Back to Crispy Shrimp with Tartar Sauce and Red-Cabbage Slaw All Reviews for Crispy Shrimp with Tartar Sauce and Red-Cabbage Slaw - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 30 mins Servings: 4 med103097_0907_crispy_shrim.jpg
Ingredients Ingredient Checklist 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, homemade (see instructions below) or store-bought, for serving 2 teaspoons Dijon mustard 1/2 large red cabbage (1 1/4 to 1 1/2 pounds) 1/2 medium red onion
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4 med103097_0907_crispy_shrim.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
med103097_0907_crispy_shrim.jpg
med103097_0907_crispy_shrim.jpg
Ingredients
Ingredients
- 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, homemade (see instructions below) or store-bought, for serving 2 teaspoons Dijon mustard 1/2 large red cabbage (1 1/4 to 1 1/2 pounds) 1/2 medium red onion
Directions
Prep the breading: brush 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 transferto prepared baking sheet. Cover and refrigerate.
Make tartar sauce (optional): Combine 1/2 cup light mayonnaise, 1 to 2 tablespoons fresh lemon juice, 2 tablespoons chopped dill pickles, and 2 tablespoons chopped fresh parsley. Season with coarse salt and ground pepper. Makes 2/3 cup.
- Step 1 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. Step 2 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. Step 3 Serve: Cut remaining lemon into wedges. Serve shrimp with cabbage slaw, tartar sauce, and lemon.
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.
Reviews (3)
Add Rating & Review 52 Ratings 5 star values: 7 4 star values: 11 3 star values: 26 2 star values: 6 1 star values: 2
Reviews (3)
Add Rating & Review 52 Ratings 5 star values: 7 4 star values: 11 3 star values: 26 2 star values: 6 1 star values: 2
Add Rating & Review
52 Ratings 5 star values: 7 4 star values: 11 3 star values: 26 2 star values: 6 1 star values: 2
52 Ratings 5 star values: 7 4 star values: 11 3 star values: 26 2 star values: 6 1 star values: 2
52 Ratings 5 star values: 7 4 star values: 11 3 star values: 26 2 star values: 6 1 star values: 2
5 star values: 7 4 star values: 11 3 star values: 26 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: Unrated 11/25/2014 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. Martha Stewart Member Rating: Unrated 05/22/2012 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. Martha Stewart Member Rating: Unrated 05/31/2009 And by "beading" do you mean bedding or breading? ;)Martha Stewart Member
Rating: Unrated 11/25/2014
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.
Rating: Unrated
Rating: Unrated 05/22/2012
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.
Rating: Unrated 05/31/2009
And by “beading” do you mean bedding or breading? ;)
All Reviews for Crispy Shrimp with Tartar Sauce and Red-Cabbage Slaw
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Crispy Shrimp with Tartar Sauce and Red-Cabbage Slaw
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
