Butterfly Shrimp Recipes

FRIED SHRIMP

Steps:

• Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
• Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
• Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
• Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.

STUFFED BUTTERFLIED SHRIMP

Steps:

• Peel shrimp, leaving tail section on. Make a deep cut along the top of each shrimp (do not cut all the way through); remove the vein. Place shrimp in a shallow dish; add salad dressing. Set aside for 20 minutes. , Meanwhile, in a large bowl, combine the bread crumbs, clams, butter and parsley. Drain and discard salad dressing. Arrange shrimp in a greased 13x9-in. baking dish. Open shrimp and press flat; fill each with 1 tablespoon of crumb mixture. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink.

SLAM DUNK BUTTERFLIED COCONUT SHRIMP

Steps:

• Peel and devein shrimp, leaving tails on. Use a sharp knife and butterfly each shrimp by cutting down the back of the shrimp, but not all the way through. Press shrimp open flat.
• Place flour in a bowl. Beat eggs and milk in a second bowl. Place coconut in a third bowl.
• Dredge shrimp in flour, then dip in egg mixture; repeat once more. Gently roll coated shrimp in coconut, pressing in to coat.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep-fry shrimp in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels and serve.

CRISPY BUTTERFLY SHRIMP

Steps:

• Peel, devein, and butterfly shrimp.
• On a plate, mix flour with salt and pepper to taste.
• On another plate, mix the bread crumbs with the parsley.
• In a bowl, lightly beat eggs and water.
• Using a garlic press, add garlic.
• Holding tail, place each shrimp into the flour mixture, then the egg mixture, and then the bread crumb mixture.
• Heat oil in skillet, pan-fry shrimp tail up for about two minutes, until nicely browned.
• Flip shrimp and repeat.
• Drain on paper towel-lined plate.
• Serve lightly sprinkled with coarse salt and lemon slices.

OVEN BAKED BREADED BUTTERFLY SHRIMP

Steps:

• Preheat oven to 400°.
• Mix eggs and milk well in a bowl.
• Put panko crumbs into a small food processor and pulse 6 or 7 times to reduce the size of the crumb. Alternatively, place crumbs in a gallon plastic bag and use a rolling pin to crush the crumbs.
• Toast the crumbs in two batches if desired, then place in a bowl and mix in all the spices.
• Spray a large baking sheet with cooking spray.
• Place flour in a bowl and set up a breading station, first the flour, then the egg, then the panko crumbs.
• Coat the shrimp on all sides with flour, tapping to remove the excess. Dip the shrimp in the egg mix to coat and let the excess drip off. Then coat the shrimp with the panko and spices mixture, then place on the baking sheet, cut side down and tail standing.
• Continue with all the shrimp, leaving space between the shrimp on the sheet.
• Spray the shrimp lightly with cooking spray then place in the oven for 12 minutes.
• Remove and serve with cocktail sauce and/or fresh lemon juice.

BUTTERFLIED GRILLED GARLIC SHRIMP

Steps:

• Combine butter, garlic,onions and lemon pepper Add shrimp, tossing to coat.
• Marinate for 30 minutes in refrigerator.
• Preheat gas grill to medium heat.
• Pour shrimp mixture into foil pie pan and grill for 5 minutes or until shrimp are pink and curled.

CRUNCHY FRIED BUTTERFLY SHRIMP

Steps:

• In a shallow bowl, mix flour, salt, pepper, and garlic powder. Set aside.
• In another shallow bowl, whisk eggs with ⅓ cup of water. Set aside.
• Pile breadcrumbs onto a plate, set aside.
• On another plate, sprinkle a light coating of panko and set aside.
• Carefully cut shrimp along the back and lay it open. Be careful not to cut all the way through the shrimp.
• Coat shrimp in flour, shaking to remove excess flour. Then, dip shrimp into egg, allowing excess egg to drip back into egg bowl.
• Place egg-coated shrimp into panko bread crumbs, cover with panko and press lightly, making sure all shrimp is covered with panko and the shrimp has remained open. Place coated shrimp onto the plate that was sprinkled with panko.
• Continue coating shrimp, adding panko to the plate as needed. You may need to use all 4 cups of panko, depending on the size of shrimp and thickness of egg wash left on shrimp.
• Once all shrimp have been coated and placed on the plate, place plate in the refrigerator for at least 30 minutes and up to 5 hours.
• Heat oil in a medium-size pan over medium-high heat until oil sizzles when a few panko crumbs are tossed in the pan.
• Fry shrimp in hot oil until shrimp are golden brown. Be careful not to overcook.
• Serve immediately with cocktail sauce and lemons.

FRIED BUTTERFLIED SHRIMP

Steps:

• Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
• In a large bowl, pour in water and mix in cornstarch and eggs.
• Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
• Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

BUTTERFLIED BAKED SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
• Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
• Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
• Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
• When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
• Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.