Fried Butterflied Shrimp

Fried Butterflied Shrimp

Made  times

"These shrimp will knock your socks off! The batter doesn't overcoat the shrimp, which helps it maintain a wonderful flavor! Enjoy!"
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35 m servings 795 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 795 kcal
  • 40%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 83.9g
  • 27%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 266 mg
  • 89%
  • Sodium:
  • 610 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
  2. In a large bowl, pour in water and mix in cornstarch and eggs.
  3. 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.
  4. Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.


  • 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.


  1. 189 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 somet...

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Least positive

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 ...

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 an...

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 ...

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

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 ...

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 corns...

Substitute beer for water for a great beer batter recipe.

I usually pay attention to the reviews and adjust the recipe accordingly but somehow I missed the water suggestions. Way too much water, definetely reduce it. If you follow the recipe as stated,...

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 shri...

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