Ingredients
5 tbsp. vegetable oil
1 1/2 c. panko (Japanese breadcrumbs)
2 tsp. paprika
2 large eggs
Coarse salt and ground pepper
1 lb. medium peeled and deveined shrimp
1/2 c. all-purpose flour
2 lemons
tartar sauce
2 tsp. Dijon mustard
1/2 large red cabbage (1 1/4 to 1 1/2 pounds)
1/2 medium red onion
Preparation
Step 1In 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.Step 2Bread 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.Step 3At 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.Step 4Make 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 5Serve: Cut remaining lemon into wedges. Serve shrimp with cabbage slaw, tartar sauce, and lemon.
