Fried Butterflied Shrimp Recipe

Large shrimp: These are the main ingredient, peeled and deveined for easy eating and butterflied to help them cook evenly and stay juicy.

All-purpose flour: Used to coat the shrimp first, helping the egg and breadcrumbs stick better.

Eggs: Beaten eggs act like glue to hold the breadcrumbs on the shrimp.

Breadcrumbs: They create the crispy outer layer that makes the shrimp so delicious.

Salt and pepper: Simple seasonings that bring out the flavor of the shrimp.

Oil for frying: Needed to fry the shrimp until golden and crispy.

One of the most important steps in this Fried Butterflied Shrimp Recipe is getting the shrimp coated just right before frying. Here’s how to do it without making a mess or losing the coating in the hot oil:

1. Start by seasoning your shrimp with salt and pepper. This adds flavor right at the start.
2. Next, dredge each shrimp in the flour. Make sure it’s lightly covered but not clumpy. The flour helps the egg stick better.
3. Dip the shrimp into the beaten eggs. The egg acts like glue, so the breadcrumbs will stick nicely.
4. Finally, coat the shrimp evenly with the breadcrumbs. Press gently so they stick well but don’t fall off.

Doing these steps carefully means your shrimp will get a nice, crunchy crust when fried. If you skip the flour or don’t press the breadcrumbs on enough, the coating can slide off in the hot oil, and you’ll end up with bare shrimp or a messy pan. Plus, the flour and egg layers help the coating brown beautifully and stay crispy.

When I first tried this, I didn’t use enough flour, and the coating kept falling off. It was frustrating! Now, I always make sure to dust the shrimp lightly with flour first. Also, I like to set up my dredging station in three shallow bowls or plates—one for flour, one for eggs, and one for breadcrumbs. It keeps things organized and makes the process smoother.

Once your shrimp are coated, frying them in hot oil for just a few minutes on each side gives you that perfect golden crunch. Just remember to drain them on paper towels after frying to soak up extra oil. That way, every bite is crispy and delicious without being greasy.

• large shrimp - Substitute with scallops: Scallops have a similar texture and can be butterflied and fried in the same manner.

• all-purpose flour - Substitute with cornstarch: Cornstarch provides a lighter, crispier coating when fried.

• large eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the shrimp and adds a slight tangy flavor.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a better texture for fried foods.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used to season the shrimp.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and enhances the flavor of the fried shrimp.

• oil for frying - Substitute with peanut oil: Peanut oil has a high smoke point and a neutral flavor, making it ideal for frying.

• Allow the fried shrimp to cool completely before storing. This prevents condensation, which can make the shrimp soggy.
• Place the cooled shrimp in an airtight container. For best results, use a container that fits the shrimp snugly to minimize air exposure.
• If stacking the shrimp, place a sheet of parchment paper between layers to prevent sticking.
• Store the container in the refrigerator if you plan to consume the shrimp within 2-3 days.
• For longer storage, place the shrimp in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the shrimp to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the shrimp on a baking sheet and bake for 10-12 minutes, or until heated through and crispy.
• Alternatively, reheat the shrimp in an air fryer at 350°F (175°C) for 5-7 minutes for a crispier texture.
• Avoid microwaving the shrimp, as this can make them rubbery and less appetizing.

• Oven Method: Preheat your oven to 375°F (190°C). Place the fried butterflied shrimp on a baking sheet lined with parchment paper. Bake for about 10 minutes or until they are heated through and crispy. This method helps retain the shrimp's crunchiness.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the shrimp in a single layer in the air fryer basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating. This method is quick and keeps the shrimp crispy.

• Stovetop Method: Heat a small amount of oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they are warmed through. This method is great for maintaining the shrimp's texture.

• Microwave Method: Place the shrimp on a microwave-safe plate lined with a paper towel. Cover with another paper towel to absorb excess moisture. Microwave on medium power for 1-2 minutes, checking halfway through. This method is the quickest but may result in a less crispy texture.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the shrimp on the toaster oven tray and heat for about 5-7 minutes or until they are hot and crispy. This method is convenient and effective for small batches.

• Skillet: A flat-bottomed pan used for frying the shrimp to achieve a golden brown crust.

• Tongs: Useful for turning the shrimp in the skillet to ensure even cooking on both sides.

• Paper towels: Used to drain the excess oil from the fried shrimp, keeping them crispy.

• Mixing bowls: Needed for holding the flour, beaten eggs, and breadcrumbs separately during the dredging process.

• Whisk: Used to beat the eggs until they are well combined.

• Measuring cups: Essential for accurately measuring the flour and breadcrumbs.

• Knife: Useful for butterflying the shrimp if they are not pre-butterflied.

• Cutting board: Provides a safe surface for butterflying the shrimp.

• Plate: Used to hold the seasoned shrimp before dredging and after coating with breadcrumbs.

• Thermometer: Helpful for checking the oil temperature to ensure it is at the right heat for frying.

• Slotted spoon: Useful for removing the shrimp from the oil without bringing too much oil along.

• Cooling rack: Optional but useful for placing the shrimp after frying to keep them crispy while they cool.

Prepare ingredients in advance: Peel, devein, and butterfly the shrimp ahead of time to save prep time.

Use a breading station: Set up a flour, egg, and breadcrumb station for efficient coating.

Heat oil while prepping: Start heating the oil as you coat the shrimp to save time.

Batch frying: Fry multiple shrimp at once to reduce cooking time.

Drain efficiently: Use a wire rack over paper towels for faster draining and crispier shrimp.