Fried Butterfly Shrimp

Ingredients

• 1 pound large (20-25 count) raw shrimp with tails on, (peeled and deveined )
• 1 teaspoon Morton kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 2 tablespoons Old Bay seafood seasoning, (or your own favorite seafood seasoning)
• 1 tablespoon fresh lemon zest
• 1 tablespoon fresh minced parsley
• oil, (for frying)
• fresh lemon wedges, (for serving)

Instructions

1. 1

   Butterfly the shrimp: Using a sharp paring knife, slice the shrimp along the back (outside curve) where the black vein was, cutting halfway through the shrimp. Then use your thumbs to open up and flatten the shrimp along this cut. Repeat with the remaining shrimp. Then pat the shrimp dry with a paper towel.

2. 2

   Season the butterflied shrimp with salt and pepper.

3. 3

   Add the flour to a small bowl.

4. 4

   In another bowl, beat the eggs.

5. 5

   In a third bowl, combine the panko breadcrumbs, Old Bay seasoning, lemon zest, and fresh parsley.

6. 6

   Dredge the butterflied shrimp in the seasoned flour and gently shake off any excess. Then, holding onto the tail of the flour-covered shrimp, dip the body of the shrimp in the egg (do not dip the tail). Finally, roll the shrimp in the panko mixture, making sure to coat the entire surface that is dipped in egg, and pressing the panko on lightly as needed. Place coated shrimp on a plate. Repeat dipping process with remaining shrimp.

7. 7

   Add an inch of oil to a large dutch oven over medium/medium-high heat and bring oil to 350°F. Once oil is at temperature, add a few shrimp (do not crowd the pan) and cook for 2-4 minutes, or until they are golden brown, flipping them every minute or so. Transfer cooked shrimp to a wire rack set in a rimmed pan (or a paper towel lined plate). Continue cooking the shrimp in batches.

8. 8

   Enjoy shrimp hot, with a sprinkle of fresh parsley and some lemon wedges for squeezing over the top. Serve with Tartar Sauce, Cocktail Sauce, and/or Shrimp Dipping Sauce for dipping.