Butterfly Shrimp
on Jul 02, 2024, Updated Aug 08, 2024
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This Butterfly Shrimp is perfectly seasoned and fried to perfection! In just a few steps and using a handful of easy-to-find ingredients, you will have an elevated side dish that is perfect for any occasion.
Butterfly shrimp is one of my favorite go-to appetizers because of how easy it is to make, and because I only need a few ingredients! I love the elegant and classy look these shrimp exude, even though they take less than 30 minutes to make and don’t use any special ingredients.
The breadcrumbs create a crunchy coating that looks and tastes amazing! You can always serve this shrimp with cocktail sauce and a lemon slice to make the dish look complete and add more flavor. Once you make this butterfly shrimp, you’ll be craving it every day!
Table of Contents
Why You’ll Love This Recipe
- Can be made in less than 30 minutes, perfect for a last minute appetizer or snack.
- Seems like a complicated technique, but it is so simple that anyone can do it!
- Offers the perfect amount of crunch from the coating of breadcrumbs.
Recipe Ingredients
- Jumbo Shrimp—You will want shrimp that has been deveined.
- Flour—To coat the shrimp to allow the egg to stick onto it better.
- Eggs—Helps the breadcrumbs adhere to the shrimp.
- Panko Breadcrumbs—To give the shrimp a crunchy, crispy texture.
- Old Bay Seasoning—The bold flavor of this spice pairs well with the shrimp.
- Salt—For added taste. Feel free to season to your liking.
- Vegetable Oil—For frying the shrimp. You can also use canola oil.
See the recipe card for full information on ingredients and quantities.
How to Make Butterfly Shrimp
Step #1. Use a knife to butterfly the shrimp. Whisk together the breadcrumbs, old bay seasoning, and salt in a shallow dish and set aside.
Step #2. Toss your shrimp in the flour until evenly coated. Dip the shrimp in the egg mixture.
Step #3. Dip the shrimp in breadcrumbs, ensuring they are evenly coated. Heat your oil in a large skillet.
Step #4. Add the shrimp and cook until each side is golden brown. Serve and enjoy!
Recipe FAQs
In this recipe, we use vegetable oil to fry the shrimp. If you don’t have vegetable oil or want to use a different kind, you can try canola or coconut oil. The important thing to remember is to use a high-heat oil so that the outside of the shrimp doesn’t cook faster than the inside of the shrimp. This will also make your shrimp as crispy as possible, and give you tasty results!
Of course! Be sure to allow the shrimp to thaw completely before using it. You will also want to pat the shrimp dry as much as possible before you season it, because this will help the breadcrumbs stick to the shrimp rather than falling off due to moisture.
The butterfly technique makes it easier to cook the shrimp and ensures your seafood cooks evenly. To butterfly your shrimp, first make sure to clean and peel the shrimp if that is not already done. Next, use a sharp knife to cut halfway through the back of the shrimp horizontally. Press open the shrimp gently so you do not break it in half, and flatten it before starting the process of flour, egg, and breadcrumbs.
How to Serve and Store Butterfly Shrimp
This butterfly shrimp can be served as a side or appetizer for any main dish and will always be a hit! We like to serve this shrimp with tartar sauce or cocktail sauce for extra flavor. You can also serve this shrimp with a lemon wedge on the side. Serve butterfly shrimp with a fresh green salad and a serving of rice or mashed potatoes. For a complete meal, add some roasted vegetables or a light coleslaw.
If you have any leftovers then you can store them in the fridge for up to 3 days. We like to line our container with a paper towel to absorb any excess oil or moisture from the shrimp. When you are ready to enjoy your leftovers, simply reheat your shrimp in the air fryer for 5 minutes at 350°F to help them stay crispy and taste fresh.
Expert Tips
- Be sure to whisk your eggs well so that the mixture holds onto the flour. If you find that there are gaps in your breadcrumbs after you dip the shrimp, you can try to dip it back into the eggs and breadcrumbs one more time to ensure the shrimp is covered properly.
- If you are using smaller shrimp, they will not need to cook as long.
- Be sure to keep an eye on your shrimp and take them out as soon as the breadcrumbs become golden brown. If you overcook your shrimp, it will become tough and rubbery.
- If you don’t have any breadcrumbs on hand, you can make your own by blending some bread and then leaving it on the counter to dry out.
- We like to serve our shrimp with garlic aioli or tartar sauce.
More Seafood Recipes To Consider
Seafood Recipes
Tuna Patties Recipe
From Scratch Recipes
Simple Shrimp Fajitas
Seafood Recipes
Baja Fish Tacos
Seafood Recipes
Baked Salmon
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Butterfly Shrimp
Ingredients
- 1 pound uncooked and deveined jumbo shrimp
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups plain Panko breadcrumbs
- 1 tablespoon old bay seasoning
- 1 teaspoon salt
- 1 ½ cups vegetable oil
Instructions
- Use a sharp knife to slice halfway through each shrimp horizontally. Whisk together the breadcrumbs, old bay seasoning, and salt in a shallow dish and set aside.
- Toss your shrimp in the flour until evenly coated.
- Dip the shrimp in the egg mixture followed by the breadcrumbs, ensuring they are evenly coated.
- Heat your oil in a large skillet until it reaches about 350°F.
- Add the shrimp and cook for about 3 minutes per side, or until golden brown.
- Serve and enjoy!
Notes
- We like to serve our butterfly shrimp with tartar sauce or cocktail sauce.
- You can use canola, vegetable, or coconut oil for frying your shrimp. The important thing is to use a high-heat oil.
- If you are using smaller shrimp then they won’t need to cook as long. Make sure you take them out of the oil as soon as they are golden brown to prevent overcooking them. Over
- Overcooked shrimp will be tough and rubbery.
- You can store your butterfly shrimp in the fridge for up to 3 days. Reheat your shrimp in an air fryer for 5 minutes at 350°F.
- You can make your own breadcrumbs by blending some bread and then leaving it on the counter to fry out.
