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Crispy Shrimp and Potatoes With Barbecue Ranch #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. This is a riff on one of my favorite appetizers - fried shrimp and potatoes tossed in a barbecue ranch dressing make for great party snacks! I added long hot peppers for extra heat, but you can leave those out to your liking.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine and set aside.
  2. In a medium saucepan, heat canola oil over medium high heat.
  3. In another bowl combine panko breadcrumbs, lemon zest, 1/2 tsp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly coated.
  4. Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.
  5. Place potato slices in oil and cook until golden brown, about 3 minutes. Remove with slotted spoon to a paper towel-lined plate.
  6. Working in 2 or 3 batches, cook shrimp and long hot pepper slices together until shrimp turn pink and coating is golden brown, about 2 minutes each batch. Remove with slotted spoon to same paper towel-lined plate as potatoes and allow to drain. Sprinkle with remaining 1/2 tsp of salt.
  7. Place shrimp, potatoes, and peppers in a bowl and toss with barbecue ranch sauce until thoroughly coated. Transfer to a plate and garnish with minced chives. Serve immediately.

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