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butterfly shrimp on a tray rack with dipping sauce and garnishes.

The Best Butterfly Shrimp Recipe

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5 from 1 review

  • Author: Suwanee
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x
  • Diet: Low Lactose


Here's a yummy recipe for the best butterfly shrimp with Thai Gogi tempura inspired by Thai flavors. Tiger shrimp are used and marinated in tasty Thai sauces and spices. The result is a dish full of addictive flavors that everyone will enjoy. 


  • 2 tablespoons oyster sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce 
  • 1 packet Gogi tempura flour
  • 2 cups packet of Panko tempura breadcrumbs. Add more as needed for your batter.
  • 2 teaspoon salt
  • 2 tablespoon chicken powder
  • 1 teaspoon ground white pepper
  • 2-3 eggs, as needed, for dipping shrimp in flour and tempura
  • Oil for deep frying


  1. Prepare the shrimp. On a cutting board, remove the shells and heads of the shrimp and leave the last tails on for easy handling and easy eating. Then, make a lengthwise incision along the back of the shrimp with the tip of your knife. Slice through the center of the shrimp without cutting all the way through. Use a small paring knife to remove the veins. You'll need a lot of paper towels to wipe your fingers through this step. 
  2. Ice the shrimp. This step is optional but highly recommended. In a large glass bowl or platter, place a handful of ice under the deveined shrimp to keep it cool while prepping the other ingredients. It will also help make it more crispy once deep-fried in the hot oil. 
  3. Season the shrimp. In a mixing bowl, combine oyster sauce, soy sauce, fish sauce, and white pepper, then marinate the shrimp. Allow it to marinade while you prep the flour and breadcrumb mixture. 
  4. The batter. Prepare the Gogi tempura coating by combining Goi flour, salt, and chicken powder. Then, Whisk the eggs until smooth. Place breadcrumbs in a separate bowl to coat the shrimp. You should have 3 bowls for this step: a Gogi flour bowl, a Panko bread crumb bowl, and a bowl of whisked eggs.  Set them all near each other to coat the shrimp.
  5. The coating. Dip each shrimp in the Gogi tempura coating, then in beaten eggs, and finally back into the coating mixture, ensuring all the sides of the shrimp are well-coated. Place the breaded shrimp on a single layer on a baking sheet. 
  6. Frying. Heat oil for deep frying over medium-high heat. Fry the coated shrimp until they turn golden brown. Fry 3-5 pieces at a time, depending on the size of your pan. This step happens quickly, so be ready with a wire mesh skimmer to remove the shrimp to a baking sheet or a paper towel-lined platter. Repeat the steps until the shrimp is all cooked.

Serve with your favorite sauce and garnish with lime or lemon wedges, or cilantro leaf. 


  • If using frozen shrimp, allow them to thaw naturally from the frozen state. Then, make sure to pat it dry with paper towels as much as you can to remove access water.
  • For food safety, ensure thorough cooking to avoid any health risks associated with seafood.
  • Use a deep fryer for the best results.
  • For a beautiful presentation, add thinly sliced purple and white cabbage on a serving platter and place the fried shrimp on top. The cabbage can be used as a small salad. Add a squeeze of lemon or lime as a tangy dressing. 
  • Removing the dark vein from the back of the shrimp ensures a cleaner and more appealing presentation.

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  • Prep Time: 20
  • Cook Time: 10
  • Category: Thai appetizers
  • Method: deep frying
  • Cuisine: Thai