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.
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.
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.
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.
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.
Season with salt and pepper; toss to coat.
Cut remaining lemon into wedges. Serve shrimp with cabbage slaw, tartar sauce, and lemon.
- 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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