This butterfly shrimp recipe is one of my family favorites. It's very hard to mess it up and every time you get a delicious crispy outside, soft inside sweet shrimp full of tasty southern spices.
Here in South Louisiana we have an abundance of shrimp, we're super lucky. Whenever it's the height of the season we go to the shrimp boats and buy straight off the boat.
We then go home and freeze in 1-2lb bags. This way we can pull out the shrimp any time we need.
Needless to say, we eat shrimp a lot.
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What makes this recipe so yummy
- The recipe steps are easy. The ingredients are even easier.
- This is restaurant quality stuff.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Once your shrimp has been prepared and butterflied heat up the vegetable oil to about 360°F.
- Step 2: Dip each butterflied shrimp into the flour first, totally coating (except the tail) with flour.
- Step 3: Then dip into the egg wash.
- Step 4: Then finally the panko bread crumbs. Coat the entire shrimp (except the tail). Lay out on a tray until you have enough for a load into the hot oil.
- Step 5: Fry the butterfly shrimp for 2 minutes, until golden brown.
- Step 6: Remove and drain on a baking sheet lined with paper towels.
Hint: If you have time, you could do all of the above then store in the baking sheet in the refrigerator for a few hours. It will actually fry better, the coating will stick better. You can prepare the shrimp in advance of a gathering.
Recipe variations and substitute ideas
- Olive Oil - shallow fry in olive oil as an option.
- Red Bell Pepper - add some ground red bell pepper (paprika) to the flour.
- Peanut Oil - use peanut oil instead of vegetable, it can get costly though, especially in today's economy.
- Old Bay - Use Old Bay Seasoning instead of Cajun Seasoning.
- Canola Oil - in place of vegetable oil.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I like to use my electric fryer, if it's a small batch. However, it's not always ideal to fry fish in the house. The smell can linger for days.
If you are able, fry outside.
I have some affiliate links for equipment in the recipe card below.
Related Recipes
Take a look at these 30 Best Grilled Shrimp Side Dishes, they will be perfect with this dish.
How to store leftovers
Once cooled completely store in the refrigerator in an airtight container with a little paper towel for up to 3 days.
Mel's kitchen notes
Prepare the shrimp in the same way, give a light spritz of cooking spray then make air fryer butterfly shrimp by spreading evenly in the basket of an air fryer at 390°F for 10 minutes.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
I like to make homemade french fries. Also, a seafood sauce is always great (the kids love it). You could also make a cocktail sauce, or tartar sauce. Either one is great.
Lemon wedges always goes great with some seafood.
Slice along the back of the shrimp, opening up the meat enough for it to flay open but not too much that you cut all the way through.
When you butterfly the shrimp it gives way to more even cooking as well as a better mouthfeel.
If you’ve tried this Butterfly Shrimp Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Butterfly Shrimp Recipe
Ingredients
- 1 Pound Large Shrimp peeled, tail-on, deveined and butterflied
- 1 Cup All Purpose Flour
- 2 teaspoons Cajun Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Pepper to taste
- 2 Each Large Eggs
- 2 Cups Panko Breadcrumbs
- Vegetable Oil
Instructions
- Prepare the shrimp, devein and slice down the back to open up and butterfly. Keep the tail on if possible, but it is only for aesthetic purposes.1 Pound Large Shrimp
- Heat the oil so that it reaches 360°F.Vegetable Oil
- Meanwhile, prepare your dredging bowls. Add the flour and seasonings into one bowl.1 Cup All Purpose Flour, 2 teaspoons Cajun Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, Salt and Pepper to taste
- Add the eggs to another bowl and beat well with a fork.2 Each Large Eggs
- Add the panko bread crumbs to a third bowl.2 Cups Panko Breadcrumbs
- Take each shrimp and first coat with the flour. Make sure to coat all crevices, holding onto the tail.
- Dip into the egg and coat completely (except the tail).
- Finally, dip into the panko crumbs. Coat the shrimp completely then place onto a tray while you prepare the rest.
- Only fry about 10 at a time otherwise you'll overcrowd the pot - unless you have a very big pot. I use my electric fryer for this which 10 shrimp is good. If my husband fries them outside he can fry more.
- Fry each batch for only about 2 minutes. The shrimp are butterflied so will cook quicker than normal.
- Remove from the oil and allow to drain on paper towel and work on the next batch.
- Serve with your favorite seafood sauce.
Nutrition
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