Breaded Butterfly Shrimp
These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. Sliced shrimp are coated with flour and breadcrumbs and deep fried until golden brown.
1 lb medium shrimp, head removed, shelled, and deveined
2 pieces raw eggs, beaten
1 cup Panko bread crumbs
3/4 cup all purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon paprika (optional)
3 cups cooking oil
Step 1: Butterfly the shrimp by running a knife lengthwise more than halfway through the back or front of the shrimp. Gently open the cut to form a butterfly-like figure. Make sure that the tail of the shrimp is still on. Season the shrimp with salt, pepper, paprika, and garlic powder.
Step 2: Heat the oil in a deep cooking pot.
Dredge the shrimp in flour and then dip in the egg mixture.
Put the shrimp back on the flour mixture and shake a bit for the flour to coat.
Dip the flour coated shrimp back to the egg mixture and then place in the container where the Panko breadcrumbs are. Shake to coat.
Step 3: Deep fry for about 3 to 5 minutes or until the color of the outer part turns golden brown. Arrange in a plate with a slice of cucumber under each shrimp.
Serve with sweet and sour sauce.
Share and enjoy!