Served alongside tartar sauce and a quick and easy red slaw, this finger food evokes the best beachside eats. Better yet, the shrimp can be breaded ahead of time and stored in the fridge, so when you get home from work, you just pop them in the oven. Add it to your week when you read more.
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
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
- In the morning: Prep the beading 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.
- Main Dishes, Shellfish
- North American