Extra-Crispy Fried Butterfly Shrimp
Servings: 4
Calories: 489kcal
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!
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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 tsp Old Bay seasoning, 1 tsp smoked paprika, 2 tsp garlic powder, ½ tsp onion powder, 1 tsp Kosher salt, ¼ tsp black pepper
- In a medium bowl, whisk the eggs with the buttermilk and hot sauce.2 large eggs, ¼ cup buttermilk, 1 tsp 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 tbsp Italian parsley, tartar sauce, cocktail sauce
Video
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