How to butterfly a shrimp
Butterflying shrimp improves texture, presentation, and helps them cook evenly in stir-fries.
What does “butterflying” mean?
It’s a technique where you cut along the back of the shrimp to open it up slightly, creating a flatter shape.
Step-by-step method
- Peel the shrimp
Remove the shell, leaving the tail on if preferred. - Make a shallow cut
Using a small knife, slice along the back from head to tail. Don’t cut all the way through. - Remove the vein
Lift out the dark vein (digestive tract) with the tip of your knife. - Open the shrimp
Gently press it flat so it “butterflies” open.
Why this matters
- Helps shrimp cook more evenly
- Creates better surface area for sauces
- Gives that classic takeaway presentation
Pro tip
For a deeper butterfly (restaurant style), make a slightly deeper cut and lightly score the inside. This helps prevent the shrimp from curling too tightly during cooking