Saltgrass Steakhouse Range Rattlers Recipe

I love bold snacks with heat and crunch, and this Saltgrass Steakhouse Range Rattlers Recipe checks every box. When I look at the appetizer menu at Saltgrass Steakhouse, Range Rattlers always pull my attention.

These small bites pack a lot of punch. Fresh jalapeños hold juicy shrimp, wrapped tight and fried until crisp and golden. The outside crackles, then the inside stays soft with a gentle kick of heat.

The shrimp brings a clean, salty bite that pairs perfectly with the pepper. This dish feels special, yet the steps stay simple. I like recipes that do not waste time or add stress, and this one stays clear and direct.

I can make a tasty dish using simple ingredients. The best part is that I have made Range Rattlers at home. By following easy steps, I get the same crispy and juicy texture while they are still fresh and warm.

What Are Saltgrass Steakhouse Range Rattlers?

Saltgrass Steakhouse Range Rattlers are stuffed jalapeños filled with whole shrimp. The dish comes from Texas-style steakhouse cooking, where spicy peppers and fried seafood often share the same plate.

Over time, this item became a popular starter because it blends heat, crunch, and protein in one bite. Unlike cheese-heavy poppers, these focus on shrimp as the main filling.

The long tail left on the shrimp adds grip and keeps the shape firm during frying. This recipe reflects a blend of Southern coastal influence and steakhouse comfort food.

Many home cooks try to make this classic dish because it is both bold and easy to prepare.

Range Rattlers vs. Traditional Stuffed Jalapeños

Most stuffed jalapeño recipes rely heavily on cheese. Cream cheese, cheddar, or blends usually fill the pepper from top to bottom. Range Rattlers go a different route.

The shrimp becomes the focus, not a side detail. Another key difference lies in the coating. Many poppers use breadcrumbs or bake in the oven. Range Rattlers rely on a club soda batter that fries up light and crisp.

The tail-on shrimp also sets them apart, giving structure and a cleaner bite. The heat level remains balanced since the seeds are removed, whereas other versions retain them for an extra burn.

This Saltgrass Steakhouse Range Rattlers feels more like a seafood snack than a cheese bite.

Are Saltgrass Steakhouse Range Rattlers Keto or Gluten-Free?

Range Rattlers can fit a keto way of eating pretty well since the main parts, jalapeños, shrimp, and cheese, stay low in carbs and high in protein and fats. The fried batter adds carbs from flour and cornstarch, so the whole dish isn’t strictly keto.

On gluten-free, the standard recipe uses flour in the batter and dredge, so no, they aren’t gluten-free as made. At Saltgrass, servers sometimes offer grilled or modified ones for gluten concerns, but cross-contact risks exist in shared fryers.

If I want them at home without gluten, I skip the batter or use a gluten-free mix. For keto, I could bake or air-fry without heavy coating to keep carbs down.

Vegetarian and Vegan Range Rattlers Options

You can easily adapt this recipe to be vegetarian or vegan. Instead of shrimp, use firm tofu or mushrooms that cook well when fried.

Replace the beef bacon with coconut bacon or omit it if you prefer. For cheese, choose vegan Jack cheese or cashew-based cheese that melts well. You can keep the same batter for a crispy, golden coating.

These replacements let you enjoy the recipe while fitting your diet.

Saltgrass Steakhouse Range Rattlers Ingredients

12 medium jalapeño peppers: Choose fresh, firm peppers with thick walls. You can also use poblano peppers for a milder flavour or serrano peppers for a spicier heat.

12 large shrimp, peeled and deveined, tails intact: Gulf shrimp are traditional, but any large shrimp will work. Thawed frozen shrimp is also good.

Kosher salt: This adds basic seasoning to the shrimp and serves as a coating. Sea salt is a good alternative.

1 ½ cups all-purpose flour: This forms the base for the batter and the coating. You can use almond flour or a gluten-free blend if needed.

¾ cup cornstarch: This helps the batter stay crispy. You can replace it with potato starch or tapioca starch.

1 teaspoon Old Bay Seasoning: This adds the classic seafood flavour. Cajun seasoning or a mix of paprika and garlic powder can also be used.

1 cup club soda: This adds lightness and flavour to the batter.

Vegetable oil for frying: Use a neutral oil that can handle high heat. Canola oil or peanut oil will also work well.

Apple cider vinegar for serving: This adds a tangy touch. You can replace it with hot sauce.

Essential Tools for Making Range Rattlers

• Sharp paring knife: Use this to cut and remove seeds from peppers.
• Large pot or Dutch oven: This provides enough depth and stability for deep frying.
• Candy or deep-fry thermometer: This keeps the oil at the right temperature.
• Medium mixing bowls: Use one for the batter and another for the flour coating.
• Slotted spoon or spider strainer: This helps lift the fried peppers safely from the oil.
• Paper towels and a plate: These drain the excess oil after frying.
• Whisk: This mixes the batter smoothly, without lumps.

How to Make Saltgrass Steakhouse Range Rattlers at Home

1. Prepare Jalapeños: Rinse and dry the jalapeños. Cut off the tops and remove the seeds with the membranes carefully. Set them aside.

2. Season and Stuff Shrimp: Dry the shrimp with a paper towel and sprinkle lightly with salt. Place one shrimp into each jalapeño, with the tail sticking out. Make sure it fits snugly.

3. Make batter from club soda: In a bowl, whisk together ¾ cup of flour, ¾ cup of cornstarch, 1 teaspoon of Old Bay seasoning, and 1 cup of club soda until smooth. Let it rest for a moment.

4. Heat Oil: In a pot, heat 2 inches of vegetable oil to 350°F.

5. Coat: Combine the remaining ¾ cup of flour with ½ teaspoon of salt. Dredge the stuffed jalapeños in this flour mixture, shaking off the excess. Then dip them into the batter and let the extra drip off.

6. Fry and Serve: Fry the jalapeños in batches of 3 to 4 for about 5 minutes, turning them as needed, until they are golden and crispy on the outside. Drain them on paper towels and sprinkle with salt right away. Serve warm with vinegar.

6 Common Range Rattlers Cooking Mistakes to Avoid

1. Leaving seeds in the peppers: I always make sure to scrape out every seed and the white membrane. They add too much heat and bitterness, so you want them gone.

2. Using wet shrimp: Dry your shrimp really well before stuffing. Excessive water will cause the coating to slide off and become soggy during the frying process.

3. Skipping the thermometer: You need to keep the oil at 350°F. Too hot, and the outside burns before the shrimp cooks. Too cool, and the batter soaks up oil, becoming greasy.

4. Overcrowding the pot: Fry just a few at a time. Adding too many drops to the oil temperature too fast, and your coating won’t get crispy.

5. Letting the batter sit too long: Mix the batter fresh and use it right away. Letting it sit for too long makes it thick and heavy.

6. Not shaking off extra flour: When coating the peppers in flour, shake off the excess. Too much flour causes the batter to clump and results in an uneven coating.

5 Time-Saving Tips for Making Range Rattlers Faster

1. Choose shrimp that are already peeled and deveined.
2. Use a toothpick to remove seeds. A toothpick or a small spoon makes it faster and cleaner to scoop out seeds than using your fingers.
3. Prepare everything ahead of time. Stuff the peppers and make the batter a few hours in advance. Then, fry when you’re ready to serve.
4. I keep the batter cold. You get better crunch fast.
5. Try using an air fryer. Spray the battered peppers with oil and air fry them at 375°F for about 10 minutes. It’s quicker and uses less oil.

How to Adjust the Heat Level of Range Rattlers

To make the peppers spicier, keep some of the seeds and white membrane inside. You can also add a pinch of cayenne or red pepper flakes to the batter for an extra kick of heat.

Drizzle hot sauce on top just before serving, or offer a spicy dipping sauce, such as sriracha mayo.

For a milder version, I rinse the hollowed peppers in ice water for 10 minutes before stuffing them to remove even more spicy oils, so the Saltgrass Steakhouse Range Rattlers Recipe stays balanced without losing its flavor.

Best Sauces, Sides, and Drinks for Range Rattlers

These crispy bites are great for dipping. You can use vinegar, ranch dressing, garlic aioli, or chipotle mayo. I enjoy them with lime crema or sweet chili sauce for a mix of sweet and spicy.

Iced tea pairs well with their bold flavours. You can serve them with sides like coleslaw, corn salad, or seasoned fries to complete the meal.

Range Rattlers work well as appetizers for parties, game days, or cookouts. They can also serve as a main dish when accompanied by a salad or rice.

These bites are perfect for taco nights or Tex-Mex meals, where you can offer different dips for everyone to try.

How to Store and Reheat Range Rattlers

To store leftovers, let Range Rattlers cool completely. Keep them in an airtight container in the fridge for up to 2 days. To reheat, place them in the oven at 375°F for approximately 10 minutes.

For freezing, place the stuffed, uncoated peppers in a single layer on a baking sheet and freeze them. Once they are frozen solid, move them to a freezer bag. They will stay good in the freezer for up to 3 months.

Do not refrigerate the peppers after coating or frying. The batter will become soft and lose its crunch.

This Saltgrass Steakhouse Range Rattlers recipe gives you a crunchy snack anytime. You can achieve the perfect shrimp pop and pepper taste by following these steps. Gather your ingredients and fry a batch soon. They come out great every time.