Shrimp Fritto Misto
A delightful dish combining crispy batter-fried shrimp and colorful bell peppers, served with a spicy ranch dressing. Perfect for gatherings or as a tasty snack.
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.
Notes
Make sure your oil is hot enough before adding the shrimp. 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. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Use an oven or air fryer to warm them up and restore the crispy texture.