Butterfly Shrimp Recipe

I absolutely adore this recipe because it combines the unbeatable crunch of panko and coconut with the succulent taste of perfectly cooked shrimp, taking me on a delicious tropical escape with every bite. Plus, the whole process of dredging, egg washing, and frying feels like an artistic ritual that makes both my kitchen and my social media feed pop with irresistible vibes!

I adore the delightful crunch and taste of my Butterfly Shrimp, which utilizes 1 pound of large, peeled, and deveined shrimp. Each bite brims with flavor because I coat the shrimp in an incredible blend of 1 cup of panko breadcrumbs and 1 cup of all-purpose flour, seasoned to perfection with garlic powder, salt, and pepper.

Frying those dudes in vegetable oil guarantees a crisp result, and the optional addition of coconut gives them a tropical flair. Plate the shrimp with lemon wedges and cocktail sauce for an incredibly enticing taste experience.

Ingredients

Shrimp:
Seafood high in protein is low in fat and rich in omega-3s.

These nutrients foster heart health.

All-purpose flour:
Rich in carbohydrates, supplies texture, binds together other components.

Panko breadcrumbs:
Coating that is crunchy has so much going for it: it has texture, it is low in oily absorption, and for many people, it is simply what we call tasty.

Garlic powder:
Improves taste, slight antioxidant qualities, gives off a savory aroma.

Unsweetened coconut:
Adds gentle sweetness, rich in fiber, and a source of healthy fats (if used).

Eggs:
Binds ingredients that are rich in protein and provide essential nutrients.

Vegetable oil:
A neutral-flavored cooking oil that can take the heat.

Ingredient Quantities

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 large eggs
• 2 tablespoons milk
• 1 cup panko breadcrumbs
• 1 cup shredded unsweetened coconut (optional)
• Vegetable oil for frying
• Lemon wedges, for serving (optional)
• Cocktail sauce, for serving (optional)

Instructions

1. Start by getting your shrimp ready: make sure they’re shelled, shelled, and butterflied, which means that, when you work with shrimp, you cut along the back of each piece without cutting all the way through. Press down afterward, and you’re ready to go.

2. In a wide bowl, mix together the flour, salt, pepper, and garlic powder. Make sure everything is combined well.

3. In a separate bowl, combine the eggs and milk to form an egg wash. Whisk together until uniform in appearance and consistency.

4. Put the panko breadcrumbs and shredded coconut (if using) into a third shallow dish. Mix them well.

5. Coat each shrimp evenly in the flour mixture, making sure to get every part of the shrimp. When you have finished dredging, give the shrimp a little shake so that excess flour can be shaken off.

6. Coat the floured shrimp with the egg wash, ensuring that each shrimp is fully covered.

7. Each shrimp should get pressed into the panko-coconut mix and come out evenly coated, and that takes a little finesse. You want to lightly press the shrimp and the mixture together, not so hard that you smash the shrimp or the crunchy coatings. You’re going for a good, even coating, which is the first step toward better shrimp.

8. In a large skillet or deep fryer, vegetable oil is heated over medium-high heat to 350°F (175°C).

9. In batches, fry the shrimp, ensuring to not overcrowd the pan. For each batch, cook for 2-3 minutes on each side until they achieve golden brown color and are cooked through.

10. To drain excess oil from the cooked shrimp, transfer them to a paper towel-lined plate. Serve the shrimp warm, if you like, with lemon wedges and cocktail sauce.

Equipment Needed

1. Knife
2. Cutting board
3. Three wide shallow bowls
4. Whisk
5. Large skillet or deep fryer
6. Tongs
7. Slotted spoon
8. Paper towels
9. Plate
10. Thermometer (for measuring oil temperature)

FAQ

• Q: Can I use frozen shrimp?A: Yes, just ensure they are completely thawed before starting the cooking process.
• Q: Is there a gluten-free option for this recipe?A: Replace gluten-free substitutes for all-purpose flour and panko breadcrumbs.
• Q: How can I make the coating stick better to the shrimp?It is essential to make certain that the shrimp are patted dry prior to being dredged in flour, and the order of coating should always respect the rule of flour, egg, and breadcrumb encrusting.
• Q: Can I bake the shrimp instead of frying?A: Yes, the oven should be preheated to 425°F (220°C). The shrimp should be placed on a baking sheet lined with parchment paper and baked for 10-12 minutes or until golden brown, being sure to flip them halfway through.
• Q: What is the purpose of the coconut in the recipe?A: The unsweetened coconut, when shredded, adds a sweet, nutty flavor and an additional crunch that complements the shrimp beautifully. If you are not a fan of it, feel free to make these a no-coconut zone.
• Q: How do I properly butterfly the shrimp?B: To butterfly, take a sharp knife and insert it into the back of the shrimp, then cut along the curve of the shrimp almost to the other side, and open it up like a book.
• Q: What oil is best for frying shrimp?The best results come from using a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.

Substitutions and Variations

Substituting with whole wheat flour gives a nuttier flavor, but it also means you’re dealing with a dough that doesn’t stretch as well as one made with all-purpose flour. Whole wheat flour and all-purpose flour have different protein contents, and this is where whole wheat flour’s nuttiness comes from.
1 teaspoon salt: swap in 1 teaspoon sea salt for a taste that’s a bit milder but still fully salted.
2 large eggs: a healthier, egg-free option can be created with 1/4 cup unsweetened applesauce for each egg.
1 cup of panko breadcrumbs: if you want a crunchier texture, substitute with 1 cup crushed cornflakes.
1 cup shredded unsweetened coconut: substitute with 1 cup crushed nuts, like almonds or pecans, for a different flavor profile.

Pro Tips

1. Chill the Shrimp Before Coating Place the prepared shrimp in the refrigerator for about 20 minutes prior to dredging and frying. This helps firm up the shrimp and ensures the coating adheres better during the cooking process.

2. Use a Thermometer for Oil Temperature To achieve perfectly cooked shrimp, use an oil thermometer to maintain the frying temperature at a steady 350°F (175°C). Fluctuations in temperature can lead to uneven cooking or an excessively greasy texture.

3. Double Coating Technique For an extra crispy crust, consider a double coating method. After the initial egg wash and panko-coconut coating, repeat the process by dipping the shrimp back into the egg wash and coating again with panko-coconut, ensuring crunchier results.

4. Allow Coated Shrimp to Rest After coating the shrimp, let them rest on a wire rack for about 10 minutes before frying. This helps the coating set, reducing the likelihood of it falling off during frying.

5. Alternate Flavor Enhancements Customize the flavor by adding finely grated lemon zest or a pinch of cayenne pepper to the panko-coconut mixture. This will add a refreshing citrus note or a slight kick of heat to your shrimp.