Crispy, crunchy, and golden brown, butterflied shrimp gets battered and fried in panko, allowing the natural flavor of the shrimp to really shine through. Serve alongside the dipping sauces of your choosing, like a cocktail or sweet chili sauce.
Panko Butterfly Shrimp
Serves two to three
Fried Shrimp Ingredients
- 1 pound 16/20 shell-on shrimp (shells and tails on)
- 1 cup panko bread crumbs
- 1 cup all-purpose flour
- 1 egg
- 1 tablespoon water
- oil for frying
Look for 16/20 count on the product page to match this recipe, and check the available pack weight before ordering. Cooking for a larger group? Use our Shrimp Per Person Calculator to help plan your purchase.
Dipping Sauce Ingredients
- Prepared cocktail sauce or sweet chili sauce, for serving (optional)
Preparation
- Clean the shrimp. Pat dry. While pinching the tail, peel off the shell, but leave the tail on.
- Using a paring knife, slice a small slit down the back of the shrimp to butterfly. For a cleaner look, remove the dark line running along the edge or through the body.
- Place the flour and panko in separate bowls. Mix the egg and 1 tablespoon of water in a separate bowl.
- Place the butterflied shrimp into the flour first, shaking off any excess, then dip them into the egg wash, letting any excess egg drip back into the egg bowl.
- Once the shrimp are coated with egg, place them in the panko bread crumbs, making sure they are covered, and press lightly to get the panko to stick.
- Heat frying oil to 350°F in a deep fryer or suitable heavy pot, following the equipment instructions. Carefully lower the breaded shrimp into the oil in small batches. Fry until the coating is golden and the shrimp flesh is firm, pearly, and opaque throughout, approximately 3–5 minutes depending on size. Remove with a slotted spoon and drain on paper towels.
- Serve immediately with prepared cocktail sauce or sweet chili sauce, if desired.