These Butterfly Shrimp are a show-stopping appetizer or light main course that combines the smoky crunch of bacon with tender, juicy shrimp. The “butterfly” cut allows the shrimp to open up beautifully, cradling the savory bacon strip. After being dipped in a light egg batter and fried to golden perfection, they are served atop a bed of sweet, caramelized onions. The real star, however, is the homemade sweet-and-sour sauce—a vibrant blend of catsup, Worcestershire, sugar, and garlic that adds a glossy, tangy finish. This dish is perfect for game day gatherings, casual dinners, or any occasion where you want to impress guests with minimal effort but maximum flavor. The contrast between the crispy exterior, the soft onion base, and the sticky sweet sauce creates an irresistible bite.
Butterfly Shrimp
Description
These Butterfly Shrimp are a show-stopping appetizer or light main course that combines the smoky crunch of bacon with tender, juicy shrimp. The "butterfly" cut allows the shrimp to open up beautifully, cradling the savory bacon strip. After being dipped in a light egg batter and fried to golden perfection, they are served atop a bed of sweet, caramelized onions. The real star, however, is the homemade sweet-and-sour sauce—a vibrant blend of catsup, Worcestershire, sugar, and garlic that adds a glossy, tangy finish. This dish is perfect for game day gatherings, casual dinners, or any occasion where you want to impress guests with minimal effort but maximum flavor. The contrast between the crispy exterior, the soft onion base, and the sticky sweet sauce creates an irresistible bite.Ingredients
Directions
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Shell, devein, and butterfly the shrimp. Cut the bacon into 1-1/2 inch pieces.
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Slice the onion and sauté in 1 tablespoon of oil until soft and golden. Set aside.
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Crush the garlic clove.
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Place a slice of bacon over each butterflied shrimp, securing it so it lays flat on a platter.
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In a bowl, beat the eggs. Add the flour and beat with a wire whisk until the batter thickens.
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Heat 2 cups of vegetable oil in a deep pan or fryer to 350°F (175°C).
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Holding the shrimp and bacon together, dip them into the egg batter, ensuring they are fully coated.
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Carefully place the battered shrimp into the hot oil. Fry for 2-3 minutes or until golden brown and crispy.
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Remove shrimp from oil and drain on paper towels. Set aside.
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In a small bowl, mix together catsup, Worcestershire sauce, sugar, pepper, and 1/2 cup of water.
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In a separate small cup, blend the cornstarch with 2 tablespoons of water to create a slurry.
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In a clean saucepan, heat 1 tablespoon of oil. Add the crushed garlic and salt, frying briefly until fragrant and golden.
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Pour the catsup mixture into the saucepan and bring to a boil, stirring constantly.
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Stir in the cornstarch slurry and continue to cook, stirring, until the sauce thickens.
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Arrange the fried shrimp over the bed of sautéed onions. Spoon the hot sweet-and-sour sauce generously over the shrimp.
Note
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in an oven to maintain crispiness.
For a lighter version, you can bake the bacon-wrapped shrimp at 400°F (200°C) for 10-12 minutes, though they won't be as crispy.
Ensure the oil is hot enough before frying to prevent the shrimp from absorbing too much grease.
