Description
Crispy Fried Butterfly Shrimp coated in seasoned panko with Old Bay, fresh lemon zest, and parsley. The shrimp stay tender and juicy inside while becoming beautifully golden and crunchy outside.
Ingredients
1 pound large (20–25 count) raw shrimp with tails on, peeled and deveined
1 teaspoon Morton kosher salt
½ teaspoon black pepper
½ cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
2 tablespoons Old Bay seafood seasoning, or your own favorite seafood seasoning
1 tablespoon fresh lemon zest
1 tablespoon fresh minced parsley
Oil, for frying
Fresh lemon wedges, for serving
Instructions
- Butterfly each shrimp by using a sharp paring knife to cut along the back, following the outside curve where the vein was removed. Cut about halfway through without slicing completely through the shrimp, then gently open and flatten it. Repeat with all the shrimp and pat them thoroughly dry with paper towels.
- Season the butterflied shrimp with the kosher salt and black pepper.
- Prepare three breading bowls. Place the flour in the first bowl, beat the eggs in the second bowl, and combine the panko breadcrumbs, Old Bay seasoning, lemon zest, and minced parsley in the third bowl.
- Dredge each shrimp in the flour and gently shake off the excess. Holding it by the tail, dip the body of the shrimp into the beaten egg while keeping the tail out of the egg.
- Coat the egg-dipped shrimp thoroughly in the seasoned panko mixture, lightly pressing the crumbs onto the surface so they adhere. Place on a plate and repeat with the remaining shrimp.
- Add about 1 inch of frying oil to a large Dutch oven and heat over medium to medium-high heat until the oil reaches 350°F.
- Carefully add a few breaded shrimp to the hot oil without overcrowding the pan. Fry for 2 to 4 minutes, turning approximately every minute, until the coating is crisp and golden brown and the shrimp are opaque and cooked through.
- Transfer the fried shrimp to a wire rack set inside a rimmed pan or to a paper towel-lined plate. Continue frying the remaining shrimp in batches, allowing the oil to return to 350°F between batches as necessary.
- Serve immediately with additional fresh parsley and lemon wedges. Serve with tartar sauce, cocktail sauce, or a favorite shrimp dipping sauce if desired.
Notes
Pat the shrimp thoroughly dry before breading to help the coating adhere and become crisp.
Frozen raw shrimp can be used after they are completely thawed, drained, and dried.
Vegetable, canola, or peanut oil are suitable neutral oils for frying.
Maintain an oil temperature of about 350°F for a crisp coating that does not become excessively greasy.
For extra heat, add cayenne pepper or crushed red pepper to the panko mixture. Garlic powder or smoked paprika can also be added for additional savory flavor.
Transfer fried shrimp to a wire rack and avoid stacking them to help preserve their crispy coating between batches.
Serve with fries, coleslaw, rice, roasted vegetables, or a green salad for a complete meal.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat leftovers in a 375°F oven or air fryer until hot and crisp. Avoid microwaving when possible because it can soften the breading.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 1 g
- Sodium: 1250 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 235 mg
