Saltgrass Steakhouse Range Rattlers Recipe

Some days, you just want something hot, crispy, and full of flavor.

I was thinking about those big bold bites I always get at Saltgrass Steakhouse-the ones with shrimp stuffed inside a jalapeño, wrapped in bacon, then fried till golden.

That’s what this Saltgrass Steakhouse Range Rattlers Recipe is all about.

If you’ve ever had them at the restaurant, you know how good they are. The way the cheese melts, the bacon gets crispy, and the shrimp stays juicy-it all just works.

These are the kind of bites you can snack on while standing at the stove, still hot from the oil.

You don’t need fancy stuff or a bunch of cooking experience. Just simple ingredients and a few easy steps.

If you like bold snacks that are a little spicy and super satisfying, this one’s worth making.

What is a Range Rattler?

Range Rattlers might sound a bit scary at first-but don’t worry, there’s no rattlesnake here. It’s actually a tasty bite you’ll find on the menu at Saltgrass Steakhouse.

A jalapeño gets filled with juicy shrimp and melty cheese, then wrapped up in bacon and fried. That’s it.

It’s bold and packed with flavor, but it’s not hard to make. You get a good mix of spicy, smoky, and cheesy flavors in each bite.

The jalapeño brings a little heat, the shrimp adds a nice juicy texture, and the cheese ties it all together.

That crispy bacon on the outside finishes it off perfectly.

Saltgrass Range Rattlers Ingredients

Here’s everything I used to make these at home. These ingredients are easy to find at most grocery stores. Each one brings its own flavor and texture to the mix.

Ingredient	Amount	Description
Jalapeños	6–8 whole	Medium to large; boil 10 minutes to soften and reduce heat
Shrimp (large)	6–8 pieces	Peeled and deveined, tails on for easy handling
Smoked Mozzarella Cheese	4–6 oz	Thick slices; substitute with mozzarella, pepper jack, or Monterey Jack if desired
Bacon Strips	6–8 slices	Thin-cut preferred for crispier texture
All-purpose Flour	2 cups	Base for the batter
Garlic Powder	2 teaspoons	Adds flavor depth without overpowering
Minced Onion	1 teaspoon	Dried or fresh; adds subtle sweetness and aroma
Salt	1 tablespoon	Enhances and balances flavor in the batter
Beer	1 to 1.5 cups	Use light beer like Miller Lite; batter should resemble pancake batter consistency
Oil for Frying	As needed	Neutral oil (e.g., canola or vegetable), about 3 inches deep in the pan for frying

Helpful Swaps

If you can’t find everything on the list, here are some easy swaps:

1. Jalapeños: Use mini sweet peppers if you want less heat.
2. Shrimp: Try chicken strips or even tofu if you don’t eat seafood.
3. Cheese: Pepper jack, cheddar, or Monterey Jack are good substitutes.
4. Beer: You can use club soda or buttermilk instead of beer for a non-alcoholic batter.
5. Bacon: Turkey bacon works too, though it may not get as crispy.

Required Kitchen Tools

1. Small pot (for boiling jalapeños)
2. Frying pan or deep fryer
3. Mixing bowl (for batter)
4. Measuring spoons
5. Tongs
6. Sharp knife
7. Slotted spoon or spider strainer
8. Paper towels (for draining after frying)

How to Make Saltgrass Steakhouse Range Rattlers

Step 1 | Prepare the Jalapeños

Start by slicing the jalapeños in half lengthwise and take out the seeds and white parts inside. That’s where most of the heat lives. Boil them in a small pot of water for 10–12 minutes. This helps soften the peppers and makes them easier to eat.

Step 2 | Clean the Shrimp

Rinse your shrimp under cold water. Remove the shell but leave the tail. It helps you pick them up easily later. Pat them dry with paper towels.

Step 3 | Stuff the Peppers

Place one shrimp inside each pepper, with the tail sticking out. Add slices of cheese on each side of the shrimp so it fills the pepper up.

Step 4 | Wrap with Bacon

Take one slice of bacon and wrap it around each stuffed pepper. Make sure it’s wrapped tightly. You can use a toothpick to hold it in place if needed.

Step 5 | Make the Batter

In a mixing bowl, stir together 2 cups of flour, garlic powder, minced onion, and salt. Slowly pour in the beer while stirring until you get a batter that looks like pancake mix. Not too thick, not too thin.

Step 6 | Heat the Oil

Pour about 3 inches of oil into a deep pan. Heat it to 350°F. Use a thermometer if you have one to keep the temperature steady.

Step 7 | Dip and Fry

Dip each bacon-wrapped jalapeño into the batter, making sure it’s fully coated. Carefully lower it into the hot oil. Fry a few at a time, not too many. Let them cook until golden brown and crispy-usually 3 to 4 minutes.

Step 8 | Drain and Cool

Use a slotted spoon to lift them out. Place on paper towels to get rid of extra oil. Let them cool for a few minutes before serving.

Tips for Success

• Dry your shrimp before stuffing to keep the batter from slipping off.
• Don’t overfill the peppers-too much cheese will leak out during frying.
• Watch your oil temp. If it’s too hot, the outside will burn before the inside cooks.
• Use tongs to turn them gently in the oil if needed.
• Let them rest for 5 minutes before eating to avoid burning your mouth.

What to Serve with Saltgrass Range Rattlers

These bites are rich and crispy, so I like to serve them with something cool and creamy. A side of ranch dressing or chipotle mayo makes a great dip.

You could also serve them with sliced cucumbers, coleslaw, or even pickles to cut through the richness.

If you’re making a small meal out of them, a simple corn salad or baked potato goes well on the side.

They’re bold in flavor, so you want something light and fresh to balance it out. Even sliced avocado with lime can be a great match.

How to Store Leftover

If you have any leftover rattlers, let them cool completely first. Put them in an airtight container and store in the fridge for up to 3 days.

To reheat, pop them in the oven at 375°F for about 10 minutes or until hot and crispy again. You can also reheat them in an air fryer at 350°F for 5 to 7 minutes.

Don’t microwave them if you can help it. The bacon gets rubbery and the batter turns soft.

To freeze, wrap them individually in foil and place them in a freezer-safe bag. They’ll keep for up to a month. Reheat from frozen in the oven at 375°F for 15-20 minutes.

Saltgrass Steakhouse Range Rattlers Recipe FAQs

1. Can I make this without frying?

Yes, you can bake them at 400°F for about 20-25 minutes or air fry them at 375°F for 10-12 minutes. They won’t be as crispy, but they still taste great.

2. How do I stop the bacon from falling off?

Toothpicks are your friend! Wrap the bacon tight and poke a toothpick through to hold it. Just pull them out after frying so no one bites into one. It keeps everything together while they cook.

3. Are these good for making ahead of time?

Yes. You can assemble and stuff the jalapeños, wrap with bacon, and keep them in the fridge for up to a day before battering and frying. Batter and fry just before serving for the best texture.

4. How do I keep the cheese from leaking out when frying?

Make sure the cheese is tucked in, the jalapeño is closed, and the bacon is wrapped tight. Batter them well so the coating seals everything in.

5. Can I use pre-cooked shrimp?

Fresh or thawed raw shrimp is best because it cooks inside the jalapeño without drying out. Pre-cooked shrimp could get too tough after frying.

This Saltgrass Steakhouse Range Rattlers Recipe brings big flavor with simple steps. I love how easy they are to make, and they taste so good fresh from the pan.

Did you make this recipe? Please leave a ⭐ rating and review!