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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 slicealong the shrimp's sp
ine (do not cut through). Spread the shrimp, sliced-side down on a sheet of foil and set a
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 a
nd arrange on a foil lined baking sheet. Cover breaded shrimp with plastic wrap and keep r
efrigerated 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 sauce or lime slices.

Nutritional Information

No Nutritional Information Available


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