Wild West Shrimp Recipe
If you’re craving a quick and tasty seafood dish, this wild west shrimp recipe is a winner, with crispy, golden shrimp tossed in a buttery, lemon-pepper sauce bursting with flavor.
The sweet pickled peppers add a delicious tang that perfectly balances the richness of the shrimp, making every bite irresistible. Whether serving it as an appetizer or main course with a side of rice or salad, this dish will become a new favorite in your recipe rotation.

West West Shrimp Recipe
Equipment
- Deep skillet or deep fryer
- Slotted spoon
- Paper Towels
- Shallow dish or bowl
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
- Prepare the oil. 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 the shrimp. 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.
- Prepare the 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
More Tips:
Before breading the shrimp, pat them dry with paper towels. This makes the flour mixture stick to them better, and they’ll end up crunchier.
Make sure not to put too many shrimp in the frying pan at once. Frying a few at a time helps them cook evenly and keeps the oil hot enough for a crispy finish.
Keeping the oil at 350 degrees is important. Use a thermometer to regularly check its temperature, which helps fry the shrimp consistently.
Remember, shrimp cook quickly; cooking them too long can make them chewy. Usually, frying them for about two minutes is all it takes.
For the best crunch, mix the shrimp with the sauce just before you’re ready to eat.
If you don’t have a thermometer to check the oil’s temperature, test it with a small piece of bread or a pinch of the flour mix. The oil is hot enough if it bubbles up and turns brown in about a minute.
When frying shrimp in several batches, keep the already cooked shrimp warm in a low-heat oven (about 200°F) on a baking tray covered with paper towels. This keeps them warm and crispy until it’s time to add them to the sauce. For more tips on achieving perfectly crispy shrimp, check out this deep-fried shrimp guide.

Key Ingredients and Tools
To pull off this recipe well, you’ll need these few essential tools and ingredients:

- Peanut oil: It’s great for frying because it can handle high temperatures, letting you get a favorite crunchy shrimp without burning them. If you’re allergic to peanuts, use vegetable or canola oil instead.
- Pickled sweet peppers: These add a nice, tangy sweetness that complements the shrimp nicely. You can usually find them near the pickles or in the aisle with condiments. If unavailable, mild pepperoncini or pickled cherry peppers are good substitutes.
- Lemon: The juice from a fresh one adds a lively, tangy touch that bottled juice can’t match.
- Deep skillet or a fryer: It’s the key to getting your shrimp evenly cooked and beautifully golden brown.
These items will set you up for success, making sure your dish turns out tasty and satisfying in flavor and texture.
All-Clad Electrics Stainless Steel Deep Fryer with Basket 3.5 Liter Oil Capacity, 2.6 Pound Food Capacity 1700 Watts Dishwasher Safe, Easy Clean, Temp Control, Digital Timer, Oil Filtration, SilverSihuuu Stainless Steel Strainers, Slotted Spoons,Wire Mesh Skimmer With Long Handle for Kitchen Deep Fryer, Spaghetti, Noodles(5.5 Inch)All-Clad D3 3-Ply Stainless Steel Large Weeknight Frying Pan 4 Quart Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver
Troubleshooting and Help
Absolutely! Just make sure to thaw them completely and pat them dry before breading. This will help the coating stick better and keep the shrimp nice and crispy. If you love shrimp and want to explore more ways to enjoy it, you might also want to try my Shrimp Fajitas. It’s a vibrant, flavorful dish that’s perfect for a quick weeknight dinner or a fun family meal.
No problem at all! You can use a deep skillet or a heavy-bottomed pot instead. Just make sure you have enough oil to fully submerge the shrimp, and use a thermometer to keep the oil at 350°F.
It’s best to make this recipe right before serving it so the shrimp stays crispy. If you need to prep ahead, mix the flour coating and slice the peppers in advance. Then, fry the shrimp and make the sauce when you’re ready to eat.
Sure! The dish isn’t too spicy, to begin with, but if you’re sensitive to heat, you can skip the pepperoncini or cherry peppers and use mild banana peppers instead.
No worries! You can use a simple mix of salt, pepper, garlic powder, and paprika as a substitute. It’ll still give you a delicious flavor.
These tips should help you feel confident making this recipe at home. If you have any other questions, feel free to ask!
I hope you enjoy making and sharing this West West Shrimp recipe. It’s a quick, flavorful dish perfect for any occasion, whether serving it as a main course or a crowd-pleasing appetizer. If you try it, I’d love to hear how it turns out for you—feel free to share your experience or any tweaks you made!
If you’re a fan of shrimp recipes and looking to try something different, you might also enjoy my Easy Deep-Fried Coconut Shrimp recipe. It’s another quick and delicious option that pairs perfectly with various dipping sauces.


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.