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Crispy Shrimp with Tartar Sauce and Red-Cabbage Slaw

Breaded foods, like this crispy shrimp, don't have to be fried -- baking can yield results that are just as crispy (with less fat), especially when you use flaky panko instead of breadcrumbs.

  • Prep:
  • Total Time:
  • Servings: 4
Crispy Shrimp with Tartar Sauce and Red-Cabbage Slaw

Source: Everyday Food, September Fall 2007

Ingredients

  • 5 tablespoons vegetable oil
  • 1 1/2 cups panko (Japanese breadcrumbs)
  • 2 teaspoons paprika
  • 2 large eggs
  • Coarse salt and ground pepper
  • 1 pound medium peeled and deveined shrimp, tails on
  • 1/2 cup all-purpose flour
  • 2 lemons
  • Tartar sauce, for serving
  • 2 teaspoons Dijon mustard
  • 1/2 large red cabbage (1 1/4 to 1 1/2 pounds)
  • 1/2 medium red onion

Directions

  1. In the morning: Prep the breading by brushing a large rimmed baking sheet with 1 tablespoon oil; set aside. In a medium bowl, combine panko and paprika. In another medium bowl, whisk eggs together with salt and pepper.

  2. Bread shrimp: In a medium bowl, combine shrimp and flour; toss well to coat. Working with 3 or 4 shrimp at a time, shake off excess flour, coat with egg, dredge in panko mixture, and transfer to prepared baking sheet. Cover and refrigerate.

  3. At dinnertime: Cook shrimp. Preheat oven to 475 degrees. With a pastry brush, gently dab shrimp with 2 tablespoons oil. Bake until golden and crisp, 10 to 12 minutes; season with salt.

  4. Make slaw: While shrimp are baking, squeeze 1 lemon into a medium bowl; whisk in mustard and remaining 2 tablespoons oil. Core and thinly slice cabbage (you should have about 5 cups), and thinly slice onion; add to dressing. Season with salt and pepper; toss to coat.

  5. Serve: Cut remaining lemon into wedges. Serve shrimp with cabbage slaw, tartar sauce, and lemon.

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