Butterfly shrimp make for an impressive appetizer or main dish. Splitting shrimp open into two halves and frying them to a golden crisp results in an extra crunchy and flavorful treat. While the technique seems fancy butterfly shrimp are surprisingly easy to make at home with just a few simple steps.
In this guide, you’ll learn pro tips for selecting, prepping, breading, and frying butterfly shrimp to perfection With the right techniques, you can serve up restaurant-quality butterfly shrimp from your own kitchen Let’s get crisping!
What are Butterfly Shrimp?
Butterfly shrimp refers to shrimp that have been split open or butterflied along the backside then breaded and fried. This yields an extra crunchy exterior since both sides of the shrimp are exposed to the hot oil. Butterflying also allows the shrimp to cook faster.
The technique got its name because the way the shrimp open up resembles the wings of a butterfly. Other names for this preparation include fantail shrimp or friar shrimp. Any medium to jumbo size shrimp work well for butterflying.
Picking the Best Shrimp for Frying
The starting point for stellar fried butterfly shrimp is choosing ideal shrimp. Follow these tips:
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Select raw, shell-on shrimp for maximum flavor and juiciness.
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Opt for large sizes like jumbo or colossal to make butterflying easier.
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Look for white, firm shrimp with a mild sea smell. Avoid mushy or discolored shrimp.
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Buy fresh or thaw frozen shrimp 24 hours in the fridge for optimal texture.
Investing in high-quality shrimp means your end result will taste incredible. Now let’s get into the butterfly magic.
How to Butterfly Shrimp Perfectly
Butterflying shrimp is simple with the right technique:
- Using kitchen shears or a sharp knife, cut along the back of the shrimp about halfway through.
- Gently open the shrimp halves apart like butterfly wings.
- Remove and discard the vein running along the back.
- Rinse cleaned butterflied shrimp and pat very dry with paper towels.
Repeat with remaining shrimp, then they’re ready for breading. Resist the temptation to cut too deeply or remove the shell. The shell keeps shrimp moist and adds flavor while frying.
Setting Up a Flawless Breading Station
To adhere the breading evenly, follow this process:
- Set up three shallow bowls for dredging, egg wash, and breading.
- For the dredge, use all-purpose or cornstarch flour.
- In another bowl, beat eggs with a splash of milk or water.
- For the breading, use plain breadcrumbs, panko, or cajun seasoning.
Once your station is prepped, simply dredge shrimp in flour, dip in egg wash, then press into breading. Refrigerate breaded shrimp 15 minutes before frying for the coating to better adhere.
Choosing the Best Frying Oil
The oil you fry in significantly impacts flavor and texture. Consider these tips:
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Opt for neutral-tasting oils like vegetable, peanut, or canola oil.
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Avoid olive or sesame oil as their flavors will overpower the shrimp.
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Check the smoke point to ensure the oil can get hot enough.
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Look for refined oils which have a higher smoke point.
Starting with 4 inches of quality oil ensures your butterfly shrimp turn out golden and delicious.
Mastering the Fry Temperature
Here’s where many home cooks falter – improper oil temperature. Follow these frying fundamentals:
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Heat oil to 350-375°F on a deep fry thermometer for optimal crispness.
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Adjust stovetop heat to maintain oil temp at 350°F during cooking.
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Fry shrimp in small batches to preserve oil temperature.
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Give oil a chance to reheat completely between batches.
With a vigilant eye on your thermometer, you’ll achieve ideal heat for crispy butterfly shrimp every time.
Step-by-Step Frying Instructions
Once your thermometer confirms the oil is hot enough, it’s go time:
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Gently add several breaded shrimp to the hot oil. Do not overcrowd.
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Fry for 2-3 minutes, flipping halfway until golden brown.
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Use a slotted spoon to transfer cooked shrimp to a paper towel-lined plate.
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Allow oil to come back up to temperature before frying the next batch.
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Repeat with remaining shrimp, monitoring oil temp throughout.
Be extremely careful when cooking with hot oil to prevent burns. With good shrimp, proper breading, and correct frying temp, you’ll be enjoying bar-worthy butterfly shrimp in no time.
Serving Up Flavorful Fried Butterfly Shrimp
Once fried to crispy perfection, serve your butterfly shrimp immediately with fun accouterments like:
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Lemon or lime wedges – A bright, fresh squeeze
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Cocktail sauce – The classic dipping partner
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Remoulade – A New Orleans spin on tartar sauce
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Herbs – Chopped parsley, cilantro, or scallions
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Hot sauce – Louisiana hot sauce adds a spicy kick
A squeeze of citrus and creamy, piquant sauce makes the flavors pop. Now it’s time to dig into these crispy masterpieces hot from the fryer!
Troubleshooting Common Butterfly Shrimp Issues
Q: Why did my shrimp turn out greasy?
A: The oil temperature was likely too low. Always monitor temp with a thermometer.
Q: How do I prevent shrimp tails from burning?
A: Fry in small batches with adequate oil so tails aren’t crowded and exposed.
Q: Why did my shrimp breading fall off?
A: Make sure shrimp are dried completely before breading. Let breaded shrimp rest 15 minutes before frying.
Q: How can I make this recipe healthier?
A: Opt for whole grain breading, swap half the flour for cornstarch, and air fry instead of deep fry.
With this crash course in crispy butterfly shrimp, you can wow guests with your own freshly fried rendition. Just be prepared to become everyone’s favorite cook once they taste these crave-worthy creations hot from your kitchen.
Common Questions about Frying Butterfly Shrimp
What is the best oil to use for frying butterfly shrimp?
Neutral-flavored oils like vegetable, canola, peanut, or light olive oil work best so they don’t overpower the shrimp. Check that your oil has a high enough smoke point for deep frying.
Is it safe to re-use oil after frying shrimp?
It’s not recommended to reuse oil after frying seafood due to food safety risks. Discard oil used for frying shrimp. Only reuse oil that was used for frying non-seafood items.
How can I tell if the oil is hot enough for frying?
Use a deep fry or candy thermometer to monitor oil temperature. It should reach 350-375°F. If you don’t have a thermometer, the oil is ready when a corner of breading sizzles immediately.
What’s the best way to bread shrimp for frying?
Set up a dredging station with separate bowls for flour, egg wash, and breadcrumbs. Dredge shrimp in flour first, then egg wash, then press into breadcrumbs. Let breaded shrimp rest 15 minutes before frying.
How long does it take to fry butterfly shrimp?
Fry butterfly shrimp 2-3 minutes per batch until golden brown, flipping halfway through. Adjust time up or down if shrimp are smaller or larger. Monitor color, not just time.
How can I tell when the shrimp are done frying?
Shrimp are fully cooked when the breading is golden brown and crispy looking. The inside will be opaque and flaky. Use tongs to test one – it should feel firm when squeezed.
With this complete guide to crispy, crunchy butterfly shrimp, you can master restaurant-caliber frying at home. Just be cautious when cooking with hot oil and enjoy the fruits of your deep frying labor!
