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Butterfly Fried Shrimp With Artichoke Salad
Prep Time:
20 minutes
Cook Time:
10 minutes
4 servings

1 lb. (10 - 15 ct.) H-E-B Wild Gulf Large Brown Shrimp

1 egg

1/4 cup milk

1 cup H-E-B the Baker's Scoop Seasoned Frying Flour

1/3 cup cracker meal or coarse corn meal

2 cups canola oil for frying

* cocktail sauce, tartar sauce, or lime slices


Thaw, peel and devein shrimp. To butterfly, cut a 1/4-inch deep slicea
long the shrimp's spine (do not cut through). Spread the shrimp, slice
d-side down on a sheet of foil and set aside.
Combine egg and milk in a bowl and mix well with a fork.
Combine flour and cracker meal in a small bowl and set aside.
Dip butterfly shrimp in egg wash and press into seasoned flour mixture
. Shake off excess and arrange on a foil lined baking sheet. Cover bre
aded shrimp with plastic wrap and keep refrigerated until ready to fry
Heat oil in a skillet over medium high heat for 4 to 5 minutes at 350
degrees F.
Fry shrimp 2 to 3 minutes until golden brown. Place on paper towels to
drain and keep warm. Serve shrimp hot with cocktail sauce, tartar sau
ce or lime slices.

Nutritional Information

No Nutritional Information Available


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