Battered

 
Butterfly Shrimp

Butterfly Shrimp

Butterfly Shrimp
Key Benefits

Tender whole tail-on shrimp
Lightly seasoned, crispy panko breadcrumbs
Good source of protein

Tender whole shrimp in lightly seasoned, golden battered that have a fun and tasty crunch.

Ingredients

SHRIMP • FLOUR • WATER • VEGETABLE OIL • TAPIOCA STARCH • MODIFIED CORN STARCH • SUGARS (SUGAR, DEXTROSE) • SALT • WHEY • CORN FLOUR • GARLIC POWDER • BAKING POWDER • YEAST • ONION POWDER • CITRIC ACID • XANTHAN GUM • CELLULOSE GUM • SODIUM PHOSPHATE (TO RETAIN MOISTURE) • SULPHITES.

CONTAINS: SHRIMP • WHEAT •  MILK  • SULPHITES.

Nutrition Facts

Serving Size: 7 Shrimp (100 g)

Calories 220  
  % Daily Value*
Fat 10 g 13 %
  Saturated Fat 1.5 g 8 %
  Trans Fat 0.1 g  
Cholesterol 40 mg  
Sodium 610 mg 27 %
Potassium 75 mg 2 %
Carbohydrate 25 g  
  Fibre 1 g 4 %
  Sugars 2 g 2%
Protein 8 g  
Calcium 30 mg 2 %
Iron 1 mg 6 %

Cooking Instructions

CONVENTIONAL OVEN: UNCOOKED. KEEP FROZEN UNTIL READY TO COOK.

For food safety and quality, follow cooking directions below.

  • Move oven rack to middle of oven.
  • Heat oven to 425°F (220°C). Arrange uncooked shrimp in a shallow metal baking pan, leaving space between shrimp.
  • Bake uncovered 16 to 19 minutes* until coating is golden brown and crunchy. Turn shrimp over after 10 minutes of cooking.

*FULLY COOK SHRIMP TO AN INTERNAL TEMPERATURE OF 145°F (65°C) OR HIGHER BEFORE SERVING.

DEEP FRYING:

  • Place shrimp in basket, separating to prevent from sticking.
  • Fry at 350°F (175°C) for 2½ to 3½ minutes* until golden brown and crunchy.

Note: The correct oil temperature is critical to ensure proper browning and doneness. Always allow oil to reheat before frying additional shrimp.

MICROWAVING IS NOT RECOMMENDED

AIR FRYER:

  •   Arrange shrimp in a single layer in the air fryer basket.
  • Fry shrimp at 400°F for 11-13 minutes. *

**Air fryers can have varying operation methods and wattages. Please consider your appliance when following these instructions. Oil is not needed.

*FULLY COOK SHRIMP TO AN INTERNAL TEMPERATURE OF 145°F OR HIGHER BEFORE SERVING.

Sustainability

MSC-certified fisheries in South America.