Hey there, fellow food lovers! I’ve been cooking butterfly shrimp for years, and I’m excited to share my foolproof method for making these delicious crustaceans. Whether you’re planning a fancy dinner party or just craving some seafood, this guide will help you nail it every time!
What You’ll Need
Main Ingredients:
- Large shrimp (16/20 size works best)
- Butter or ghee
- Garlic
- Sea salt
- Black pepper
- Fresh lemon
- Parsley (optional)
For the Batter:
- 1 egg
- 2 tablespoons mayonnaise
- 2 tablespoons flour
- 1 tablespoon Dijon mustard
For the Coating:
- 1½ cups panko breadcrumbs
Step-by-Step Guide
1. Preparing Your Shrimp
First things first let’s get those shrimp ready
- Rinse shrimp under cool water
- Remove shells and heads (keep tails on!)
- Pat them dry with paper towels
- Keep them chilled while working
2. Butterflying Technique
Here’s where the magic happens! You’ve got two options:
Back Butterfly Method (Most Common):
- Hold shrimp with curved side up
- Cut along the back about ¾ way through
- Open like a book
- Remove the dark vein
Belly Butterfly Method:
- Turn shrimp over
- Cut along the inner curve
- Split into two connected halves
- Remove the vein if visible
Pro tip Don’t cut all the way through! We want those pretty butterfly wings to stay connected.
3. Seasoning Your Shrimp
I love experimenting with different flavors Here are some winning combinations
Classic Lemon Garlic:
- Mix softened butter with minced garlic
- Add lemon zest
- Season with salt and pepper
Cajun Style:
- Coat with Cajun seasoning
- Add paprika
- Sprinkle salt and pepper
Cooking Methods
1. Oven-Baked (My Favorite!)
- Preheat oven to 400°F
- Dip in batter mixture
- Coat with panko
- Spray with olive oil
- Bake 8-10 minutes
2. Air Fryer
- Temperature: 400°F
- Time: 4-5 minutes
- Flip halfway through
3. Pan-Fried
- Heat butter or oil in pan
- Cook 2-3 minutes per side
- Look for golden brown color
4. Grilled
- Use grilling basket
- Medium heat
- 2-3 minutes each side
Tips for Success
- Use fresh, raw shrimp when possible
- Keep shrimp cold while prepping
- Don’t overcrowd your cooking surface
- Watch cooking time carefully – overcooked shrimp gets rubbery!
- Chill breaded shrimp before cooking for better coating adhesion
Serving Suggestions
Get creative with these serving ideas:
-
As an appetizer with:
- Cocktail sauce
- Tartar sauce
- Lemon wedges
-
Main course options:
- Over caesar salad
- With pasta
- In tacos
- On rice
Common Mistakes to Avoid
- Cutting completely through the shrimp
- Using small shrimp (too fiddly!)
- Overcooking (they cook fast!)
- Skipping the chilling step
- Not drying shrimp before breading
Storage Tips
- Fresh cooked: Eat within 2 days
- Refrigerate: Store in airtight container
- Freezer: Up to 3 months when properly wrapped
My Personal Take
After trying countless methods, I’ve found that oven-baking gives the best results for home cooking. It’s less messy than frying and gives a beautiful golden crust while keeping the inside tender. Plus, you can cook more at once!
Remember, practice makes perfect! Don’t worry if your first few attempts aren’t restaurant-quality – mine weren’t either. The key is getting the butterflying technique down and watching those cooking times like a hawk.
Would you like to know more about specific cooking methods or have questions about troubleshooting? Drop them in the comments below!
About This Article
Co-authored by:
To butterfly shrimp, start by washing and peeling the shrimps. Then, remove the digestive tract by cutting along the shrimps back and lifting out the dark vein. Next, carefully slice along the inner curve of the shrimp so the body is divided in half, but not completely separated. Afterwards, rinse the shrimp under cool running water and place it in a bowl of ice while you butterfly the rest of your shrimps. For tips on how to back butterfly your shrimps, keep reading!
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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How to Butterfly Shrimp | Emeril Lagasse
FAQ
How long do you cook butterfly shrimp for?
*FULLY COOK SHRIMP TO AN INTERNAL TEMPERATURE OF 145°F (65°C) OR HIGHER BEFORE SERVING. DEEP FRYING: Place shrimp in basket, separating to prevent from sticking. Fry at 350°F (175°C) for 2 ½ to 3 ½ minutes until golden brown and crispy.
What’s the best way to cook frozen butterfly shrimp?
- Bring a saucepan of water to a rapid boil over high heat.
- Remove from heat, let it stop boiling, and wait 5 minutes
- Add frozen shrimp, stir, cover, and wait 5 minutes.
- Drain and serve immediately or stir into a ready-to-serve recipe.
How to cook butterfly shrimp in the oven easily?
Preheat oven to 350°F. Remove the frozen shrimp from their packaging. Line a baking sheet with aluminum foil or parchment paper and add the frozen shrimp. Bake the shrimp for approximately 10-21 minutes, flipping halfway through.
How do you cook butterfly shrimp?
Cooking your seasoned butterfly shrimp is a breeze. Some quick and easy methods: Baked: Lay shrimp flat on a baking sheet and bake at 400F for 5-7 minutes. Grilled: Toss shrimp in a grilling basket over medium heat for 2-3 minutes per side. Sauteed: Heat butter or oil in a pan. Cook shrimp 2-3 minutes per side until opaque.
How to cook breaded butterfly shrimp?
Here are the cooking methods: Pan-frying is a popular method for cooking breaded butterfly shrimp. Here’s how: Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. When the oil is hot, add a few breaded shrimp to the skillet. Cook the shrimp for about 2-3 minutes on each side, or until they are golden brown and crispy.
Should you butterfly shrimp before cooking?
By butterflying or splitting shrimp down the back or belly before cooking you allow them to cook faster and more evenly. The pretty presentation also makes butterfly shrimp great for serving at parties or special occasions. Cooking up properly butterflied and seasoned shrimp is easier than you think.
What is Butterflying shrimp?
A step-by-step guide for beautifully prepared seafood. Butterflying shrimp is a technique used to prepare shrimp for cooking in various seafood recipes from stuffed shrimp to shrimp scampi. Butterflying is cooking technique that simply means cutting something almost in two while leaving the two parts connected in the middle.
Can butterfly shrimp be fried?
To turn them into a meal, serve butterfly shrimp with sides for fried fish like coleslaw or air-fryer french fries. The crispy shrimp also taste fantastic as a protein addition to salads, pasta dishes or grain bowls. If you want to avoid frying butterfly shrimp, try using them with another cooking method.
How do you eat butterfly shrimp?
Butterfly shrimp lend themselves well to so many recipes. Try tossing them in pasta, stir fries, frittatas, sushi rolls, and more. Follow these tips for the best results: Use fresh, raw shrimp – avoid precooked. For best presentation, devein both back and belly. Chill peeled shrimp while working by placing bowl in ice.