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Butterflying exposes more surface area for even cooking and allows for bolder flavoring.
Gather a sharp knife, cutting board, and (optional) a deveining tool for this technique.
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Lay the shrimp flat, with the vein side facing up. The back has a thin shell running along its length.
Using a sharp knife, carefully make a shallow incision along the back of the shrimp, not cutting all the way through.
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Open the shrimp gently, like a book. The butterfly cut allows for easier seasoning and faster cooking.
Use a deveining tool or the tip of your knife to remove the dark vein
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For jumbo shrimp, consider a deeper cut. Smaller shrimp may only need a shallow incision.
Explore marinades, rubs, or a simple drizzle of olive oil and seasonings to infuse flavor.
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Unlock a world of possibilities! Use butterflied shrimp in stir-fries, pastas, or grill them for a delicious main course.
Explore other techniques like peeling and deveining for specific recipes.
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Master this simple technique and elevate your shrimp dishes with faster cooking, bolder flavors, and endless possibilities