Best 4 Fried Butterflied Shrimp Recipes

**Fried Butterflied Shrimp: A Crispy, Succulent Delight**

Indulge in the crispy, succulent goodness of fried butterflied shrimp, a culinary creation that tantalizes taste buds with its golden-brown exterior and tender, juicy interior. This delectable dish is a symphony of flavors and textures, a perfect balance between the crispy coating and the delicate sweetness of the shrimp. Whether you prefer a classic preparation or a more adventurous twist, this article offers a collection of tantalizing recipes that will satisfy your cravings. From the traditional Southern-style fried shrimp to innovative Asian-inspired variations, these recipes cater to diverse palates and culinary preferences. Get ready to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CRUNCHY FRIED BUTTERFLY SHRIMP

Crunchy Fried Butterfly Shrimp image

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

Provided by Beth Mueller

Categories Appetizer Main Course

Time 1h

Number Of Ingredients 8

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)

Steps:

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.

Nutrition Facts : ServingSize 5 large shrimp, Calories 256 kcal, Carbohydrate 31 g, Protein 22 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 253 mg, Sodium 952 mg, Fiber 2 g, Sugar 1 g

FRIED SHRIMP

Fried Shrimp image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup cornstarch
1/2 cup all-purpose flour
3 large eggs
1 cup panko breadcrumbs
1/2 cup seasoned breadcrumbs
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied
Vegetable oil, for shallow frying
Kosher salt and freshly ground black pepper
Cocktail Sauce, recipe follows
2 cups ketchup
2 heaping tablespoons prepared horseradish

Steps:

Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.

AIR FRYER BUTTERFLIED SHRIMP

Air Fryer Butterflied Shrimp image

Light, airy, crispy butterflied shrimp air-fried to perfection. You will not miss the oil in this I promise. Serve with cocktail sauce for dipping if desired.

Provided by Soup Loving Nicole

Time 17m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup all-purpose flour
½ tablespoon seafood seasoning (such as Old Bay®)
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon dried parsley
⅛ teaspoon ground black pepper
1 pound large shrimp - peeled, deveined, and butterflied with tails on
2 medium eggs, beaten
1 ½ cups panko bread crumbs
nonstick cooking spray

Steps:

Preheat an air fryer to 400 degrees F (200 degrees C).
Combine flour, seafood seasoning, paprika, salt, parsley, and black pepper in a gallon-sized resealable plastic bag. Close and shake to combine.
Using a paper towel, pat shrimp dry. Working in batches, add shrimp to the seasoned flour and toss to combine. Dip shrimp in the beaten egg and then in the panko bread crumbs. Place breaded shrimp in the basket of the air fryer, butterflied-side down; make sure to not overcrowd.
Spray the tops with nonstick cooking and cook for 3 minutes. Using tongs, flip shrimp over and spray the the tops with nonstick cooking spray. Cook for 4 minutes more or until desired crispness. Serve immediately.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 40.4 g, Cholesterol 265.6 mg, Fat 4.9 g, Fiber 0.5 g, Protein 27.5 g, SaturatedFat 1.4 g, Sodium 765.8 mg, Sugar 0.3 g

FRIED BUTTERFLIED SHRIMP

Fried Butterflied Shrimp image

These shrimp will knock your socks off! The batter doesn't overcoat the shrimp, which helps it maintain a wonderful flavor! Enjoy!

Provided by Joy Fleming

Categories Seafood Shellfish Shrimp

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound large shrimp, peeled and deveined and butterflied
1 quart water
1 ½ cups cornstarch
2 eggs
2 cups fresh bread crumbs
5 cups oil for deep frying

Steps:

Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
In a large bowl, pour in water and mix in cornstarch and eggs.
Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

Nutrition Facts : Calories 795.3 calories, Carbohydrate 83.9 g, Cholesterol 265.5 mg, Fat 34.8 g, Fiber 2.9 g, Protein 33.5 g, SaturatedFat 5.3 g, Sodium 609.7 mg, Sugar 3.5 g

Tips:

Use large shrimp for better results. About 12 to 15 shrimp per pound is a good size.
Ensure the shrimp are deveined and cleaned properly before cooking.
Do not overcrowd the pan when frying the shrimp. This will cause the oil temperature to drop, resulting in soggy shrimp.
Use a large enough skillet to accommodate all the shrimp in a single layer.
Maintain the oil temperature between 350°F and 375°F. Use a kitchen thermometer to monitor the temperature.
Cook the shrimp for 2-3 minutes per side, or until they are golden brown and cooked through.
Serve the shrimp immediately with your favorite dipping sauce.

Conclusion:

Fried butterflied shrimp is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With its crispy coating and succulent interior, it is sure to be a hit at any gathering. Follow these tips and the detailed recipe provided in the article to make perfect fried butterflied shrimp every time. Experiment with different dipping sauces and seasonings to find your favorite combination. Enjoy!