How To Deep Fry Breaded Butterflied Shrimp

Delicious and Crispy: Deep Frying Breaded Butterflied Shrimp

There’s nothing quite like the satisfying crunch of biting into a perfectly deep-fried, breaded butterflied shrimp. This delectable dish is a favorite in many households and restaurants, and it’s surprisingly easy to make at home. With just a few simple ingredients and some basic cooking techniques, you can create a mouthwatering seafood treat that will have your family and friends coming back for more.

Gathering Your Ingredients

Before you get started, make sure you have all the necessary ingredients on hand. Here’s what you’ll need:

Large, fresh shrimp, butterflied
Flour
Eggs
Bread crumbs
Salt and pepper
Oil for frying

Preparing the Shrimp

Start by rinsing the shrimp and patting them dry with a paper towel. Season them with a sprinkle of salt and pepper. Then, set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.

Working one at a time, coat each shrimp in the flour, then dip it in the egg, and finally coat it thoroughly with the bread crumbs. Make sure each shrimp is well coated for a deliciously crispy texture.

Deep Frying the Shrimp

Now it’s time to heat up the oil for frying. Pour enough oil into a deep pan or pot to submerge the shrimp completely. Heat the oil to 350°F (175°C).

Once the oil is hot, carefully add the breaded shrimp to the pan, making sure not to overcrowd the pan. Fry the shrimp in batches if necessary to ensure they cook evenly and become golden brown and crispy.

Allow the shrimp to fry for 2-3 minutes, or until they are golden and the breading is crispy. Use a slotted spoon to remove the shrimp from the oil and transfer them to a plate lined with paper towels to drain any excess oil.

Serving Your Deep-Fried Shrimp

Once all the shrimp are fried and drained, it’s time to serve them up. Arrange the crispy shrimp on a platter and garnish with lemon wedges and a sprinkle of fresh parsley. Serve them with your favorite dipping sauces, such as cocktail sauce or tartar sauce, and enjoy!

Deep-frying breaded butterflied shrimp is a simple and delicious way to enjoy this popular seafood dish. With just a few basic ingredients and some easy cooking techniques, you can create a restaurant-quality appetizer or main course right in your own kitchen. So, why not give it a try and treat yourself to some homemade crispy shrimp today?

Share your tips and techniques for deep frying breaded butterflied shrimp in the Cooking Techniques forum and let’s discuss!

FAQ:

What type of oil should I use for deep frying breaded butterflied shrimp?

You should use an oil with a high smoke point for deep frying breaded butterflied shrimp. Good options include canola oil, peanut oil, or vegetable oil.

How do I properly bread butterflied shrimp for deep frying?

To bread butterflied shrimp for deep frying, first coat them in seasoned flour, then dip them in beaten eggs, and finally coat them in breadcrumbs or panko. Make sure to press the breadcrumbs firmly onto the shrimp to ensure a good coating.

How hot should the oil be for deep frying breaded butterflied shrimp?

The oil should be heated to around 350-375°F (175-190°C) for deep frying breaded butterflied shrimp. Use a deep-fry thermometer to monitor the temperature and adjust the heat as needed.

How long should I deep fry breaded butterflied shrimp?

Deep fry the breaded butterflied shrimp for about 2-3 minutes, or until they are golden brown and crispy. Be careful not to overcook them, as shrimp can become tough if fried for too long.

How do I ensure the breaded butterflied shrimp are cooked through?

To ensure the breaded butterflied shrimp are cooked through, use a meat thermometer to check that the internal temperature has reached 145°F (63°C). Alternatively, you can cut into one shrimp to check that the flesh is opaque and firm.

Can I reuse the oil after deep frying the shrimp?

Yes, you can strain and reuse the oil for future deep frying as long as it has not been overheated or contaminated with food particles. Store the cooled oil in a clean, airtight container and keep it in a cool, dark place.

Was this page helpful?

Yes No