Fried Butterfly Shrimp are not difficult to make at home. I usually start with frozen shrimp I have thawed. The only drawback to making them is that they are time consuming to make. And they are only time consuming because shrimp are small. Even large shrimp requires you to repeat these steps at least 6 times per person if you are serving this for dinner. Since I tend to buy them frozen, it allows me to buy larger shrimp when I find them on sale.
You could probably get away with 2 or 3 smaller shrimps as an appetizer, but if you are going to go to all the trouble, do you really want to mess up the kitchen for a few shrimp? Go ahead and coat all of the shrimp and freeze them before cooking.
Since you will already have hot oil, why not add some homemade potato chips tot he mix. Just scrub some potatoes, any kind, and slice them fairly thin. Soak them in some cold water for at least an hour. I have soaked them for up to 6 hours without issue. Right before frying, dry the slices on kitchen towels. Do not overload the pan with potato slices, the oil will bubble like mad when you first add the potatoes. Stir them around occasionally. fry until desired crispness. I keep mine warm in a 200 degree F oven. I also keep my shrimp in the same oven until serving time.
To freeze the shrimp, just place them in a single layer on a plate or baking sheet that has been lightly coated with panko and place in the freezer. Allow to freeze completely. Remove from plate or baking sheet and place in a freezer bag. These can be cooked from a frozen state, just like the ones from the grocery store in the yellow and blue box, except these taste better.Print
Fried Butterfly Shrimp
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Seafood
- Method: Deep Fried
- 1 cup All Purpose Flour
- 1/2 teaspoon ground Black Pepper
- 1/2 teaspoon salt
- 1/2 teaspoon Garlic Powder
- 2 large Eggs
- 2 to 4 cups Panko Bread Crumbs
- 1 pound large Shrimp, peeled and deveined, tails left on
- Oil for deep frying
- In a shallow bowl, mix flour, salt, pepper, and garlic powder, set aside.
- In another shallow bowl whisk eggs with 1/3 cup of water, set aside.
- Mound some Panko bread crumbs onto a plate, set aside.
- On another plate, sprinkle a light coating of panko and set aside.
- Carefully cut shrimp along the back and lay it open, be careful not to cut all the way through the shrimp.
- Coat shrimp in flour, shaking to remove excess flour.
- Dip shrimp into egg, allowing excess egg to drip back into egg bowl.
- Place egg coated shrimp into panko bread crumbs, cover with panko and press lightly, making sure all shrimp is covered with panko.
- Place coated shrimp onto plate that was sprinkled with panko.
- Continue coating shrimp, adding panko to the plate as needed. You may need to use all 4 cups of panko, depending on the size of shrimp and thickness of egg wash left on shrimp.
- Once all shrimp have been coated and placed on the plate, place plate in refrigerator for at least 30 minutes and up to 5 hours.
- Remove shrimp from refrigerator.
- Heat oil in a medium size pan over medium high heat until oil sizzles when a few panko crumbs are tossed in pan.
- Fry shrimp in hot oil until shrimp are golden brown. Do not overcook, it will make the shrimp tough.
- Serve hot with cocktail sauce and lemons.
Nutritional data assumes there are 30 shrimp per pound and 1 teaspoon flour, breadcrumbs and oil remain on each individual shrimp. Nutritional data will vary greatly in this recipe depending on oil temperature and amount of oil retained during cooking.
- Serving Size: 5 shrimp
- Calories: 453
- Sugar: 1.4 g
- Sodium: 385 mg
- Fat: 30.4 g
- Saturated Fat: 4.5 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 21.1 g
- Cholesterol: 201 mg
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