Butterfly Fried Shrimp With Artichoke Salad

Prep Time:
20 minutes
Cook Time:
10 minutes
4 servings

H-E-B Showtime


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



1cupH-E-B the Baker's Scoop Seasoned Frying Flour,

1/3cupcracker meal or coarse corn meal,

2cupscanola oil for frying,

*cocktail sauce, tartar sauce, or lime slices,


1Thaw, peel and devein shrimp. To butterfly, cut a 1/4-inch deep slicealong the shrimp's spine (do not cut through). Spread the shrimp, sliced-side down on a sheet of foil and set aside.

2Combine egg and milk in a bowl and mix well with a fork.

3Combine flour and cracker meal in a small bowl and set aside.

4Dip butterfly shrimp in egg wash and press into seasoned flour mixture. Shake off excess and arrange on a foil lined baking sheet. Cover breaded shrimp with plastic wrap and keep refrigerated until ready to fry.

5Heat oil in a skillet over medium high heat for 4 to 5 minutes at 350 degrees F.

6Fry 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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