Crunchy Fried Butterfly Shrimp

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Crunchy Fried Butterfly Shrimp

Butterflying shrimp makes more surface area for the best part — the crunchy coating! Serve with cocktail sauce and lemon wedges for the perfect plate.

Prep Time45

Cook Time15

Total Time1

Course: Appetizer, Main Course

Cuisine: American

Servings: servings

Calories: 256kcal

Author: Beth Mueller

Ingredients

1 cup all-purpose flour
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon garlic powder
2 large eggs
2 to 4 cups panko breadcrumbs
1 pound large shrimp butterflied
Oil for deep frying

Instructions

In a shallow bowl, mix flour, salt, pepper, and garlic powder. Set aside.
In another shallow bowl, whisk eggs with ⅓ cup of water. Set aside.
Pile breadcrumbs 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. Then, 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 and the shrimp has remained open. Place coated shrimp onto the 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 the refrigerator for at least 30 minutes and up to 5 hours.
Heat oil in a medium-size pan over medium-high heat until oil sizzles when a few panko crumbs are tossed in the pan.
Fry shrimp in hot oil until shrimp are golden brown. Be careful not to overcook.
Serve immediately with cocktail sauce and lemons.

Notes

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.

Nutrition