Shrimp Fritto Misto with Spicy Ranch
Crispy battered and breaded shrimp and bell pepper strips fried until golden and served with a spicy ranch dip.
Equipment
- large heavy pot or Dutch oven
- deep fry thermometer
- Paper towels
- small mixing bowls
Ingredients
Main Ingredients
- ¼ cup creamy ranch dressing
- 1 tbsp cherry pepper spread
- 3 tbsp grated Parmesan cheese
- 1 ¼ cup all purpose flour
- ¼ cup cornstarch
- ¼ cup fine cornmeal
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 1 tsp lemon pepper
- 1 tbsp paprika
- 1 tbsp dried parsley
- 1 lb raw medium shrimp thawed, drained and patted dry
- ½ red bell pepper cut into strips
- 4 cup vegetable oil for frying
- 1 lemon cut into wedges, for serving
Instructions
Cooking
- Make the dip. Stir the ranch, cherry pepper spread and Parmesan together and chill. Mix the breading. Whisk the flour, cornstarch, cornmeal and all the seasonings together.
- Make the batter. Whisk 3/4 cup of the dry mixture with 3/4 cup cold water until thick and smooth.
- Heat the oil. Heat the oil to 350 degrees F in a heavy pot.
- Coat. Dip the shrimp and peppers in the batter, then roll them in the dry mixture.
- Fry. Fry the shrimp in batches for 2 to 3 minutes until golden, and the peppers for 1 minute.
- Drain. Drain on paper towels and serve hot with the dip and lemon wedges.
Notes
Substitutions: Use hot sauce or chopped pickled cherry peppers in place of the spread.
Tips: Pat the shrimp dry and fry in small batches at 350 degrees F for a crisp crust.
Storage: Refrigerate leftovers for 3 to 4 days and reheat in the oven or air fryer to 165 degrees F.