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Recipe For Crispy Shrimp With Tartar Sauce and Red Cabbage Slaw 2009-08-04 13:42:45

Crispy Shrimp With Tartar Sauce and Red-Cabbage Slaw

Crispy Shrimp With Tartar Sauce and Red-Cabbage Slaw

From Everyday Food


  1. 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


Serves 4.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve: Cut remaining lemon into wedges. Serve shrimp with cabbage slaw, tartar sauce, and lemon.
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