Rating: 3.29 stars
52 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 26
  • 2 star values: 6
  • 1 star values: 2

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.

Everyday Food, September 2007

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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 transferto 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.

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.

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Reviews (3)

52 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 26
  • 2 star values: 6
  • 1 star values: 2
Rating: Unrated
11/25/2014
The shrimp was fantastic...for not being deep-fried, it was very crispy, and the breading adhered to it without any problem, even with turning it in the oven. In addition to the paprika I added an equal amount of Old Bay seasoning and half the amount of garlic powder. I didn't even try the slaw...slaw needs a balance of sweet and acidic, this seems way to acidic.
Rating: Unrated
05/22/2012
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.
Rating: Unrated
05/31/2009
And by "beading" do you mean bedding or breading? ;)
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