Oven-Ready Coconut Butterfly Shrimp
If you don’t love these, we can’t be friends 🙂
Tasty crispy coconut shrimp without the hassle of deep frying.
Sweet chili sauce (included) is perfect for dipping!
FARMED PRODUCT OF CHINA
APPROX. 1 1/2 POUNDS
APPROX. 34-40 SHRIMP PER BAG
INCLUDES SWEET CHILI SAUCE
All products are available for local pickup or UPS shipping (to Montana and Wyoming only).
Shipping price will be determined and communicated after purchase.
Average cost for UPS shipping to MT & WY is $25-35.
Guaranteed to be your go-to seafood treat. These sustainably sourced, succulent butterfly shrimp are coated in a sweet, delectable breading with real coconut flakes. Try them with our sweet chili dipping sauce (included) and enjoy every tropical bite. The combination of ease of cooking and delicious flavor make these butterfly shrimp a staff favorite here at Seafoods of the World.
Cooking Tips & Recipes
Cook from frozen. Do not refreeze.
Preheat oven to 450°F (230°C). Place shrimp on a non-stick baking sheet. Bake in center of oven for 12-14 minutes, turning shrimp halfway through. Let stand for 2-3 minutes before serving.
Preheat cooking oil to 350°F (180°C). Fry shrimp for 2 – 2 1/2 minutes or until golden brown. Drain on paper towel for 2-3 minutes before serving.
Preheat 1/2 inch of cooking oil to 350°F (180°C). Fry shrimp for 2 – 2 1/2 minutes turning frequently. Drain on paper towel for 2-3 minutes before serving.
The numbers attached to the shrimp description are called the “count,” which represents the number of individual shrimp that make up one pound. For instance, “16-20” means there are between 16 and 20 shrimp in one pound. Most of our shrimp comes in two pound bags, so there would be 36 to 40 shrimp in a two pound bag.
If a single number is accompanied by a U, there are “under” that many shrimp in one pound. I.e. U15 shrimp have under 15 shrimp per pound. They can also be listed as a 13-15 count.
Finally, as the numbers decrease, the size of the shrimp increase. Our 350-500 shrimp are tiny salad shrimp and the 2-4 shrimp are our jumbos. Large shrimp are often referred to as Prawns.
Forms of Shrimp
Shrimp processing affects how the consumer is best able to prepare, cook, and serve shrimp. See the terminology below to determine what best fits your needs.
P&D Peeled & deveined, shell and vein (digestive track)removed. Tail on or off.
TAIL ON Headless, peeled & deveined shrimp in which the tail has not been removed.
TAIL OFF Headless, peeled & deveined shrimp in which the tail has been removed.
EZ PEEL Deveined with the shell on. Maintains moisture and flavor when grilling shrimp.
HEADLESS, SHELL ON Only the head has been removed, leaving the shell and tail attached
HEAD ON Head, shell and tail on
BUTTERFLIED The shell and digestive track have been removed and a deep cut has been made that “butterflies” the shrimp without splitting it in two pieces. Typically breaded shrimp.
**Product brands may vary from those pictured. We work with many trusted vendors so you continue to receive quality products at the right price.
Coconut Shrimp – Shrimp, Wheat Flour, Coconut Flake, Water, Soybean Oil, Modified Tapioca Starch, Wheat Starch, Sugar, Food Starch – Modified, Salt, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Yeast, Artificial Flavor, Sunflower Oil, Dextrose, Sodium Tripolyphosphate. Sweet Chili Sauce – Sugar, Water, Vinegar, Garlic, Chili, Salt, Food Starch – Modified, Xanthan Gum, Spice.
CONTAINS: Shrimp, Wheat, Coconut, Soy.
May contain: Sulfites.