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Butterfly Shrimp
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Butterfly Shrimp
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Forget Chinese takeout. You can easily make this sweet and sour Butterfly Shrimp at home. Tastes great served over a bowl of steamed brown or cauliflower rice.

Prep time
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Serves 4
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Butterfly Shrimp
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
Serves 4


  • 1 pound large shrimp, peeled and deveined, with tails
  • 1 egg, beaten
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour*
  • 1/4 cup chicken broth
  • 1/2 teaspoon salt
  • Oil for deep frying
  • 1 cup chicken broth
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/3 cup apple cider vinegar
  • 2 teaspoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 large green pepper, diced
  • 1 cup carrot, thinly sliced
  • 1 clove garlic, minced
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • Steamed brown rice for serving
  • Sliced green onions (optional)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Combine egg, cornstarch, flour, 1/4 cup chicken broth, and salt in a medium bowl. Beat until smooth.
  2. Dip shrimp into batter and fry in hot oil, 375°F, for about 5 minutes or until golden brown and crisp. Drain on a paper towel and keep warm.
  3. In a small bowl, whisk to combine 1 cup chicken broth, sugar, vinegar, and soy sauce. Set aside.
  4. In a skillet with vegetable oil, saute green pepper and carrot until tender, but still crisp, about 3 minutes.
  5. Add garlic and cook for an additional minute. Pour in chicken broth mixture and boil for one minute.
  6. Mix water and cornstarch in a small bowl until dissolved. Stir into vegetables and cook until bubbling and thick. 
  7. Serve with steamed rice and garnish with sliced green onions.


This recipe first appeared in the Imperial Sugar 150th Anniversary Cookbook.

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