Butterfly Shrimp

These perfectly seasoned crispy shrimp are as delightful to look at as they are to eat. Turn jumbo shrimp into a scrumptious appetizer or main dish in under 30 minutes.

What you need

raw shrimp

all-purpose flour

and more...

Butterfly the shrimp


Slice the shrimp along the back. Flatten like a butterfly and set it aside.

Prepare the breading 


In first bowl, place the flour; in the second, whisk eggs with seasonings; in the third, combine panko and regular bread crumbs.

Bread the shrimp


First, coat the shrimp in flour, dip in egg mixture, dredge in breadcrumbs mixture, and gently press it until evenly coated.

Fry the shrimp


Heat oil in a heavy bottom pan and fry the shrimp until crispy and golden in batches.

Garnish and serve


Garnish the butterfly shrimp with parsley and serve it with tartar sauce and lemon wedges on the sides.

– Place the breaded shrimp in the refrigerator for 15-20 minutes before frying. – Store any left over shrimp in an air tight container for up to 3 days.

Expert Tips

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