Crispy Shrimp with Tartar Sauce and Red-Cabbage Slaw
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Everyday Food, September Fall 2007
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 4
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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
- 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.
- 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.
- 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.
- 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.
- Serve: Cut remaining lemon into wedges. Serve shrimp with cabbage slaw, tartar sauce, and lemon.
The slaw is awful. Much to tart and diet-like. Substitute with another salad or vegetable of your choice. The shrimp were GREAT. Will defintely continue to make my shrimp using this method.
And by "beading" do you mean bedding or breading? ;)