Seafood isn’t all tempting, but there’s one dish that’s popular among seafood lovers and consistently tops the list: Panko Butterfly Shrimp. This dish, served with golden shrimp, is visually appealing, yet incredibly delicious, thanks to the light Japanese breadcrumbs that create a distinctive crunchy texture. Perfect for a family dinner, a casual gathering, or a fancy party snack, it’s sure to be a crowd-pleaser.
In this article, we’ll cover a step-by-step recipe for making Panko Butterfly Shrimp at home. I’ll show you its origins, nutritional information, tips for making your shrimp restaurant-quality, and serving ideas. So what are you waiting for? Let’s get to know Panko Shrimp first.
What Is Panko Butterfly Shrimp?
Panko Butterfly Shrimp is a dish made from shrimp that has been halved and sliced open to resemble a butterfly. The shrimp, which have been split and shaped like butterfly wings, are then coated with flour, egg, and Japanese breadcrumbs called Panko. The next step is frying until the shrimp are crispy. Why use Japanese breadcrumbs (panko)? Because they are lighter and crunchier than traditional breadcrumbs, panko crumbs are ideal for fried foods.
This dish is very popular in Japanese cuisine, often appearing in bento boxes and izakaya menus. It’s served with sauces such as sweet chili sauce, tartar sauce, or spicy mayo. Westerners see this dish as an appetizer, commonly found in seafood restaurants or frozen snack shops.
Why Use Panko Instead of Regular Breadcrumbs?
The Butterfly Shrimp recipe uses panko for a reason. Panko is actually different from traditional or regular breadcrumbs. It’s made from white bread without the crust, processed into large, fluffy flakes. When fried, panko absorbs less oil and retains its crispiness longer. This makes it ideal for shrimp, onion rings, tempura-style dishes, and even chicken katsu.
As quoted by Serious Eats and America’s Test Kitchen, using panko is the secret to achieving restaurant-style crispiness, and this can’t be replicated with regular crumbs.
Okay, that’s a brief overview of Panko Butterfly Shrimp. Now it’s time for me to show you how to make it, the ingredients you’ll need, and important tips and serving ideas. Let’s dive in!
Ingredients for Panko Butterfly Shrimp
To make this dish at home, you only need a few ingredients, some of which are fresh and easy to find. For best results, always choose high-quality shrimp. Here are the ingredients to prepare:
1. Shrimp
- Use large or jumbo shrimp (size 16/20 or 21/25 count per pound).
- Fresh or frozen, but if frozen, thaw properly in cold water.
2. Breading Station
- All-purpose flour: This dries the shrimp and helps them stick together.
- Egg wash: Beat an egg with a little water.
- Panko breadcrumbs: Japanese-style breadcrumbs for crunch.
3. Seasoning
- Salt and pepper (basic seasoning).
- Optional: garlic powder, paprika, or Old Bay seasoning.
4. Oil
For frying, you can use a neutral oil such as canola, peanut, or vegetable oil.
Step-by-Step Recipe: Panko Butterfly Shrimp
Here’s a detailed process for making restaurant-style crispy shrimp at home.
Ingredients:
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
- 1 lb (450 g) large shrimp, peeled and deveined, tails left on
- Oil, for frying
- Lemon wedges, for serving
Instructions:
- Butterfly the shrimp – Using a sharp knife, slice down the back of each shrimp without cutting all the way through. Press gently until the shrimp forms a butterfly shape. Dry with kitchen paper.
- Set up breading station – Place flour (seasoned with salt, pepper, and paprika) in one bowl, beaten eggs in another, and panko in a third.
- Coat the shrimp – Coat the shrimp with flour, dip in the beaten egg, and coat with the panko breadcrumbs, pressing gently to adhere.
- Fry until golden – Heat oil to 350°F (175°C). Fry the shrimp in batches for 2–3 minutes until golden brown and crispy. Do not overcrowd the pan.
- Drain and serve – Transfer to a plate lined with paper towels and serve hot with dipping sauce and lemon wedges.
Tips for Making Panko Butterfly Shrimp
Follow these tips to create perfect panko shrimp.
- Before frying, pat the shrimp dry; moisture will prevent the coating from sticking.
- For double crispiness, repeat the egg wash and panko steps.
- Keep the oil at a temperature between 350–360°F (175–182°C) for crispy shrimp without greasiness.
- Air fryer option: Cook at 400°F (200°C) for 7–9 minutes, flipping halfway through, for a healthier version.
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Dipping Sauce Ideas
Since they’re enjoyed with dipping sauces, I recommend these sauces as dipping sauces.
- Sweet Chili Sauce – a classic Asian pairing.
- Garlic Aioli – creamy and garlicky.
- Spicy Mayo – Sriracha + mayo.
- Tartar Sauce – tangy and refreshing.
- Cocktail Sauce – tomato-based with horseradish.
The wide variety of sauces you can use also demonstrates the versatility of Panko Butterfly Shrimp.
Nutrition (Per Serving, approx.)
- Calories: ~280
- Protein: 22 g
- Fat: 9 g
- Sodium: 580 mg
- Carbohydrates: 20 g
(Based on frying 4 oz of shrimp with standard breading; actual values vary.)
Why You Should Try Making It at Home
Breaded fried shrimp is available in many places, but homemade Panko Butterfly Shrimp tastes fresher, crunchier, and allows you to control the quality of the oil and seasonings.
Plus, you’ll save money compared to restaurant-made options. Homemade breading is just as delicious and healthy as restaurant-made breading.
As Bon Appétit highlights, fresh homemade breading not only enhances the flavor but also ensures no unnecessary preservatives or additives. These are just a few reasons why you should try it at home.
Serving Suggestions
Its versatility makes it easy to serve. Here are some ideas and suggestions for serving Panko Shrimp Butterfly:
- As an appetizer at parties.
- On top of rice bowls with soy-ginger glaze.
- In tacos with coleslaw and lime crema.
- As part of a seafood platter with calamari, fish, and fries.
Final Thoughts
Panko Butterfly Shrimp is a crispy shrimp dish with a Japanese-style crumb coating and an incredible crunchy texture. The process is simple, yet the results are stunning, and the flavor is unmatched. If you try it, you’ll love the taste and texture.
So, next time you want to impress your guests with your dish, skip the frozen aisle and make it fresh at home; I’m sure you won’t regret it.
Panko Butterfly Shrimp Recipe: Simple Ingredients, Big Flavor
Print RecipeIngredients
- 1 lb (450 g) large shrimp, peeled and deveined (leave tail on)
- ½ cup all-purpose flour
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- Oil for frying
- Lemon wedges, for serving
Instructions
- Butterfly the shrimp – Using a sharp knife, slice down the back of each shrimp without cutting all the way through. Gently press open to create a butterfly shape. Pat dry with paper towels.
- Set up breading station – Place flour (seasoned with salt, pepper, and paprika) in one bowl, beaten eggs in another, and panko in a third.
- Coat the shrimp – Dredge shrimp in flour, dip in egg wash, then coat generously in panko. Press lightly so breadcrumbs stick.
- Fry until golden – Heat oil to 350°F (175°C). Fry shrimp in batches for 2–3 minutes until golden brown and crispy. Don’t overcrowd the pan.
- Drain and serve – Transfer to a paper towel-lined plate. Serve hot with dipping sauces and lemon wedges.
