Saltgrass Range Rattlers Recipe (Easy to Make at Home)

Saltgrass Range Rattlers became my favorite appetizer after trying them at the restaurant last year. These crispy shrimp treats won my heart with their amazing taste and fun presentation.

The shrimp tails sticking out look just like rattlesnake tails, which makes them perfect for any get-together.

I believe this Saltgrass Range Rattlers recipe is one of the world’s best appetizer recipes because it combines fresh shrimp with bold flavors that are truly irresistible. The crispy orange coating gives each bite the perfect crunch.

I found the original recipe idea from a TikTok video, and after making it many times at home, I perfected this copycat version.

Today I’m sharing my easy Saltgrass Range Rattlers Recipe that tastes just like the restaurant version but costs much less to make at home.

What Are Range Rattlers at Saltgrass

Range Rattlers at Saltgrass are a popular appetizer that folks rave about at the steakhouse. They come as big shrimp stuffed with a mix of flavors, then breaded and fried until golden.

The name “Range Rattlers” nods to a fun, wild west vibe, like rattlesnakes on the range, but don’t worry—it’s all about the shrimp!

Saltgrass makes them with fresh shrimp wrapped in a paste full of herbs, onions, chilies, and sauces. That gives them a kick of spice and freshness.

People order them as starters because they’re crunchy on the outside and soft inside. They pair great with dips like ranch or cocktail sauce.

If you’ve been to Saltgrass, you know these bites disappear fast from the table.

How to Make Range Rattlers Like Saltgrass

Making these tasty bites at home is not hard. The idea is simple – you stuff the shrimp with a flavor-packed mix, coat them in breadcrumbs, and fry them until they’re crispy and golden.

To get that same Saltgrass flavor, use fresh shrimp, a mix of herbs, and the right sauces for seasoning.

The breading makes all the difference, so don’t rush it. When you bite into them, you’ll taste crunch first, then soft shrimp, and finally the spices.

Saltgrass Range Rattlers Ingredients

Here’s everything you’ll need for this recipe, along with some notes on substitutions:

• Shrimp (9-10 pieces): Use large or jumbo shrimp for the best results. Fresh shrimp works better than frozen, but if using frozen, thaw them completely and pat dry. You can substitute with prawns of similar size.
• Shrimp Paste (1 cup): This gives the filling its main flavor base. Look for Asian shrimp paste in the international aisle. If you can’t find it, you can make your own by blending cooked shrimp with a little water.
• Finely Chopped Onions (1/3 cup): Use yellow or white onions for the best flavor. Chop them very fine so they blend well with the paste. Green onions can work as a substitute but will give a milder taste.
• Chopped Green Chili (2 tbsp): Fresh jalapeños or serrano peppers work great. Remove seeds for less heat or keep them for more spice. You can use canned green chilis if fresh ones aren’t available.
• Chopped Coriander (2 tbsp): Fresh cilantro leaves add brightness to the filling. Always use fresh over dried for the best taste. Parsley can substitute but will change the flavor profile.
• Mint (2 tbsp): Fresh mint leaves give a cool, refreshing note. Chop them fine so they mix well. There’s no good substitute for fresh mint in this recipe.
• Finely Chopped Lemongrass (1 tbsp): This adds a citrusy, aromatic flavor that’s key to the authentic taste. Use only the tender white part. Lemon zest can substitute in a pinch.
• Lemon Juice (1 tbsp): Fresh lemon juice works best for bright acidity. Lime juice can substitute and actually pairs well with the other Asian flavors.
• Soy Sauce (1 tsp): Use regular soy sauce, not low sodium. This adds umami depth to the filling. Tamari can substitute for gluten-free needs.
• Fish Sauce (1 tsp): This is essential for authentic flavor. Don’t skip it even if you’re not used to it. The fishy smell cooks out, leaving just savory goodness.
• Oyster Sauce (1/2 tsp): Adds sweetness and depth. Vegetarian oyster sauce works fine as a substitute.
• Black Pepper (1/2 tsp): Freshly ground works best. White pepper can substitute for a different heat profile.
• Salt (1/2 tsp each of tasting salt and regular salt): Adjust to your taste preference. You can use just regular salt if you don’t have tasting salt.
• White Breadcrumbs (1/2 cup): Use fine breadcrumbs for better binding. You can make your own from day-old bread.
• All Purpose Flour: For the first coating layer. No substitutes work as well for this step.
• Whisked Egg (1): Beaten egg helps the final coating stick. No good substitutes for this binding agent.
• Orange Breadcrumbs: These give the signature color and crunch. You can make your own by adding food coloring to regular breadcrumbs.
• Oil for Frying: Use a neutral oil with high smoke point like vegetable or canola oil.

Recommended Equipment

1. Large mixing bowl for the filling
2. Sharp knife for chopping ingredients
3. Cutting board
4. Small bowls for the coating stations
5. Deep frying pan or deep fryer
6. Slotted spoon for removing from oil
7. Paper towels for draining
8. Meat thermometer to check oil temperature
9. Kitchen scale for accurate measurements (optional but helpful)

How To Make Saltgrass Range Rattlers

Step 1 | Prepare the Shrimp

Start by peeling and deveining your shrimp, but leave the tail on. This adds a nice touch and is perfect for holding the finished piece.

Step 2 | Make the Filling

In a large bowl, add 1 cup shrimp paste, 1/3 cup finely chopped onions, 2tbsp chopped green chili, 2tbsp chopped coriander, 2tbsp mint, 1tbsp finely chopped lemon grass, 1tbsp lemon juice, 1tsp soy sauce, 1tsp fish sauce, 1/2tsp oyster sauce, 1/2tsp black pepper, 1/2tsp tasting salt, and 1/2tsp salt. Mix everything until it comes together well and smells fresh.

Step 3 | Add Breadcrumbs to the Mix

Pour in 1/2 cup white breadcrumbs and mix again. The filling should be sticky, not runny, so it holds together while stuffing.

Step 4 | Stuff the Shrimp

Take one shrimp and spoon some mixture on top, shaping it gently around the shrimp body. Cover the shrimp except for the tail, which should stay free. Repeat for all shrimp.

Step 5 | Prepare for Frying

Get three shallow bowls. Put flour in the first, a whisked egg in the second, and orange breadcrumbs in the third.

• First, roll each filled shrimp in flour to cover well.
• Next, dip into the whisked egg.
• Last, roll in orange breadcrumbs. Press gently so the crumbs stick.

Step 6 | Fry the Range Rattlers

Heat enough oil in your frying pan to cover at least half the shrimp. Once hot (not smoking), place the shrimp in the pan.
Fry on medium-low heat until golden brown – usually 4-6 minutes on each side. Use tongs or a slotted spoon to turn them gently and cook evenly.

Step 7 | Drain and Serve

Take the shrimp out and put them on a plate with paper towels to absorb extra oil. Let cool for a minute, then serve hot with your favorite dipping sauce.

Recipe Notes + Tips

• Make sure your shrimp are completely dry before stuffing to prevent the filling from becoming watery
• Don’t overstuff the shrimp or the filling will fall out during frying
• Let the coated shrimp rest before frying to help the coating stick better
• Keep oil temperature steady at 325°F for even cooking
• Fry in small batches to maintain oil temperature
• The filling can be made a day ahead and stored in the refrigerator
• Taste your filling mixture before stuffing to adjust seasoning
• Use a thermometer to ensure your oil stays at the right temperature

How to Store Leftovers

If you make extra Saltgrass Range Rattlers, don’t worry – they store pretty well. Place leftovers in an airtight container and keep them in the fridge for up to 2 days.

When you want to eat them again, reheat in an oven or air fryer at 350°F until crispy. Avoid microwaving because it makes the coating soggy.

For longer storage, you can freeze uncooked breaded shrimp on a tray, then transfer to a freezer bag. They will last about 2 months. To cook, fry directly from frozen without thawing – just add a few more minutes to the cooking time.

Serving Suggestions

At Saltgrass Steak House, Range Rattlers are served hot and golden with a creamy ranch dipping sauce on the side.

They usually come on a platter, stacked together so you get that crispy aroma as soon as they hit the table. The cool ranch balances the heat of the peppers and the rich flavor of the shrimp.

When I make them at home, I try to serve them in a similar way – fresh from the fryer, tails up, and with ranch dressing in a small bowl.

You can also add lemon wedges for a bright touch. Some people enjoy them with extra sauces like chipotle ranch or garlic aioli.

These rattlers also taste great with fries or a simple green salad to complete the meal.

Saltgrass Range Rattlers Recipe FAQs

1. What makes Saltgrass Range Rattlers special?

The mix of shrimp, jalapeños, and cheese wrapped in breadcrumbs and fried makes them crunchy, spicy, and creamy at once. It’s this balance of flavors that makes them so loved.

2. Can I bake these instead of frying?

Yes, you can bake them at 400°F for about 12-15 minutes, turning once halfway through. Spray them lightly with cooking spray before baking to help them get crispy. The texture won’t be exactly the same as fried, but they’ll still be tasty.

You can also use an air fryer at 375°F for 8-10 minutes for a crispier result without deep frying.

3. Can I make the filling mixture ahead of time?

Absolutely! The filling mixture actually tastes better when made a day ahead because the flavors have time to blend together. Store it covered in the refrigerator for up to 2 days.

Just give it a good stir before using, and add a few more breadcrumbs if it seems too wet after sitting.

4. Why do my coatings fall off during frying?

This usually happens when the shrimp aren’t dry enough or when you skip the resting time after coating. Make sure to pat the shrimp completely dry and let the coated shrimp sit for 10 minutes before frying.

Also, don’t move them around too much in the oil – let them fry undisturbed until it’s time to flip.

Conclusion

Making this Saltgrass Range Rattlers Recipe at home is easier than it looks, and the taste is just as good as the restaurant version.

The crunchy coating, cheesy filling, and spicy bite make it a dish worth sharing with friends or enjoying on your own.

Give it a try in your kitchen and see how amazing homemade rattlers can taste.