Crunchy Oven Baked Butterflied Shrimp

These crunchy oven baked butterflied shrimp are dipped in a flavorful batter before being coated with panko. Tender inside, crunchy outside! And so, so good!

A couple of years ago, I was looking for a recipe for oven baked chicken tenders and I came across one on Recipe Tin Eats that sounded wonderful. I made them that night and ever since, I’ve used a variation on the dipping batter for chicken tenders and various other things like my salt and vinegar chip crusted cod fingers and these butterflied shrimp. 

The first time I made the shrimp, the little tails stood straight up when I baked them so I said to my family that I really had to make these again for a blog post, they are so cute! Maybe I butterflied the shrimp a little deeper this time because, although they are just as crunchy and delicious, they aren’t as perky. 

But it’s taste that matters, right? 

Crunchy Oven Baked Butterflied Shrimp

These shrimp can be made a few hours ahead of serving up to the point where they are in the refrigerator. I like to serve them with either my easy homemade tartar sauce or when I’m feeling lazy, a mixture of 2/3 ketchup and 1/3 ABC Extra Hot Chili Sauce, which can be found in many Asian markets. 

Ingredients

1 lb or 450g peeled shrimp, tail on (about 22 extra large)

3/4 teaspoon fine sea salt

Freshly ground black pepper

Ground cayenne pepper

For the batter: 

1 egg

2 tablespoons mayonnaise

2 tablespoons flour

1 tablespoon Dijon mustard

For the breading:

1 1/2 cups or 120g panko-style bread crumbs

For baking: Olive oil cooking spray

Method

First clean and butterfly the tail-on shrimp. Pop them in a bowl. 

Dry them well then season with salt and pepper. Stir gently to make sure the whole bowl is seasoned. 

Add the batter ingredients to a large plate with sides and whisk till combined. 

Measure the panko into a mixing bowl. 

Coat the shrimp with the batter, allowing any excess to drip back on the plate. 

Dredge the coated shrimp in the panko.

Put them on a baking pan lined with silicone or foil, for easy clean up. Continue till all shrimp are coated and dredged. 

Preheat your oven to 400°F or 200°C and put the shrimp pan in the refrigerator while it preheats. 

 When the oven is hot, spray the shrimp lightly with olive oil cooking spray.  

Bake the shrimp for 8-10 minutes in your preheated oven, or until the outsides are crispy golden and the little tails turn up a bit. Turn the pan around halfway through to make sure the shrimp brown evenly. 

If you’d like a little more crunch and color, you can turn the oven to broil for the last couple of minutes but do watch like a hawk so you don’t end up burning the shrimp, especially any upturned tails. 

Serve immediately with the dipping sauce of your choice.  

Enjoy!  

It’s the third Friday of the month so that means it’s time for my Fish Friday Foodie friends to share seafood recipes. I’m hosting and our theme is battered and crusted! Check out all the links below. 

• Air Fryer Crispy Coconut Shrimp from Karen’s Kitchen Stories
• Cremant Wine Battered Perch; Michigan and French Classics Collide from A Day in the Life on the Farm
• Crispy Catfish Nuggets from Palatable Pastime 
• Crunchy Oven Baked Butterflied Shrimp from Food Lust People Love
• Keto Fried Fish in Whey Protein Powder from Sneha’s Recipe

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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