Craving a taste of Southern comfort that’s quick, easy, and perfect for any occasion? Look no further than our Butterfly Fried Shrimp: Southern Style Recipe. This dish 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.
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.
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.
- Southern: Authentic taste with a crispy breading.
If you like this seafood recipe, you may also love our Crawfish Boil or our Crispy Calamari.
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What Ingredients Will You Need?
- Jumbo Shrimp: Peeled and deveined for easy preparation.
- 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)
Note: Refer to the recipe card below for exact quantities.
Instructions
HOW TO MAKE: Butterfly Fried Shrimp: Southern Style Recipe
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.
What Are Some Good Substitutions?
- 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.
How Can You Change This Recipe Up?
- Spicy: Add cayenne pepper to the breading mix for a spicy kick.
- Kid-Friendly: Serve with a mild dipping sauce like ranch or honey mustard.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Deep Skillet or Deep Fryer
- Wire Rack
- Shallow Dishes for Breading
- Slotted Spoon
How Should You Store This?
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
The shrimp should be fully dry before breading to help the coating adhere.
Maintain the oil temperature at 360°F for the best frying results.
Reheat in the oven at 350°F for 10 minutes or until crispy.
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.
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Have Leftover Ingredients?
- Use leftover cornmeal to make Old Fashioned Skillet Cornbread.
- Incorporate leftover shrimp into seafood pasta.
Need Something To Pair This With?
- Serve with coleslaw.
- Pair with Easy Air Fryer Potato Wedges or French Fries for a classic combo.
- Add a side of southern hush puppies for a Southern feast.
In The Mood For a Similar Dish?
Check out our 10 Must-Try Shrimp Recipes!
- Fried Catfish
- Crispy Calamari
- Firecracker Shrimp
- Cajun Andouille Sausage and Shrimp Sheet Pan
- Shrimp and Crab Gumbo
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FAQ
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.
📖 Recipe
Butterfly Fried Shrimp: Southern Style Recipe
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.
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.
Nutrition
Enjoy this amazing Butterfly Fried Shrimp: Southern Style Recipe for a quick and easy family meal. Perfect for busy parents, entertaining guests, or a delicious weeknight dinner. Try it out and share your results! For more recipes, check out our related posts.
Important Food Safety Tips
Always use fresh shrimp and keep them refrigerated until ready to cook. Ensure the shrimp are fully cooked by checking that they are opaque and firm. Use a thermometer to monitor oil temperature and avoid overheating.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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