Crispy 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
Scale
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
