- Peel and devein shrimp, keeping the tails on. Then pat dry and butterfly.
- To butterfly shrimp, use a sharp knife to slice along the back from head to tail, cutting almost all the way through but leaving the underside intact, then gently spread it open so shrimp lays flat.
- Pour neutral oil in a pan, add enough to shallow fry the shrimp (about an inch). Heat oil to about 300°F.
- Dip shrimp in flour, then wet batter. Shake off excess, then place in dry batter (make sure to press in dry batter so it gets nicely coated).
- Place shrimp in pan and fry until golden brown on both sides. When you start to notice it’s getting golden brown on the edges, it’s time to flip. If you want them to be extra crispy, you can also finish them off in the air fryer for 3 to 5 minutes.
Recipe created in partnership with Samantha Purnell at @Sammypur
