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.

  1. Move oven rack to middle of oven.
  2. Heat oven to 425°F (220°C). Arrange uncooked shrimp in a shallow metal baking pan, leaving space between shrimp.
  3. 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:

  1. Place shrimp in basket, separating to prevent from sticking.
  2. Fry at 350°F (175°F) for 2 1/2 to 3 1/2 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

 

Sustainability

Sourced from BAP 4 Star sources in Southeast Asia