Crispy panko shrimp with quick pickled slaw
Frozen butterfly shrimp crisps up in the oven while you shred a cabbage and dress it with a quick vinegar slaw. The contrast of cold, tangy slaw against warm fried shrimp makes a light, fast dinner.
About 350 calories a serving, 20 g protein, 55 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- one small head green cabbage
- 3 tablespoons rice vinegar
From your shelf
- one package jumbo butterfly shrimp with crispy panko breadcrumbs, butterfly (Member's Mark)
Staples
- 1 tablespoon oil
- to taste salt
- to taste pepper
- 2 cloves garlic
- Heat the oven to 425°F (220°C). Spread the shrimp on a sheet pan, toss gently with 1 tablespoon oil, and season with salt and pepper. Bake until the coating is golden and the shrimp are cooked through, about 14 to 16 minutes.
- While the shrimp bake, shred half a small head of green cabbage thinly and place it in a bowl. Mince 2 cloves garlic and add to the cabbage along with 3 tablespoons rice vinegar and a pinch of salt. Toss and let sit for a few minutes.
- When the shrimp are done, divide the slaw between two plates and arrange the hot shrimp alongside. Serve at once.
Note Swap the cabbage for thinly sliced cucumber or daikon radish if you like. Leftovers keep in the fridge for one day; reheat the shrimp briefly in a 350°F oven. Serve with lime wedges, sriracha, or sweet chili sauce on the side.
On the label
SHRIMP, WHEAT FLOUR, WATER, SOYBEAN OIL, BLEACHED WHEAT FLOUR, MODIFIED FOOD STARCH, SALT, EGG WHITE, TAPIOCA STARCH, WHEAT GLUTEN, YELLOW CORN FLOUR, DEXTROSE, YEAST, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), SODIUM TRIPOLYPHOSPHATE, SUNFLOWER OIL, SPICE, XANTHAN GUM.
Member's Mark, frozen fish & seafood, serving 85 g, package 48 oz/3 lbs/1.36 kg. Ingredients as printed on the label.
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Cooks as shrimp, breadcrumbs. Half of it left? Use up the shrimp.