Crispy Herbed Shrimp

By sarahstpierre

with chive aioli and roasted asparagus & tomatoes

Calories: 430
Fat: 21.7g
Saturated fat: 2.9g
Monounsaturated fat: 11.4g
Polyunsaturated fat: 4.9g
Protein: 41.3g
Carbohydrate: 14.8g
Fiber: 0.7g
Cholesterol: 265mg
Iron: 4.4mg
Sodium: 583mg
Calcium: 115mg

Ingredients

• For Shrimp
• 3/4 cup panko (Japanese breadcrumbs), divided
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 1/8 teaspoon crushed red pepper
• 2 tablespoons cornstarch
• 2 large egg whites, lightly beaten
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1/2 cup 2% Greek yogurt
• 1/4 cup canola mayonnaise
• 3 tablespoons chopped fresh chives
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground red pepper
• For Roasted Asparagus & Tomatoes
• 1 pound trimmed asparagus
• 1/2 cup cherry or grape tomatoes
• 1/3 cup sliced shallots
• 1 1/2 teaspoons chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

For Shrimp

1. Combine 1/4 cup panko, parsley, thyme, and crushed red pepper in a mini food processor; pulse to combine. Combine herb mixture with remaining 1/2 cup panko in a shallow dish. Place cornstarch and egg whites in separate shallow dishes. Sprinkle shrimp with salt and black pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.

2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining oil and shrimp.

3. Combine yogurt and remaining ingredients in a small bowl. Serve with shrimp.

For Roasted Asparagus & Tomatoes

1. Preheat oven to 400 degrees.

2. Combine all ingredients on a jelly roll pan. Coat lightly with cooking spray. Bake for 6 minutes until crisp-tender.