Start by peeling and deveining the shrimp if you haven't done so already. Rinse them under cold water and pat them dry with paper towels to ensure they fry up crispy!

Slice the red bell pepper into bite-sized pieces. This vibrant veggie not only adds color but also sweetness that beautifully complements the shrimp.

In a medium bowl, blend together the creamy ranch dressing, cherry pepper spread, Parmesan cheese, and Olive Garden dressing. Whisk until smooth and creamy, then set aside.

In another bowl, whisk together the cornstarch, ground cornmeal, all-purpose flour, seasoned salt, garlic salt, lemon pepper, and paprika.

Dredge the shrimp and bell pepper pieces first in the dry mixture, then dip them into the wet mixture to ensure they’re well-coated.

Pour oil into a deep pan, about 1-2 inches deep, and heat it to 350°F.

Carefully add the coated shrimp and bell peppers to the hot oil in batches. Fry them for about 3-4 minutes, or until they are golden brown and crispy.

Once fried, transfer them to a plate lined with paper towels to soak up any excess oil. Sprinkle with dried parsley before serving.