Crispy Butterfly Shrimp with Creamy Garlic-Herb Dip
Golden, crunchy, and irresistibly flavorful, these butterfly shrimp are coated in a perfectly seasoned crust and fried until beautifully crisp. Served with a cool, creamy garlic-herb dip and fresh lemon, they make an incredible appetizer, snack, or easy dinner!
Ingredients
For the Crispy Shrimp
– 500 g large shrimp, peeled and deveined, tails left on
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 2 cups crushed cornflakes or panko breadcrumbs
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– ½ teaspoon onion powder
– ½ teaspoon black pepper
– 1 teaspoon sea salt
– Vegetable oil, for frying
– Lemon wedges, for serving
– Fresh parsley, finely chopped, for garnish
Creamy Garlic-Herb Dip
– ½ cup mayonnaise
– 2 tablespoons sour cream
– 1 teaspoon Dijon mustard
– 1 teaspoon fresh lemon juice
– 1 teaspoon finely chopped fresh parsley
– ½ teaspoon garlic powder
– Pinch of black pepper
– Optional: ½ teaspoon dried dill for extra herb flavor
Instructions
1. Prepare the shrimp
Pat the shrimp dry with paper towels. Using a sharp knife, carefully make a lengthwise cut along the back of each shrimp, without cutting completely through it. Gently open the shrimp flat to create the classic butterfly shape.
2. Season the coating
In a shallow bowl, combine the flour with a small pinch of the salt and pepper. Place the beaten eggs in a second bowl. In a third bowl, mix the crushed cornflakes or panko with garlic powder, paprika, onion powder, remaining salt, and black pepper.
3. Coat the shrimp
Dip each butterfly shrimp into the flour, shaking off any excess. Then dip it into the beaten eggs, followed by the seasoned cornflake or panko mixture. Press gently so the coating adheres well.
4. Make the creamy dip
In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, parsley, garlic powder, black pepper, and optional dill. Cover and refrigerate until ready to serve.
5. Fry until golden and crispy
Heat about 2–3 cm of vegetable oil in a deep skillet over medium-high heat. Fry the shrimp in small batches for about 2–3 minutes per side, or until golden brown, crisp, and cooked through. Avoid overcrowding the pan.
6. Drain and serve
Transfer the shrimp to a paper towel-lined plate or wire rack to drain excess oil. Garnish with fresh parsley and serve immediately with lemon wedges and the creamy garlic-herb dip.
Serving Tip
For an extra-crispy coating, use panko breadcrumbs mixed with a handful of crushed cornflakes. Serve these golden shrimp with coleslaw, fries, a fresh salad, or your favorite dipping sauce.
Prep Time: 20 minutes
Cook Time: 10–15 minutes
Servings: 4
