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Crispy Shrimp with Tartar Sauce and Red-Cabbage Slaw

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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.

Source: Everyday Food, September 2007
Total Time Prep Servings

Ingredients

Directions

In the Morning

At Dinnertime

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How would you rate this recipe?
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  • MS10593083
    25 NOV, 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.
    Reply
  • MS12480266
    22 MAY, 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.
    Reply
  • poweredbytofu
    31 MAY, 2009
    And by "beading" do you mean bedding or breading? ;)
    Reply

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