Panko Butterfly Shrimp with Creamy Avocado Dipping Sauce

Recipe courtesy of Texas Department of Agriculture

Serves 2–3

“Crispy, crunchy and golden brown, butterflied shrimp gets battered and fried in panko, allowing the natural flavor of the shrimp to really shine through. Serve alongside the dipping sauces of your choosing, like creamy avocado, cocktail and sweet chili.”

For the shrimp:

1 pound (454 g) 16/20 shrimp, shells and tails on

1 cup (119 g) panko breadcrumbs

1 cup (120 g) all-purpose flour

1 egg

Oil

Clean the shrimp. Pat dry. While pinching the tail, peel off the shell, but leave on the tail.

Using a paring knife, make a small slit down the back of the shrimp to butterfly. For a cleaner look, remove the dark line running along the edge or through the body.

Place the flour and panko in separate bowls. Mix the egg and 1 tablespoon (15 ml) of water in a separate bowl.

Place the butterflied shrimp into the flour first and shake off any excess. Then dip them into the egg wash, letting any excess egg drip back into the egg bowl.

Once the shrimp are coated with egg, place them in the panko breadcrumbs, making sure they are covered, and press lightly to get the panko to stick.

Place the fried shrimp in an air fryer or deep fryer with cooking oil. Cook for 3 to 5 minutes until done.

Remove with a slotted spoon and drain on paper towels before serving.

For the creamy avocado dipping sauce:

1 avocado

½ cup (118 ml) sour cream

Juice of 2 limes

Place the avocado, sour cream and lime juice in a blender and blend until smooth.

Thin the sauce with water until the desired consistency is reached.