Panko-Crusted Fried Shrimp with Cocktail Sauce and Coleslaw

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Panko-Crusted Fried Shrimp

1. In a shallow bowl, whisk together ½ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 3 min
2. Beat 2 eggs in a second shallow bowl, and spread 1½ cups panko breadcrumbs in a third shallow bowl. 2 min
3. Pat the 1½ pounds of shrimp thoroughly dry, then dredge each shrimp in the seasoned flour, dip in the beaten egg letting the excess drip off, and press firmly into the panko to coat all sides; set on a wire rack. 10 min
4. Pour 3 cups vegetable oil into a heavy pot to a depth of about 2 inches and heat over medium-high to 350°F. 6 min
5. Timing-sensitive step. Working in batches of 6–8 shrimp, lower them into the hot oil and fry for 2–3 minutes, turning once halfway through, until deep golden and crispy; do not crowd the pot. 3 min
6. Transfer each batch to a wire rack or paper-towel-lined plate and let drain for 1 minute before serving; repeat with remaining shrimp, allowing the oil to return to 350°F between batches. 2 min
7. Arrange the fried shrimp on a platter and serve immediately with cocktail sauce and coleslaw alongside. 2 min

Homemade Cocktail Saucesauce

1. In a small bowl, stir together ½ cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, ½ teaspoon Worcestershire sauce, ¼ teaspoon hot sauce, and ⅛ teaspoon kosher salt until fully combined. 4 min
2. Cover and refrigerate the cocktail sauce until ready to serve. 10 min

Creamy Coleslawside

1. Core and finely shred ½ head of green cabbage, then peel and grate 2 carrots; add both to a large mixing bowl. 10 min
2. In a small bowl, whisk together ⅓ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon Dijon mustard, ¼ teaspoon celery seed, ½ teaspoon kosher salt, and ¼ teaspoon black pepper into a smooth dressing. 4 min
3. Pour the dressing over the cabbage and carrot mixture and toss thoroughly to coat every strand. 2 min
4. Cover the coleslaw and refrigerate for at least 20 minutes to allow the flavors to meld and the cabbage to soften slightly before serving. 20 min