How do you keep butterflied shrimp from curling up when deep frying?

Butterflied shrimp can be a bit tricky to deep fry without curling up. Here are some tips to help you keep them nice and flat:

Before Frying:

* Score the shrimp: Use a sharp knife to make a few shallow cuts across the flat side of the shrimp. This helps them to lay flat and prevents them from curling.

* Use skewers: Thread each shrimp onto a metal skewer to keep them straight.

* Dry the shrimp: Pat the shrimp dry with paper towels to remove excess moisture. Wet shrimp will steam in the hot oil and cause them to curl.

* Marinate or coat: Marinating the shrimp in a flavorful mixture, or coating them in a batter or breading, helps to hold their shape.

During Frying:

* Don't overcrowd the fryer: Give the shrimp plenty of space in the hot oil so they can cook evenly.

* Use a low to medium heat: Avoid using high heat, which can cause the shrimp to cook too quickly and curl.

* Fry in batches: If you are frying a large amount of shrimp, fry them in batches to ensure even cooking.

* Don't overcook: Shrimp cook very quickly, so overcooking can make them tough and rubbery.

After Frying:

* Remove from the oil immediately: Once the shrimp are golden brown and cooked through, remove them from the oil and drain on paper towels.

Bonus Tip:

* If you are using frozen shrimp, make sure to thaw them completely before you butterfly and fry them.

Following these tips will help you to keep your butterflied shrimp flat and beautifully fried.