Description
This Shrimp Fritto Misto recipe features crispy golden fried shrimp and tender bell pepper strips coated in a flavorful, seasoned breading. Served with a zesty spicy ranch dipping sauce, this Italian-inspired appetizer is perfect for gatherings or a delicious indulgence any time.
Ingredients
Units
Scale
Shrimp and Vegetables
- 16 oz raw medium shrimp (thawed and drained)
- 1/2 red bell pepper, cut into strips (can use part red and green)
Spicy Ranch Sauce
- 1/4 cup creamy ranch dressing (e.g., Hidden Valley)
- 1 Tbsp cherry pepper spread
- 3 Tbsp parmesan cheese
- 3 Tbsp Olive Garden dressing
Breading
- 2 Tbsp cornstarch
- 2 Tbsp ground cornmeal
- 3/4 cup all-purpose flour
- 1/2 Tbsp seasoned salt (e.g., Lawry's seasoned salt)
- 1/2 Tbsp garlic salt (e.g., Lawry's brand)
- 1 tsp lemon pepper
- 2 tsp paprika
- 1 Tbsp dried parsley
Instructions
- Make the Spicy Ranch: In a bowl, combine the creamy ranch dressing, cherry pepper spread, parmesan cheese, and Olive Garden dressing. Mix well, then cover and refrigerate until ready to serve to allow the flavors to meld.
- Prepare the Breading: In a medium bowl, whisk together cornstarch, ground cornmeal, all-purpose flour, seasoned salt, garlic salt, lemon pepper, paprika, and dried parsley. Reserve 1/2 cup of this dry mix separately for making the wet batter.
- Make the Wet Batter: In a small bowl, mix the reserved 1/2 cup of the breading mixture with 1/2 cup of cold water until smooth. This batter will be used to dip the shrimp and bell pepper strips before coating with the dry breading.
- Bread the Shrimp and Peppers: Dip shrimp and bell pepper strips first into the wet batter, then coat thoroughly in the dry breading mixture. Work in small batches for even coating. It’s helpful to start frying the first few shrimp before breading the rest to keep the process flowing.
- Deep Fry: Heat about 2-3 cups of mild-flavored oil in a deep fryer or heavy pot to 350°F (175°C). Fry shrimp in batches over medium-high heat until they float to the top and turn golden, about 2-3 minutes. Fry the bell pepper strips last, as they cook faster, approximately 1 minute.
- Drain the Fritto Misto: Using a slotted spoon, transfer the fried shrimp and peppers onto paper towels to absorb excess oil.
- Serve: Serve the shrimp fritto misto hot with the prepared spicy ranch sauce or marinara sauce for dipping.
Notes
- Use a neutral oil with a high smoke point such as vegetable or canola oil for frying.
- Maintain oil temperature at 350°F to ensure crispy, golden results without greasiness.
- For an added twist, you can mix red and green bell peppers.
- Do not overcrowd the fryer—fry in small batches to maintain oil temperature.
- This recipe yields about 8 servings, perfect for parties or appetizers.
Nutrition
- Serving Size: 1 serving (approx. 4 oz fried shrimp with sauce)
- Calories: 280
- Sugar: 1.5 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 145 mg
