Wild West Shrimp Recipe

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.

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.

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