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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.

finished wild west shrimp with peppers and butter sauce.

West West Shrimp Recipe

Each bite is packed with a delicious mix of sweet, tangy flavors and crisp, golden shrimp.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 6 servings

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.
    bowl of seasoned flour and shrimp mixed in.
  • 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.
    skillet with frying shrimp and draining shrimp.
  • 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.
    skillet with butter and peppers.
  • 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.
    finished shrimp with sliced hot peppers.

Notes

For an easier time cooking, get all your ingredients ready before you start deep frying. This helps you work faster and keeps everything warm and tasty.
You can use any sweet pepper like cherry, banana, or mild pepperoncini. Stay away from the spicy ones.
To make your shrimp taste better, take off their shells and clean them well before you start cooking.
Pay attention to the butter when you’re making the sauce. Let it melt with the lemon juice and peppers, but watch out so it doesn’t start to brown and change the taste.
Your sauce should be tangy, but not too strong. Mix the butter and lemon juice well to get the right taste.
Using lemon juice that you squeeze yourself can really brighten up your sauce compared to the store-bought kind. It’s worth the extra effort for the taste boost.
After mixing the shrimp with the sauce, have a quick taste and see if it needs more seasoning. Sometimes, a bit more salt, pepper, or lemon juice can really make the flavors pop.
This meal is best served fresh, with the shrimp still crunchy and the sauce warm. Try to serve it as soon as it’s done for the best experience.

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.

skillet of finished wild west shrimp.

Serving Suggestions

Serve this dish with steamed jasmine rice, garlic butter noodles, a simple green salad, grilled asparagus, or roasted baby potatoes.

Key Ingredients and Tools

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

Close-up image of golden-fried shrimp mixed with sliced yellow and red peppers, seasoned with black pepper, illustrating the crunchy and flavorful dish.
  • 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, SilverAll-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)Sihuuu 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 SilverAll-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

Can I use frozen shrimp instead of fresh?

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.

What if I don’t have a deep fryer?

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.

Can I make this recipe ahead of time?

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.

Is there a way to make this dish less spicy?

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.

What if I don’t have Prairie Dust seasoning?

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!

Storage Instructions

If you have leftovers, store the shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a 350°F oven for about 10 minutes to help them stay crispy. For more tips on handling leftovers safely, you can visit this food safety guide.

Unfortunately, this recipe doesn’t freeze well. The shrimp will lose their crispiness, and the texture will become chewy after freezing. It’s best to enjoy them fresh.

If you’re planning ahead, you can prep the ingredients and store them separately, but for the best results, fry and serve the shrimp fresh.

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.

finished shrimp with sliced hot peppers.
picture of smiling female

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.

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