Introduction
Buttermilk Fried Shrimp with Lemon Pepper Ranch is a bold and satisfying dish that combines crisp, golden shrimp with a cool, zesty dipping sauce. The buttermilk marinade keeps the shrimp tender and flavorful, while the seasoned coating delivers a crunchy exterior that fries beautifully. Paired with a tangy lemon pepper ranch, this recipe strikes the perfect balance between richness and freshness. I prepared this dish for a casual dinner, and it immediately stood out for its texture and contrast. It works equally well as an appetizer, main course, or party platter.
Buttermilk Fried Shrimp with Lemon Pepper Ranch: Crispy, Creamy, and Full of Flavor
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
Buttermilk Fried Shrimp with Lemon Pepper Ranch is a crispy, golden-fried shrimp dish marinated in tangy buttermilk, coated in seasoned breading, and served with a zesty lemon pepper ranch dipping sauce.
Ingredients
- 1 lb large raw shrimp, peeled and deveined (tails off)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- Vegetable oil, for frying
- 1/2 cup ranch dressing
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon fresh lemon juice
Instructions
- In a bowl, combine buttermilk and hot sauce. Add shrimp and marinate for 20 minutes.
- In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Remove shrimp from buttermilk, letting excess drip off, then dredge in the flour mixture.
- Fry shrimp in batches for 2–3 minutes per side until golden and crispy.
- Transfer cooked shrimp to a paper towel-lined plate to drain.
- In a small bowl, mix ranch dressing, lemon pepper seasoning, and lemon juice.
- Serve hot fried shrimp with lemon pepper ranch on the side.
Notes
- Do not overcrowd the pan when frying.
- Adjust lemon pepper to taste for more tang.
- Shrimp are best served immediately while crispy.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Why You’ll Love This Recipe
This recipe delivers ultra-crispy shrimp, a creamy homemade sauce, and restaurant-quality results at home. It is easy to prepare, highly flavorful, and perfect for sharing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Raw Shrimp
Large, peeled, and deveined shrimp are ideal for frying. They cook quickly and remain juicy inside the crisp coating.
Buttermilk
Buttermilk tenderizes the shrimp and adds subtle tang, helping the breading adhere evenly.
All-Purpose Flour
Flour forms the base of the coating, creating a light but sturdy crust.
Cornstarch
Cornstarch enhances crispiness and prevents the coating from becoming heavy.
Eggs
Eggs help bind the coating to the shrimp and contribute to an even, golden finish.
Garlic Powder
Garlic powder adds savory depth without overpowering the shrimp.
Paprika
Paprika provides mild warmth and color to the coating.
Salt
Salt seasons the shrimp and coating, bringing out all the flavors.
Black Pepper
Black pepper adds gentle heat and balance.
Oil for Frying
Neutral oil with a high smoke point ensures even frying and crisp results.
Mayonnaise
Mayonnaise forms the creamy base of the ranch sauce.
Sour Cream
Sour cream adds tang and smoothness to the dipping sauce.
Lemon Juice
Fresh lemon juice brightens the sauce and balances the richness.
Lemon Pepper Seasoning
Lemon pepper delivers citrusy sharpness and mild spice to the ranch.
Dried Dill
Dill adds classic ranch flavor and freshness.
Directions
Begin by placing the shrimp in a bowl and covering them with buttermilk. Refrigerate for at least 30 minutes to allow the shrimp to tenderize and absorb flavor.
In a separate bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and black pepper. In another bowl, lightly beat the eggs. Remove the shrimp from the buttermilk, dip them into the egg, then dredge thoroughly in the flour mixture.
Heat oil in a deep pan to 175°C (350°F). Fry the shrimp in batches for 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
To make the lemon pepper ranch, mix mayonnaise, sour cream, lemon juice, lemon pepper seasoning, and dried dill until smooth. Serve the shrimp hot with the sauce on the side.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 4 people. Preparation time is approximately 20 minutes, marinating time is 30 minutes, and frying time is 10 minutes, for a total time of about 1 hour.
Storage/reheating
Leftover shrimp can be stored in an airtight container in the refrigerator for up to two days. Reheat in a hot oven or air fryer to restore crispness. Store the sauce separately and serve cold.
Variations and Customizations
This recipe is easy to adapt. For extra heat, add cayenne pepper to the flour mixture or hot sauce to the buttermilk. I have also tested this recipe using panko breadcrumbs mixed into the flour, which adds extra crunch. For a lighter version, the shrimp can be air-fried with excellent results.
The lemon pepper ranch can be adjusted by adding fresh herbs or extra lemon juice for brightness. Greek yogurt can replace sour cream for a tangier, lighter sauce. These options make the dish versatile while preserving its bold flavor profile.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 430 kcal |
| Protein | 26 g |
| Carbohydrates | 28 g |
| Fat | 24 g |
| Saturated Fat | 6 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 720 mg |
Expert Tips & Customizations
Pat shrimp dry before coating for better adhesion.
Fry in small batches to maintain oil temperature.
Use a thermometer for consistent results.
Serve immediately for maximum crispness.
FAQs
Can I use frozen shrimp?
Yes, fully thaw and pat dry before marinating.
Is buttermilk necessary?
It is recommended for tenderness, but milk with a splash of lemon juice can substitute.
Can I bake this recipe instead of frying?
Yes, but the texture will be less crispy than frying.
How do I know when shrimp are cooked?
They turn opaque and curl slightly when done.
Can I make the sauce ahead of time?
Yes, it can be prepared up to two days in advance.
What sides pair well with this dish?
Coleslaw, fries, or a fresh green salad work well.
Conclusion
Buttermilk Fried Shrimp with Lemon Pepper Ranch is a flavorful, crowd-pleasing dish that delivers crisp texture and bold contrast. With its tender shrimp and bright, creamy sauce, it is a reliable recipe that brings comfort and freshness together on one plate.
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