1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Butterfly Shrimp

A burst of citrus flavor in each bite. This corn flake batter is a healthy alternative to a heavy batter. It is low in fat and cholesterol. The touch of orange peelings and tapatio in your batter is a flavor all it’s own.



  • 40 Xtra large deveined and cleaned shrimp or 25 Jumbos
  • Orange peelings from 4 small oranges (grated fine)
  • 1 cup low fat buttermilk
  • 1 tbls low sodium soy sauce
  • 1 tsp. tapatio or tabasco sauce
  • 1 and 1/2 cups corn flakes
  • 2 tbls. crushed walnuts
  • parmesan cheese
  • butter spray
  • garlic powerder
  • pinch of sea salt (optional)


  • Thaw shrimp
  • (With a sharp small knife, on side where the vein is removed, make a slit 1/2 way through shrimp from tip to tip, being careful not to cut all the way through to the other side.
  • Open shrimp to make the butterfly)
  • Place shrimp in container and pour buttermilk over shrimp
  • Add soy sauce
  • Add tapatio
  • Carefully mix liquids with out harming shrimp.
  • Press the top of your shrimp to make sure it is now covered with marinate mixture
  • Cover with plastic wrap and place in refridgerator for at least 30 mins up to 1.5 hrs
  • Preheat oven to 425 degrees
  • Line a cookie sheet with tin foil and spray with canola cooking spray
  • Place a large piece of tin foil down on your working surface
  • Pour corn flakes on top of tin foil
  • Take your orange peels and grate them in in a food processor or handy chopper. You want them very finely grated!
  • Roll over your walnuts with a rolling pin to crush fine
  • Add orange peels and walnuts in to the corn flakes
  • When your shrimp is done marinating, take each piece and press down in to the corn flake mix. It will not stick like a wet batter.
  • Take your partially covered shrimp and place on cooking sheet opened like a butterfly
  • Take some of the batter and place on top of shrimp and press down to cover top of shrimp
  • Do this with each shrimp until all are on your cookie sheet
  • Sprinkle grated parmesan cheese on top of all shrimp lightly
  • Place in your preheated 425 degree oven for 12 to 15 mins. depending on size of shrimp until corn flakes are crispy
  • After they are done cooking, spray tops with non fat butter spray and sprinkle some garlic powder on top!