Description
This Easy Butterfly Shrimp recipe offers a quick and delicious way to prepare crispy, golden fried shrimp. Coated in a seasoned flour and cornmeal mixture and fried to perfection in peanut oil, these shrimp make a perfect appetizer or main dish addition with a crunchy texture and savory flavor.
Ingredients
Scale
Shrimp
- 1 pound Jumbo Shrimp
Breading
- 2/3 cup All-Purpose Flour
- 1/3 cup Cornmeal
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
For Frying
- Peanut Oil, as needed
Instructions
- Prepare the breading mixture: In a mixing bowl, combine 2/3 cup all-purpose flour, 1/3 cup cornmeal, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Stir thoroughly to ensure the spices are evenly distributed.
- Coat the shrimp: Take the jumbo shrimp (1 pound) and thoroughly coat each piece in the prepared dry breading mixture, making sure each shrimp is evenly covered.
- Heat the oil: In a pan, heat enough peanut oil to reach 350 degrees Fahrenheit (175 degrees Celsius). This temperature is ideal for frying to achieve a crispy crust without sogginess.
- Fry the shrimp: Carefully place the breaded shrimp into the hot oil. Fry for about 2 minutes and 30 seconds, stirring occasionally to cook evenly on all sides until they are golden brown and crisp.
- Drain and serve: Remove the shrimp from the oil and drain excess oil on a paper towel or wire rack. Arrange the shrimp on a serving platter and serve immediately for the best taste and texture.
Notes
- Ensure the oil reaches the correct temperature to avoid greasy shrimp.
- Butterfly shrimp by slicing them open along the back and removing the vein before coating, if not already done.
- Serve with dipping sauces like cocktail sauce or tartar sauce for extra flavor.
- Peanut oil is recommended for frying due to its high smoke point and neutral flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: easy butterfly shrimp, fried shrimp, crispy shrimp, seafood appetizer, quick shrimp recipe
