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Fried Butterflied Shrimp
SUBMITTED BY:
Joy Fleming
PHOTO BY:
FOODGU1
"These shrimp will knock your socks off! The batter doesn't overcoat the shrimp, which helps it maintain a wonderful flavor! Enjoy!"
RECIPE RATING:
Read Reviews
(67)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
10 Min
READY IN
35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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.
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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REVIEWS
Reviewed on Dec. 30, 2003 by JERRIP
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JERRIP
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!!
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20 users found this review helpful
My husband says this is the best shrimp he ever ate. ( including restraunts) I also cooked...
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Reviewed on Oct. 11, 2005 by
Leanne
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Leanne
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
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12 users found this review helpful
I used 3/4 c. cornstarch, and water, 1 egg and about 1/2c flour, panko bread crumbs....
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Reviewed on Jan. 27, 2004 by
Wilemon
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Wilemon
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.
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8 users found this review helpful
For an even crispier shrimp, dip the second time in Panko breadcrumbs. Panko crumbs are found...
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Reviewed on Dec. 6, 2003 by
grneyedmustang
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grneyedmustang
Dec. 6, 2003
This recipe turned out great! I followed others' advice and reduced the water and cornstarch, and added some onion salt, cornmeal, paprika, pepper, and garlic powder to the breadcrumbs. The shrimp were nice and crunchy, with a nice flavor, not "floury" like other recipes for fried shrimp that I've tried! Thanks for the great recipe!
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8 users found this review helpful
This recipe turned out great! I followed others' advice and reduced the water and cornstarch,...
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Reviewed on Jan. 18, 2003 by LPALMER22
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LPALMER22
Jan. 18, 2003
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.
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7 users found this review helpful
I made this batter and it was absolutely delicious! The only thing is is is way too much of...
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Reviewed on Jan. 27, 2004 by
TchrJrHi
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TchrJrHi
Jan. 27, 2004
This is great. There isn't anything that I have found to make that tasted this good. One of my FAVORITE seafood meals. Thanks for the post.
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6 users found this review helpful
This is great. There isn't anything that I have found to make that tasted this good. One of...
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Reviewed on Apr. 15, 2003 by ANGELFACEB
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ANGELFACEB
Apr. 15, 2003
I reduced the water and cornstarch in half as well as adding 1/4 cup of fine cornmeal with the breadcrumbs as suggested below and the outcome was wonderful! The whole family enjoyed and not a single leftover! Thank you for this added tip it really made the recipe perfect. Sarah
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6 users found this review helpful
I reduced the water and cornstarch in half as well as adding 1/4 cup of fine cornmeal with the...
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Reviewed on Jun. 2, 2004 by JEFE2061
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JEFE2061
Jun. 2, 2004
Substitute beer for water for a great beer batter recipe.
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5 users found this review helpful
Substitute beer for water for a great beer batter recipe.
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Reviewed on Jan. 12, 2007 by lastaats
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lastaats
Jan. 12, 2007
I halved the batter recipe and added about 1/4 cup Old Bay seasoning. I only dipped and breaded shrimp once instead of twice since the breading was overpowering the shrimp. Sooooo good!!
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4 users found this review helpful
I halved the batter recipe and added about 1/4 cup Old Bay seasoning. I only dipped and...
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Reviewed on Jul. 26, 2005 by
LINDA MCLEAN
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LINDA MCLEAN
Jul. 26, 2005
Bit disappointed with this recipe. Loved the butterfly idea and the cornstarch coating, to which I only used two cups of water and one cup of cornstarch. If using fresh breadcrumbs, as the recipe states, they need to be highly seasoned (which I did) or they would be incredibly bland. Unfortunately, I don't think that fresh breadcrumbs are the way to go. I use fresh for many recipes, but I wish I had used either dry crumbs or panko. The shrimp weren't nearly as crispy as I would have liked them to be. Will try again though and thank you.
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4 users found this review helpful
Bit disappointed with this recipe. Loved the butterfly idea and the cornstarch coating, to...
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