Butterfly Shrimp
This Butterfly Shrimp is perfectly seasoned and fried to perfection! With a few simple steps, you'll have an elevated side dish for any occasion.
Servings: 4
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.
Nutrition
Serving: 1 of 4 servings | Calories: 442kcal | Carbohydrates: 65g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 225mg | Sodium: 1651mg | Potassium: 305mg | Fiber: 3g | Sugar: 4g | Vitamin A: 349IU | Vitamin C: 0.1mg | Calcium: 187mg | Iron: 5mg
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