I’m excited to share my Chinese Butterfly Shrimp recipe that’s ready in minutes, yet tastes like a restaurant treat! ✨ This dish transforms simple shrimp into a crispy, golden delight with a tender interior. Perfect for weeknight dinners or impressing guests.
The secret to achieving that perfect butterfly cut lies in careful preparation. I butterfly each shrimp by making a precise cut along the back, then pressing them flat. This technique ensures even cooking and maximum crispiness.
With a light batter coating and quick frying, you’ll achieve shrimp that’s crispy outside and succulent inside. Serve with your favorite dipping sauce for a complete meal. Let’s get started!
Ingredients for chinese butterfly shrimp
Here’s everything you need to create this crispy Chinese Butterfly Shrimp recipe at home quickly.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| All-Purpose Flour 🌾 | 1 cup | For dredging shrimp |
| Cornstarch 🌾 | ½ cup | For crispy coating |
| Egg 🥚 | 1 whole | Beaten for egg wash |
| Water 💧 | 2 tbsp | For egg wash |
| Salt 🧂 | 1 tsp | For seasoning |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
| Vegetable Oil 🫒 | 2 cups | For deep frying |
| Soy Sauce 🍜 | 2 tbsp | For dipping sauce |
| Rice Vinegar 🍚 | 1 tbsp | For dipping sauce |
| Sesame Oil 🫒 | ½ tsp | For dipping sauce |
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You can find large shrimp at your local seafood counter or Asian market. For the best results, choose fresh or properly frozen shrimp. Penzeys Spices offers great quality garlic powder and other seasonings. Use a neutral-tasting vegetable oil with a high smoke point for frying, like peanut or canola oil.
If you can't find large shrimp, medium shrimp work too—just adjust cooking time. For an extra crispy coating, you can chill the battered shrimp in the refrigerator for 30 minutes before frying. If you don't have rice vinegar, apple cider vinegar makes a good substitute. For a spicier kick, add a pinch of red pepper flakes to the batter.
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness rather than microwaving. Keep dipping sauce ingredients in separate containers in the fridge and mix just before serving for the best flavor.
Step-by-Step Instructions for Chinese Butterfly Shrimp
I’ll guide you through making perfectly crispy Chinese butterfly shrimp with a delicious dipping sauce.
👨🍳 Step 1: Prepare the Shrimp for Butterflying
Start by rinsing the 1 lb Large Shrimp under cold water and patting them dry with paper towels. This step is crucial as it removes excess moisture, helping the coating adhere better. To butterfly the shrimp, make a horizontal cut along the back of each shrimp, being careful not to cut all the way through. Gently open the shrimp like a book and press down to flatten. This technique not only helps the shrimp cook more evenly but also provides a larger surface area for the crispy coating.
Season the butterflied shrimp with 1 tsp Salt, 0.5 tsp Black Pepper, and 0.5 tsp Garlic Powder, ensuring they’re evenly coated. Let them sit for 5-10 minutes to absorb the flavors.
👨🍳 Step 2: Create the Crispy Coating
In a shallow dish, mix together 1 cup All-Purpose Flour and 0.5 cup Cornstarch. In another bowl, whisk together 1 whole Egg and 2 tbsp Water until smooth to create the egg wash. The egg wash acts as an adhesive, helping the flour mixture stick to the shrimp.
Dredge each butterflied shrimp in the flour mixture, shaking off any excess. Then, dip the shrimp into the egg wash, making sure it’s fully coated. Finally, dredge the shrimp again in the flour mixture, pressing gently to adhere. Place the coated shrimp on a plate or tray.
🔥 Step 3: Deep Fry to Golden Perfection
Heat 2 cups Vegetable Oil in a deep fryer or a deep skillet to 350°F. To check if the oil is ready, drop a small piece of the flour mixture into the oil; if it sizzles and rises to the surface, it’s ready for frying. Carefully add a few coated shrimp to the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side or until they’re golden brown and crispy.
Using a slotted spoon, remove the shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil. Repeat with the remaining shrimp.
👨🍳 Step 4: Prepare the Dipping Sauce
In a small bowl, whisk together 2 tbsp Soy Sauce, 1 tbsp Rice Vinegar, and 0.5 tsp Sesame Oil until well combined. This dipping sauce adds a tangy and savory flavor that complements the crispy shrimp perfectly. Taste and adjust the seasoning if needed.
Serve the crispy Chinese butterfly shrimp hot with the dipping sauce on the side. Enjoy immediately while they’re still crispy!
To make the Chinese Butterfly Shrimp recipe, you’ll need to start by preparing the shrimp. Butterflying the shrimp is a simple process that involves making a cut along the top of the shrimp and gently opening it up. This helps the shrimp cook more evenly and allows the flavors to penetrate deeper. 🍖
Preparing the Shrimp 🔪
Rinse the shrimp under cold water, pat them dry with paper towels, and make a cut along the top of each shrimp, starting from the head and going down to the tail. Be careful not to cut too deeply, as you want to keep the shrimp intact.
Marinating the Shrimp ⏰
In a bowl, mix together soy sauce, oyster sauce (optional), and cornstarch. Add the butterflied shrimp to the marinade and let it sit for at least 15-20 minutes, allowing the flavors to sink in.
While the shrimp are marinating, you can prepare the coating mixture. In a separate bowl, combine all-purpose flour, cornstarch, and spices. The coating mixture is crucial in giving the shrimp that crispy exterior and flaky interior. 🌟
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon five-spice powder
Once the shrimp are marinated, dip them in the coating mixture, making sure they’re fully coated. You can then deep-fry the shrimp until they’re golden brown and crispy. For a healthier option, you can also bake them in the oven until cooked through. 🍳
Tips & Tricks for Perfect Chinese Butterfly Shrimp
Mastering Chinese butterfly shrimp requires attention to detail, but with these tips, you’ll achieve crispy perfection every time.
Proper Butterflying Technique: In Step 1, when butterflying the shrimp, make sure to cut along the back and press them flat. This creates a larger surface area for the coating and helps them cook evenly. I find that using a sharp knife and making a clean cut makes all the difference.
Coating Secrets: For an extra crispy coating in Step 2, make sure to press the flour mixture gently onto the shrimp after the second dredging. This helps the coating adhere better and prevents it from falling off during frying. You can also chill the coated shrimp for 10-15 minutes before frying to help the coating set. 🔥
Frying Temperature Control: In Step 3, maintaining the right oil temperature is crucial. Use a thermometer to keep the oil at 350°F. If you don’t have a thermometer, test the oil by dropping a small piece of the flour mixture into it – if it sizzles and rises, it’s ready. Be careful not to overcrowd the pan, as this can lower the oil temperature and result in greasy shrimp.
Serving Suggestions: Serve your Chinese butterfly shrimp immediately with the dipping sauce for the best experience. You can also garnish with sliced green onions or sesame seeds for added flavor and visual appeal. I like to serve them with steamed vegetables or a simple salad to balance the meal.
Nutrition Facts
220kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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