This extra-crispy fried butterfly shrimp delivers succulent, tender shrimp wrapped in an unbeatable golden crunch with true seafood-shack flavor. Serve them piping hot alongside our zesty homemade tartar sauce and easy cocktail sauce for the ultimate dunk-worthy feast!
Jump to:
🍤 The Ingredients
Plump, sweet shrimp team up with everyday pantry staples and bold seasonings to create an irresistible, restaurant-worthy crunch that couldn’t be simpler to pull together. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- The Shrimp: Look for extra-large or jumbo shrimp (16/20 or 21/25 count) so they are substantial enough to butterfly without tearing. Raw, peeled, and deveined shrimp with the tails left on work best—the tails act as natural handles for dredging and dunking! Frozen shrimp are completely fine; just thaw them thoroughly in the fridge and pat dry with paper towels.
- The Dual Breadcrumbs: Combining Japanese Panko and plain fine breadcrumbs is the secret to this recipe. The fine crumbs seal in the juices with zero bare spots, while the panko delivers that jagged, airy crunch. In a pinch, you can use 100% Panko—just crush about a half-cup between your palms so it fills the gaps.
- Cornstarch: Tossing cornstarch with the all-purpose flour lightens the dredge and creates a crispier, shatter-like crust that won’t get soggy. You can swap it for arrowroot powder or potato starch 1:1.
- Buttermilk: Whisked into the egg wash, buttermilk adds a touch of acidity to balance the richness and helps the flour and crumbs adhere better. If you don’t have it on hand, regular whole milk or half-and-half works great, too.
- The Seasoning: Old Bay is our go-to for that classic coastal seafood diner vibe, but your favorite Cajun or Creole seasoning blend (like Tony Chachere’s or Slap Ya Mama) makes a fantastic, slightly spicier alternative.
- Frying Oil: Choose a neutral oil with a high smoke point so the shrimp fry clean and crisp. Peanut oil is the gold standard for Southern frying, but canola, vegetable, or peanut-blend oils are all excellent options.
🔥 Tips and Tricks for Perfect Fried Shrimp
- Dry the Shrimp Thoroughly: Moisture is the number one enemy of a crispy coating! Before dredging, pat the butterflied shrimp completely dry with paper towels. If the shrimp are wet, the flour paste will steam instead of fry, causing the breading to slide right off.
- Don’t Cut All the Way Through: When butterflying, slice only about three-quarters of the way through the shrimp along the outer curve. You want to open it up like a book and gently press it flat, not sever it into two halves.
- Press the Crumbs In: When dredging in the panko and breadcrumb mixture, don’t just toss the shrimp lightly. Use your fingers to firmly press the breadcrumbs into the flesh on both sides. This locks in the fanned-out butterfly shape and guarantees full, edge-to-edge coverage.
- Chill Before Frying (The Chef’s Secret): Once breaded, let the shrimp rest on a wire rack uncovered in the refrigerator for 15 to 20 minutes before frying. The dry refrigerator air sets the breading, helping it cling tightly to the shrimp so it doesn’t shed into the hot oil.
- Keep an Eye on the Thermometer: Maintain your oil temperature as close to 350°F as possible. If the oil is too cold, the shrimp will absorb oil and turn greasy; if it’s too hot, the panko will burn before the shrimp cooks through. Always let the oil come back up to temperature between batches!
- Ditch the Paper Towels: Never drain freshly fried shrimp on a paper towel-lined plate—the steam trapped underneath will make the bottom soggy. Instead, transfer them straight to a wire cooling rack set over a baking sheet so air circulates underneath, and they stay shatteringly crisp.
👩🏼🍳 How to Make Fried Butterfly Shrimp
- Step 1: Remove the shells from the shrimp, just down to the tail (leave the tails on). Use a sharp knife to slit the shrimp three-quarters of the way through the back side.
- Step 2: Open the two halves gently, like the pages of a book. Press down firmly with the palm of your hand.
- Step 3: In a shallow pan, combine the flour with the cornstarch, Old Bay, paprika, onion powder, garlic powder, salt, and pepper. Dredge the shrimp to coat them all over except the tail.
- Step 4: In a medium bowl, mix the eggs with the buttermilk and hot sauce. Plunge the floured shrimp in the mixture to coat, allowing excess to drip off.
- Step 5: In another shallow pan, combine the Panko breadcrumbs with the fine breadcrumbs, garlic powder, and salt. Dredge the coated shrimp through the mixture until coated all over, except for the tails.
- Working in batches, fry the shrimp until golden brown in 350°F oil. Drain on a wire rack and continue with the remaining shrimp. Serve warm.
🍽️ How to Serve
- The Ultimate Dipping Trio: Set out small ramekins of our creamy homemade tartar sauce, zesty easy cocktail sauce, and tangy Cajun remoulade. Having both creamy and tomato-horseradish options gives everyone their favorite way to dunk!
- Classic Seafood-Shack Baskets: Line retro red baskets with checkered wax paper and pile the shrimp high alongside a generous scoop of crispy French fries and golden, sweet Southern hush puppies.
- Cool, Crunchy Slaw: The rich, crispy crunch of the shrimp pairs naturally with a cold, tangy side. Serve them next to our classic diner-style creamy coleslaw to cut through the richness.
- Build an Epic Po’ Boy: Split a piece of warm, crusty French bread, spread both sides with mayo or remoulade, and stuff it to the brim with butterflied shrimp, shredded iceberg lettuce, sliced ripe tomatoes, and dill pickle chips.
- Southern Fish-Fry Sides: Round out the meal for entertaining by serving with sweet corn on the cob, warm buttermilk biscuits, or a skillet of creamy baked mac and cheese.
- Fresh Finishes: Don’t forget plenty of fresh lemon wedges for squeezing bright, fresh citrus juice over the hot crust, along with a sprinkle of fresh parsley and a bottle of Louisiana hot sauce on the table!
🙋🏽♂️ Frequently Asked Questions
Why should I choose fried butterfly shrimp over regular fried shrimp?
Slicing the seafood down the center and flattening it out creates double the surface area, which means you get twice as much crunchy breading in every single bite. It also helps them cook much faster and more evenly in hot oil, keeping the interior juicy and tender rather than rubbery.
Can I make this fried butterfly shrimp recipe in an air fryer?
Yes! Preheat your unit to 400°F (200°C) and arrange them in a single layer with a little breathing room between each piece. Mist both sides generously with cooking oil spray, then cook for 6 to 8 minutes, flipping halfway through, until crisp and golden-brown.
Can I bread the fried butterfly shrimp ahead of time?
Absolutely. You can coat them up to 2 hours in advance and store them uncovered in a single layer on a wire rack in the refrigerator. In fact, that brief rest dries out the outer shell just enough to help the crust cling tightly so it won’t flake off in the pot.
How do I store and reheat leftover fried butterfly shrimp?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To restore that signature crunch, avoid the microwave; instead, bake them at 375°F (190°C) on a wire rack set over a rimmed baking sheet for 6 to 8 minutes, or toss them in an air fryer at 350°F for 3 to 4 minutes until hot and sizzling.
🦀 More Classic Fried Seafood Recipes
Ready to make the best fried shrimp this side of the Gulf of Mexico? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Extra-Crispy Fried Butterfly Shrimp
These extra-crispy fried butterfly shrimp feature juicy, tender shrimp coated in our signature two-crumb panko blend and fried to golden perfection. Shatteringly crisp on the outside and sweet on the inside, they're the ultimate seafood-shack favorite right at home!
Print
Pin
Rate
Servings: 4
Calories: 489kcal
Video
Equipment
- large sturdy skillet (12") such as cast-iron, Dutch oven, or a deep-fryer
Ingredients
- 1½ lbs shrimp extra-large, peeled, deveined, tails left on
- vegetable oil for frying, about 1½ inches deep
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon Old Bay seasoning
- 1 teaspoon smoked paprika
- 2 teaspoon garlic powder divided
- ½ teaspoon onion powder
- 1 teaspoon Kosher salt divided
- ¼ teaspoon black pepper
- 2 large eggs
- ¼ cup buttermilk
- 1 teaspoon hot sauce
- 1½ cups Panko breadcrumbs
- ½ cup plain breadcrumbs
- lemon wedges for serving
- 1 tablespoon Italian parsley finely chopped, for garnish (optional)
- tartar sauce for serving
- cocktail sauce for serving
Instructions
- Lay a peeled, deveined shrimp flat on your cutting board with the rounded outer curve facing away from you and the tail toward you. Using a sharp paring knife, make a clean lengthwise cut along the outer curve where the vein was removed. Cut three-quarters of the way through the flesh—do not cut all the way through to the belly side. Open the two halves gently like the pages of a book, then press flat with your palm or the flat side of the knife. Pat all butterflied shrimp thoroughly dry with paper towels. Set aside1½ lbs shrimp
- Add enough oil to a large, sturdy skillet (ie, cast-iron) so it's about 1 to 1½ inches deep. Over medium-high heat, bring the oil to 350°F.vegetable oil
- In a shallow pan, whisk the flour with the cornstarch, Old Bay, smoked paprika, garlic powder (1 tsp), onion powder, salt (½ tsp), and black pepper.¾ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon Old Bay seasoning, 1 teaspoon smoked paprika, 2 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon Kosher salt, ¼ teaspoon black pepper
- In a medium bowl, whisk the eggs with the buttermilk and hot sauce.2 large eggs, ¼ cup buttermilk, 1 teaspoon hot sauce
- In another shallow pan, combine the Panko breadcrumbs with the plain breadcrumbs, garlic powder (½ tsp), and salt (½ tsp).1½ cups Panko breadcrumbs, ½ cup plain breadcrumbs
- Grasp a shrimp by the tail and coat it in the seasoned flour mixture; shake off any excess. Dip completely into the egg wash, allowing any dripping excess to fall back into the bowl. Lay the shrimp flat into the breadcrumb blend. Firmly press the crumbs onto both sides of the butterflied flesh, packing it in so the shrimp holds its wide, fanned-out shape and has no bare spots. Place coated shrimp onto a parchment-lined baking sheet. Repeat with the remaining shrimp.
- Fry in batches of 5 to 6 shrimp at a time (avoid crowding to maintain oil temperature). Cook for 2 to 3 minutes, flipping occasionally, until the exterior is deep golden-brown and the shrimp is opaque throughout. Use a spider strainer or slotted spoon to transfer shrimp directly to a wire cooling rack set over a baking sheet. Immediately sprinkle with a light pinch of flaky sea salt while hot. Bring oil back to 350°F before dropping the next batch.
- Arrange on a platter garnished with fresh parsley and lemon wedges. Serve immediately alongside tartar sauce and classic cocktail sauce, if desired.lemon wedges, 1 tablespoon Italian parsley, tartar sauce, cocktail sauce
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Shrimp Sizing & Prep: Jumbo shrimp (16/20 or 21/25 count) yield the best results because they are thick enough to butterfly without tearing. Leave the tails on for easy handling. Most importantly, pat the shrimp completely dry with paper towels before starting the dredge so the coating adheres tightly.
- Why the Two-Crumb Blend Works: Do not skip combining fine breadcrumbs with panko! The fine breadcrumbs seal the egg wash and eliminate bare spots, while the jagged panko gives you that signature, restaurant-style shatter-crunch.
- Oil Temperature is Crucial: Use a deep-fry thermometer to maintain the oil around 350°F. Fry in small batches of 5 to 6 pieces so the oil temperature doesn’t plunge. If the oil gets too cool, the shrimp will absorb grease; if it gets too hot, the crumbs will burn before the shrimp cooks through.
- Wire Rack vs. Paper Towels: Always transfer cooked shrimp directly to a wire cooling rack set over a baking sheet. Draining fried seafood on paper towels traps escaping steam underneath, making the crust soggy.
- Make-Ahead Tip: You can bread the shrimp up to 2 hours in advance. Keep them in a single layer on a parchment-lined baking sheet, uncovered, in the refrigerator. The cool air sets the breading, ensuring none of it falls off during frying.
- Air Fryer Instructions: Preheat your air fryer to 400°F (200°C). Place the breaded shrimp in a single layer without overlapping and spray both sides generously with cooking oil spray. Cook for 6 to 8 minutes, flipping halfway through, until deep golden-brown and cooked through.
- Reheating Leftovers: Reheat in a 375°F (190°C) oven on a wire rack for 6 to 8 minutes (or in an air fryer at 350°F for 3 to 4 minutes) to restore that original crispy crunch. Avoid the microwave, which turns the crust rubbery.
Nutrition
Calories: 489kcal | Carbohydrates: 44g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 792mg | Potassium: 134mg | Fiber: 2g | Sugar: 2g | Vitamin A: 371IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!
Wesley says
These are the BEST SHRIMP EVER! My mom loves fried shrimp and I know she would love these just as much as i do! THAT CRUNCH!!!