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Have you tried Camaron Rebosado lately? It is a deep fried shrimp recipe similar to our featured recipe today: Breaded Butterfly Shrimp. Both dishes make good appetizers or even main dishes, the only difference is the way the shrimps are prepared.
This recipe will improve your knife skills since we will need to do a little slicing with the shrimp – we’ll need to butterfly them. To butterfly a shrimp means to do a lengthwise incision on the front or back of the shrimp in a symmetrical way. Since it should be symmetrical or equally alike, both sides of the shrimp must have the same form when opened – like the shape of a butterfly with wings extended. This makes thick meats halfway thinner; it also makes them look bigger because the width was doubled.
There are two ways to butterfly a shrimp. We can do the slit either in front or at the back. I personally prefer slicing at the back part of the shrimp because it saves me time. You see, the veins or digestive track of the shrimp is located at the back. This is the tiny black or dark green line that you always see on fresh shrimp. Since I need to do a slit on the back to remove the veins, all I needed is to make the slit deeper so that I can remove the veins and butterfly the shrimp at the same time.
Once the shrimps are prepared, we are expecting a smooth journey. All that is needed are a little dredging, dipping, and frying. These are basic techniques that even first time cooks will find easy. One word of advice though: do not overcook the shrimp. Make sure that you are coking in low to medium heat; also, remove the shrimp once it turns light to golden brown.
Cocktail sauce or ketchup will work for this dish, but I personally prefer sweet and sour sauce. The choice is up to you.
Try this Breaded Butterfly Shrimp Recipe and let me know what you think.
- 1 lb medium shrimp head removed, shelled, and deveined
- 2 pieces eggs beaten
- 1 cup Panko bread crumbs
- 3/4 cup all purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon paprika optional
- 3 cups cooking oil
- Butterfly the shrimp by running a knife lengthwise more than halfway through the back or front of the shrimp. Gently open the cut to form a butterfly-like figure. Make sure that the tail of the shrimp is still on.
- Season the shrimp with salt, pepper, paprika, and garlic powder.
- Heat the oil in a deep cooking pot.
- Dredge the shrimp in flour and then dip in the egg mixture.
- Put the shrimp back on the flour mixture and shake a bit for the flour to coat.
- Dip the flour coated shrimp back to the egg mixture and then place in the container where the Panko breadcrumbs are. Shake to coat.
- Deep fry for about 3 to 5 minutes or until the color of the outer part turns golden brown.
- Arrange in a plate lined with paper towel.
- Serve with sweet and sour sauce.
- Share and enjoy!