If it wasn’t obvious from the title, I’m really trying to get the fact that lemon pepper was used in this across. It wasn’t till I started making my own lemon pepper seasoning did I get on the lemon pepper train. Like many things it is way better than anything from a canister. Now when it comes to frying shrimp my go to breading station is heavy cream into panko. It results in the lightest and crispiest shrimp ever. The seasoning is a lot more lemon pepper forward while the dressing is a lot more subtle. I have a couple really cool ranch dressing recipes coming out this month and also some more recipes utilizing this ranch! Try it out and let me know what you think!
Ingredients
- 2lb jumbo shrimp, peeled and deveined, butterflied
- 1/2 pint heavy cream
- 2 c panko bread crumbs
- 1c flour
- 6c canola oil
- Lemon Pepper Seasoning
- 2 lemons zested reserve juice
- 1Tb crushed black pepper
- 1tsp garlic powder
- 1tsp salt
- 1Tb parsley, chopped
- Lemon Pepper Ranch
- 1/2c Sour cream
- 1/2c mayonnaise
- 1/2c milk
- 1tsp salt
- 1tsp black pepper
- 1tsp dill
- 1tsp garlic powder
- 1/4c lemon juice
- zest of 1 lemon
- 1Tb parsley, chopped
Directions
- Make lemon pepper seasoning prior to frying shrimp so when it comes out of the fryer its immediately tossed in seasoning.
- To make seasoning combine lemon zest, black pepper, garlic powder, salt and parsley.
- To make lemon pepper ranch combine all ingredients and let sit for 30 minutes minimum.
- To make dredge for shrimp. combine flour and panko. Coat shrimp in heavy cream.
- Take shrimp and firmly but gently press it into panko/flour mix . Fry in 375 degree oil for 3 minutes till golden brown. Toss immediately in lemon pepper seasoning. Serve hot and with lemon pepper ranch.