Butterflied Sesame Shrimp Recipes

CRUNCHY FRIED BUTTERFLY SHRIMP

Steps:

• In a shallow bowl, mix flour, salt, pepper, and garlic powder. Set aside.
• In another shallow bowl, whisk eggs with ⅓ cup of water. Set aside.
• Pile breadcrumbs onto a plate, set aside.
• On another plate, sprinkle a light coating of panko and set aside.
• Carefully cut shrimp along the back and lay it open. Be careful not to cut all the way through the shrimp.
• Coat shrimp in flour, shaking to remove excess flour. Then, dip shrimp into egg, allowing excess egg to drip back into egg bowl.
• Place egg-coated shrimp into panko bread crumbs, cover with panko and press lightly, making sure all shrimp is covered with panko and the shrimp has remained open. Place coated shrimp onto the plate that was sprinkled with panko.
• Continue coating shrimp, adding panko to the plate as needed. You may need to use all 4 cups of panko, depending on the size of shrimp and thickness of egg wash left on shrimp.
• Once all shrimp have been coated and placed on the plate, place plate in the refrigerator for at least 30 minutes and up to 5 hours.
• Heat oil in a medium-size pan over medium-high heat until oil sizzles when a few panko crumbs are tossed in the pan.
• Fry shrimp in hot oil until shrimp are golden brown. Be careful not to overcook.
• Serve immediately with cocktail sauce and lemons.

BUTTERFLIED BAKED SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
• Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
• Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
• Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
• When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
• Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.

GINGER GARLIC SESAME SHRIMP

Steps:

• Toast the sesame seeds: Toast the sesame seeds in a small sauté pan on medium high heat until lightly browned.
• Pour the sauce over shrimp, sprinkle with sesame seeds, green onions: Pour over the shrimp. Toss to coat. Sprinkle the shrimp with toasted sesame seeds and remaining green onions. Serve immediately with rice, soba noodles, rice noodles, bok choy, spinach, broccoli, or asparagus.

FRIED BUTTERFLIED SHRIMP

Steps:

• Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
• In a large bowl, pour in water and mix in cornstarch and eggs.
• Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
• Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

SESAME SHRIMP

Steps:

• In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

AIR FRYER BUTTERFLIED SHRIMP

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Combine flour, seafood seasoning, paprika, salt, parsley, and black pepper in a gallon-sized resealable plastic bag. Close and shake to combine.
• Using a paper towel, pat shrimp dry. Working in batches, add shrimp to the seasoned flour and toss to combine. Dip shrimp in the beaten egg and then in the panko bread crumbs. Place breaded shrimp in the basket of the air fryer, butterflied-side down; make sure to not overcrowd.
• Spray the tops with nonstick cooking and cook for 3 minutes. Using tongs, flip shrimp over and spray the the tops with nonstick cooking spray. Cook for 4 minutes more or until desired crispness. Serve immediately.

BUTTERFLIED SESAME SHRIMP

Steps:

• 1. Roast the sesame seeds and prepare the ginger-garlic paste. In each shrimp, make a slit by running the tip of a knife along the back curve, then opening them a bit, taking care that you do not cut right through.2. In a large non-reactive bowl, mix together the yogurt, sesame oil, lemon juice, ginger-garlic paste, sesame seeds, garam masala, fenugreek leaves, ajwain seeds, and salt. Add the shrimp and mix well, making sure all the shrimp are well-coated with the mixture. Cover with plastic wrap and marinate the shrimp at least 1 and up to 24 hours in the refrigerator.3. Heat a large nonstick skillet' over medium-high heat. Then, with a slotted spoon, transfer each shrimp to the skillet, leaving behind the marinade, and cook, pressing gently with a spatula to flatten them. Turn as needed until the shrimp are golden on both sides and opaque, 3 to 5 minutes. Alternately, thread on metal skewers (or wood skewers soaked in water 30 minutes) and grill on a medium-pot (375°F to 400°F) grill until golden. Transfer to a serving platter. 4. In the same skillet, lightly cook the tomatoes, stirring lightly and shaking the pan, until just softened, about 30 seconds. Add the green chili peppers and scallions and stir about 1 minute. Scatter over the shrimp as a garnish. Top with the dry-roasted sesame seeds and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.