Pan-Seared Butterfly Shrimp with Sauce
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This quick and easy pan-seared butterfly shrimp recipe skips the breading but delivers big flavor! Each shrimp is perfectly seared in a hot pan and topped with a tasty garlicky soy sauce. Ready in just 20 minutes. PS. You can grill them too!
Tip: If you have leftover shrimp, try making my shrimp rolls or satay with peanut sauce!
What is butterflied shrimp?
Butterflied shrimp are sliced along the back and spread open so they lay flat, resembling butterfly wings. This helps them cook faster and more evenly, absorb sauces better, and look great for serving. It’s a simple technique often used for grilling, pan-searing, or frying.
About this recipe
I made this when we had a few leftover shell-on shrimp and not much else in the fridge. It turned out so good, we’ve made it again and again since!
The shell helps lock in flavor and moisture, and the sauce is Thai-inspired with a mix of soy sauce, garlic, and optional ginger.
This recipe is really easy to make, and the whole process takes less than 20 minutes.
Since each shrimp is already topped with sauce, you won’t need a dipping sauce. They’re perfect for serving as a snack or appetizer at parties because once cooked, the meat slides right out of the shell and can be eaten in one bite!
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Shrimp – Use large shrimp, like tiger or jumbo white shrimp. We’ll leave the shells on for better flavor and presentation.
- White pepper powder – Adds a gentle heat and depth without overpowering.
- Light soy sauce – This is your base for the sauce. It adds saltiness and umami.
- Ginger – Freshly grated for a punchy, slightly sweet warmth. Leave it out if you don’t like ginger flavor.
- Garlic – This gives the sauce its rich, savory kick.
- Coriander (cilantro) – The leaves are used for garnish.
- Oil – A neutral oil like canola or sunflower works best for searing. You only need a little to get the shrimp golden.
How to make butterfly shrimp
Step 1: Make the sauce. In a small bowl, mix minced ginger, minced garlic, light soy sauce, and white pepper. Set it aside while you prep the shrimp.
Step 2: Butterfly the shrimp. Using kitchen shears or a sharp knife, cut along the back of the shrimp without removing the shell. Carefully open each shrimp and press down gently so they lay flat and open like a butterfly.
Step 3: Sear the meat side first. Heat oil in a nonstick pan over medium heat. Place the shrimp meat-side down and press them gently with a spatula to keep them flat. Sear until the meat is lightly golden and cooked through.
Step 4: Flip and crisp the shell side. Turn the shrimp over and let the shells get a little crispy and turn a bright orange color.
Step 5: Spoon the sauce over the shrimp. Spoon the garlic-soy sauce directly onto the exposed meat. Let it cook for about 10 seconds, and turn off the heat. The warmth of the shrimp will help the sauce soak in.
Step 6: Garnish and serve. Finish with chopped coriander or green onion, and serve immediately while hot!
Frequently asked questions
How to keep butterflied shrimp from curling?
Make 2–3 shallow cuts across the belly (the side that curls inward). Each cut should go just a bit into the meat, but not too deep, just enough to relax the muscles. When you fry it, the shrimp will stay flat instead of curling up.
Can I air-fry these?
You can air-fry butterflied shrimp at 190°C (375°F) for 6–8 minutes, depending on size. But if you air-fry with sauce already on, it might burn or dry out.
More Thai shrimp recipes
You’ll love how this butterfly shrimp recipe comes together so fast with just a few ingredients. Whether pan-seared or grilled, the simple sauce brings out so much flavor without needing any breading at all! Follow me on Facebook, Instagram, and Pinterest for more like this.
Pan-Seared Butterfly Shrimp with Sauce
Ingredients
- ⅛ tsp white pepper powder
- ½ tbsp light soy sauce
- ½ tsp ginger, finely minced
- 1 clove garlic, finely minced
- 1 tbsp oil
- 5 large shrimp
- coriander (cilantro), garnish to taste
Instructions
- Make the sauce. In a small bowl, mix minced ginger, minced garlic, light soy sauce, and white pepper. Set aside.
- Butterfly the shrimp. Use kitchen shears or a sharp knife to cut along the back without removing the shell. Gently open and press each shrimp flat.
- Sear meat side first. Heat oil in a nonstick pan over medium heat. Place shrimp meat-side down and press gently with a spatula. Cook until lightly golden and almost cooked through.
- Flip and crisp the shell. Flip the shrimp and cook until the shell turns bright orange and slightly crispy.
- Add sauce. Spoon the garlic-soy mixture onto the meat side. Let it warm for 10 seconds, then turn off the heat.
- Garnish and serve. Top with chopped coriander or green onions and serve immediately.
Video
Notes
- Use the nutrition card in this recipe as a guideline.