Shrimp Basket Recipe

Prepare shrimp

Pat the butterflied shrimp dry with paper towels. Place them on a plate or shallow bowl so they are ready for seasoning.

Make butter marinade

In a small bowl combine melted butter, minced garlic, lemon juice, smoked paprika, kosher salt and black pepper. Whisk until combined.

Brush or spoon about half of the butter mixture onto both sides of each shrimp, reserving the remainder for basting and finishing. Let sit 5–10 minutes to absorb flavor.

Cook shrimp: Heat a large nonstick skillet or grill pan over medium-high heat. Add a light film of oil or a small knob of butter if desired. When hot, add shrimp in a single layer, shell-side down if any shell remains or flat side down if fully butterflied. Cook 1.5–2 minutes per side until opaque and just cooked through (internal temperature ~120–130°F / 49–54°C). Baste with reserved butter during the last 30 seconds.

Remove shrimp to a warm plate and sprinkle with chopped parsley and a squeeze of lemon. Keep warm until plating.

Prepare potatoes

Cut potatoes into 1/4–1/2 inch fries. Rinse in cold water until water runs clear to remove excess starch, then pat thoroughly dry with towels.

Optional: Toss the dried fries with cornstarch (1 tsp) for extra crispness, shaking off any excess.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (163°C) for the first blanch/fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently.

Fry the potatoes in batches for 3–4 minutes without browning (they should be softened). Remove with a slotted spoon and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with kosher salt.

Keep fries warm in a single layer on a baking sheet in a 200°F (95°C) oven while finishing shrimp and plating.

Make dressing

In a bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt and black pepper until smooth and slightly emulsified.

Combine shredded cabbage and grated carrot in a mixing bowl. Add dressing and toss to coat evenly. Taste and adjust salt or vinegar if needed. Let sit at least 10 minutes for flavors to meld (can be made up to 2 hours ahead and chilled).

Portioning: On a serving platter or individual plates place a mound of fries beside a scoop of coleslaw. Arrange the eight butterflied shrimp in a neat row or fan on top of the fries or alongside them as a 'basket' presentation.

Finish: Drizzle any remaining garlic-butter over the shrimp, garnish with extra parsley and provide lemon wedges and cocktail or tartar sauce on the side for dipping.

Serve immediately while fries are hot and shrimp are warm.