Homemade Butterfly Fried Shrimp Recipe

Published: 15th June 2012
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This is a special homemade Butterfly Fried Shrimp Recipe. Butterfly refers to the technique that involves splitting the shrimp down the back and flattening the two halves so that they resemble the wings of a butterfly. Like most fried foods, the shrimp will taste best right out of the deep fryer. Makes 4 Servings. Follow the simple directions carefully:


1 pound medium shrimp (35 to 40 per pound), peeled, leaving the final segment of the tail shell intact, and deveined
8 cups vegetable oil
1 large egg
¼ cup milk
1 ½ teaspoons salt
½ teaspoon sugar
¼ cup plain dry bread crumbs
Tartar Sauce (recipe follows)

1. To butterfly the shrimp, begin at the neck end of each and make a long cut with a paring knife down the back curve of the shrimp, about two-thirds of the way through, stopping just before the final tail segment. (You do not want to cut the shrimp in half.) Gently open the slit with your fingers, remove any remaining parts of the vein, and flatten the shrimp by pressing it cut side down gently onto the work surface. Set aside.
2. Pour the oil into a large saucepan at least 4 inches deep and 10 inches in diameter; the oil should be at least ½ inches deep but reach no more than halfway up the sides of the pan. Alternatively, fill an electric deep fryer with oil according to the manufacturer’s instructions. If you are using a pan, clip a deep-frying thermometer to the inside and place the pan over medium heat. Heat the oil to 375°F. Adjust the heat to maintain that temperature while you prepare the shrimp. If you are using an electric deep fryer, set the temperature control to 375°F.
3. Crack the egg into a large mixing bowl. Whisk in the milk, ½ teaspoon of the salt, and the sugar. Continue to whisk until the mixture is frothy, then whisk in the bread crumbs.
4. Dip a shrimp into the thin batter, then slip it into the hot oil. Repeat with the remaining shrimp, dipping and frying only as many shrimp at a time as will fit into the pan without crowding. Fry the shrimp until lightly golden, 1 to 2 minutes, turning occasionally with tongs. Remove each shrimp from the oil when it’s done and drain on paper towels.
5. Sprinkle the shrimp with the remaining 1 teaspoon salt while they are hot. Serve immediately, with Tartar Sauce on the side.

Make Tartar Sauce

1 cup mayonnaise (regular, low-fat, or fat-free)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
1 tablespoon finely chopped dill
1 tablespoon capers, minced
4 cornichons, minced (or 2 gherkins, minced)

Combine the mayonnaise, parsley, chives, dill, capers, and cornichons in a small bowl. Mix until well blended. Cover and refrigerate until ready to use. (It will keep for up to 3 days, tightly covered in the refrigerator.)

..other ways to prepare Butterfly Fried Shrimps:

EASY CORNMEAL BUTTERFLY FRIED SHRIMP RECIPE - Replace the bread crumbs with ¼ cup cornmeal.

INDIAN BUTTERFLY FRIED SHRIMPS - Add 2 teaspoons curry powder with the bread crumbs.

ITALIAN BUTTERFLY FRIED SHRIMPS - Add 1 teaspoon chopped oregano, 1 teaspoon chopped thyme, and 1 teaspoon chopped parsley with the bread crumbs.

JAPANESE BUTTERFLY FRIED SHRIMPS - Replace the plain bread crumbs with ¼ cup Japanese-style bread crumbs (panko). After the shrimp are fried, dip them into a sauce made from ½ teaspoon wasabi paste and ¼ cup soy sauce, whisked together until well blended.

MEXICAN BUTTERFLY FRIED SHRIMPS - Add 1 teaspoon cumin, 1 teaspoon oregano, and 2 teaspoons pure chile powder with the bread crumbs.

Follow the simple directions and you will be surprised how good this recipes really are. Bon Apetit.

Learn how to HOW TO DEVEIN SHRIMP. Step by step directions with pictures.

All about DEVEINING SHRIMP and how to prepare shrimp recipes.

Beside HOW TO PEEL AND DEVEIN SHRIMP you can find many more recipes and also articles about seafood; marinating fish, fish stock recipe, caring for fish, boiling fish, skinning fish, cleaning a fish and many more…

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