Crispy Shrimp Fritto Misto Appetizer Recipe
Introduction
Crispy Shrimp Fritto Misto is a delightful appetizer featuring golden fried shrimp and bell pepper strips. Paired with a spicy ranch dipping sauce, this dish brings a perfect balance of crunch and flavor that’s sure to impress at any gathering.
Ingredients
- 16 oz raw medium shrimp, thawed and drained
- 1/2 red bell pepper, cut into strips (optional: part red and green)
- Spicy Ranch:
- 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)
- 1/2 Tbsp garlic salt (Lawry’s brand)
- 1 tsp lemon pepper
- 2 tsp paprika
- 1 Tbsp dried parsley
- About 2-3 cups mild-flavored oil for deep frying (safe to heat to 350°F)
Instructions
- Step 1: Make the spicy ranch by combining ranch dressing, cherry pepper spread, parmesan cheese, and Olive Garden dressing. Cover and refrigerate until ready to serve.
- Step 2: In a medium bowl, whisk together all breading ingredients. Reserve 1/2 cup of this mixture for the wet batter.
- Step 3: In a small bowl, mix the reserved 1/2 cup breading with 1/2 cup cold water to create the wet batter.
- Step 4: Dip shrimp and bell pepper strips into the wet batter, then dredge in the dry breading. Work in small batches, frying shrimp first.
- Step 5: Heat oil in a deep fryer or heavy pot to 350°F. Fry shrimp in batches until golden and floating, about 2-3 minutes.
- Step 6: Fry bell pepper strips last, as they take about 1 minute to become crispy and tender.
- Step 7: Remove fried shrimp and peppers with a slotted spoon and drain on paper towels.
- Step 8: Serve hot with the spicy ranch or your favorite marinara sauce for dipping.
Tips & Variations
- To add extra heat, mix a pinch of cayenne pepper into the breading.
- Try using different bell pepper colors for a vibrant presentation.
- For a lighter option, bake the breaded shrimp and peppers at 425°F until crisp instead of deep frying.
- Ensure shrimp are well-drained and patted dry before breading to help the coating stick better.
Storage
Store leftover fried shrimp and peppers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to maintain crispiness. Avoid microwaving as it can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well as long as you fully thaw and drain them before breading and frying to avoid excess moisture.
What oil is best for deep frying?
Use a neutral, high smoke point oil such as vegetable, canola, or peanut oil, which can handle heating to 350°F safely without burning.
PrintCrispy Shrimp Fritto Misto Appetizer Recipe
Crispy Shrimp Fritto Misto is a delightful Italian-inspired appetizer featuring medium shrimp and bell pepper strips, coated in a flavorful seasoned breading, then deep-fried until golden and crispy. Served with a zesty spicy ranch sauce, this dish offers a perfect balance of crunch and spice that’s ideal for sharing at any gathering or as a tasty starter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
Ingredients
Shrimp and Vegetables
- 16 oz raw medium shrimp, thawed and drained
- 1/2 red bell pepper, cut into strips (can do 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 ranch dressing, cherry pepper spread, parmesan cheese, and Olive Garden dressing. Mix well until smooth, then cover and refrigerate until ready to serve.
- 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 mixture for the wet batter.
- Make the wet batter: In a small bowl, mix the reserved 1/2 cup breading with 1/2 cup cold water until fully combined to create a smooth batter.
- Breading the shrimp and bell peppers: Dip shrimp and bell pepper strips first into the wet batter, coating fully, then dredge them into the remaining dry breading mixture. Work in small batches to maintain coating quality. For efficiency, bread 6-8 shrimp at a time and start frying them immediately. Save the bell peppers for last, as they fry faster.
- Deep fry the shrimp and peppers: Heat 2-3 cups of a mildly flavored oil suitable for frying (such as vegetable or canola oil) to 350°F over medium-high heat. Fry shrimp in batches for about 2-3 minutes or until they float to the top and turn golden brown. Fry bell pepper strips separately for about 1 minute until crisp. Do not overcrowd the fryer.
- Drain and serve: Using a slotted spoon, transfer the fried shrimp and peppers to a plate lined with paper towels to absorb excess oil. Serve hot with the chilled spicy ranch sauce or marinara sauce on the side for dipping.
Notes
- Use an oil with a high smoke point and mild flavor such as vegetable, canola, or peanut oil for deep frying.
- Maintain oil temperature at 350°F for best frying results—too low results in greasy food, too high burns the coating.
- Fry bell peppers last as they cook much faster than shrimp.
- Leftover spicy ranch sauce can be stored in the refrigerator for up to 3 days.
- Ensure shrimp is properly thawed and drained to avoid excess moisture affecting breading adherence.
Keywords: shrimp fritto misto, crispy shrimp, Italian appetizer, deep fried shrimp, spicy ranch dipping sauce
