Hey there fellow food lovers! I’ve been experimenting with different shrimp cooking techniques lately and I gotta tell ya – butterflying shrimp before frying has been a total game-changer for my cooking! Let me break down everything I’ve learned about this awesome technique.
Why Butterfly Your Shrimp?
When it comes to frying shrimp, butterflying offers some serious advantages
- Better crunch factor: More surface area = more crispy goodness! The extra exposed parts get super crunchy when fried.
- Even cooking: No more worrying about raw centers or overcooked outsides
- Enhanced flavor absorption: Marinades and seasonings penetrate better
- Easier deveining: Makes removing that dark vein a breeze
- Prettier presentation: Creates an elegant look that’ll impress your guests
How to Butterfly Shrimp Like a Pro
Here’s my simple step-by-step guide:
- Start with large, shell-on shrimp (tails on)
- Hold the shrimp with the outer curve facing up
- Use a sharp paring knife to cut along the curve from tail to head
- Don’t cut all the way through – leave the halves connected
- Open it up like a book
- Remove the vein if needed
- Pat dry before cooking
Pro tip I find chilling the shrimp for 30 minutes before cutting makes them easier to handle!
The Best Frying Method for Butterflied Shrimp
Here’s what works best for me:
-
Breading Station Setup:
- Bowl 1: Seasoned flour
- Bowl 2: Beaten eggs
- Bowl 3: Your choice of breadcrumbs
-
Coating Process:
- Dredge in flour
- Dip in egg wash
- Coat with breadcrumbs
- Let rest for 5 minutes
-
Frying:
- Heat oil to 350-375°F
- Fry 2-3 minutes per side
- Drain on paper towels
- Season while hot
Common Mistakes to Avoid
Listen, we’ve all been there! Here are some oopsies to watch out for:
- Overcrowding the pan (guilty as charged! ♂️)
- Not maintaining consistent oil temp
- Cutting completely through the shrimp
- Forgetting to pat the shrimp dry
- Using oil that’s too hot or too cold
Creative Variations to Try
Wanna mix things up? Here are some fun twists:
Coating Options:
- Panko breadcrumbs
- Coconut flakes
- Crushed crackers
- Cornflake crumbs
Seasoning Ideas:
- Cajun style
- Garlic parmesan
- Sweet chili
- Lemon pepper
When Not to Butterfly
Real talk – sometimes you might wanna skip the butterflying:
- When you’re super short on time
- For certain recipes like tempura
- If you prefer the texture of whole shrimp
- When making quick stir-fries
Storage Tips
Got leftovers? Here’s what to do:
- Store in airtight container
- Keep in fridge up to 24 hours
- Reheat in oven at 375°F
- Avoid microwave (gets soggy!)
Final Thoughts
So, should you butterfly shrimp before frying? In my experience, YES – especially if you’re after that perfect crispy-crunchy exterior with a juicy interior. While it takes a bit more prep time, the results are totally worth it for special occasions or when you’re really craving that restaurant-quality fried shrimp.
But hey, don’t stress if you decide to skip it sometimes! Cooking should be fun, not a chore. Try both ways and see what works best for you. I’d love to hear about your shrimp-frying adventures in the comments below!
Happy cooking, y’all!
Would you like me to explain or break down any part of this article in more detail?
How to Peel Shrimp
Buying shrimp in the shell requires a little more work, but generally gets you the freshest shrimp in my opinion. Here’s how to peel them.
With one hand, grip the lower part of the shrimp with one hand and start farthest away from the tail to peel the shell and legs off.
Take care when you get to the tail, since you may have to split the tail shell and gently pull it out to leave the tail meat intact.
Like anything else, practice makes perfect. I got pretty good at it when I had to peel 10 pounds of shrimp a day during busy seasons!
If the shrimp are especially fresh or have thin shells, they can be slippery, which makes them harder to peel. The answer? A little vinegar! Dilute 1 tablespoon of vinegar in a cup of water, and splash it over the shrimp. The vinegar cuts through the slimy coating and makes it much easier to remove the shell all the way down to the tail.
Oh and I almost forgot, shrimp shells and shrimp heads are both great for making shrimp stock! See our Shrimp Étouffée and Shrimp Pad Thai, where we make shrimp stock as part of the recipe.
How to Prepare Shrimp with Heads
In recent times, eating shrimp with the heads on has become increasingly popular and normalized in Western countries like the U.S. Of course, when it comes to Asian cuisine, people have been cooking and eating whole shrimp for a long time! Here’s how to prepare whole shrimp, if you’d like to leave the heads on.
Using kitchen shears, trim off the sharp pointy part at the top of the head.
Here is a different angle. Trim that pointy barb at the top of the head––it wouldn’t be fun biting into that! At this point, you can decide if you want to leave the eyes or remove them.
Trim off the shrimp legs and the long antennae, running the scissors along the underside of the shrimp.
Another angle:
Make a small cut on the back of the shrimp shell to expose the sand tract.
Then devein the shrimp by using a toothpick to carefully expose and pull it out, without damaging the shell. If you miss part of the sand tract, make another cut to pull it out.
Rinse the shrimp thoroughly, drain, and pat dry with a paper towel. Done!
“How Can I Cook Tender Shrimp, and How Can I Keep Them from Curling?
FAQ
Should you devein shrimp before frying?
While not mandatory for food safety, deveining shrimp before frying is often recommended for aesthetic and textural reasons.
Should you butterfly shrimp?
Why do you butterfly shrimp? The reason for butterfly shrimp is for better cooking and a pretty presentation. Butterflying shrimp before frying helps the shrimp cook evenly and gives a fancy presentation. Cut the flesh along the back to butterfly shrimp, ensuring not to cut through the shrimp.
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.