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These perfectly seasoned crispy shrimp are as delightful to look at as they are to eat. Seasoned flour, panko and regular breadcrumbs come together to give this fried butterfly shrimp a crispy coating that’s begging to be dipped in cocktail or tarter sauce. Turn jumbo shrimp into a scrumptious appetizer or main dish in under 30 minutes.
Say goodbye to complicated recipes! This Butterfly Shrimp recipe is not only delicious but also incredibly easy to make. With just a few simple steps, you’ll have a stunning seafood dish that’s sure to impress. The shrimp cooks quickly because they are thin, so you just need enough time to brown the breading. The result is tender, succulent, golden, breaded butterfly shrimp with a great crunch.
Why l Love This Fried Butterfly Shrimp Recipe
- It’s so crunchy. The combination of panko and regular breadcrumbs makes this shrimp crunchy.
- It’s quick. Spend less time in the kitchen and more time savoring your delicious creation.
- It’s delicious. Ideal for impressing guests or satisfying your seafood cravings.
- Versatile: Perfect as an appetizer, snack, or part of a seafood feast.
Ingredients You’ll Need
- Shrimp: look for large or jumbo raw shrimp that has been peeled and deveined but has the tails ON. Shrimp can be fresh or frozen.
- Flour: dredge with all-purpose flour.
- Eggs: lightly beat two room temperature eggs.
- Seasonings: combine red chili powder or paprika, salt and black pepper.
- Breading: a combination of panko breadcrumbs and regular breadcrumbs create a crunchy coating.
- Oil: use your preferred oil for frying.
- Chopped Parsley: to garnish.
- Lemon Wedges: to serve.
How To Make Butterfly Shrimp
Step 1: How to butterfly a shrimp. Pat dry the shrimp with a kitchen towel and use a sharp knife to slice the shrimp along the back without completely splitting it and leaving the tail end. Flatten the shrimp like a butterfly and set it aside.
Step 2: Prepare the breading station. Place the flour in the first bowl; in the second bowl, whisk the eggs, red chili powder, salt, and pepper; in the third bowl, combine panko and regular bread crumbs. Set it aside.
Step 3: Bread the shrimp. First, hold the shrimp tail, coat them in the flour, dip the shrimp in the egg mixture, dredge the shrimp in the breadcrumbs mixture, and gently press it until evenly coated. Repeat the same with the remaining shrimps.
Step 4: Fry the shrimp. Heat oil in a heavy bottom pan and fry the shrimp until crispy and golden in batches.
Step 5: Garnish and serve. Garnish the butterfly shrimp with parsley and serve it with tartar sauce and lemon wedges on the sides.
Recipe Tips
- Butterfly the Shrimp Carefully: Be careful not to cut all the way through the shrimp. Cut along the back of the shrimp without completely splitting it. This creates a butterfly shape.
- Pat Dry Before Coating: After you butterfly the shrimp, make sure to pat dry dry with paper towel before dipping them into the breading mixture.
- Chill Before Frying: Place the breaded shrimp in the refrigerator for 15-20 minutes before frying to help the coating adhere and stay crispy.
- Oil Temperature: Make sure the oil is preheated to the designed temperature before frying. Typically I fry the shrimp at medium high heat, around 350°F.
Alternative Cooking Methods
If you don’t want to deep fry the shrimp, you can consider these alternative methods:
- Oven-Baked: Preheat your oven to 400°F and bake the breaded shrimp on a lined baking sheet for 12-15 minutes, turning halfway through.
- Air Fryer: Preheat your air fryer to 375°F for about 5 minutes. Spray the shrimp generously with oil spray and air fry the shrimp for 8-10 minutes, flipping halfway through the cooking time. The shrimp should be golden brown and crispy.
Storing and Reheating
Storing: Store any left over shrimp in an air tight container for up to 3 days.
Freezing: Freezing fried shrimp is not recommended. You can coat the shrimp and flash-freeze them before cooking. When ready to eat, toss them in hot oil while frozen, adding about a minute to the cooking time.
Reheating: To reheat this recipe, preheat oven to 300 F. Lay the shrimp out in a single layer on the baking sheet pan. Place the shrimp in the oven and allow them to heat until warmed through or reheat them in the air fryer by using the reheat button or air fry for 3 minutes on 360 F.
What to Serve with Butterfly Shrimp
Serve butterfly shrimp with your favorite dipping sauce like cocktail sauce or tarter sauce. Make it a complete meal by serving it with some Crispy Air Fryer French Fries, Air Fryer Roasted Potatoes, Oven Baked Onion Rings, or Crispy Parmesan Potatoes.
Frequently Asked Questions
Clean and peel the shrimp, leaving the tails intact. Use a sharp knife to slice through the back of the shrimp along the vein. Be careful to cut only some of the way through. Gently press the shrimp to flatten and butterfly it before dredging in the breading.
Start by removing the shell of the shrimp. You can leave the tail on or remove it if you prefer. You’ll see a dark line running down the back. Using a sharp knife or kitchen shears, make a shallow cut along the back of the shrimp. This will expose the vein. Use the tip of the knife to lift out the vein and then rinse the shrimp under cold running water to remove any residual veins.
Shrimp freezes well, so keeping a bag or two in the freezer is easy. Frozen shrimp should be defrosted before cooking. Defrost overnight in the fridge or in a bowl of cold water for about 20 minutes.
Yes, it is easy to make adjustments to make this recipe gluten free. Replace the all purpose flour with gluten free flour or cornstarch and use gluten free bread crumbs
More Shrimp Recipes to Try
- Thai Coconut Shrimp Curry
- Grilled Garlic Shrimp Skewers
- Shrimp Orzo Salad
- Shrimp Sushi Stack
- Chili Lime Shrimp
- Grilled Garlic Shrimp Kabobs
Butterfly Shrimp recipe is a tantalizing seafood dish that’s not just delicious but also easy to prepare. Enjoy these crispy and delicious butterfly shrimp with your favorite dipping sauce! Whether it’s a party appetizer or a delightful dinner, these shrimp are sure to be a hit in your family.
If you try this recipe and or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Butterfly Shrimp
Ingredients
- 20 large/jumbo raw shrimp, peeled, deveined, and tails ON
- 1 cup all-purpose flour
- 2 whole eggs
- ½ teaspoon red chili powder or paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup panko breadcrumbs
- 1 cup regular breadcrumbs
- Oil, for frying
- Chopped parsley, to garnish
- Lemon wedges, to serve
Instructions
- Pat dry the shrimp with a kitchen towel and use a sharp knife to slice the shrimp along the back but leaving the tail end. Flatten the shrimp like a butterfly and set it aside.
- Prepare the breading station: In the first bowl, place the flour; in the second bowl, whisk the eggs, red chili powder, salt, and pepper; in the third bowl, combine panko and regular bread crumbs. Set it aside.
- First, hold the shrimp tail, coat them in the flour, dip the shrimp in the egg mixture, dredge the shrimp in the breadcrumbs mixture, and gently press it until evenly coated. Repeat the same with the remaining shrimps.
- Heat oil in a heavy bottom pan and fry the shrimp until crispy and golden in batches.
- Garnish the butterfly shrimp with parsley and serve it with tartar sauce and lemon wedges on the sides.
Notes
- Butterfly the Shrimp Carefully: Be careful not to cut all the way through the shrimp. Cut along the back of the shrimp without completely splitting it. This creates a butterfly shape.
- Pat Dry Before Coating: After you butterfly the shrimp, make sure to pat dry dry with paper towel before dipping them into the breading mixture.
- Chill Before Frying: Place the breaded shrimp in the refrigerator for 15-20 minutes before frying to help the coating adhere and stay crispy.
- Oil Temperature: Make sure the oil is preheated to the designed temperature before frying. Typically I fry the shrimp at medium high heat, around 350°F.
