Note from my kitchen: I always make this with two other appetizers and a cocktail on a Friday. night where it feels like just the thing. I hope you do too. While you’re enjoying the combo of crispy shrimp and tangy peppers, pretend I’m there hearing all about your week.
It’s got a little bit of heat, lots of crunch, and is ready to go in under 30 minutes. You’ll love this fried recipe, and all you need is a skillet.
Table of Contents
Ingredients and Tools You’ll Need
If you happen to have a deep fryer, it does make clean-up easier, but it isn’t a must. You can do this is a deep skillet too. Frozen shrimp are fine as long as they are completely thawed and patted dry. Make sure you get pickled peppers that are sweet NOT hot. The sweetness will add to the sauce’s flavor. I recommend using banana peppers.
This will make 6 servings and is best eaten fresh. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
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Equipment
- Deep fryer or a deep skillet
- Slotted spoon
- Paper Towels
- Shallow dish or bowl
- Thermometer
- Large skillet
Ingredients
- 1 pound medium shrimp (shelled and deveined)
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder
- 1 cup sliced pickled sweet peppers (I used banana peppers)
- ½ cup unsalted butter
- juice of one large lemon
- salt and pepper (or Prairie Dust to taste)
- oil for frying (I like using peanut oil)
How to Make
Step One: Heat the Oil
Get about an inch of oil heating in a deep skillet to 350°F. Use a thermometer – don’t guess on this part.
Step Two: Coat the Shrimp
While that’s heating, mix your flour, salt, pepper, and baking powder in a bowl. Toss the shrimp in there until they’re coated. Shake off the extra flour.
Step Three: Fry the Shrimp
Fry the shrimp in batches for about 2 minutes until they’re golden and crispy. Don’t overcrowd the pan or they’ll get soggy. Pull them out with a slotted spoon and let them drain on paper towels.
Step Four: Make the Sauce
For the sauce, melt your butter in another pan over medium-high heat. Add the lemon juice and those pickled peppers. Let it cook for about 5 minutes, stirring now and then.
Step Five: Toss and Serve
Toss the hot shrimp right into that sauce. Season with more salt, pepper, or Prairie Dust if you want. Serve it RIGHT NOW while it’s still hot and crispy.
Storage Instructions
Fried food doesn’t do well when it is made ahead and then reheated. Make these fresh 😊.
Store any leftover shrimp in an airtight container in the fridge and eat within 3-4 days. For reheating, gently warm them in a skillet over low heat to maintain their texture. Avoid microwaving as it may make the shrimp rubbery.
What to Serve
Serve these with some rice and veggies for a simple dinner, or make some of these appetizers for a party spread.
- If you’ve got kids at your party, they’ll love this pepperoni bread – and the adults will love it too.
- Deep-fried jalapeño poppers are stuffed with cheese and deep-fried. Need I say more?
- And if you want more deep-fried cheese, these deep-fried mozzarella sticks will hit the spot.
- For something a little more filling and ‘meal-like’, make a pan of chicken artichoke sliders.
More Fried Recipes
I love restaurant copycats and fried recipes, so I’ve got plenty more like this one.
- Easy deep-fried coconut shrimp are quick and go with lots of different dipping sauces.
- Beer battered fried shrimp has very little hands on time.
- Even your pickiest of eaters will eat these crispy chicken tenders.
Printable Recipe
West West Shrimp Recipe
Equipment
- Deep fryer or a deep skillet
- Slotted spoon
- Paper Towels
- Shallow dish or bowl
- Thermometer
- Large skillet
Ingredients
- 1 pound medium shrimp (shelled and deveined)
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder
- 1 cup sliced pickled sweet peppers (I used banana peppers)
- ½ cup unsalted butter
- juice of one large lemon
- salt and pepper (or Prairie Dust to taste)
- oil for frying (I like using peanut oil)
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Instructions
- Preheat. Pour about 1 inch of oil into a deep skillet or deep fryer. Then, heat the oil to 350°F (175°C) over medium-high heat. Use a thermometer to make sure the oil reaches the right temperature.
- Bread the shrimp. In a shallow dish or bowl, mix the flour, salt, black pepper, and baking powder. Then, toss the shrimp in the seasoned flour mixture until they are evenly coated. Shake off any excess flour.
- Fry. Carefully place the coated shrimp into the hot oil. Fry the shrimp in batches for about 2 minutes or until they are crispy and golden brown. Use a slotted spoon to remove the shrimp from the oil and transfer them to a plate lined with paper towels to drain.
- Make sauce. In a separate pan, melt the unsalted butter over medium-high heat. Once melted, add the lemon juice and sliced pickled sweet peppers. Stir occasionally and let the mixture cook for about 5 minutes until the peppers are heated and the flavors are well combined.
- Combine and serve. Add the fried shrimp to the skillet with the sauce, tossing them gently to coat. Season with additional salt, pepper, or Prairie Dust seasoning to taste. Serve immediately, garnished with extra lemon slices or parsley if desired.
Notes
Nutrition
Love,
