Crispy breaded shrimp that need only a quick pan-fry and a bright lemon aioli to shine. This shelf gives you dinner in fifteen minutes with almost no prep, the kind of meal that feels like a treat on a busy night.

Serves 2. 20 minutes, 15 at the stove.

About 340 calories a serving, 38 g protein, 8 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Mince one clove of garlic finely. Crack one egg into a bowl and whisk with one tablespoon water, then whisk in the minced garlic with a pinch of salt and pepper until smooth.
2. Warm two tablespoons oil in a large skillet over medium-high heat until shimmering. Arrange the shrimp in a single layer and cook for two minutes without moving them, then flip and cook for another two minutes until the panko is golden and the shrimp are cooked through.4 min
3. While the shrimp cook, squeeze the juice from half the lemon into a small bowl. Slowly whisk the garlic-egg mixture into the lemon juice a little at a time until the aioli emulsifies and thickens; if it breaks, start with a fresh teaspoon of lemon juice in another bowl and whisk the broken mixture into it slowly.
4. Toss the coleslaw mix with a pinch of salt and pepper on a serving plate. Arrange the shrimp alongside and serve with the lemon aioli for dipping, with lemon wedges on the side.

Note Swap the aioli for a store-bought mayo mixed with lemon juice if the emulsification feels fussy. Leftover shrimp stay fresh for two days in a covered container and are good cold with extra aioli the next day. Serve with crusty bread to soak up the aioli and help stretch the meal.