Butterfly Shrimp Recipes

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FRIED SHRIMP



Fried Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 11

1/2 cup cornstarch
1/2 cup all-purpose flour
3 large eggs
1 cup panko breadcrumbs
1/2 cup seasoned breadcrumbs
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied
Vegetable oil, for shallow frying
Kosher salt and freshly ground black pepper
Cocktail Sauce, recipe follows
2 cups ketchup
2 heaping tablespoons prepared horseradish

Steps:

  • Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
  • Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
  • Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
  • Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.

CRUNCHY FRIED BUTTERFLY SHRIMP



Crunchy Fried Butterfly Shrimp image

Butterflying shrimp makes more surface area for the best part - the crunchy coating! Serve with cocktail sauce and lemon wedges for the perfect plate.

Provided by Beth Mueller

Categories     Appetizer     Main Course

Time 1h

Number Of Ingredients 8

1 cup all-purpose flour
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon garlic powder
2 large eggs
2 to 4 cups panko breadcrumbs
1 pound large shrimp (butterflied)
Oil (for deep frying)

Steps:

  • In a shallow bowl, mix flour, salt, pepper, and garlic powder. Set aside.
  • In another shallow bowl, whisk eggs with ⅓ cup of water. Set aside.
  • Pile breadcrumbs onto a plate, set aside.
  • On another plate, sprinkle a light coating of panko and set aside.
  • Carefully cut shrimp along the back and lay it open. Be careful not to cut all the way through the shrimp.
  • Coat shrimp in flour, shaking to remove excess flour. Then, dip shrimp into egg, allowing excess egg to drip back into egg bowl.
  • Place egg-coated shrimp into panko bread crumbs, cover with panko and press lightly, making sure all shrimp is covered with panko and the shrimp has remained open. Place coated shrimp onto the plate that was sprinkled with panko.
  • Continue coating shrimp, adding panko to the plate as needed. You may need to use all 4 cups of panko, depending on the size of shrimp and thickness of egg wash left on shrimp.
  • Once all shrimp have been coated and placed on the plate, place plate in the refrigerator for at least 30 minutes and up to 5 hours.
  • Heat oil in a medium-size pan over medium-high heat until oil sizzles when a few panko crumbs are tossed in the pan.
  • Fry shrimp in hot oil until shrimp are golden brown. Be careful not to overcook.
  • Serve immediately with cocktail sauce and lemons.

Nutrition Facts : ServingSize 5 large shrimp, Calories 256 kcal, Carbohydrate 31 g, Protein 22 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 253 mg, Sodium 952 mg, Fiber 2 g, Sugar 1 g

BUTTERFLIED GRILLED GARLIC SHRIMP



Butterflied Grilled Garlic Shrimp image

This is a great recipe to serve as an appetizer or as a side dish with steak for a great surf and turf. Be sure to serve with a crusty bread to soak up the sauce. Prep time includes marinating time.

Provided by Kate in Ontario

Categories     Canadian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup butter, melted
2 cloves garlic, minced
2 tablespoons onions, finely chopped
1 lb raw large shrimp, peeled deveined and butterflied
1 teaspoon lemon pepper (more if desired)

Steps:

  • Combine butter, garlic,onions and lemon pepper Add shrimp, tossing to coat.
  • Marinate for 30 minutes in refrigerator.
  • Preheat gas grill to medium heat.
  • Pour shrimp mixture into foil pie pan and grill for 5 minutes or until shrimp are pink and curled.

Nutrition Facts : Calories 226.6, Fat 13.5, SaturatedFat 7.7, Cholesterol 203.3, Sodium 250.4, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 23.4

CRISPY BUTTERFLY SHRIMP



Crispy Butterfly Shrimp image

Japanese Panko bread crumbs give the shrimp a light, crispy breading, but they still have a nice Italian flavor. Enjoy!

Provided by Kerriedoll

Categories     < 60 Mins

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

1 lb large shrimp
1/2 cup flour
salt and pepper
2 eggs
1/2 tablespoon water
2 garlic cloves
2 cups panko breadcrumbs
1 tablespoon fresh parsley, chopped
1/2 cup olive oil
1 lemon

Steps:

  • Peel, devein, and butterfly shrimp.
  • On a plate, mix flour with salt and pepper to taste.
  • On another plate, mix the bread crumbs with the parsley.
  • In a bowl, lightly beat eggs and water.
  • Using a garlic press, add garlic.
  • Holding tail, place each shrimp into the flour mixture, then the egg mixture, and then the bread crumb mixture.
  • Heat oil in skillet, pan-fry shrimp tail up for about two minutes, until nicely browned.
  • Flip shrimp and repeat.
  • Drain on paper towel-lined plate.
  • Serve lightly sprinkled with coarse salt and lemon slices.

AIR FRYER BUTTERFLIED SHRIMP



Air Fryer Butterflied Shrimp image

Light, airy, crispy butterflied shrimp air-fried to perfection. You will not miss the oil in this I promise. Serve with cocktail sauce for dipping if desired.

Provided by Soup Loving Nicole

Time 17m

Yield 4

Number Of Ingredients 10

½ cup all-purpose flour
½ tablespoon seafood seasoning (such as Old Bay®)
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon dried parsley
⅛ teaspoon ground black pepper
1 pound large shrimp - peeled, deveined, and butterflied with tails on
2 medium eggs, beaten
1 ½ cups panko bread crumbs
nonstick cooking spray

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Combine flour, seafood seasoning, paprika, salt, parsley, and black pepper in a gallon-sized resealable plastic bag. Close and shake to combine.
  • Using a paper towel, pat shrimp dry. Working in batches, add shrimp to the seasoned flour and toss to combine. Dip shrimp in the beaten egg and then in the panko bread crumbs. Place breaded shrimp in the basket of the air fryer, butterflied-side down; make sure to not overcrowd.
  • Spray the tops with nonstick cooking and cook for 3 minutes. Using tongs, flip shrimp over and spray the the tops with nonstick cooking spray. Cook for 4 minutes more or until desired crispness. Serve immediately.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 40.4 g, Cholesterol 265.6 mg, Fat 4.9 g, Fiber 0.5 g, Protein 27.5 g, SaturatedFat 1.4 g, Sodium 765.8 mg, Sugar 0.3 g

FRIED BUTTERFLIED SHRIMP



Fried Butterflied Shrimp image

These shrimp will knock your socks off! The batter doesn't overcoat the shrimp, which helps it maintain a wonderful flavor! Enjoy!

Provided by Joy Fleming

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 6

1 pound large shrimp, peeled and deveined and butterflied
1 quart water
1 ½ cups cornstarch
2 eggs
2 cups fresh bread crumbs
5 cups oil for deep frying

Steps:

  • Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
  • In a large bowl, pour in water and mix in cornstarch and eggs.
  • Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
  • Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

Nutrition Facts : Calories 795.3 calories, Carbohydrate 83.9 g, Cholesterol 265.5 mg, Fat 34.8 g, Fiber 2.9 g, Protein 33.5 g, SaturatedFat 5.3 g, Sodium 609.7 mg, Sugar 3.5 g

BUTTERFLIED BAKED SHRIMP



Butterflied Baked Shrimp image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups fresh bread crumbs
16 extra large shrimp, peeled and deveined, tails left on
Freshly ground black pepper
Salt
2 tablespoons chopped fresh oregano leaves
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped garlic
4 ounces butter, melted
4 cups arugula, cleaned
2 tablespoons extra-virgin olive oil
1/2 lemon, juiced
Lemon wedges, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
  • Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
  • Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
  • Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
  • When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
  • Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.

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2012-07-26 Butterfly the shrimp by running a knife lengthwise more than halfway through the back or front of the shrimp. Gently open the cut to form a butterfly-like figure. Make sure that the tail of the shrimp is still on. Season the shrimp …
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  • Add approximate 3" of oil (canola or vegetable oil works) to a small saucepan or wok. Heat to 350-375°F using a thermometer. (Keep an eye on the oil while preparing your shrimp.)
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BUTTERFLIED GARLIC SHRIMP RECIPE | MYRECIPES
2003-10-17 Cut almost through each shrimp down its back, from neck to tail. Pull out and discard veins. Rinse shrimp and lay open, cut sides down, pressing to flatten. Lay butterflied shrimp in a container, about 9 by 13 inches. Mix lime juice, garlic, butter, and hot sauce and pour half over the shrimp…
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