Crispy Shrimp and Potatoes with Barbecue Ranch Rsc
Dive into a flavor-packed meal with this Crispy Shrimp and Potatoes with Barbecue Ranch recipe. Perfectly golden and crunchy shrimp are paired with oven-roasted baby potatoes, seasoned with smoky paprika and garlic for a hearty yet vibrant dish. The real star is the barbecue ranch dipping sauce—an irresistible blend of creamy mayonnaise, tangy barbecue sauce, and buttermilk, enhanced with fresh parsley. This recipe combines the crispiness of fried shrimp, the comfort of roasted potatoes, and the zesty kick of homemade sauce, making it a crowd-pleasing dinner option. Ready in under an hour, it’s an easy way to impress for weeknight dinners or special occasions!
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Recipe Information
Ingredients
- 1 pound Large shrimp (peeled and deveined)
- 1.5 pounds Baby potatoes (halved)
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 0.5 cup Mayonnaise
- 0.25 cup Barbecue sauce
- 2 tablespoons Buttermilk
- 2 tablespoons Fresh parsley (chopped)
- 2 cups Vegetable oil (for frying)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of smoked paprika. Place the potatoes, cut side down, on the baking sheet.
Roast the potatoes in the oven for 25-30 minutes, or until they are golden and crispy. Flip them halfway through cooking for even roasting.
While the potatoes roast, prepare the crispy shrimp. Set up a breading station with three shallow bowls: one with the flour mixed with 1/2 teaspoon of garlic powder and 1/2 teaspoon of smoked paprika, one with beaten eggs, and one with Panko breadcrumbs.
Pat the shrimp dry with paper towels. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Dredge each shrimp in the flour, dip it into the beaten eggs, and coat it in Panko breadcrumbs, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). Fry the shrimp in batches for 2-3 minutes per side, or until they are golden brown and cooked through. Remove and drain on a plate lined with paper towels.
To make the barbecue ranch sauce, whisk together the mayonnaise, barbecue sauce, buttermilk, 1/2 teaspoon of garlic powder, and 1 tablespoon of chopped parsley in a small bowl. Adjust seasoning to taste if needed.
Once the potatoes are done, sprinkle the remaining tablespoon of chopped parsley on top for garnish.
Serve the crispy shrimp and roasted potatoes on a platter with a side of barbecue ranch sauce for dipping. Enjoy!
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.4 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 125 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1214 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
