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READY IN 35 mins

Fried Butterflied Shrimp

Read Reviews (140)

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

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Types of Cooking Oil

Original recipe makes 4 servings Change Servings

1 pound large shrimp, peeled and deveined and butterflied
1 quart water
1 1/2 cups cornstarch

2 eggs
2 cups fresh bread crumbs
5 cups oil for deep frying

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Directions

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.

Kitchen-Friendly View

PREP 25 mins
COOK 10 mins
READY IN 35 mins

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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I made this batter and it was absolutely delicious! The only thing is is is way too much of the liquid batter for 1 pound of shrimp. If you scale it down to a 3/4 of a serving it will not leave you with a lot of excess cornstarch batter.

—LPALMER22

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Most Helpful Critical Review

Feb 25, 2011

Too much liquid, couldn't get the breadcrumbs to adhere to the shrimp, even with all of the dipping. No salt or seasoning in the recipe. One of the strangest recipes I have ever tried. Was something left out? One quart of water, yikes...

—juliesmom

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174 Ratings

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Jan 27, 2004

For an even crispier shrimp, dip the second time in Panko breadcrumbs. Panko crumbs are found in the Japanese section of the grocery store. They are very light and fry up beautifully golden and they are crispier than any breadcrumb I have ever tried.

—Wilemon

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Dec 30, 2003

My husband says this is the best shrimp he ever ate. ( including restraunts) I also cooked some scallops like this,and they were also wonderful. I did change a couple of things. 1/2 the water and corn starch, 2 eggs and salt for the wash. I also added about 1/4 cup of fine corn meal to the bread crumbs. I will make this often!!

—JERRIP

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Oct 11, 2005

I used 3/4 c. cornstarch, and water, 1 egg and about 1/2c flour, panko bread crumbs. OMG..........better than restaurant quality. I'd give them 6 * if I could

—Leanne

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Oct 25, 2007

WOW...I wish I could give this recipe more than 5 stars because it totally deserves it. I'm usually a failure at breading and frying food, but even I couldn't mess up this recipe!! The shrimp looked and tasted like restaurant-style fried shrimp and my entire family was impressed. The only thing I did differently was to mix the cornstarch with the bread crumbs (instead of with the egg and water) and to add a few spices to the bread crumbs (salt, pepper, paprika, and garlic powder). Also, cut down the water to about 1 cup because 4 cups is way to much. TRY THIS RECIPE!!!!!!!!! UPDATE: this breading is also great for mozzarella cheese sticks and chicken

—RALWATTAR

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Jan 29, 2009

I have made this recipe many times and absolutely LOVE it. Reminds me of the great fried shrimp places in Chicago. I never bother butterflying the shrimp. Like many, I reduce the water and cornstarch in half. I add a little Louisiana Hot Sauce to the wash as well. For the crumbs I've used saltine crumbs, bread crumbs (I add a little corn meal for extra crunch) and Panko, alternately. They are all good! I always add a little extra spice to the crumbs - usually some garlic powder and paprika. Although I love Panko crumbs, they tend to not stick very well and often wash off on the 2nd breading. Let the shrimp dry a bit after the first dip and the breading will stick better. Make sure your oil is the correct temperature and let them get a nice golden brown which seems to take about 3 minutes. I drain them on a rack over a brown paper bag for a couple of minutes then put them on paper towels in the oven at 150 degrees while I prepare the rest. Serve with some home-made cocktail sauce (ketchup & horseradish)and some Sweet Restaurant Slaw from this site and it's just like Hanson's Fish Market on Harlem Ave! (of course, you have to serve it in a brown paper bag!;-)

—blondebiker

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Jun 02, 2004

Substitute beer for water for a great beer batter recipe.

—JEFE2061

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Nutrition

Calories
795 kcal
40%

Carbohydrates
83.9 g
27%

Cholesterol
278 mg
93%

Fat
34.8 g
54%

Fiber
2.9 g
11%

Protein
33.5 g
67%

Sodium
610 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fried Butterflied Shrimp

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 795
Calories from Fat: 314

% Daily Value *
Total Fat 34.8g 54 %
Saturated Fat 5.3g 26 %
Cholesterol 278mg 93 %
Sodium 610mg 24 %
Potassium 353mg 10 %
Total Carbohydrates 83.9g 27 %
Dietary Fiber 2.9g 11 %
Protein 33.5g 67 %
** Sugars 3.5g
Vitamin A 7 %
Vitamin C 4 %
Calcium 22 %
Iron 60 %
Thiamin 46 %
Niacin 107 %
Vitamin B6 14 %
Magnesium 26 %
Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.