Hey there seafood lovers! I’ve been butterflying shrimp for years in my kitchen, and I’m excited to share my tried-and-true method with you. Whether you’re planning to make shrimp scampi, grilled shrimp, or just want to make your shrimp dishes look more impressive, I’ve got you covered with this comprehensive guide
Why Should You Butterfly Shrimp?
Before we dive into the how-to, let’s talk about why butterflying shrimp is worth your time:
- Creates a larger surface area for better flavor absorption
- Makes shrimp appear bigger on the plate
- Ensures more even cooking
- Perfect for stuffed shrimp recipes
- Adds a professional touch to your presentation
- Makes it easier to remove the digestive tract
What You’ll Need
- Large shrimp (shell-on, tail-on preferred)
- Sharp paring knife
- Cutting board
- Bowl of ice water
- Paper towels
- Strainer (optional)
Step-by-Step Guide to Butterflying Shrimp
1. Preparing Your Shrimp
First things first we need to get our shrimp ready
-
Choose the right shrimp: Go for large or jumbo shrimp – trying to butterfly smaller ones is just gonna drive you nuts!
-
Clean the shrimp:
- Rinse under cold water
- Pat dry with paper towels
- Keep unused shrimp on ice while working
-
Peel the shrimp
- Remove heads (if attached)
- Pull off legs
- Peel shell but leave tail on
- Don’t toss those shells! Save ’em for making stock
2. The Butterflying Process
There are actually two ways to butterfly shrimp – along the back (most common) or along the inside curve. I’ll show you both!
Back Butterfly Method (Recommended for Beginners)
-
Position the shrimp:
- Place shrimp on cutting board
- Curve facing up
- Tail pointing away from you
-
Make the cut:
- Start at head end
- Cut about ¼ inch deep along the back
- Stop just before the tail
- Don’t cut all the way through!
-
Remove the vein:
- Lift out the dark digestive tract
- Rinse if needed
- Pat dry
-
Open it up:
- Gently press down to flatten
- Should look like butterfly wings
- Keep connected in middle
Inside Curve Method (Advanced)
-
Follow same prep steps as above
-
Make the cut:
- Turn shrimp so inside curve faces up
- Slice along inner curve
- Keep halves connected
- Remove nerve cord if visible
Pro Tips from My Kitchen
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Knife control: Hold your paring knife like you’re pinching it near the blade for better control
-
Temperature matters: Keep unprocessed shrimp cold while working
-
Size selection: Bigger is better – aim for 16/20 count or larger
-
Testing doneness: Butterflied shrimp cook faster than whole shrimp, so watch carefully!
Common Mistakes to Avoid
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Cutting too deep: Don’t split completely – we want butterfly wings, not separate pieces!
-
Wrong size: Using tiny shrimp will make you crazy and give poor results
-
Dull knife: Makes clean cuts impossible and increases risk of accidents
-
Rushing: Take your time, especially when learning
Cooking Your Butterflied Shrimp
Now that you’ve mastered the technique, here are some delicious ways to use your butterflied shrimp:
Quick & Easy Methods
- Grill with garlic butter
- Pan-fry with lemon and herbs
- Stuff with crab meat
- Add to pasta dishes
- Top salads
Basic Seasoning Formula
- 1 pound butterflied shrimp
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 cloves minced garlic
Storage Tips
If you’re not cooking immediately:
- Store in airtight container
- Keep on ice or in fridge
- Use within 24 hours
- Don’t freeze after butterflying
Troubleshooting Common Issues
Having problems? Here are some quick fixes:
| Problem | Solution |
|---|---|
| Shrimp falling apart | Not cutting deep enough initially |
| Ragged cuts | Sharpen your knife |
| Difficult to open | Make initial cut deeper |
| Tough texture after cooking | Don’t overcook – they cook faster when butterflied! |
Final Thoughts
Butterflying shrimp might seem tricky at first, but I promise it gets easier with practice. The key is patience and having the right tools. Once you’ve got the technique down, you’ll be amazed at how professional your seafood dishes look!
Remember, practice makes perfect, and even if your first few attempts aren’t Instagram-worthy, they’ll still taste amazing. Keep at it, and before you know it, you’ll be butterflying shrimp like a pro!
Would you like me to explain or break down any part of this guide in more detail? Drop a comment below, and I’ll be happy to help! Happy cooking!
Back Butterfly
-
1 Use a knife to slice along the back curve.[4] If you already removed the digestive tract, you simply need to make the cut youve already made deeper. Place the tip of your knife in the cut near the head of the shrimp, then cut along the back all the way to the tail. Dont cut all the way through the shrimp – just deep enough so that the body divides into two connected halves, like a butterfly.[5] - 2 Rinse the shrimp and keep it cold. Give it a quick rinse under cool tap water, then place it on ice to keep it cold while you butterfly the rest of the shrimp.
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- ↑ Jennifer Levasseur. Personal Chef. Expert Interview
- ↑ Jennifer Levasseur. Personal Chef. Expert Interview
- ↑ Jennifer Levasseur. Personal Chef. Expert Interview
- ↑ http://www.southernliving.com/food/how-to/how-to-butterfly-shrimp
- ↑ Jennifer Levasseur. Personal Chef. Expert Interview
- ↑ Jennifer Levasseur. Personal Chef. Expert Interview
How to Butterfly Shrimp | Emeril Lagasse
FAQ
How to flatten shrimp for frying?
- On the bottom side of the shrimp, make two cuts near the top to straighten it out.
- Turn the shrimp over and make an incision from the head to the tail, about 3/4 of the way through.
- Use your knife and hands to flatten the shrimp, then season with your seasoning salt.
How to keep butterflied shrimp from curling?
If you want to achieve perfectly straight prawns to use on top of nigiri, then you will need to use a skewer. Before poaching your prawns, remove both veins and then insert a skewer from tail to head. This results in a perfectly straight prawn once the skewer has been removed.