Informations supplémentaires
35 min.
|
763 kcal
|
easy
|
|
Printable version
1. Bake the potatoes
Preheat the oven to 425°F. Cut the potatoes into wedges. Put on a tray with baking paper. Add a drizzle of oil, salt and pepper. Cook in the oven for 24-28 minutes until colored.
2. Bread the shrimp
Put the flour, whisked egg and breadcrumbs in 3 separate bowls. Season the panko with the spices ,a drizzle of oil, salt and pepper. Add 1-2 tbsp. of water in the egg bowl as needed. Dip the shrimps in the flour, egg then coat with the breadcrumbs.
3. Setup
Grate the carrot. Finely chop the pickles and shallot. Zest the lemon.
4. Make the mayo and salad
In a bowl, mix the mayonnaise with the pickle, shallot to taste, the zest and juice of half a lemon, to taste. Add pepper. Add 1-2 tbsp. of water. In another bowl, combine the cabbage with the carrot, a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, a pinch of sugar, salt and pepper.
5. Cook the shrimps
Heat 1 inch of vegetable oil in a pot on medium-high. When the oil is hot, carefully add the shrimp to the pot and fry 2-3 minutes on each side until the breadcrumbs are golden and crispy. Put on a paper towel to absorb the excess oil.
6. Plate your dish
Serve the shrimps with the fries, mayonnaise and the coleslaw. Add some lemon juice to taste. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!
250gShrimps
80mlMayonnaise
1unitFresh egg
500gWhite Potato(es)
80gSliced green cabbage
2unitCarrot(s)
0.5unitShallot
0.5unitLemon
60gPanko Breadcrumbs
30gAll-Purpose Flour
2unitSweet pickles
8gOld bay spices
What you need
Pot, sheet pan, tongs, bowls
763 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
66g
22%
fat
43g
66%
cholesterol
204mg
68%
fiber
8g
32%
protein
34g
saturated
7g
35%
sodium
929mg
39%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg