Ingredients
5tbspvegetable oil
1½cupspanko,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
Preparation
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.
