Description
This Fried Shrimp and Peppers with Spicy Ranch Sauce recipe offers a perfect balance of crispy golden shrimp, vibrant sautéed bell peppers, and a creamy, zesty, and mildly spicy ranch sauce made from fresh ingredients. Ideal for quick weeknight dinners, appetizers, or weekend treats, it delivers bold flavors, contrasting textures, and vibrant colors in every bite.
Ingredients
Scale
Shrimp and Coating
- 1 lb fresh shrimp, peeled and deveined
- 3/4 cup all-purpose flour (or rice flour for gluten-free)
- 1/4 cup cornstarch
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne powder (adjust to taste)
- Salt, to taste
- Vegetable oil, for frying
Peppers
- 1 cup red bell pepper, thinly sliced
- 1 cup yellow bell pepper, thinly sliced
- 1 cup green bell pepper, thinly sliced
- 1 tbsp vegetable oil
- Salt, to taste
- 1 tsp fresh lemon juice
Spicy Ranch Sauce
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh chives, chopped
- 1–2 tsp hot sauce (adjust to taste)
- 1 tsp fresh lemon juice
- 1/4 tsp garlic powder
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels. Season lightly with salt, paprika, garlic powder, and cayenne powder to infuse each piece with a flavorful, spicy kick that complements the crispy coating.
- Make the Batter: In a bowl, mix all-purpose flour and cornstarch with a pinch of salt and additional paprika. Dredge the seasoned shrimp in the flour mixture, shaking off any excess for a light, even coating.
- Fry the Shrimp: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the shrimp in small batches to prevent overcrowding. Cook each batch for 2 to 3 minutes or until golden brown and crisp. Remove and drain on paper towels to eliminate excess oil.
- Sauté the Peppers: While frying the shrimp, slice bell peppers into thin strips. Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Sauté the peppers for 3 to 4 minutes until slightly softened but still vibrant and crunchy. Season lightly with salt and splash with lemon juice to brighten the flavor.
- Prepare the Spicy Ranch Sauce: In a small bowl, whisk together mayonnaise and plain yogurt until smooth. Stir in chopped cilantro, chives, hot sauce to taste, lemon juice, and garlic powder. Mix thoroughly to create a creamy, zesty sauce with a spicy twist.
- Assemble and Serve: Arrange the crispy fried shrimp on a serving platter alongside the sautéed peppers. Serve the spicy ranch sauce on the side or drizzle over the shrimp and peppers. Garnish with additional fresh herbs if desired.
Notes
- Pat the shrimp dry before seasoning to ensure the coating sticks well and crisps up perfectly.
- Fry shrimp in small batches to maintain oil temperature and avoid sogginess.
- Use fresh bell peppers for the best texture and natural sweetness.
- Adjust the heat of the ranch sauce gradually to suit your taste with hot sauce increments.
- Maintain steady oil temperature at around 350°F (175°C) using a thermometer for crisp, non-greasy shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 150 mg
Keywords: fried shrimp, spicy ranch sauce, sautéed peppers, crispy shrimp, appetizer, gluten free, spicy sauce, quick dinner