Butterfly Shrimp Recipe
Delicious slightly crispy but soft inside, this sweet butterfly shrimp recipe has just the right amount of seasoning to make it the perfect bite of shrimp.
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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.
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Nutrition
Serving: 1g | Calories: 356kcal | Carbohydrates: 44g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 222mg | Sodium: 1415mg | Fiber: 2g | Sugar: 2g
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