Crispy Ranch Shrimp

I'm a lover of all things fried.  These fried shrimp are packed with tangy ranch flavor from two sources -- bottled dressing and seasoning mix.  

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 of ranch dressing mix, divided

1/2 cup bottled ranch dressing, plus more for serving

1/2 cup whole milk

1 large egg

1 lb jumbo peeled and deveined raw shrimp, tail on

Chopped fresh dill

Pour 2" of vegetable oil in a large Dutch oven, heat over medium high heat until a fry thermometer reads 325 degrees.

Meanwhile, whisk together cornmeal, flour, salt, pepper, and 2 Tbsp of the ranch dressing mix in a shallow bowl until well combined.  Set aside.

Whisk together bottled ranch dressing, milk, egg, and remaining 2 tsp of 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.   

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 fresh dill and pepper.

If you have ranch lovers in your house, this is sure to become a new favorite.