West West Shrimp Recipe
Each bite is packed with a delicious mix of sweet, tangy flavors and crisp, golden shrimp.
Servings: 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)
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
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.