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My review
Fried Butterflied Shrimp
Joy Fleming
"These shrimp will knock your socks off! The batter doesn't overcoat the shrimp, which helps it maintain a wonderful flavor! Enjoy!"
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Ingredients
35 m servings 795 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
- In a large bowl, pour in water and mix in cornstarch and eggs.
- Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
- Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.
Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 795 calories; 34.8 g fat; 83.9 g carbohydrates; 33.5 g protein; 266 mg cholesterol; 610 mg sodium. Full nutrition
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Reviews
Read all reviews 165203 Ratings
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Most helpful positive review
11/15/2001
I made this batter and it was absolutely delicious! The only thing is is is way too much of the liquid batter for 1 pound of shrimp. If you scale it down to a 3/4 of a serving it will not leave ...
Most helpful critical review
2/25/2011
Too much liquid, couldn't get the breadcrumbs to adhere to the shrimp, even with all of the dipping. No salt or seasoning in the recipe. One of the strangest recipes I have ever tried. Was somet...
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11/15/2001
I made this batter and it was absolutely delicious! The only thing is is is way too much of the liquid batter for 1 pound of shrimp. If you scale it down to a 3/4 of a serving it will not leave ...
1/24/2004
For an even crispier shrimp, dip the second time in Panko breadcrumbs. Panko crumbs are found in the Japanese section of the grocery store. They are very light and fry up beautifully golden an...
2/24/2002
My husband says this is the best shrimp he ever ate. ( including restraunts) I also cooked some scallops like this,and they were also wonderful. I did change a couple of things. 1/2 the water ...
10/11/2005
I used 3/4 c. cornstarch, and water, 1 egg and about 1/2c flour, panko bread crumbs. OMG..........better than restaurant quality. I'd give them 6 * if I could
10/24/2007
WOW...I wish I could give this recipe more than 5 stars because it totally deserves it. I'm usually a failure at breading and frying food, but even I couldn't mess up this recipe!! The shrimp ...
2/28/2008
I have made this recipe many times and absolutely LOVE it. Reminds me of the great fried shrimp places in Chicago. I never bother butterflying the shrimp. Like many, I reduce the water and corns...
2/22/2008
I usually pay attention to the reviews and adjust the recipe accordingly but somehow I missed the water suggestions. Way too much water, definetely reduce it. If you follow the recipe as stated,...
11/17/2003
This recipe turned out great! I followed others' advice and reduced the water and cornstarch, and added some onion salt, cornmeal, paprika, pepper, and garlic powder to the breadcrumbs. The shri...