Crispy Herbed Shrimp with Chive Aioli

By sheilaolim

Fresh herbs brighten up crispy shrimp for an indulgent yet lightened take on traditional fried shrimp.

Nutritional Information
Serves 4 (serving size: about 5 shrimp and 2 tablespoons sauce)

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

• 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

Preparation

Step 1

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.