Crispy Ranch Shrimp

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These fried shrimp are packed with tangy ranch flavor from two sources—bottled dressing and seasoning mix.

By Jasmine Smith
Published on May 1, 2024
Recipe tested by Melissa Gray
Southern Living Crispy Ranch Shrimp on a platter ready to serve with ranch dressing
Photo:

Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely  
Active Time:
30 mins
Total Time:
35 mins
Servings:
4

If your mama loves fried shrimp as much as mine does, then you should make her this super-easy and extra-crispy recipe.

Here we��ve taken inspiration from one of our all-time favorite salad dressings—ranch—and used it in both its dry and pourable forms to crank up the flavor of classic fried shrimp. Bottled ranch dressing goes into the wet ingredients, while dry ranch seasoning goes in the cornmeal dredge, yielding a double whammy of ranch flavor along with an excellent crunch factor. And if you love ranch like we do, go ahead and serve some with the shrimp for dipping—we won’t judge.

Ingredients

  • Vegetable oil, for frying

  • 1 cup plain yellow cornmeal

  • 1/4 cup self-rising flour

  • 1 tsp. kosher salt

  • 1/2 tsp. black pepper, plus more for garnish

  • 1 (1-oz.) envelope ranch dressing mix, divided

  • 1/2 cup bottled ranch dressing (such as Hidden Valley), plus more for serving

  • 1/2 cup whole milk

  • 1 large egg

  • 1 lb. jumbo peeled, deveined raw shrimp, tail-on

  • Chopped fresh dill

Directions

  1. Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high until a deep-fry thermometer registers 325°F.

  2. Meanwhile, whisk together cornmeal, flour, salt, pepper, and 2 tablespoons of the ranch dressing mix in a shallow bowl until well combined; set aside. Whisk together bottled ranch dressing, milk, egg, and remaining 2 teaspoons ranch mix in a medium bowl until well combined. Working in batches, dip shrimp in milk mixture, allowing excess liquid to drip off. Press shrimp into cornmeal mixture, turning to coat all sides. Transfer to a baking sheet; repeat with remaining shrimp.

  3. Working in batches, add about 6 breaded shrimp to hot oil; fry, turning occasionally, until golden brown and cooked through, about 2 minutes. Remove from oil using a slotted spoon; transfer to a wire rack set over a rimmed baking sheet. Repeat process with remaining shrimp, adjusting heat as needed to maintain temperature. Serve with additional ranch dressing, and garnish with dill and pepper.

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