The Weeknight Table

Ingredients (Grocery Store Aisles)

Seafood

• 1½ pounds large shrimp (16–20 count), peeled and deveined, tails off

Dairy

• 1½ cups buttermilk
• ½ cup mayonnaise
• ½ cup sour cream

Produce

• 1 lemon (zest and juice)
• 1 small clove garlic
• Fresh dill
• Fresh parsley

Pantry / Dry Goods

• 1 cup all-purpose flour
• ½ cup cornstarch
• Neutral oil, for frying

Spices & Seasonings

• Lemon-pepper seasoning
• Garlic powder
• Onion powder
• Paprika
• Black pepper
• Salt

Condiments

• Hot sauce (optional)

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Instructions

Add the shrimp to a bowl with the buttermilk and a splash of hot sauce if using, then toss until fully coated. Cover and refrigerate for at least 30 minutes and up to 4 hours to lightly tenderize and season the shrimp. While the shrimp marinate, prepare the lemon-pepper ranch by whisking together the mayonnaise, sour cream, and buttermilk until smooth and pourable. Add the lemon zest, lemon juice, lemon-pepper seasoning, grated garlic, finely chopped dill and parsley, onion powder, and black pepper. Mix well, taste, and adjust salt only if needed. Refrigerate until ready to serve.

In a shallow bowl, combine the flour, cornstarch, lemon-pepper seasoning, garlic powder, onion powder, paprika, black pepper, and a small pinch of salt. Heat neutral oil in a heavy skillet or Dutch oven to 350°F. Remove the shrimp from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture, pressing lightly so the coating adheres.

Fry the shrimp in batches, being careful not to overcrowd the pan, for about 2–3 minutes until golden brown and crisp. Transfer to a rack or paper towels and lightly season with additional lemon-pepper while hot. Serve immediately with the lemon-pepper ranch on the side.