A delightful dish combining crispy shrimp and potatoes with a tangy ranch sauce, perfect for any occasion.
Mix the mayonnaise, barbecue sauce, and ranch dressing in a bowl until smooth.
Chill the sauce in the refrigerator for a more refreshing taste.
Heat the canola oil in a saucepan over medium-high heat.
Ensure the oil reaches 350°F for optimal frying results.
Combine the panko breadcrumbs, lemon zest, salt, and pepper in a bowl.
Mix thoroughly to evenly distribute the seasonings.
Coat the shrimp in the breadcrumb mixture.
Press the breadcrumbs onto the shrimp to ensure they stick well.
Fry the potato slices in the hot oil until golden brown, then remove and drain on paper towels.
Slice the potatoes thinly for quicker cooking and a crispier texture.
Fry the coated shrimp in batches until golden and cooked through, then drain on paper towels.
Avoid overcrowding the pan to maintain the oil temperature.
Toss the fried shrimp and potatoes with the prepared sauce until evenly coated.
Serve immediately to enjoy the crispy texture.
Transfer to a serving plate, garnish with minced chives, and serve.
Add a sprinkle of extra lemon zest for a fresh finish.
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