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Fried Butterflied Shrimp

These shrimp will knock your socks off! The batter doesn't overcoat the shrimp, which helps it maintain a wonderful flavor! Enjoy!
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine Japanese
Servings 4 people
Calories 2489.2 kcal

Equipment

  • 1 Deep Fryer or Large Heavy-Bottomed Skillet For deep frying, ensuring even heat distribution.
  • 1 Instant-Read Thermometer Crucial for accurately monitoring oil temperature.
  • 1 Large Mixing Bowl For preparing the batter.
  • 1 Shallow Dish or Plate For breading the shrimp.
  • 1 Slotted Spoon or Spider For safely removing shrimp from hot oil and draining.

Ingredients
  

Main

  • 1 pound large shrimp peeled and deveined and butterflied
  • 1 quart water
  • 1 ½ cups cornstarch
  • 2 eggs
  • 2 cups fresh bread crumbs
  • 5 cups oil for deep frying

Instructions
 

  • 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.

Notes

Achieving perfect fried shrimp hinges on precise oil temperature. Maintain 350°F (175°C) strictly; too low results in greasy shrimp, too high burns the coating before the shrimp cooks. The double-breading technique is essential for a robust, crispy crust that adheres well. Ensure your butterflied shrimp are thoroughly patted dry before battering to maximize adhesion. Fry in small batches to prevent the oil temperature from dropping, which leads to soggy results. Always drain fried items on a wire rack, not directly on paper towels, to allow air circulation and maintain crispness. Season immediately upon removal from oil. For enhanced flavor, consider adding a pinch of garlic powder or paprika to the breadcrumbs. Serve with fresh lemon wedges and a zesty dipping sauce like spicy mayo or cocktail sauce.