This Southern Style Butterfly Fried Shrimp recipe combines fresh shrimp with crispy breading, making it a hit at family dinners. Ready in just 20 minutes, this southern shrimp recipe is a family favorite.
Do you love cooking with shrimp? Check out our 10 Must-Try Shrimp Recipes!
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Butterfly fried shrimp, a classic Southern dish, features shrimp that is split and flattened, then coated in a flavorful breading and fried until golden brown. This method creates a crispy exterior and a tender interior. It's a favorite recipe in many Southern households, known for its simplicity and taste.
If you like this seafood recipe, you may also love our Crawfish Boil or our Spicy Shrimp and Veggie Sheet Pan Meal.
Why We Love This Recipe
- Quick and Easy: Ready in just 20 minutes, perfect for busy weeknights.
- Family-Friendly: Kids love the crispy texture and mild flavor.
- Versatile: Great as a main dish or an appetizer for entertaining. We love pairing it with our Instant Pot Baby Red Potatoes and Fail-Proof Oven Roasted Corn.
- Southern: Authentic taste with a crispy breading.
Ingredients
- Jumbo Shrimp: Peeled and deveined for easy preparation. For another crowd-pleasing shrimp dish, try our Firecracker Shrimp Appetizer.
- Louisiana-style Fish Fry: Adds a zesty, flavorful kick.
- Maseca Corn Masa Flour: Provides a light, crispy coating.
- Eggs: Helps the breading adhere to the shrimp.
- Peanut Oil: Ideal for frying due to its high smoke point.
- Salt and Pepper: Season to taste.
- Dipping: Cocktail sauce or Cajun Sauce (Remoulade)
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Louisiana-style Fish Fry: Use seasoned breadcrumbs or panko mixed with Cajun seasoning.
- Peanut Oil: Substitute with another high smoke point cooking oil.
- Maseca Corn Masa Flour: Regular cornmeal can be used if Maseca is unavailable.
- Spicy: Add cayenne pepper to the breading mix for a spicy kick.
How to Make Butterfly-Style Fried Shrimp
STEP ONE: Prepare the Shrimp
Rinse and pat dry the jumbo shrimp. Butterfly them by slicing along the back and flattening slightly.
STEP TWO: Set Up the Breading Station
In one shallow dish, combine Louisiana-style fish fry, Maseca corn masa flour, salt, and pepper. In another dish, whisk the eggs.
STEP THREE: Bread the Shrimp
Dip each butterflied shrimp in the egg mixture, then coat with the breading mixture, pressing gently to ensure an even coating.
STEP FOUR: Fry the Shrimp
Shallow Frying Method:
Heat peanut oil in a deep skillet to 360°F (182°C). Fry the shrimp in batches for 2-3 minutes per side until golden brown. Drain on a wire rack and season with salt.
Deep Frying Method:
Fill a deep fryer or heavy-bottomed pot with peanut oil, leaving enough space to prevent overflow when adding shrimp. Heat the oil to 360°F (182°C). Carefully add the breaded shrimp to the hot oil in batches to avoid overcrowding. Fry for 2-3 minutes until golden brown and crispy.
Use a slotted spoon or frying spider to remove the shrimp from the oil. Drain on a wire rack or paper towels to remove excess oil. Serve immediately.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Fully dry the shrimp before breading to help the coating adhere.
✔️ DO Maintain the oil temperature at 360°F for the best frying results.
❌ DO NOT Overcrowd the fryer. Keep the oil temperature consistent for even frying.
How to Butterfly Shrimp
Peel and Devein: Start by peeling the shrimp, leaving the tail intact for better presentation. Remove the vein along the back using a small knife or deveining tool.
Slice Along the Back: Place the shrimp on a cutting board. With a sharp knife, make a shallow cut along the back of the shrimp from the head end to the tail end. Be careful not to cut all the way through.
Open and Flatten: Gently open the shrimp along the cut you made, pressing it flat with your fingers to resemble a butterfly shape. This helps the shrimp cook evenly and looks appealing once fried.
Storage
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F for 10 minutes or until crispy.
Recipe FAQs
To butterfly shrimp for frying, start by peeling and deveining the shrimp, leaving the tail intact. Place the shrimp on a cutting board and use a sharp knife to make a shallow cut along the back from the tail to the top, being careful not to cut all the way through. Open the shrimp like a book and flatten it slightly.
Yes, you can prepare butterfly fried shrimp ahead of time. Once the shrimp is breaded, place them on a baking sheet and refrigerate for up to 5 hours before frying. When ready to fry, take the shrimp out of the refrigerator and allow them to come to room temperature for about 15 minutes while you heat the oil.
Butterfly fried shrimp pairs well with a variety of dipping sauces. Popular choices include cocktail sauce, tartar sauce, remoulade, and spicy aioli. These sauces enhance the flavor of the shrimp.
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📖 Recipe
Butterfly Fried Shrimp
Equipment
- Deep Skillet or Deep Fryer
- Wire rack
- Shallow Dishes for Breading
- Slotted spoon
Ingredients
- 1 pound jumbo shrimp peeled and deveined
- 1 cup Louisiana-style fish fry or your preferred seafood breading mix
- 1 cup Maseca corn masa flour
- 2 large eggs whisked
- peanut oil for frying
- salt and pepper to taste
Dipping Sauce Options
- cajun sauce (remoulade)
- cocktail sauce
Instructions
- Rinse and pat dry the jumbo shrimp. *Butterfly them by slicing along the back and flattening slightly.
- Set up a breading station with two shallow dishes: one with Louisiana-style fish fry combined with masa flour, salt, and pepper, and one with beaten eggs.
- Coat each butterflied shrimp by first dipping it in the egg mixture, then into the combined fish fry and masa flour, pressing gently to ensure an even coating.
- Shallow Frying Method: Heat peanut oil in a deep skillet to 360°F (182°C). Fry the shrimp in batches for 2-3 minutes per side until golden brown.
- Deep Frying Method: Fill a deep fryer or heavy-bottomed pot with peanut oil, leaving enough space to prevent overflow when adding shrimp. Heat the oil to 360°F (182°C). Carefully add the breaded shrimp to the hot oil in batches to avoid overcrowding. Fry for 2-3 minutes until golden brown and crispy.
- Remove the fried shrimp with a slotted spoon, and drain on a wire rack. Season with a touch of salt while they are hot.
- Serve with cajun sauce (remoulade) or cocktail sauce.
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Notes
- Louisiana-style Fish Fry: Use seasoned breadcrumbs or panko mixed with Cajun seasoning.
- Peanut Oil: Substitute with another high smoke point cooking oil.
- Maseca Corn Masa Flour: Regular cornmeal can be used if Maseca is unavailable.
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