Butterfly shrimp sound fancy—like the type of appetizer you’d get at an elegant seafood restaurant. But the term butterflying isn’t fancy at all: It simply refers to slicing meat, poultry or seafood until it’s almost cut in half, creating a thinner piece with double the surface area. For fried butterfly shrimp, that means double the crispy, crunchy breading—making this one of those seafood appetizers that will definitely steal the spotlight.
If you’ve never butterflied anything before, don’t worry. All you need is a sharp paring knife to pull it off.
How to Butterfly Shrimp
This process will look very similar if you know how to butterfly chicken, just on a much smaller scale. For butterfly shrimp, we recommend starting with shell-on shrimp. You can use peeled and deveined shrimp in a pinch, but the shrimp will look cleaner if you do it yourself.
To start, remove the head (if present), legs and shell, leaving the tails intact. (For step-by-step photos, check out our guide for how to clean shrimp.) Then, position the shrimp with its back facing you. Using a paring knife, make a deep, horizontal cut along the back. Stop short of the opposite side so the two halves stay connected. If you do accidentally cut the shrimp in half, that’s OK! They will still taste great, so bread and fry them as directed, just as separate pieces.
When you’re finished, open the two halves like a book. The shrimp will look like butterfly wings. If you see an unsightly dark vein, go ahead and remove it. You should be able to pull it free of the shrimp with your fingers.
Butterfly Shrimp Ingredients
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- Shell-on shrimp: You can use fresh or frozen shrimp for this recipe. Just make sure to thaw frozen shrimp before getting started.
- Panko bread crumbs: Panko is a specific type of bread crumb. It’s crispier and crunchier than regular bread crumbs, adding an incredible texture to these fried butterfly shrimp.
- Seasoned flour: Dredging the shrimp in all-purpose flour creates a protective layer that seals moisture inside, ensuring the shrimp turn out nice and juicy. We season the flour with salt, seafood seasoning and pepper for added flavor.
- Eggs and milk: This combination helps the bread crumbs stick to the shrimp.
- Oil for deep-fat frying: Use avocado or sunflower oil to impart a light sweetness to the shrimp. Using a neutral oil like canola or vegetable oil works, too. Learn more in our guide to the best oils for frying.
- Optional ingredients: Serve the fried shrimp with shrimp cocktail sauce or lemon wedges, if desired.
Directions
Step 1: Butterfly the shrimp
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Peel and devein the shrimp, leaving the tails on. Butterfly each shrimp along the outside curve. Open the shrimp flat.
Step 2: Dredge
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In a shallow bowl,