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Longhorn-Style Spicy Fried Shrimp with Cherry Pepper Butter Recipe

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4.3 from 87 reviews

This Longhorn Shrimp Appetizer features crispy fried shrimp coated in a flavorful prairie dust seasoning, then tossed in a zesty butter and sweet cherry pepper sauce. Perfect for a crowd-pleasing starter, the recipe combines a crunchy exterior with spicy, tangy, and savory notes, served with cool ranch dressing for dipping.

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 of the Prairie Dust (reserved from seasoning)

For Serving

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

Instructions

  1. Prepare Prairie Dust: In a small bowl, thoroughly mix all the prairie dust seasoning ingredients (paprika, brown sugar, chili powder, ground mustard, garlic powder, black pepper, cayenne pepper, ground cumin, kosher salt). Set aside one tablespoon of this mixture for tossing the shrimp later.
  2. Soak Shrimp: Place the peeled and deveined shrimp into a medium bowl with the buttermilk. Let them soak for 10 to 15 minutes to tenderize and enhance flavor.
  3. Prepare Dredging Flour: In a separate shallow bowl, combine self-rising flour with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix well to evenly season the coating.
  4. Heat Oil: Pour neutral oil (canola, peanut, or vegetable) into a heavy-bottomed skillet or Dutch oven and heat it to 350°F (175°C) for optimal frying temperature.
  5. Coat Shrimp: Remove shrimp from buttermilk one at a time, dredge them in the flour mixture until fully coated, and shake off any excess flour to avoid clumping during frying.
  6. Fry Shrimp: Fry the coated shrimp in batches, cooking 1 to 2 minutes per side until they turn golden brown and crispy. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate or wire rack to drain excess oil.
  7. Make Butter Sauce: In a clean skillet, melt the salted butter over medium heat. Add minced garlic and sliced sweet cherry peppers, sautéing for 1 to 2 minutes until fragrant and softened.
  8. Add Flavor: Stir in lemon juice and the reserved tablespoon of prairie dust seasoning into the butter sauce. Mix well and remove the sauce from heat to preserve flavors.
  9. Toss Shrimp: Place the fried shrimp into the skillet with the butter-pepper mixture and toss thoroughly to coat each piece evenly with the flavorful sauce.
  10. Serve: Serve the shrimp hot accompanied by ranch dressing for dipping. Optionally, garnish with chopped parsley or green onions for a fresh, colorful touch.

Notes

  • Use fresh or thawed shrimp for best results, ensuring they are peeled and deveined.
  • Maintain the oil temperature at 350°F to get a crispy, non-greasy coating on the shrimp.
  • Adjust cayenne pepper amount in the prairie dust for preferred spice level.
  • Butter sauce can be kept warm on low heat but avoid boiling to prevent butter separation.
  • This appetizer pairs well with cold beer or a crisp white wine.

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