Crispy Shrimp with Tartar Sauce and Red-Cabbage Slaw Recipe

Crispy Shrimp with Tartar Sauce and Red-Cabbage Slaw Recipe

How To Make Crispy Shrimp with Tartar Sauce and Red-Cabbage Slaw

Because it’s baked, this crispy shrimp is not as fatty as usual. This recipe is also a complete meal, with its red cabbage slaw and homemade tartar sauce.

Preparation: 30 minutes
Cooking:
Total: 30 minutes

Serves:

Ingredients

  • 5tbspvegetable oil
  • cupspanko,Japanese breadcrumbs
  • 2tsppaprika
  • 2largeeggs
  • coarse salt and ground pepper
  • 1lbmedium shrimp,peeled and deveined
  • ½cupall-purpose flour
  • tartar sauce
  • 2tspDijon mustard
  • ½largered cabbage,(1¼ to 1½ lbs)
  • ½mediumred onion

Instructions

  1. Prep the breading 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. 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. Cook shrimp. Preheat oven to 475 degrees F. With a pastry brush, gently dab shrimp with 2 tablespoons oil. Bake for 10 to 12 minutes, until golden and crisp; season with salt.

  4. While shrimps are baking, squeeze 1 lemon into a medium bowl; whisk in mustard and remaining 2 tablespoons oil. Core and thinly slice cabbage (there should be about 5 cups), and thinly slice onion; add to dressing.

  5. Season with salt and pepper; toss to coat.

  6. Cut remaining lemon into wedges. Serve shrimp with cabbage slaw, tartar sauce, and lemon.

Nutrition

  • Calories: 428.19kcal
  • Fat: 22.26g
  • Saturated Fat: 2.30g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 13.82g
  • Polyunsaturated Fat: 4.02g
  • Carbohydrates: 34.37g
  • Fiber: 2.95g
  • Sugar: 2.45g
  • Protein: 23.18g
  • Cholesterol: 235.88mg
  • Sodium: 740.45mg
  • Calcium: 140.35mg
  • Potassium: 287.94mg
  • Iron: 2.23mg
  • Vitamin A: 132.18µg
  • Vitamin C: 18.45mg
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