Reviewed: Nov. 4, 2009

I loved them. Had been looking for shrimp that was simple and tasteful. The only change I made was add a 1/4 teaspoon of salt and black pepper to batter.

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gigiloc

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Reviewed: Oct. 25, 2009

My husband and I enjoyed this!

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 10, 2009

VERY GOOD.

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vabeachgirl

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Reviewed: Sep. 7, 2009

Delicious! My husband says no more ordering fried shrimp at the restaurant. He was amazed by how great they tasted.

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lovesfood

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Reviewed: Jul. 30, 2009

I was just looking for a basic Batter To Adhere to The Shrimp, because I hadn't made Butterfly Shrimp in a while. This Recipe was Very Helpful. Though I changed to many things to list Thanks for the Basic Batter To Making Breading Adhere.. I've Added a Photo to My Finished Product. Thanks Again!

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freewhat2

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Reviewed: Jul. 19, 2009

I liked this, but the breading was a little off. Not my favorite, but will make it again to try out a different technique for coating the shrimp.

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Laura

Cooking Level: Intermediate

Living In: Greenville, South Carolina, USA

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Reviewed: Jul. 7, 2009

The shrimp turned out tasty but I'm not overly impressed with this coating. It fell off of the shrimp at first, but when I kicked up the heat on the oil it held on better. However the increase in temp made the shrimp a little too brown and crispy in my opinion.

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Jenny

Cooking Level: Intermediate

Home Town: Palmer, Texas, USA

Living In: Waxahachie, Texas, USA

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Reviewed: Jun. 30, 2009

Perfectly cooked, bouncy shrimp meat, but the coating wasn't as crispy as I'd like.

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mayura

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2009

Great recipes. I used Panko crumbs instead of bread crumbs. They came out very light and crispy. This recipe was perfect for two pounds of shrimp.

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LibDemJenn

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: May 23, 2009

Delicious! I followed the suggestion of using half of the recommended water and cornstarch but kept everything else the same...will definitely make again and again!

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PL

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Reviewed: Apr. 22, 2009

An absolute perfect breading for such a perfect seafood!! I would give this 10 stars.

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MRSDLP

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Reviewed: Apr. 16, 2009

Very good, however I found that the 1 qt water was WAY too much. If I make this again I will use 1 C, and adjust other ingredients to fit.

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Krystina

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Union Gap, Washington, USA

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Reviewed: Feb. 26, 2009

Tried this recipe with the advice of others and cut down the water. I breaded half as is and half with dipping the second time in Panko bread crumbs. We prefer as is, but next time I will either season the bread crumbs or use italian seasoned bread crumbs.

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tinaluise

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Reviewed: Jan. 31, 2009

Excellent. Batter works great. Family loved it.

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Lois

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Reviewed: Jan. 16, 2009

Real good but butterflying the shrimp is a real pain in the butt.

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Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 14, 2009

1/2 bread crumbs and 1/2 cornmeal, add 1 t garlic and onion powder to mix. roll last time in panko bread crumbs.

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072705r

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Reviewed: Dec. 1, 2008

My husband is a huge shrimp fan and he totally loved these! I used Italian style breadcrumbs and added some more seasoning for extra flavour. This one's a keeper!

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svnb

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Reviewed: Nov. 23, 2008

Very Good but need to use less water. I took the advice of the other cooks and used only a cup of water. I also toasted my bread and ran it throw the food processor. My kids loved this reciepe as did my husband. Very good. Loved it. Thanks to all the other cooks who trired this you made our did wonderful!

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Amanda

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Reviewed: Nov. 14, 2008

OH my....yummy, yummy, yummy! Made a few changes per the reviews- 1 1/4 cups water, 3/4-1 cup of cornstarch, added some ground cumin, garlic powder and a pinch of cayenne pepper. I also used canned breadcrumbs and it was still great. I wanted a bit of sauce for these so I made the swet and sour sauce II from this site....oh boy, what a treat. Thanks for the great recipe Joy!

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

It truly is a great recipe! Just like someone else said, it definitely seems like a restaurant dish. I also cut the water down, but still kept the cornstarch and egg the same. I did add the cornmeal to the bread crumbs. My kids and husband thought it was great, there's nothing left!!!

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DZINER2003

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Fried Butterflied Shrimp

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