Crispy Butterfly Shrimp

Ingredients:

• 1 lb (450 g) large raw shrimp, peeled & deveined (tails on)

• 1 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup panko breadcrumbs (or regular breadcrumbs)

• ½ cup cornstarch

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp cayenne pepper (optional for spice)

• Salt & black pepper, to taste

• Oil, for frying (vegetable or canola)

• Lemon wedges, for serving

Instructions:

1. Prepare the Shrimp

   • Peel & devein the shrimp, leaving tails on.

   • Make a slit along the back of each shrimp (don’t cut all the way through) and gently press to flatten into a butterfly shape.

2. Season & Coat

   • In one bowl: mix flour, cornstarch, paprika, garlic powder, cayenne, salt & pepper.

   • In a second bowl: add beaten eggs.

   • In a third bowl: place panko breadcrumbs.

   • Dredge each shrimp in flour mixture → dip in egg → coat with breadcrumbs. Press gently so coating sticks.

3. Fry

   • Heat oil in a deep pan to 350°F (175°C).

   • Fry shrimp in batches for 2–3 minutes per side until golden and crispy.

   • Drain on paper towels.

4. Serve

   • Plate with lemon wedges and dipping sauces like cocktail sauce, spicy mayo, or sweet chili sauce.