Butterfly Shrimp Recipe

Prepare and butterfly

Rinse and pat the shrimp dry with paper towels. If shells are on, remove shells leaving tails on or off per preference. Using a sharp paring knife, make a shallow lengthwise cut along the back of each shrimp (do not cut all the way through). Open the shrimp gently and press flat to create a butterfly (split and spread) shape. Trim the underside connective vein so shrimp lay flat. Place shrimp in a bowl and toss with 1 tsp salt, 1/2 tsp black pepper and 1 tbsp lemon juice. Refrigerate while preparing batter (5–10 minutes).

Make batter

In a medium bowl whisk together 3/4 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp garlic powder and 1/2 tsp paprika. In a separate small bowl beat 1 egg, then add 1/2 cup cold sparkling water and mix. Pour the wet mixture into the dry ingredients and whisk briefly until just combined; small lumps are okay. Keep batter cold by placing the bowl over an ice bath or refrigerating until needed.

Prepare dredge and crumbs

Place 1/4 cup all-purpose flour in a shallow dish for dusting and 1 cup panko breadcrumbs in another shallow dish. This three-step coating (dust, batter, panko) ensures a crisp exterior and good adhesion to the butterflied shrimp.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or deep frying pan (oil depth about 1/2 to 1 inch) and heat over medium-high heat. Heat until the oil reaches 350°F (175°C) or until a small piece of bread sizzles and turns golden in about 30–40 seconds. Maintain moderate frying temperature to avoid burning.

Coat shrimp

Working with one shrimp at a time: lightly dust the butterflied shrimp with the 1/4 cup flour, shaking off excess. Dip into the cold batter, letting excess drip off for 2–3 seconds, then press both sides into the panko crumbs to adhere. Place coated shrimp on a wire rack while you coat the remainder (gives even airflow and keeps coating crisp).

Fry shrimp

Fry shrimp in small batches (do not overcrowd) for 2 to 3 minutes per side, turning once with tongs, until golden brown and the shrimp are opaque and cooked through. Use a thermometer if desired; shrimp should reach 120–140°F internally and will firm up as they cool. Remove with a slotted spoon or tongs and drain on paper towels or a wire rack. If oil temperature drops, let it return to ~350°F before the next batch.

Keep warm

If making multiple batches, keep finished shrimp on a baking sheet in a 200°F (95°C) oven to stay warm and crisp for up to 20 minutes while finishing remaining shrimp.

Transfer the fried butterfly shrimp to a serving platter. Sprinkle chopped fresh parsley over the shrimp and serve with lemon wedges. Squeeze lemon over shrimp just before eating for brightness.

Whisk together 1/4 cup mayonnaise, 2 tbsp sweet chili sauce and 1 tsp lime juice in a small bowl until smooth. Serve chilled alongside the shrimp.