespoons paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons ground mustard
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt

Butter Sauce

  • 1/2 cup (1 stick) salted butter
  • 1/2 cup jarred sweet cherry peppers, sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon minced garlic or garlic paste
  • 1 tablespoon Prairie Dust (reserved from seasoning)

To Serve

  • Ranch dressing
  • Optional: chopped parsley or green onions for garnish

Instructions

  1. Prepare Prairie Dust Seasoning: Mix all prairie dust seasoning ingredients—paprika, brown sugar, chili powder, ground mustard, garlic powder, black pepper, cayenne pepper, ground cumin, and kosher salt—in a small bowl. Set aside 1 tablespoon for the final shrimp toss in the sauce.
  2. Soak Shrimp: In a medium bowl, add buttermilk and soak the peeled and deveined shrimp for 10 to 15 minutes to tenderize and enhance flavor.
  3. Prepare Flour Coating: In a separate shallow bowl, combine self-rising flour with 1 teaspoon kosher salt and 1/2 teaspoon black pepper to season the dredging mixture.
  4. Heat Oil: Heat neutral oil (canola, peanut, or vegetable) in a heavy-bottomed skillet or Dutch oven to 350°F (175°C) for frying.
  5. Dredge Shrimp: Remove shrimp from buttermilk, dredge each piece in the seasoned flour mixture, shaking off any excess flour to ensure a light, even coating.
  6. Fry Shrimp: Fry shrimp in batches for 1 to 2 minutes per side until golden and crispy. Drain cooked shrimp on paper towels or a wire rack to remove excess oil.
  7. Make Butter Sauce: In a clean skillet, melt butter over medium heat. Add minced garlic and sliced sweet cherry peppers; sauté for 1 to 2 minutes until fragrant.
  8. Add Flavorings to Sauce: Stir in lemon juice and the reserved tablespoon of Prairie Dust seasoning into the butter mixture, then remove from heat.
  9. Toss Shrimp in Sauce: Add the fried shrimp to the butter-pepper sauce and toss gently to coat each piece evenly with the flavorful sauce.
  10. Serve: Serve the shrimp hot alongside ranch dressing and garnish with chopped parsley or green onions if desired for a fresh touch.

Notes

  • Use self-rising flour to give the shrimp a light, crispy texture without the need for additional leavening agents.
  • Buttermilk soak helps tenderize the shrimp and adds subtle tanginess.
  • Maintain oil temperature at 350°F to ensure even frying and prevent greasy shrimp.
  • Frying shrimp in small batches avoids overcrowding and maintains the oil temperature.
  • Adjust cayenne pepper in the prairie dust for more or less heat according to preference.
  • Ranch dressing complements the spicy and buttery flavors of the shrimp but can be substituted with your favorite dipping sauce.

Find it online: https://justsosavory.com/longhorn-style-spicy-fried-shrimp-with-cherry-pepper-butter-recipe-2/