Crispy Butterfly Shrimp With Lemon Garlic Dip Recipes

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LEMON-GARLIC SHRIMP

Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.

Provided by stephenhbossin

Categories     Shrimp Appetizers

Time 20m

Yield 4

Number Of Ingredients 9



Lemon-Garlic Shrimp image

Steps:

  • Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
  • Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
  • Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g

1 tablespoon olive oil, or as needed
16 large shrimp - peeled, deveined, and tails on, or more to taste
3 large cloves garlic, smashed, or more to taste
½ teaspoon crushed red pepper flakes, or to taste
2 teaspoons seafood seasoning (such as Old Bay®), or to taste
salt and ground black pepper to taste
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
3 teaspoons lemon zest

CRISPY BUTTERFLY SHRIMP

Japanese Panko bread crumbs give the shrimp a light, crispy breading, but they still have a nice Italian flavor. Enjoy!

Provided by Kerriedoll

Categories     < 60 Mins

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10



Crispy Butterfly Shrimp image

Steps:

  • Peel, devein, and butterfly shrimp.
  • On a plate, mix flour with salt and pepper to taste.
  • On another plate, mix the bread crumbs with the parsley.
  • In a bowl, lightly beat eggs and water.
  • Using a garlic press, add garlic.
  • Holding tail, place each shrimp into the flour mixture, then the egg mixture, and then the bread crumb mixture.
  • Heat oil in skillet, pan-fry shrimp tail up for about two minutes, until nicely browned.
  • Flip shrimp and repeat.
  • Drain on paper towel-lined plate.
  • Serve lightly sprinkled with coarse salt and lemon slices.

1 lb large shrimp
1/2 cup flour
salt and pepper
2 eggs
1/2 tablespoon water
2 garlic cloves
2 cups panko breadcrumbs
1 tablespoon fresh parsley, chopped
1/2 cup olive oil
1 lemon

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