Shrimp Fritto Misto is a delightful dish that combines the crispy goodness of batter-fried shrimp and colorful bell peppers. It’s not just about the taste; it’s also about the fun of sharing this dish at gatherings or enjoying it as a tasty snack. The blend of spices and the creamy ranch dressing provides a perfect balance of flavor and texture. Whether you are hosting a party or looking for a delicious meal to enjoy, this recipe is sure to impress!
how to make Shrimp Fritto Misto
Ingredients
- 16 oz raw medium shrimp (thawed and drained)
- 1/2 red bell pepper (cut into strips; can do part red and green)
- 1/4 cup creamy ranch dressing (I used Hidden Valley)
- 1 Tbsp cherry pepper spread
- 3 Tbsp parmesan cheese
- 3 Tbsp Olive Garden dressing
- 2 Tbsp cornstarch
- 2 Tbsp ground cornmeal
- 3/4 cup all-purpose flour
- 1/2 Tbsp seasoned salt (I used Lawry’s seasoned salt)
- 1/2 Tbsp garlic salt (Lawry’s brand)
- 1 tsp lemon pepper
- 2 tsp paprika
- 1 Tbsp dried parsley
Directions
- Make the spicy ranch: In a bowl, combine the ranch dressing, cherry pepper spread, and parmesan cheese. Cover and store in the fridge until needed.
- In a medium bowl, mix together the breading ingredients: cornstarch, ground cornmeal, all-purpose flour, seasoned salt, garlic salt, lemon pepper, paprika, and dried parsley. Reserve 1/2 cup of this mixture for the wet batter.
- In a small bowl, take the reserved 1/2 cup of breading and mix it with 1/2 cup of cold water to create the wet batter.
- Dip the shrimp and bell pepper strips into the wet batter first, and then coat them in the dry breading. Work in small batches to keep things manageable. It’s best to start frying the shrimp—drop the first 6-8 shrimp into the fryer and bread more as you go.
- Fry the shrimp in batches over medium-high heat until they float to the top and turn golden brown, which takes about 2-3 minutes. The bell pepper strips cook quickly, so they only need about 1 minute.
- Once cooked, transfer the fried shrimp and peppers onto a plate lined with paper towels to soak up excess oil.
- Serve hot with the spicy ranch dressing or marinara sauce for dipping.
how to serve Shrimp Fritto Misto
Serve Shrimp Fritto Misto hot and crispy! You can place them on a large platter with the spicy ranch dressing or marinara sauce in a bowl in the center. This makes it easy for everyone to dip and enjoy. Add some lemon wedges for an extra burst of flavor on the side.
how to store Shrimp Fritto Misto
If you have any leftovers, you can store them in an airtight container in the fridge for up to 2 days. To warm them up, consider using an oven or an air fryer to help restore their crispy texture.
tips to make Shrimp Fritto Misto
- Make sure your oil is hot enough before adding the shrimp. This helps them fry quickly and stay crispy.
- Don’t overcrowd the fryer; work in small batches to ensure even cooking.
- Feel free to adjust the spices in the breading to suit your taste preferences.
variation (if any)
For a twist, you can substitute the shrimp with calamari or vegetables like zucchini and mushrooms. They can be deliciously fried in the same way!
FAQs
1. Can I use frozen shrimp?
Yes, but ensure they are thawed and drained before cooking for the best results.
2. What dip can I use instead of ranch?
You can substitute ranch dressing with marinara sauce, garlic aioli, or even a spicy sriracha sauce.
3. How do I know when the shrimp are cooked?
The shrimp will turn pink and float to the top of the oil when they are fully cooked. It usually takes about 2-3 minutes.
Shrimp Fritto Misto
Ingredients
For the spicy ranch
- ¼ cup creamy ranch dressing (I used Hidden Valley)
- 1 Tbsp cherry pepper spread
- 3 Tbsp parmesan cheese
For the batter and coating
- 2 Tbsp cornstarch
- 2 Tbsp ground cornmeal
- ¾ cup all-purpose flour
- ½ Tbsp seasoned salt (I used Lawry’s seasoned salt)
- ½ Tbsp garlic salt (Lawry’s brand)
- 1 tsp lemon pepper
- 2 tsp paprika
- 1 Tbsp dried parsley
Main ingredients
- 16 oz raw medium shrimp (thawed and drained)
- ½ whole red bell pepper (cut into strips; can do part red and green)
Instructions
Preparation
- In a bowl, combine the ranch dressing, cherry pepper spread, and parmesan cheese. Cover and store in the fridge until needed.
- In a medium bowl, mix together the breading ingredients: cornstarch, ground cornmeal, all-purpose flour, seasoned salt, garlic salt, lemon pepper, paprika, and dried parsley. Reserve 1/2 cup of this mixture for the wet batter.
- In a small bowl, take the reserved 1/2 cup of breading and mix it with 1/2 cup of cold water to create the wet batter.
Cooking
- Dip the shrimp and bell pepper strips into the wet batter first, and then coat them in the dry breading. Work in small batches to keep things manageable.
- Fry the shrimp in batches over medium-high heat until they float to the top and turn golden brown, which takes about 2-3 minutes. The bell pepper strips cook quickly, so they only need about 1 minute.
- Once cooked, transfer the fried shrimp and peppers onto a plate lined with paper towels to soak up excess oil.
Serving
- Serve hot with the spicy ranch dressing or marinara sauce for dipping. Add some lemon wedges for an extra burst of flavor on the side.
