Butterfly shrimp is a popular dish that involves splitting open shrimp to resemble the shape of a butterfly. While the name may sound fancy, butterfly shrimp is actually quite easy to make at home. By learning some simple techniques, you can butterfly shrimp like a pro!
In this comprehensive guide, we’ll cover everything you need to know about butterfly shrimp. We’ll explain what it is why it’s called “butterfly” the different methods for splitting shrimp, how to choose good shrimp, and tips for cooking up perfect butterfly shrimp every time. Let’s get started demystifying this delicious seafood dish!
What Exactly is a Butterfly Shrimp?
Butterfly shrimp refers to shrimp that has been split open, cutting almost, but not completely through the shrimp, to expose the inner flesh This causes the shrimp to open up so that it resembles the shape of a butterfly, hence the name “butterfly shrimp”
The most common method is to slice along the outer curve of the shrimp, leaving the two halves connected only by the tail. However, shrimp can also be butterflied along the inner curve or on the underside.
No matter which butterflying method is used, the goal is to split the shrimp open so it lays flat. This allows the shrimp to cook more evenly and absorb flavors better. It also gives the shrimp a presentation flair when plated or served.
Why is it Called “Butterfly”?
The term butterfly shrimp is derived from the way the shrimp opens up when it’s split to resemble the shape of a butterfly’s wings.
Just as a butterfly emerges from its cocoon opening up into a beautiful winged creature, the shrimp opens up when it’s butterflied to expose the inner flesh in a butterfly-esque form.
The visual connection to the butterfly’s wings gives this dish its memorable name and imagery. It’s a fitting metaphor for the transformation that takes place when a whole shrimp is split open into the shape of a butterfly shrimp.
Different Methods for Butterflying Shrimp
There are a few different techniques for splitting open shrimp to make butterfly shrimp. Let’s look at the three main methods:
Back Butterfly
This is the most common and straightforward butterflying method. To back butterfly shrimp:
- Make a shallow cut along the outer curve of the shrimp from head to tail.
- Cut just deep enough to expose the flesh without cutting all the way through.
- The two halves remain connected only by the tail.
Back butterflying gives the classic butterfly shape while keeping the shrimp intact. It’s easy for beginners to master.
Inner Butterfly
For this technique, the shrimp is split along the inner curve instead of the outer back. To inner butterfly:
- Make a cut along the underside inner curve.
- Cut almost but not completely through.
- The shrimp can then open flatten.
Inner butterflying exposes more surface area and enables more absorption of flavors. It does take a bit more knife skills to accomplish without cutting through completely.
Under Butterfly
This method involve splitting the shrimp horizontally along the bottom side rather than along the outer or inner curves. To under butterfly:
- Lay the shrimp on its side and make a horizontal cut along the bottom length.
- Cut almost but not all the way through.
- The top of the shrimp remains intact while the bottom splits open.
Under butterflying provides a unique presentation while still enabling enhanced cooking and flavoring. It is harder to master than the other methods.
Choosing the Right Butterflying Method
The back butterfly technique is the easiest for beginners to learn. It provides the classic butterfly shape.
Inner butterflying works best when aiming to maximize flavor absorption as it exposes more surface area. This method does take some finesse with the knife to perfect.
Under butterflying shrimp creates a distinct end result and works well for stuffing shrimp. It is trickier and may require some practice to get the depth of cut right.
In general, opt for back butterflying if you’re new to the technique. As your knife skills improve, try inner or under butterflying for fun new shapes and flavors.
How to Choose Good Shrimp for Butterflying
Picking out high-quality shrimp is key to delicious butterfly shrimp. Here’s what to look for:
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Freshness – Choose shrimp that smells ocean fresh without any fishiness. The flesh should be firm and shiny.
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Size – Opt for medium to jumbo shrimp. Smaller shrimp can be difficult for butterflying and won’t have as impressive presentation when served.
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Intact – Don’t choose shrimp with cracked shells or broken tails as this indicates older or damaged shrimp.
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Color – The shrimp should have a natural pink or reddish hue without faded or yellowish spots.
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Farm-Raised – Farm-raised shrimp typically have more flavor and firmer texture better suited for butterflying compared to wild caught.
With fresh, intact, large shrimp, you’ll have perfect candidates for butterfly shrimp ready to dazzle your guests!
Tips for Cooking Up Perfect Butterfly Shrimp
Once you’ve mastered the butterflying technique, follow these tips for cooking butterflied shrimp to crispy, flavorful perfection:
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Season generously – Rub the butterflied shrimp with spices, herbs, lemon, or other flavorings to take advantage of all the exposed surface area.
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Avoid overcooking – The thin butterfly cut means shrimp cooks fast. Don’t overdo it or the shrimp will get rubbery.
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Fry lightly – Pan fry in olive oil over high heat just until opaque while resisting the urge to over brown.
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Broil carefully – Under the broiler, butterfly shrimp can go from perfect to burnt quickly. Watch it closely.
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Grill briefly – On the grill, butterfly shrimp needs just 2-3 minutes per side at most. Check often to prevent charring.
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Bake gently – Cooking en papillote or lightly blanketed in foil keeps moisture in during baking without drying out.
With the right prep and cooking methods, butterfly shrimp makes for a restaurant-worthy dish you can feel proud to serve!
Frequently Asked Questions About Butterfly Shrimp
Why butterfly shrimp instead of cooking them whole?
Butterflying shrimp enables even cooking, better absorption of flavors, and gives a pretty presentation when plated. The increased surface area exposed by butterflying allows seasonings and sauces to permeate the shrimp fully.
Is it hard to butterfly shrimp at home?
Butterflying shrimp is surprisingly easy to do at home with just a sharp paring knife and a few simple techniques. Back butterflying along the outer curve is the most straightforward method to learn. With a little practice, you’ll be butterflying shrimp like a professional chef.
What’s the best cooking method for butterfly shrimp?
Butterfly shrimp excels when cooked over high dry heat. Frying, broiling, and grilling are ideal cooking methods to ensure the shrimp cooks up crispy on the outside while staying moist inside. baking en papillote also works well. Avoid stewing, boiling, or poaching butterfly shrimp.
What are some good seasonings for butterfly shrimp?
Take advantage of all the exposed surface area from butterflying to coat shrimp in zesty seasonings. Lemon pepper, Cajun seasoning, jerk seasoning, garlic powder, Italian herbs, salsa, or chimichurri all pair fantastically with butterfly shrimp.
What are some recipe ideas using butterfly shrimp?
Some delicious ways to use butterfly shrimp include shrimp tacos or tostadas, blackened shrimp, shrimp scampi over pasta, shrimp skewers, coconut shrimp with mango dipping sauce, teriyaki grilled shrimp, and shrimp cocktail with spicy cocktail sauce.
Bringing Butterfly Shrimp from Restaurant to Home Kitchen
With this complete guide, you now have all the insider tips and techniques to take butterfly shrimp from fancy restaurant presentation to your own home kitchen.
Demystify the butterfly shrimp and put your new skills to use soon. Your family and friends will be amazed and delighted when you serve up a platter of perfectly split and seasoned butterfly shrimp.
Things You’ll Need
- Strainer to rinse and drain shrimp
- Paring knife
- Cutting board
StepsPart
- 1 Wash the shrimp. First, rinse all of your shrimp to get rid of any sand or other dirt. Then, start butterflying them. When you’re not cooking the shrimp, put them in a bowl of ice to keep them fresh.
- 2 Peel the shrimp. When cooking shrimp, you can use shrimp that hasn’t been peeled yet, but butterflied shrimp is usually peeled first. When you peel the shrimp, the flesh becomes easier to cut into butterfly shapes for cooking. If you want your shrimp to look a certain way, you can leave the tail on or take it off. Take off the heads of your shrimp (if they came with them) to peel them. Pull off the legs. To peel the shells off, put your fingers under them near the head and pull them off the body. Leave the tails on or remove them. Advertisement .
- 3 Remove the digestive tract. This is the dark line on the back of the shrimp that can be black, gray, or brown. The shrimp needs to be taken apart before you can butterfly it. With a paring knife, start at the shrimp’s head and carefully cut along its back to get to its digestive tract. Take it off the shrimp and clean it with a paper towel. In case the tract breaks up, briefly run the shrimp under running water to get rid of it. You can also use a shrimp deveiner to take the digestive tract out of smaller shrimp.
- 4 Remove the nerve cord. The nerve cord runs along the inside curve of the shrimp. Flip it over to see if you can see it. You might want to get rid of that dark line if you see it. You can eat the nerve cord, but it might change the way the dish looks. Run the paring knife along the nerve cord slowly to cut through the flesh and get to it. Lift the nerve cord from the shrimp and discard it. If you’re just going to batter and fry the shrimp or don’t mind seeing the nerve cord, you can skip this step. It’s a little harder to take out the nerve cord than the digestive tract. Watch out not to cut the shrimp all the way through.
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