This Crispy Thai Butterflied Shrimp Recipe is loaded with flavors. With only six ingredients, this crispy goodness is perfect if you need something quick in less than 15 minutes. Definitely, better than takeout.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
I had this back in Thailand and I was shocked at how easy it was. You only need a few ingredients like the bottom stalk of the cilantro, garlic, cornstarch, and salt & pepper. This butterflied shrimp recipe is so easy, you will make this time and time again.
Here are some other prawn recipes you need to try like Spanish Garlic Prawns, Best Air Fryer Prawns, and Spicy Shrimp with Rice Paper Chips.
Jump to:
Ingredients
Here is what you need to make this butterflied shrimp recipe.
- Shrimp or Prawns
- Garlic
- Cilantro
- Cornstarch
- Black peppercorn
- Salt
See recipe card for quantities.
How to make Crispy Thai Butterflied Shrimp
This is a super easy 6 ingredient recipe. This butterflied shrimp is a must for when you're craving shrimp.
Peel, devein and butterfly the shrimp
Using a pestle and mortar, make a paste with the cilantro stalks, garlic, salt and pepper
Combine cornstarch and the garlic cilantro paste and mix it in with the shrimp.
Fry in batches until crispy and golden brown.
Step 1: Marinate the shrimp
Step 2: Prepare the Marinade
Step 3: Coat the Prawns
Step 4: Fry the Prawns
Step 5: Serve and Enjoy
Full instructions listed below.
Don't throw away cilantro stalks!
I love using my cilantro stems for this butterflied shrimp recipe. In Thailand, cilantro stalks are widely used. The stalks contain most of the flavor. They use the cilantro stalks in used in curries, marinades and so much more.
Substitutions
Large Shrimp: Prawns or shrimp - they are the same thing. You can use large prawns or even smaller shrimp if large ones are not available.
Garlic: I recommend using fresh garlic however, garlic powder or granulated garlic can be used as a substitute.
Cornstarch: You may use any starch such as flour, rice flour, tapioca flour and so on.
Cilantro Stalks: If cilantro stalks are not available, you can use cilantro leaves only. This is avery crucial ingredient so try to get them. Cilantro is a wildly available herb in all grocery stores.
Black Peppercorns: Ground black pepper can be used instead of whole peppercorns. Use about ½ to ¾ teaspoon of ground black pepper as a substitute for 1 teaspoon of whole peppercorns.
Salt: You can use sea salt, kosher salt, or any other type of salt you have on hand. Adjust the quantity based on your taste preferences.
Equipment
- Pestle and mortar
- Bowl
- Wok or large nonstick skillet
- Tongs
How to store and reheat your crispy Thai prawns
Storage:
Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days.
For longer storage, freeze the prawns in a freezer-safe bag or container for up to 1-2 months. Reheat from frozen in the oven until hot and crispy.
Reheating: Use an air fryer
To reheat Crispy Thai Butterflied Shrimp, use an air fryer for about 3 minutes at 350°F (175°C) until they are heated through and crispy again.
3 Top Tips for Success
Perfect shrimp: Make sure your prawns are fresh and properly cleaned. Deveine and butterfly your shrimp.
Fresh shrimp is the best: Fresh seafood is crucial for achieving the best flavor and texture in your dish.
Crispy crunch: Achieving the perfect crispiness requires proper oil temperature and avoiding overcrowding in the frying pan. Use a thermometer to ensure the oil is at 350°F (175°C), and fry the prawns in batches.
Crispy Thai Butterflied Shrimp - FAQ
Butterfly and marinate prawns in garlic, cilantro, black peppercorns, and salt. Fry in batches in 350°F (175°C) oil until golden brown for a crispy exterior.
Ensure prawns are dry, heat oil to 350°F (175°C), and fry in batches for 3-4 minutes until golden brown. Avoid overcrowding for even cooking and a perfect crispy texture.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Crispy Thai Butterflied Shrimp
This Crispy Thai Butterflied Shrimp is loaded with flavors. With only six ingredients, this crispy goodness is perfect if you need something quick in less than 15 minutes. Definitely, better than takeout.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: makes 15 prawns
- Category: mains
- Method: wok
- Cuisine: asian
Ingredients
15 pieces of large prawns (peeled, deveined, and butterflied)
6 cloves of garlic
6 cilantro stalks (cleaned and leaves and stalks removed)
2 tablespoon cornstarch
1 teaspoon black peppercorn
½ teaspoon salt
Sauce for dipping: sweet Thai chili sauce
Instructions
Step 1: Marinate the Prawns
- Place the peeled, deveined, and butterflied prawns in a large mixing bowl.
Step 2: Prepare the garlic cilantro paste
- In a pestle and mortar or a food processor, combine the garlic, cilantro stalks, black peppercorns, and salt.
- Pestle and mortar: smash until it forms a paste.
- Food processor: Pulse the mixture until it forms a coarse paste.
Step 3: Coat the Prawns
- Mix the paste in with the shrimp.
- Sprinkle cornstarch and coat the prawns evenly.
Step 4: Fry the Prawns
- Carefully lower the marinated prawns into the hot oil using a slotted spoon or tongs.
- Fry in batches to avoid overcrowding.
- Fry the prawns for about 3-4 minutes, or until they turn golden brown and crispy.
- Use a slotted spoon to remove the prawns and place them on a plate lined with paper towels to absorb any excess oil.
Step 5: Serve and Enjoy
- Garnish your Crispy Thai Butterflied Prawns with the cilantro leaves and thai red chili peppers for a fresh and vibrant touch.
- Serve hot with your favorite dipping sauce
Notes
Top Tips
Perfect shrimp: Make sure your prawns are fresh and properly cleaned. Devein and butterfly your shrimp.
Fresh shrimp is the best: Fresh seafood is crucial for achieving the best flavor and texture in your dish.
Crispy crunch: Achieving the perfect crispiness requires proper oil temperature and avoiding overcrowding in the frying pan. Use a thermometer to ensure the oil is at 350°F (175°C), and fry the prawns in batches.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Louise says
Cravings satisfied 💙
Aitana says
No need for uber eats 😉
Todd N says
You you love shrimp like I do, you have to make this! Was so tasty and and quick to make. Highly recommended.
Davon says
🔥🔥🔥🔥 Some of the best shrimp I've ever made.