Panko-Crusted Shrimp, Chili-Garlic Glaze & Asian Slaw recipes

This is a modified decaffeinature post from Oct. 7, 2012.


This was probably one of the best things I’ve ever made. And that’s coming from someone who doesn’t really enjoy eating her own cooking.

I much prefer the taste of a meal made by someone else, specifically for me. Not because I’m narcissistic, but because the care and attention put into that dish is infinitely more exciting than the boring things I’ve been cranking out. If you spend multiple hours around the smells and tastes and processes of your own cooking, the climactic bite isn’t so impressive anymore.

Which often leads you to eating one or two cupcakes, just to satisfy that empty excitement.

But I thoroughly enjoyed what I made this time. No asterisks, no parentheticals. Just love.

All recipes are adapted, so I’m linking to the originals.

Panko-Crusted Shrimp (breaded and baked, from myLifetime)

1 egg
1 egg white
1/2 tsp salt
2 cups Panko crumbs
1/2 tsp paprika
1/2 tsp Chinese five-spice
1 pound uncooked shrimp, peeled and deveined

1) Preheat oven to 475 F. Line two or three baking sheets with parchment paper.
2) Whisk eggs and 1/4 tsp salt in one bowl. Combine all other dry ingredients in another larger bowl.
3) Coat each shrimp in egg mixture, then dredge in Panko mixture. Place in even rows on baking sheets. Bake for 12-15 minutes, until crumbs are golden and crispy.

Chili-Garlic Glaze (intense flavors, from BunkyCooks)

1/4 cup rice vinegar
1/2 cup sugar
1 Tbsp kosher salt
2-3 cloves garlic, minced
1 Tbsp minced or grated ginger
1/2 Tbsp chili garlic paste or sriracha
chopped cilantro and basil, to taste

1) Combine rice wine, sugar and salt in a small saucepan. Stir occasionally over medium-high heat until reduced to syrupy consistency.
2) Remove from heat and add garlic, ginger and chili paste or sauce. Stir and let cool.
3) When ready to serve, stir in the herbs. For intensity, make overnight and chill with herbs.

Asian Slaw (also at BunkyCooks link above)

1 package broccoli slaw
4 green onions, thinly sliced
unsalted peanuts
1/4 tsp kosher salt
1/2 cup canola oil
1/2 cup sugar
1/4 cup apple cider vinegar (I used my own mulled apple cider instead)
1 Tbsp soy sauce

1) Mix slaw, peanuts and green onion in a large bowl. Add cilantro and basil if you have any leftover.
2) Whisk together salt, oil, sugar, apple cider (vinegar) and soy sauce. When ready to serve, toss with slaw mix.

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2 responses to “Panko-Crusted Shrimp, Chili-Garlic Glaze & Asian Slaw recipes

  1. Hi Rachel,
    I found your site through your Tweet about Nami’s Japanese Curry recipe.

    This sounds delicious! To top it off, it’s easy to make and doesn’t require frying (my kind of recipe!).

    • Hi Candice,

      Glad you found me! This recipe really is awesome. The leftover shrimp were really good cold over a salad, with the dipping sauce as dressing. And baking the panko onto the shrimp keeps it moist and not chewy.

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