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Butterfly Fried Shrimp With Artichoke Salad

H-E-B Showtime


Quick and easy

Quick and easy

Quick and easy

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 spine (do not cut through). Spread the shrimp, sliced-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 breaded 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 sauce or lime slices.
Nutritional Information
No Nutritional Information Available
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