Fried Butterflied Shrimp Recipe

Butterflied shrimp: Shrimp that have been peeled, deveined, and sliced down the middle for even cooking and presentation.

All-purpose flour: Used to create a light coating that helps the egg and breadcrumbs adhere to the shrimp.

Beaten eggs: Acts as a binding agent to help the breadcrumbs stick to the shrimp.

Breadcrumbs: Provides a crispy outer layer when fried; panko breadcrumbs are a great option for extra crunch.

Salt: Enhances the natural flavor of the shrimp.

Black pepper: Adds a touch of heat and depth to the seasoning.

Vegetable oil: Used for frying the shrimp to a golden brown and crispy perfection.

When preparing butterflied shrimp, make sure to slice them evenly down the middle to ensure they cook uniformly. This technique not only helps the shrimp cook faster but also allows the seasoning to penetrate better, enhancing the overall flavor. Additionally, when dredging the shrimp, ensure each piece is thoroughly coated in flour, egg, and breadcrumbs to achieve a crispy and golden exterior.

• butterflied shrimp - Substitute with butterflied chicken tenders: If you prefer a non-seafood option, chicken tenders can provide a similar texture and can be prepared in the same way.

• all-purpose flour - Substitute with rice flour: Rice flour is a great gluten-free alternative that will still give you a crispy coating.

• beaten 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 can add a deeper umami flavor while still providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and can add a bit more heat.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty 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. If you have multiple layers of shrimp, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the shrimp within 2-3 days. For longer storage, place the container in the freezer.

• For freezing, arrange the shrimp in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This method prevents the shrimp from clumping together.

• Label the container with the date to keep track of freshness. Frozen butterflied shrimp can be stored for up to 2 months.

• When ready to reheat, thaw the shrimp in the refrigerator overnight if frozen. Avoid thawing at room temperature to maintain food safety.

• Reheat the shrimp in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. This helps retain the crispy texture. Alternatively, you can reheat in an air fryer for a few minutes.

• Avoid microwaving the shrimp, as this can make them rubbery and less appetizing.

• Serve the reheated shrimp with a fresh squeeze of lemon juice or a side of cocktail sauce for added flavor.

• Preheat your oven to 375°F (190°C). Arrange the leftover fried butterflied shrimp on a baking sheet lined with parchment paper. Bake for about 10 minutes, flipping halfway through, until they are heated through and crispy.

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 350°F (175°C). Place the shrimp in a single layer in the air fryer basket. Heat for 3-4 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a small amount of vegetable oil in a skillet over medium heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until they are warmed through and regain their crispiness.

• If you prefer using a microwave, place the shrimp on a microwave-safe plate lined with a paper towel. Cover with another paper towel to prevent splattering. Microwave on medium power in 30-second intervals until heated through, though this method may not retain the original crispiness.

• Knife: To butterfly the shrimp by slicing them down the middle.

• Cutting board: A surface to place the shrimp while butterflying and seasoning.

• Mixing bowls: To hold the flour, beaten eggs, and breadcrumbs separately for dredging.

• Whisk: To beat the eggs until smooth.

• Frying pan: To heat the oil and fry the shrimp.

• Tongs: To turn the shrimp while frying and to remove them from the oil.

• Paper towels: To drain the excess oil from the fried shrimp.

• Plate: To serve the hot, crispy shrimp.

Prep ingredients ahead: Measure and prepare all ingredients like shrimp, flour, and breadcrumbs in advance to streamline the cooking process.

Use a breading station: Set up a breading station with separate bowls for flour, eggs, and breadcrumbs to make coating the shrimp quicker and cleaner.

Heat oil while prepping: Start heating the oil while you are breading the shrimp to save time.

Batch fry: Fry multiple shrimp at once, but avoid overcrowding the pan to ensure even cooking and save time.