FRIED BUTTERFLIED SHRIMP
Steps:
- 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.
Nutrition Facts : Calories 795.3 calories, Carbohydrate 83.9 g, Cholesterol 265.5 mg, Fat 34.8 g, Fiber 2.9 g, Protein 33.5 g, SaturatedFat 5.3 g, Sodium 609.7 mg, Sugar 3.5 g
BUTTERFLIED SHRIMP (BAKED)
These delicious baked butterflied shrimp are plump, herb-y, buttery and a little crunchy. And, best of all, no frying and smelling up the kitchen. They take a bit more work than your basic shrimp cocktail, but worth it for a special occasion. The shrimp can either be served as an appetizer or as a main dish.
Provided by Cheryl
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 11
Steps:
- HEAT OVEN TO 400F/204C. Line baking sheet with parchment paper. Melt butter for 30 seconds in a small bowl in the Microwave on High.
- TOAST CRUMBS and SEASON: Spread Panko or bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 6-7 minutes. Watch them carefully and stir halfway through, making sure they don't burn. Remove from the oven and transfer to shallow dish to cool. Add garlic and seasonings to bread crumbs and stir to combine. Taste and adjust salt and pepper.
- INCREASE OVEN TEMPERATURE TO 500F/260C. Line baking sheet with tin foil and spray with peanut oil or olive oil.
- BUTTERFLY SHRIMP: Here's a video on how to peel, devein and butterfly shrimp. Using a sharp paring knife, make a deep slice (but not all the way through) along the top of each shrimp where the black vein was (the humped part). Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp (1/2 inch/1.27 cm apart) to help prevent the shrimp from curling during cooking. Pat dry with a paper towel (don't skip this step!).
- BREAD ONE SIDE OF SHRIMP: Dip each shrimp in melted butter and then dredge butterflied open side in bread crumbs, pressing so it sticks. Place shrimp, bread crumb side up, in foil-lined pan in a single layer. Repeat with all shrimp. Drizzle shrimp with a little more of melted butter. (hmm, I know what you're thinking...more butter?... go for it or skip it - up to you - I go for it). At this point, you can let the shrimp sit for an hour or so until you're ready to bake them.
- BAKE AND SERVE: Bake in center of oven for 5 minutes (for jumbo shrimp) and 4 minutes (for large shrimp) until just cooked through. Don't over cook. Serve with a squeeze of fresh lemon juice, lemon wedges or cocktail sauce. Sprinkle on additional chopped parsley for color.
Nutrition Facts : Calories 229 kcal, Carbohydrate 9 g, Protein 12 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 135 mg, Sodium 725 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
BUTTERFLIED BAKED SHRIMP
Steps:
- Preheat the oven to 400 degrees F.
- Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
- Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
- Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
- Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
- When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
- Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.
CRUNCHY FRIED BUTTERFLY SHRIMP
Butterflying shrimp makes more surface area for the best part - the crunchy coating! Serve with cocktail sauce and lemon wedges for the perfect plate.
Provided by Beth Mueller
Categories Appetizer Main Course
Time 1h
Number Of Ingredients 8
Steps:
- In a shallow bowl, mix flour, salt, pepper, and garlic powder. Set aside.
- In another shallow bowl, whisk eggs with ⅓ cup of water. Set aside.
- Pile breadcrumbs onto a plate, set aside.
- On another plate, sprinkle a light coating of panko and set aside.
- Carefully cut shrimp along the back and lay it open. Be careful not to cut all the way through the shrimp.
- Coat shrimp in flour, shaking to remove excess flour. Then, dip shrimp into egg, allowing excess egg to drip back into egg bowl.
- Place egg-coated shrimp into panko bread crumbs, cover with panko and press lightly, making sure all shrimp is covered with panko and the shrimp has remained open. Place coated shrimp onto the plate that was sprinkled with panko.
- Continue coating shrimp, adding panko to the plate as needed. You may need to use all 4 cups of panko, depending on the size of shrimp and thickness of egg wash left on shrimp.
- Once all shrimp have been coated and placed on the plate, place plate in the refrigerator for at least 30 minutes and up to 5 hours.
- Heat oil in a medium-size pan over medium-high heat until oil sizzles when a few panko crumbs are tossed in the pan.
- Fry shrimp in hot oil until shrimp are golden brown. Be careful not to overcook.
- Serve immediately with cocktail sauce and lemons.
Nutrition Facts : ServingSize 5 large shrimp, Calories 256 kcal, Carbohydrate 31 g, Protein 22 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 253 mg, Sodium 952 mg, Fiber 2 g, Sugar 1 g
BUTTERFLIED CURRIED SHRIMP
From my "Cooking Across America" cookbook - a recipe from the Rooftop Restaurant in Key West, Fla. The addition of banana and raisins sounds wonderful in this curry dish; although, I would not call this a "light" dish by any means. However, once in a while it is good to splurge and enjoy a tropical treat!
Provided by DailyInspiration
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel, devein, and butterfly the shrimp. Cut the banana into thin 1/4 inch slices. Have the raisins, curry powder, salt, pepper, and thick cream at your side for a quick assembly during the brief time the shrimp are sauteing.
- Melt the butter in a large skillet over low heat to prevent shrimp from curling. Place the shrimp cut side down. Quickly add the raisins, curry powder, salt and pepper, cream and banana slices. Gently stir together. Allow the mixture to simmer, uncovered, over very low heat for 2-3 minutes to cook and coat the shrimp. The shrimp should be a light pink - don't overcook.
- Serve the shrimp on rice, or with rice at the side. Garnish with macadamia nuts or your choice of the above-mentioned garnishes (optional).
Nutrition Facts : Calories 346.1, Fat 19.1, SaturatedFat 9.4, Cholesterol 263.3, Sodium 979.5, Carbohydrate 20.2, Fiber 2.1, Sugar 11, Protein 25.1
AIR FRYER BUTTERFLIED SHRIMP
Light, airy, crispy butterflied shrimp air-fried to perfection. You will not miss the oil in this I promise. Serve with cocktail sauce for dipping if desired.
Provided by Soup Loving Nicole
Time 17m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Combine flour, seafood seasoning, paprika, salt, parsley, and black pepper in a gallon-sized resealable plastic bag. Close and shake to combine.
- Using a paper towel, pat shrimp dry. Working in batches, add shrimp to the seasoned flour and toss to combine. Dip shrimp in the beaten egg and then in the panko bread crumbs. Place breaded shrimp in the basket of the air fryer, butterflied-side down; make sure to not overcrowd.
- Spray the tops with nonstick cooking and cook for 3 minutes. Using tongs, flip shrimp over and spray the the tops with nonstick cooking spray. Cook for 4 minutes more or until desired crispness. Serve immediately.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 40.4 g, Cholesterol 265.6 mg, Fat 4.9 g, Fiber 0.5 g, Protein 27.5 g, SaturatedFat 1.4 g, Sodium 765.8 mg, Sugar 0.3 g
EASY CURRIED SHRIMP
This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.
Provided by ChrisMc
Categories Curries
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter with curry, onion, and ginger and cook until onion begins to soften.
- Add the flour and stir to combine with butter.
- Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
- Bring to a simmer and add the shrimp.
- Simmer until the shrimp is cooked.
- Serve over rice.
CRISPY BUTTERFLY SHRIMP
Japanese Panko bread crumbs give the shrimp a light, crispy breading, but they still have a nice Italian flavor. Enjoy!
Provided by Kerriedoll
Categories < 60 Mins
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Peel, devein, and butterfly shrimp.
- On a plate, mix flour with salt and pepper to taste.
- On another plate, mix the bread crumbs with the parsley.
- In a bowl, lightly beat eggs and water.
- Using a garlic press, add garlic.
- Holding tail, place each shrimp into the flour mixture, then the egg mixture, and then the bread crumb mixture.
- Heat oil in skillet, pan-fry shrimp tail up for about two minutes, until nicely browned.
- Flip shrimp and repeat.
- Drain on paper towel-lined plate.
- Serve lightly sprinkled with coarse salt and lemon slices.
BROILED BUTTERFLIED SHRIMP
Somewhere, I got the idea that Shrimp Scampi is supposed to be broiled, yet most recipes I found sauteed. So I made this last night and my husband loved it.
Provided by threeovens
Categories High Protein
Time 20m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler. Peel, devein, and butterfly shrimps. Arrange butterflied shrimp in a shallow baking dish in a single layer. Season to taste with salt and cayenne pepper.
- In a small skillet, melt the butter and saute garlic for 5 minutes or so. Do not allow to brown. Remove garlic. Pour about half evenly over shrimp.
- Sprinkle arranged shrimp with both types of bread crumbs. Sprinkle with Parmesan cheese. Pour remainder of butter evenly over shrimp.
- Broil about 3 to 5 minutes until shrimp or bread crumbs begin to brown and shrimp are opaque. Turn shrimps over and broil another 3 to 5 minutes until done.
- Garnish with fresh chopped parsley.
Nutrition Facts : Calories 176.8, Fat 9.8, SaturatedFat 5.5, Cholesterol 137.2, Sodium 232.2, Carbohydrate 4.4, Fiber 0.3, Sugar 0.3, Protein 16.9
STUFFED BUTTERFLIED SHRIMP
These flavorful, baked shrimp can be an appetizer or entree. I've handed out this recipe to many friends and family.-Joan Elliott, Deep River, Connecticut
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Peel shrimp, leaving tail section on. Make a deep cut along the top of each shrimp (do not cut all the way through); remove the vein. Place shrimp in a shallow dish; add salad dressing. Set aside for 20 minutes. , Meanwhile, in a large bowl, combine the bread crumbs, clams, butter and parsley. Drain and discard salad dressing. Arrange shrimp in a greased 13x9-in. baking dish. Open shrimp and press flat; fill each with 1 tablespoon of crumb mixture. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink.
Nutrition Facts : Calories 350 calories, Fat 21g fat (8g saturated fat), Cholesterol 143mg cholesterol, Sodium 1134mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
CURRIED SHRIMP
This is a curried dish that is made from coriander and cumin as the curry. Substitute curry powder if you are unable to get these spices. It also uses hot fresh peppers which can be either red or green, jalapeno or serrano. This goes great with Saffron Rice.
Provided by threeovens
Categories Curries
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and devein shrimp. Heat butter in a skillet over medium heat. Add onion and jalapeno pepper and saute until softened, about 3 minutes. Add shrimp, salt and pepper to taste. Cook, stirring often, about 3 more minutes. Season with cardamom and cumin and stir. Add in the lime juice, sour cream, and yogurt. Bring to a gentle boil, stirring. Sprinkle with chopped cilantro and serve.
Nutrition Facts : Calories 388.3, Fat 21.9, SaturatedFat 12.4, Cholesterol 303.8, Sodium 339.2, Carbohydrate 9.4, Fiber 0.8, Sugar 2.7, Protein 37.9
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