Pan Seared Butterfly Shrimp

Juicy and succulent Pan Seared Butterfly Shrimp using only 5 ingredients. Super easy and takes less than 15 minutes to prepare.

There are fewer things faster and easier to prepare than shrimp. In fact, over cooking shrimp will ruin and make them tough. Since they are naturally sweet and succulent, very little seasoning is needed to flavor them. Most of the time, the simpler the ingredients, the better.

Butterfly Shrimp

These shrimp came nicely butterflied and so there was little else for me to do in terms of preparation. I simply washed them, pat dry with paper towels, and season with salt, ground pepper, and sesame oil. If you can’t find shrimp that are already butterflied, you can do it quite easily since you will need relatively large shrimp for this recipe.

How to Butterfly Shrimp

Remove the head but leave the rest of the shell intact. Trim the tail slightly including the sharp pointy telson with a pair of kitchen scissors. Carefully insert a small sharp knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp’s back to the tail. Remove the vein with the tip of your knife. Using your hands, open the flesh of the shrimp until it lies flat. Rinse under running water to remove any leftover vein. Pat dry with paper towel.

In this recipe, you only need 12 shrimp and so it won’t take long to butterfly all 12 shrimp.

Similar Products Used in Making These Pan Seared Butterfly Shrimp

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T-fal Nonstick Thermo-Spot Fry Pan, 12-Inch
Mikasa Italian Countryside Handled Oval Serving Platter, 19.5-Inch
Italian Countryside Oval Serving Platter, 18-Inch
French Countryside Oval Serving Platter, 15-Inch

Pan Seared Butterfly Shrimp

Juicy and succulent Pan Seared Butterfly Shrimp using only 5 ingredients. Super easy and takes less than 15 minutes to prepare.

Author : Linda Ooi

Course : Appetizer

Cuisine : Chinese

Keyword : butterfly shrimp, pan seared butterfly shrimp

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Prep Time 10 mins

Cook Time 4 mins

Total Time 14 mins

Servings : 4

Calories : 128kcal

Ingredients

  

1x2x3x

• 12 jumbo shrimp (12 oz/340g)
• ½ tsp salt
• ¼ tsp ground pepper
• 1 tsp sesame oil
• 1 tbsp vegetable oil

Instructions

 

• Butterfly the shrimp leaving shell intact. Remove vein. Rinse and pat dry with paper towels.
• Sprinkle salt and pepper and drizzle sesame oil over the shrimps. Mix well.
• Heat vegetable oil in a large non-stick fry pan.
• Place shrimp butterfly side down in the pan. Sear for 2 minutes.
• Turn shrimp onto their sides and sear for another minute.
• Flip shrimps onto the other side and sear one more minute.
  
• Remove and serve immediately with your favorite seafood cocktail sauce.

Nutrition

Calories: 128kcal

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Pan Seared Butterfly Shrimp as Part of a Four Seasons Platter

I prepared these succulent shrimp as part of a Four Seasons Platter to represent Spring. The preparation of the other 3 hors d’oeuvres representing the 3 other seasons were a little involved and so these quick and easy shrimp worked out nicely. Of course, these shrimp can be a stand alone dish. I hope you’ll give them a try.

Note: This was part of the Four Seasons Platter post that was first published on February 21, 2018.