Butterflied Shrimp with Double Dips

Butterflied Shrimp With Double Dips Recipe

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Jamallah Bergman


I found this amazing shrimp recipe in a cookbook done up by the one and only Patti LaBelle.


★★★★★ 2 votes



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1/2 c
prepared american-style chili sauce
1 Tbsp
prepared horseradish
1 Tbsp
fresh lemon juice
hot red pepper sauce


1/2 c
orange marmalade
2 Tbsp
dijon mustard
1 clove
garlic,crushed through a press


2 pkg
extra large (26/30 per pound) shrimp
vegetable oil, for deep frying
3 large
1 c
all purpose flour
salt and pepper

How to Make Butterflied Shrimp with Double Dips


  • 1To make the cocktail sauce: Combine all ingredients in a small bowl. Cover and let stand at room temp for 1 hour.
  • 2To make marmalade sauce: In a small saucepan, melt the marmalade over low heat. Stir in the mustard and garlic. Let stand in a warm place until ready to serve.
  • 3Preheat the oven to 200. Peel and devein the shrimp, keeping the tail intact. To butterfly the shrimp, using a small sharp knife, cut into the deveining incision of each shrimp, cutting almost, but not completely through to the underside. Open up the shrimp like a book.
  • 4Pour enough oil into a large skillet, preferably a cast iron, to come halfway up the sides. Heat over medium-high heat until the oil is very hot, but not smoking.(if using a electric skillet, heat to 365)
  • 5In a medium bowl, beat the eggs. Place the flour in another medium bowl. Frying the shrimp in 2 or 3 batches, dip the shrimp in the egg and then coat with the flour, shaking off the excess flour. Fry until golden brown, about 3 minutes. Using the skimmer or slotted spoon, transfer the shrimp to a paper towel lined baking sheet and keep warm in the oven while frying the remaining shrimp.
  • 6Season the fried shrimp with salt and pepper to taste. Serve hot with the dips.

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About Butterflied Shrimp with Double Dips

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy

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