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Butterfly Shrimp Recipe

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3.8 from 6 reviews

Crispy, flavorful Butterfly Shrimp coated in a seasoned flour and panko breadcrumb mixture, fried to golden perfection. This recipe features large shrimp butterflied and cooked quickly in hot oil for a crunchy exterior and juicy interior, perfect as an appetizer or main dish serving six.

Ingredients

Shrimp Preparation

  • 1 Pound Large Shrimp (peeled, tail-on, deveined and butterflied)

Breading

  • 1 Cup All Purpose Flour
  • 2 teaspoons Cajun Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • Salt and Pepper to taste
  • 2 Each Large Eggs
  • 2 Cups Panko Breadcrumbs

Frying

  • Vegetable Oil (enough for deep frying, about 4 cups or as needed)

Instructions

  1. Prepare the shrimp: Peel and devein the shrimp, keeping the tail on for presentation. Slice down the back of each shrimp to butterfly it by opening it flat.
  2. Heat the oil: Pour vegetable oil into a deep pot or electric fryer and heat until it reaches 360°F for optimal frying temperature.
  3. Set up dredging stations: In one bowl, combine all purpose flour with Cajun seasoning, garlic powder, onion powder, salt, and pepper. In a second bowl, beat the eggs thoroughly. Place panko breadcrumbs in a third bowl.
  4. Coat the shrimp: Working one shrimp at a time, dredge thoroughly in the seasoned flour, ensuring all crevices are coated while holding onto the tail. Next, dip the shrimp in the beaten eggs, coating completely except the tail.
  5. Add the breadcrumb layer: Transfer the egg-coated shrimp into the panko breadcrumbs, pressing gently to coat fully. Place the breaded shrimp on a tray and repeat with remaining shrimp.
  6. Fry the shrimp in batches: Carefully drop about 10 shrimp at a time into the hot oil to avoid overcrowding. Fry each batch for approximately 2 minutes until the coating is golden and crispy.
  7. Drain and serve: Remove shrimp from oil using a slotted spoon and place on paper towels to drain excess oil. Continue frying remaining batches. Serve immediately with your favorite seafood dipping sauce.

Notes

  • Keep the shrimp tail on to enhance presentation and make them easier to handle while frying.
  • Do not overcrowd the frying pot to maintain oil temperature and ensure even cooking.
  • The butterflied shrimp cook faster than whole shrimp, so keep an eye on them to prevent overcooking.
  • You can adjust spice levels in the flour mixture by adding more or less Cajun seasoning according to taste.
  • Best served hot and fresh for optimal crispiness.

Find it online: https://marthatasty.com/butterfly-shrimp-recipe/