Hey there! I’m Thomas from TheKitchenKnowHow, and today I’m gonna share my tested method for making the crunchiest, most delicious butterfly shrimp you’ve ever tasted. After years of experimenting in my kitchen, I’ve finally nailed down the perfect technique that works every single time!
What You’ll Need
Main Ingredients:
- Large shrimp (16/20 count works best)
- All-purpose flour
- Panko breadcrumbs
- Regular breadcrumbs
- Eggs
- Vegetable oil for frying
Seasonings:
- Sea salt
- Black pepper
- Garlic powder
- Paprika (optional)
- Cayenne (if ya like it spicy!)
Prep Work: Getting Your Shrimp Ready
Clean Those Shrimp!
- Rinse under cool water
- Peel off shells and tails (I sometimes leave tails on – they make great handles!)
- Remove that yucky dark vein along the back
- Pat dry with paper towels
The Butterflying Part
This is where the magic happens! Here’s my foolproof method:
- Place shrimp flat on cutting board
- Hold your knife parallel to the board
- Cut along the back where you deveined
- Don’t cut all the way through!
- Open it up like a book – tada! Butterfly shrimp!
The Ultimate Breading Station
I use a 3-step breading process that never fails:
Station 1: Seasoned Flour
- 1 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Station 2: Egg Wash
- 2 eggs
- 2 tbsp water
- Pinch of salt
Station 3: Crunchy Coating
- 1 cup panko breadcrumbs
- 1 cup regular breadcrumbs
- 1 tsp paprika
- 1/2 tsp salt
Let’s Get Frying!
- Heat oil to 350°F (I use about 3 inches in a heavy-bottom pan)
- Dip shrimp in flour mixture
- Then egg wash
- Finally, coat with breadcrumb mix
- Fry in batches (don’t crowd!) for 2-3 mins per side
- Look for that gorgeous golden brown color!
Pro Tips From My Kitchen
- Keep breaded shrimp warm in oven at 200°F while frying remaining batches
- Don’t flip too early – let that coating get crispy!
- Use a spider strainer or slotted spoon for easy removal
- Drain on paper towels to keep ’em crispy
Serving Ideas
These bad boys are versatile! Here’s how we love ’em:
- Classic style with cocktail sauce
- In tacos with slaw
- On a po’ boy sandwich
- Over caesar salad
- With sweet chili sauce
Troubleshooting Common Problems
Breading Falls Off?
- Make sure shrimp are completely dry
- Press breading firmly
- Don’t mess with ’em while frying!
Not Crispy Enough?
- Oil might be too cool
- Might be overcrowding the pan
- Need more panko in your mix
Storage Tips
- Best eaten fresh (duh!)
- Can store in fridge for 2-3 days
- Reheat in air fryer or oven to restore crispiness
- Don’t microwave (trust me, they’ll get soggy!)
Final Thoughts
Look I know it seems like a lot of steps but once you get the hang of it, you’ll be churning out restaurant-quality butterfly shrimp like a pro! The key is really in the prep work and getting that oil temperature just right.
Have you tried making butterfly shrimp before? What’s your favorite way to serve them? Drop a comment below – I’d love to hear your stories and tips too!
Remember, cooking should be fun, so don’t stress if they’re not perfect the first time. Keep at it, and you’ll be amazed at what you can create in your kitchen!
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!
StepsPart
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1 Wash the shrimp. Rinse all of your shrimp to remove any sand or other debris before you start the butterflying process. Store the shrimp you havent yet butterflied in a bowl of ice to keep them fresh. - 2 Peel the shrimp. While you can cook shrimp that hasnt yet been peeled, butterflied shrimp is usually peeled before cooking. Peeling the shrimp opens up the flesh, making it easier to slice into it and create a butterflied shape. The tail may either be left in place or removed, depending on how you want your shrimp to look. To peel your shrimp:[1]
- Pull off the heads (if your shrimp came with heads attached).
- Pull off the legs.
- Peel off the shells – slip your fingers under near the head, then peel it off the body.
- Leave the tails on or remove them.
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- 3 Remove the digestive tract. This is the black, grey, or brown vein running along the shrimps back. Before you can butterfly the shrimp, it needs to be removed. Position a paring knife at the head part of the shrimp, and gently slice along the shrimps back to expose the digestive tract. Lift it out of the shrimp and wipe it off on a paper towel.[2]
- If the tract breaks up into pieces, run the shrimp under a stream of water for a few seconds to wash it out.
- You can also use a shrimp deveiner to remove the digestive tract from smaller shrimp.
- 4 Remove the nerve cord. Turn the shrimp over to check if it has a visible nerve cord, which runs along the inside curve. If you see a dark line there, you might want to remove it. The nerve cord is edible, but it can affect the appearance of the dish. To remove it, gently run the paring knife along the nerve cord to cut through the flesh and expose it. Lift the nerve cord from the shrimp and discard it.
- You can skip this step if youre battering and frying the shrimp, or if you dont mind the nerve cord being visible.
- Removing the nerve cord is a little trickier than removing the digestive tract. Be careful not to slice the shrimp all the way through.
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Quick and Easy Butterfly Shrimp Recipe | How To Make Crispy Fried Shrimp
FAQ
How long do you cook butterfly shrimp for?
Arrange frozen shrimp in single layer on baking sheet so shrimp are not touching. For full package, bake 13 to 14 minutes. For best results, turn product over halfway through cooking.
How to fry frozen butterfly shrimp?
- Peel and butterfly shrimp.
- Season shrimp with salt and pepper.
- Heat 1 inch of canola oil in frying pan to medium-high heat, but the oil should not be smoking.
- Drop shrimp into oil for a minute, then turn once and remove when golden brown.
Is it better to saute shrimp in butter or oil?