Fried Butterflied Shrimp Recipe

Shrimp: Large, peeled, and deveined shrimp are the stars of this dish, providing a succulent and tender bite.

All-purpose flour: This is used to create a light coating that helps the egg adhere to the shrimp.

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

Breadcrumbs: These give the shrimp a crispy, golden exterior when fried.

Salt: Enhances the natural flavors of the shrimp and the breading.

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

Vegetable oil: Used for frying, it has a high smoke point and neutral flavor, making it ideal for this recipe.

When butterflying the shrimp, make sure to use a sharp knife and cut along the back, stopping just before you cut all the way through. This technique allows the shrimp to lay flat, ensuring even cooking and a more appealing presentation. Additionally, when dredging the shrimp in flour, eggs, and breadcrumbs, use one hand for the dry ingredients and the other for the wet ingredients to keep your hands cleaner and prevent clumping.

• large, peeled and deveined shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative for frying.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a crispier coating when fried and is also gluten-free.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the seafood 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 salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, which can add a subtle complexity.

• vegetable oil - 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 helps prevent 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, you can also use a resealable plastic bag. Lay the shrimp flat in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen shrimp to the plastic bag. This method prevents the shrimp from clumping together.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the shrimp on a baking sheet lined with parchment paper and bake for 10-15 minutes, or until heated through and crispy.

• Alternatively, you can reheat the shrimp in an air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through to ensure even heating.

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

• If you have leftover dipping sauce, store it separately in an airtight container in the refrigerator for up to a week.

• Preheat your oven to 350°F (175°C). Arrange the fried butterflied shrimp on a baking sheet in a single layer. 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 375°F (190°C). Place the shrimp in the basket in a single layer. Air fry for 3-5 minutes, shaking the basket halfway through, until they are hot and crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Reheat the shrimp 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. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as others.

• For a toaster oven, preheat to 350°F (175°C). Place the shrimp on the toaster oven tray in a single layer. Heat for about 5-7 minutes, flipping halfway through, until they are hot and crispy.

• Knife: To butterfly the shrimp by cutting along the back and flattening them out.

• Cutting board: To provide a stable surface for butterflying the shrimp.

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

• Measuring spoons: To measure out the salt and black pepper for seasoning the shrimp.

• Frying pan: To heat the oil and fry the shrimp until golden brown and crispy.

• 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 with your favorite dipping sauce.

Prep ingredients in advance: Measure and prepare all ingredients before starting to cook. This will streamline the process.

Use pre-breaded shrimp: Buy pre-breaded shrimp from the store to skip the breading steps.

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

Use a deep fryer: A deep fryer can cook multiple shrimp at once, reducing overall cooking time.

Clean as you go: Clean up utensils and surfaces while the shrimp are frying to save time later.