Fried Butterflied Shrimp Recipe

Large shrimp: These should be peeled and deveined for easy preparation and eating.

All-purpose flour: Used for the initial dredging to help the egg and breadcrumbs adhere to the shrimp.

Beaten eggs: Acts as a binding agent to hold the breadcrumbs onto the shrimp.

Breadcrumbs: Provides the crispy coating that makes the shrimp golden and crunchy.

Salt: Enhances the natural flavor of the shrimp.

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

Vegetable oil: Needed for frying the shrimp to a perfect golden brown.

When butterflying the shrimp, make sure to use a sharp knife and cut along the back, stopping just before you cut through completely. This will allow the shrimp to lay flat and cook evenly. Additionally, for an extra crispy coating, you can double-dip the shrimp by repeating the dredging process: first in flour, then in eggs, and finally in breadcrumbs.

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

• all-purpose flour - Substitute with rice flour: Rice flour provides a similar coating and is gluten-free, making it suitable for those with gluten sensitivities.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the shrimp and adds a 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 saltiness along with a depth of umami flavor.

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

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor, making it excellent for frying.

• Allow the fried shrimp to cool completely at room temperature before storing. This prevents condensation, which can make the shrimp soggy.
• Place the cooled shrimp in an airtight container. If stacking, separate layers with parchment paper to maintain their crispiness.
• Store the container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore crispiness.
• For longer storage, arrange the shrimp in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Transfer the frozen shrimp to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label with the date.
• Store in the freezer for up to 2 months. When ready to eat, reheat directly from frozen in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the shrimp rubbery and less crispy.

• Preheat your oven to 375°F (190°C). Arrange the fried 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. Set the air fryer to 350°F (175°C) and place the shrimp in a single layer in the basket. Heat for 3-5 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 and cook for about 2-3 minutes on each 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 them with another paper towel to absorb excess moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For a toaster oven, preheat to 375°F (190°C). Place the shrimp on the toaster oven tray and heat for 5-7 minutes, turning once to ensure even reheating.

• Cutting board: A flat surface to butterfly the shrimp safely and efficiently.

• Sharp knife: Essential for cutting along the back of the shrimp to butterfly them.

• Mixing bowls: Used for holding the flour, beaten eggs, and breadcrumbs separately.

• Measuring spoons: Necessary for measuring out the salt and black pepper accurately.

• Frying pan: Used to heat the vegetable oil and fry the shrimp.

• Tongs: Handy for flipping the shrimp in the frying pan to ensure even cooking.

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

• Plate: For serving the hot, crispy shrimp.

• Whisk: Useful for beating the eggs until smooth.

• Thermometer: Optional but helpful to ensure the oil is at the right frying temperature.

Prepare ingredients in advance: Peel, devein, and butterfly the shrimp ahead of time to streamline the cooking process.

Use a breading station: Set up a flour, egg, and breadcrumb station to make coating the shrimp faster and more efficient.

Heat oil while prepping: Start heating the vegetable oil while you bread the shrimp to save time.

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

Pre-make dipping sauce: Prepare your favorite dipping sauce in advance so it's ready when the shrimp are done.