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Frozen breaded butterfly shrimp are peeled, tail-on shrimp split and flattened into a fan shape, then coated in batter and breading and frozen. The shrimp content is at least 50 percent, so the coating makes up a large share of each piece. The 16/20 count means roughly 16 to 20 shrimp per pound, a medium-large size that browns evenly and holds its shape when fried or baked. They suit anyone who wants restaurant-style fried shrimp at home without peeling or breading work, but shoppers watching shrimp content should compare them with tail-on breaded shrimp that list a higher percentage.
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These frozen breaded shrimp are prepared in a fantail, or butterfly, style. The shrimp are split, peeled and coated in batter and breading, with the tail fins left attached.
Shrimp make up not less than 50 percent of the product. Ascorbic acid is the permitted preservative.
