**Breaded Butterfly Shrimp (Butterfly‑Style Tempura)**

**Breaded Butterfly Shrimp (Butterfly‑Style Tempura)**  

*Serves:* 4 – 6  

*Prep time:* 15 min | *Cook time:* 8 min | *Total:* ~23 min  

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## Ingredients  

| Item | Amount |

|------|--------|

| Large shrimp (peeled, deveined, tails on) | 1 lb (≈ 450 g) |

| Fresh lemon (for zest & juice) | ½ tsp zest, 1 tsp juice |

| Salt | ½ tsp |

| Black pepper | ¼ tsp |

| Garlic powder (optional) | ¼ tsp |

| All‑purpose flour | ½ cup (60 g) |

| Cornstarch | ¼ cup (30 g) |

| Baking powder | ½ tsp |

| Ice‑cold sparkling water (or club soda) | ¾ cup (180 ml) |

| Panko breadcrumbs | 1 cup (≈ 100 g) |

| Egg | 1 large, lightly beaten |

| Vegetable oil (for frying) | 2 – 3 inches deep in a skillet or a deep‑fat fryer |

| Dipping sauce (optional) | Sweet chili, garlic aioli, or lemon‑butter |

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## Equipment  

- Sharp kitchen shears or a sharp knife  

- Large bowl & a small bowl  

- Wire rack or paper‑towel lined plate (for draining)  

- Heavy‑bottomed skillet, wok, or deep‑fat fryer  

- Thermometer (ideally 350 °F / 175 °C)

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## Steps  

1. **Butterfly the shrimp**  

   1. Lay a shrimp flat, shell side down.  

   2. Using kitchen shears, cut along the back (the “vein” side) from the head to the tail, stopping just before the tail so the two halves stay attached.  

   3. Gently open the shrimp like a book, creating a “butterfly” shape.  

   4. Pat dry with paper towels.

2. **Season**  

   - Sprinkle the shrimp with salt, pepper, garlic powder (if using), lemon zest, and lemon juice.  

   - Let sit 5 min while you prep the batter.

3. **Make the tempura‑style batter**  

   1. In a medium bowl whisk together flour, cornstarch, and baking powder.  

   2. Add the ice‑cold sparkling water *gradually* while whisking—don’t over‑mix; a few lumps are fine.  

   3. The batter should be thin enough to coat the shrimp but still cling (≈ ½‑inch thick). Keep the bowl cold (you can set it on a tray of ice) and use the batter within 10 min.

4. **Set up the breading station**  

   - Place the beaten egg in a shallow dish.  

   - Spread the panko breadcrumbs in another shallow dish.

5. **Coat the shrimp**  

   For each shrimp:  

   1. Dip it into the egg, letting excess drip off.  

   2. Lightly dip it into the batter (just a quick dunk).  

   3. Press the shrimp into the panko, turning to coat both sides evenly.  

   4. Transfer to a plate; repeat with the remaining shrimp.

6. **Heat the oil**  

   - Fill the skillet/fryer with enough oil to submerge the shrimp (≈ 2‑3 inches).  

   - Heat to **350 °F (175 °C)**. A small drop of batter should sizzle and turn golden in ~5 seconds.

7. **Fry**  

   - Working in batches (don’t crowd the pan), gently lay the shrimp in the oil.  

   - Fry 2‑3 minutes per side, or until the panko is crisp golden‑brown and the shrimp are opaque.  

   - Use tongs to flip once; avoid moving them too much.

8. **Drain**  

   - Remove shrimp with a slotted spoon and place on a wire rack or paper‑towel‑lined plate.  

   - Lightly sprinkle with a pinch of sea salt while still hot (optional).

9. **Serve**  

   - Arrange on a platter with lemon wedges and your chosen dipping sauce.  

   - They’re best enjoyed immediately while the crust stays crunchy.

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## Tips & Variations  

| Tip | Why it helps |

|-----|--------------|

| **Ice‑cold batter** | Cold batter creates steam when it hits hot oil, giving a lighter, crispier crust. |

| **Sparkling water** | The bubbles act like a mini‑leavening agent, further lightening the coating. |

| **Panko over regular breadcrumbs** | Larger flakes stay crunchier after frying. |

| **Don’t over‑mix batter** | Over‑mixing develops gluten, making the coating dense. |

| **Use a thermometer** | Consistent oil temperature prevents soggy or burnt crusts. |

| **Dry shrimp thoroughly** | Excess moisture causes the batter to slide off. |

| **Add a pinch of paprika or cayenne** to the panko for a subtle heat and color. |

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### Quick “No‑Fry” Alternative (Oven‑Baked)

1. Preheat oven to **425 °F (220 °C)**.  

2. Place coated shrimp on a parchment‑lined baking sheet.  

3. Lightly spray with cooking oil.  

4. Bake 8‑10 minutes, flipping once, until golden and crisp.  

*Result:* Still crunchy, with ~70 % fewer calories from oil.

Enjoy your buttery‑crisp, lemon‑kissed butterfly shrimp! 🍤✨