These crispy butterfly shrimp are coated in panko, breadcrumbs, and Old Bay then pan fried to a crunchy golden brown just begging for a squeeze of lemon and a dip in cocktail sauce!
Why this recipe works
This butterfly shrimp recipe is quite simple and creates a nice presentation. You’ll carefully slice down the center which makes the shrimp thinner to ensure even and quick cooking. This process is normally done on large or jumbo shrimp but can be done on regular-sized shrimp as well.
Think of it as butterflying chicken for stuffed chicken breast, except with this recipe we won’t be stuffing them with any goodies but rather coating them in a mixture of crunchy breadcrumbs and frying.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – The shrimp we used are called grilling shrimp and we get them from the grocery store seafood counter. Grilling shrimp are larger and heartier than other shrimp. The shrimp will cook quickly because it is so thin. Be careful not to overcook or they will become rubbery. You basically just need enough time to brown the breading.
How to Make Butterfly Shrimp
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Rinse shrimp and pat dry with paper towels.
- Line a large baking sheet with paper towel. Place wire rack over the baking sheet and set aside to use for the cooked shrimp.
- With gloved hands, butterfly each shrimp by carefully slicing through the center of the shrimp but not cutting all the way through. Place butterflied shrimp on a second wire rack.
- In a medium bowl, combine bread crumbs, panko bread crumbs, garlic salt, Old Bay, and black pepper.
- In another medium bowl whisk together eggs and water.
- Place flour in a third medium bowl.
- Dip a shrimp into the flour, coating both sides.
- Dip floured shrimp into egg/water mixture.
- Lastly dip shrimp into bread crumb mixture, pressing down gently on both sides to adhere.
- Place breaded shrimp on wire rack and continue this process until all shrimp are breaded.
- Heat oil in skillet over medium until shimmering.
NOTE – you can watch a short demonstration video at the end of these step by step instructions. - Place shrimp into hot oil being careful not to crowd. You may need to cook in batches.
- Cook for about 2 minutes on each side. The shrimp will cook quickly because it is so thin. Be careful not to overcook or they will become rubbery. You basically just need enough time to brown the breading.
- Remove to paper towel lined pan with wire rack.
Frequently Asked Questions & Expert Tips
Yes, you can use frozen shrimp if you allow them to thaw completely beforehand. Rinse them and pat them dry once thaw so the breading and seasonings can stick. We wouldn’t recommend using pre-cooked frozen shrimp for this recipe, only raw frozen shrimp.
Store leftover butterfly shrimp in an air-tight container kept in the refrigerator for 3-4 days. Reheat in an air fryer or on a baking sheet in the oven set to 300F to crisp them back up.
Serving Suggestions
Serve with cocktail sauce or tartar sauce for dipping and lemon wedges for squeezing. For sides, try french fries, coleslaw, macaroni and cheese, or corn on the cob.
More Shrimp Recipes
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Butterfly Shrimp
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound grilling shrimp peeled, deveined, tails on
- 1 cup breadcrumbs
- 2 cups panko breadcrumbs
- ½ Tablespoon garlic salt
- ½ Tablespoon Old Bay seasoning
- 1 teaspoon black pepper
- 2 large eggs
- 2 Tablespoons water
- 1 cup all-purpose flour
- 1 ½ cups vegetable oil for frying
Before You Begin
- The shrimp will cook quickly because it is so thin. Be careful not to overcook or they will become rubbery. You basically just need enough time to brown the breading.
- The shrimp we used are called grilling shrimp and we get them from the grocery store seafood counter.
- Grilling shrimp are larger and heartier than other shrimp.
- Nutrition facts listed do not include the oil needed for frying.
Instructions
- Rinse shrimp and pat dry with paper towels.
- Line a large baking sheet with paper towel. Place wire rack over the baking sheet and set aside to use for the cooked shrimp.
- With gloved hands, carefully butterfly each shrimp by carefully slicing through the center of the shrimp but not cutting all the way through. Place butterflied shrimp on a second wire rack.
- In a medium bowl, combine bread crumbs, pinko bread crumbs, garlic salt, Old Bay, and black pepper.
- In another medium bowl whisk together eggs and water.
- Place flour in a third medium bowl.
- Dip a shrimp into the flour, coating both sides.
- Dip floured shrimp into egg/water mixture.
- Lastly dip shrimp into bread crumb mixture, pressing down gently on both sides to adhere.
- Place breaded shrimp on wire rack and continue this process until all shrimp are breaded.
- Heat oil in skillet over medium until shimmering.
- Place shrimp into hot oil being careful not to crowd. You may need to cook in batches.
- Cook for about 2 minutes on each side.
- Remove to paper towel lined pan with wire rack.
Nutrition
Chef Antoine Davis
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