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.
- Total Time:
- Servings: 4
Source: Everyday Food, September 2007
- 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, homemade (see instructions below) or store-bought, for serving
- 2 teaspoons Dijon mustard
- 1/2 large red cabbage (1 1/4 to 1 1/2 pounds)
- 1/2 medium red onion
In the Morning
Prep the breading: brush 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.
Make tartar sauce (optional): Combine 1/2 cup light mayonnaise, 1 to 2 tablespoons fresh lemon juice, 2 tablespoons chopped dill pickles, and 2 tablespoons chopped fresh parsley. Season with coarse salt and ground pepper. Makes 2/3 cup.
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.