should you butterfly shrimp before frying

Should You Butterfly Shrimp Before Frying? A Detailed Guide

Frying up a batch of juicy, crispy shrimp is one of life’s simple pleasures. However, achieving the perfect balance of tender interior and ultra-crunchy exterior can be tricky. That’s where butterflying your shrimp first comes in. This technique has become popular for good reason – it helps the shrimp cook more evenly, absorbs flavor better, and gives you extra crunch.

But is it really necessary to butterfly shrimp before frying? How exactly do you butterfly shrimp anyway? Are there any downsides to butterflying? Below, we’ll explore the ins and outs of this method so you can decide if it’s right for your next shrimp fry.

What Does It Mean to Butterfly Shrimp?

Butterflying shrimp refers to the process of slicing partially through the shrimp flesh to open it up like a book. There are a few common methods:

• Back butterfly: Make a lengthwise cut along the outer curve of the shrimp, without fully slicing through. This exposes more surface area for crisping up in the hot oil.

• Inner butterfly Slice along the inner curve of the shrimp instead. A bit trickier but yields a unique presentation

• Fully butterflied: Cut almost all the way through the shrimp, leaving just a bit attached at the tail. Creates very large surface area for maximum crunch.

No matter which technique you use, the goal is to split the shrimp open into two connected halves so it cooks more evenly. It also allows you to remove the vein easily if desired.

Potential Benefits of Butterflying Shrimp Before Frying

There are several advantages that make butterflying worthwhile for many shrimp fryers. Here are some of the top reasons to consider it:

• More surface area = more crunch: Exposing more of the shrimp to the hot oil means more nooks and crannies for the breading to get ultra-crispy. This exterior crunch contrasting with the moist interior is exactly what you want in fried shrimp.

• Cooks more evenly: Butterflying allows heat to access the insides of the shrimp better, preventing that unpleasant raw or undercooked squishy texture in the thickest parts. Opening it up helps the inside cook through at the same pace as the outside.

• Absorbs flavors: With so much more surface area exposed, butterflied shrimp tend to soak up marinades and spice rubs even better. This boosts the flavor in each bite.

• Easier to devein: Removing the shrimp vein is much simpler on a butterflied shrimp. Just make the cut, pop out the vein, and you’re done.

• Visually appealing: The shapely butterfly form makes for a pretty presentation, especially if leaving the tails on. It looks elegant on a platter yet still feels casual and fun.

• Delicate textures: For shrimp connoisseurs, exposing the inner flesh highlights its delicate texture in contrast with the crispy coating. It brings a little elegance and sophistication to the indulgence of fried shrimp.

If any of those benefits appeal to you, butterflying shrimp prior to frying may be worth considering for your next batch!

Step-By-Step Guide to Butterflying Shrimp

If you opt to go the butterflying route, here is a simple walkthrough of the process:

1. Start with raw, peeled, deveined shrimp with the tails left on. Rinse thoroughly and pat dry. Chilling in the fridge for 30 minutes first helps firm them up for easier slicing.

2. Place the shrimp on a cutting board, outer curve facing up. Use a small sharp knife.

3. For back butterflying, make a shallow cut along the back of the shrimp, just deep enough to expose the flesh.

4. For inner butterflying, slice along the inside curve instead.

5. Cut just until you reach the tail, taking care not to sever it fully. The two sides should still be connected.

6. Gently open up the shrimp halves into a butterfly shape. Give it a rinse if needed to remove small pieces.

7. Optional: Make the cut almost all the way through for a fully butterflied presentation.

8. Repeat with remaining shrimp. Work quickly and refrigerate butterflied shrimp until ready to use.

And that’s really all there is to it! Just takes some practice holding the knife steady. Now your shrimp is ready for all your favorite breadings and fry seasons.

How to Fry Butterflied Shrimp

Once your shrimp are butterflied, frying them up is a breeze:

• Pat shrimp dry and coat lightly in cornstarch, flour, or baking powder for a super crispy crust.

• Dip in egg wash, then press into your choice of breadcrumbs, panko, cornmeal, etc.

• Allow to adhere for a few minutes, then repeat egg/coating process for an extra thick, crunchy crust.

• Fry at 350°F for 1-2 minutes per batch until golden brown, flipping halfway.

• Drain on paper towels. Sprinkle with salt and spices while hot.

• Serve alongside cocktail sauce, remoulade, or other favorite dipping sauces. Enjoy immediately for maximum crunch.

The possibilities for frying batters are endless. Try cracker meal, potato flakes, coconut, or flavored panko breadcrumbs. Delicious!

Potential Downsides of Butterflying Shrimp

Of course, there are also a few reasons one may opt not to butterfly their shrimp before frying:

• Added effort and time: It does require an extra step compared to simply frying shrimp as-is. You’ll need to allow a few extra minutes per batch.

• Learning curve: Achieving clean, even cuts takes some knife practice, especially for inner butterflying.

• Potential waste: If any butterflied shrimp come apart too much, you may lose a few. Though the cut shrimp are still usable if gently opened.

• Textural changes: Some prefer the dense, chunky texture of a whole shrimp. Butterflying makes it lighter and lacier.

• Recipes don’t require it: Certain batters or cooking methods don’t necessitate butterflying, like tempura style.

For quick weeknight meals or casual parties, the extra effort of butterflying may not make sense. But for special occasions or fine dining, it can be worth it for presentation and ideal textures.

Tips for Butterflying Shrimp

If you decide to butterfly your next batch of shrimp, keep these tips in mind:

• Work in batches and refrigerate cut shrimp until all are butterflyed. This prevents them from getting watery or mushy.

• Cut on a bias for tender inside shrimp. Angle the knife slightly rather than straight up and down.

• For plump, juicy insides, don’t over-cut the shrimp. Leave plenty of thickness.

• Dry shrimp very well before coating to help the breading adhere.

• Use the freshest, chilled shrimp you can find for easiest slicing.

• Sharpen your knife before starting and work slowly with the tip.

Take your time with the process and it will yield beautiful, restaurant-quality fried shrimp to impress your guests!

Should You Butterfly Shrimp Before Frying?

While the extra effort is not mandatory, butterflying shrimp prior to frying does offer some nice advantages:

• More surface area for ultra-crispy breading
• Helps interior cook evenly from edge to edge
• Allows better penetration of spices and marinades
• Makes for elegant presentation

If you love the contrast of tender insides with a crunchy crust, it’s certainly worth trying butterflying at least once. Many fans find it brings their shrimp frying game up a notch. However, it’s also fine to skip if short on time. You can still achieve delicious fried shrimp through your favorite coating methods.

Now that you know the ins and outs of butterflying shrimp, hopefully you feel prepared to give this technique a shot soon! Adjust your knife skills with practice, and you’ll be serving restaurant-worthy fried shrimp in no time. Get creative with the breadings and have fun perfecting your recipe. Your next shrimp fry will be your best ever.