The BEST Butterfly Shrimp with Bacon – Quick & Delicious!
A true classic of Chinese-American cuisine, Butterfly Shrimp with Bacon is the perfect blend of smoky, savory, and slightly sweet flavors. This dish transforms simple ingredients into a restaurant-quality meal, combining crisp bacon, juicy shrimp, and aromatic stir-fried onions.
The shrimp are carefully butterflied, wrapped in bacon, and pan-fried until golden brown, ensuring a perfect contrast between crispy edges and tender, succulent seafood. A rich, umami-packed sauce made with soy sauce, ketchup, and a touch of sesame oil brings everything together, enhancing every bite with bold flavors.
Served on a bed of fragrant stir-fried onions and garnished with fresh scallions, this dish is a feast for the senses. Whether you’re recreating nostalgic restaurant favorites or looking to impress with a unique seafood dish, this recipe delivers both comfort and indulgence in every bite.
Butterfly Shrimp with Bacon – Ingredients
Jumbo Shrimp – The star of the dish, these plump, butterflied shrimp provide a succulent, tender bite, perfectly absorbing the rich flavors of the sauce and bacon.
Bacon – Smoky and crispy, bacon wraps around the shrimp, infusing it with a savory depth and irresistible crunch.
Soy Sauce & Worcestershire Sauce – A dynamic duo that delivers umami and a touch of complexity, enhancing the natural sweetness of the shrimp.
Tomato Ketchup – A hint of tangy sweetness balances the bold flavors, adding a nostalgic, restaurant-style finish.
Shaoxing Wine – A fragrant touch of Chinese cooking wine that deepens the flavors and rounds out the dish with a subtle richness.
Yellow Onions & Garlic – Aromatic and slightly caramelized, they form the perfect bed for the shrimp, adding layers of sweetness and warmth.
Scallions & White Pepper – Fresh scallions brighten the dish, while white pepper provides a delicate heat that lingers with each bite.
Butterfly Shrimp with Bacon – Recipe Tips, Serving Suggestions, and FAQ
Recipe Tips
- Perfecting the Butterfly Cut
Achieving a well-butterflied shrimp is key to even cooking and maximum flavor absorption. Use a sharp knife and apply steady, gentle pressure while cutting to avoid slicing too deep. Keeping the tail shell intact enhances presentation and prevents the shrimp from curling excessively when cooked. If you’re new to butterflying, practice with a few shrimp first to build confidence before moving on to the rest. - Crispy Bacon Without Overcooking Shrimp
Since bacon takes longer to crisp than shrimp takes to cook, controlling the heat is crucial. Start with medium-high heat to render the bacon fat quickly, then slightly lower the temperature to finish cooking without overcooking the shrimp. Using thin-cut bacon ensures even crispiness, while pressing the shrimp lightly in the pan helps maintain contact for a perfect sear. - Balancing the Sauce for the Best Flavor
The combination of soy sauce, Worcestershire sauce, and ketchup creates a well-rounded umami-packed glaze. For a sweeter touch, add a dash of honey or hoisin sauce. If you prefer more heat, a pinch of crushed red pepper or a drizzle of chili oil will enhance the depth of flavor without overpowering the dish’s classic balance.
What to Serve with Butterfly Shrimp with Bacon
- Steamed Jasmine Rice
A bowl of fluffy jasmine rice soaks up the rich, umami-packed sauce and complements the savory flavors of the shrimp and bacon. The simplicity of the rice balances the boldness of the dish, making each bite well-rounded and satisfying. - Garlic Stir-Fried Greens
Lightly sautéed bok choy, Chinese broccoli, or spinach with a touch of garlic and sesame oil adds a fresh contrast to the rich shrimp. The mild bitterness and crisp texture cleanse the palate while enhancing the overall dining experience. - Crispy Spring Rolls or Dumplings
For an appetizer or side dish, crispy spring rolls or pan-fried dumplings bring additional texture and variety to the meal. Their savory fillings and crunchy exteriors provide a delightful contrast, making them an excellent accompaniment to the shrimp.
Frequently Asked Questions (FAQ)
- Can I use pre-peeled shrimp for this recipe?
While you can use pre-peeled shrimp, leaving the tail shell on enhances the dish’s visual appeal and adds texture. If using fully peeled shrimp, be extra careful while butterflying to maintain their shape. - What type of bacon works best?
Thin-cut bacon is ideal because it crisps quickly without overcooking the shrimp. If using thicker bacon, consider pre-cooking it slightly before wrapping the shrimp to ensure the perfect balance of texture. - Can I prepare this dish ahead of time?
For the best results, butterfly and season the shrimp in advance, but cook just before serving to maintain freshness and texture. You can also pre-mix the sauce to streamline the cooking process. - Is there a substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or a splash of rice vinegar can be used as a substitute. These alternatives provide a similar depth of flavor without drastically altering the taste of the dish.
Butterfly Shrimp with Bacon
Ingredients
- Shrimp – 8 large shrimp shell on, heads removed; size 15 or larger
- Bacon – 3 slices trimmed to match the shrimp’s length
- Yellow onions – 2 medium thinly sliced
- Garlic – 1 clove finely minced
- Scallions – 2 cut at an angle into 1-inch pieces (plus extra for garnish)
- Egg – 1 beaten
- Soy sauce – 1 tablespoon for depth of flavor
- Shaoxing wine – 1 tablespoon to enhance aroma
- Worcestershire sauce – 1 teaspoon optional, for additional umami
- Tomato ketchup – 2 teaspoons to introduce a subtle tang
- White pepper – 1/4 teaspoon freshly ground
- Sesame oil – 1/2 teaspoon for a nutty undertone
- Vegetable oil – 3 tablespoons or canola oil, divided
- Salt – 1/8 teaspoon for seasoning
Instructions
- Butterfly the Shrimp
- Remove the shrimp’s shell while keeping the final segment attached to the tail. Lay the shrimp on its side, belly facing upward. Using a sharp knife, carefully split the tail shell.
- Holding the shrimp steady, apply gentle pressure to slice through the center lengthwise, stopping just before the outer membrane. This technique ensures an even butterfly shape without severing the shrimp completely. If necessary, flatten the shrimp slightly against the cutting board.
- Extract the dark vein running along the back, as well as any visible veins on the underside. Rinse the shrimp thoroughly under cold water, then pat dry with a kitchen towel.
- Assemble the Shrimp
- Place the butterflied shrimp on a cutting board with the back facing downward. Lightly season with salt. Cut the bacon slices to match the shrimp’s length and press them gently onto the shrimp.
- In a small bowl, combine the soy sauce, Worcestershire sauce (if using), tomato ketchup, white pepper, and sesame oil. Set aside.
- Heat a wok over medium-high heat and coat it with 2 tablespoons of oil. Dip each shrimp into the beaten egg, allowing excess to drip off before placing them bacon-side down in the wok. Work quickly to arrange them evenly. Increase the heat slightly to ensure the bacon crisps properly.
- Cook for approximately 60 to 90 seconds, or until the bacon achieves a golden-brown sear. Carefully flip each shrimp and cook the other side for an additional 30 to 60 seconds. Remove from the wok and transfer to a plate.
- Using the remaining oil, sauté the minced garlic and sliced onions over medium heat, retaining the flavorful residue from the shrimp. Increase the heat to high and stir-fry for about 30 seconds before incorporating the Shaoxing wine. Allow the alcohol to cook off for another 30 seconds.
- Pour in the prepared sauce mixture and stir well to coat the onions evenly. Add the scallions and continue stir-frying until the onions reach your preferred texture.
- Arrange the cooked onions on a serving plate, positioning the shrimp on top. Garnish with additional chopped scallions and serve immediately.
