Fried Shrimp With Tartar Slaw

  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1/2 cup mayonnaise

1/4 cup sweet pickle relish

Juice of 1 lemon, plus lemon wedges for serving

8 cups coleslaw mix or shredded cabbage

2 scallions, sliced

Kosher salt and freshly ground pepper

24 extra-large shrimp (about 1 1/2 pounds), peeled and deveined

1 1/2 sleeves saltines (about 60 crackers)

1 1/2 cups all-purpose flour

1 tablespoon Old Bay Seasoning

4 large eggs

Vegetable oil, for frying

Directions

  1. Make the slaw: Mix the mayonnaise, relish and lemon juice in a large bowl. Add the coleslaw mix and scallions; season with salt and pepper and toss to coat. Cover and refrigerate until ready to serve.
  2. Fill a large bowl halfway with ice water and 1 tablespoon salt. Butterfly the shrimp: Make a deep cut down the back of each shrimp so it can be splayed open. Soak in the ice water, 5 to 10 minutes.
  3. Meanwhile, place the saltines in a large resealable plastic bag and finely crush with a rolling pin; transfer to a bowl. Mix the flour and Old Bay Seasoning in another bowl. Lightly beat the eggs in a third bowl. Dredge the shrimp in the seasoned flour, dip in the eggs and press into the crushed crackers, splaying each one open to coat inside the incision. Transfer to a plate, cover and refrigerate until ready to fry.
  4. Heat 3/4 inch vegetable oil in a large heavy-bottomed skillet over high heat until a deep-fry thermometer registers 350 degrees F. Fry the shrimp in batches, turning once, until golden, 1 to 2 minutes. Drain on paper towels and season with salt. Serve with lemon wedges and the slaw.

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