Crispy Herbed Shrimp with Chive Aioli

Cooking Light, modified

Crispy Herbed Shrimp with Chive Aioli

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  • Prep Time


  • Total Time


  • Servings



  • 1 to 1½

    cups panko breadcrumbs

  • 1 to 2

    TB chopped fresh parsley

  • 2

    tsp. chopped fresh thyme OR ¼ tsp. dried thyme

  • tsp ground red pepper

  • ½

    tsp. salt

  • ½

    tsp. pepper

  • 3 to 4

    TB cornstarch

  • 3 to 4

    egg whites, lightly beaten

  • Olive or canola oil

  • lbs. large shrimp, peeled & deveined (about 36 shrimp)

  • Aioli:

  • ½

    cup 2% plain Greek yogurt

  • ¼

    cup olive oil mayonnaise

  • 3

    TB chopped fresh chives

  • 1

    TB fresh lemon juice

  • ¼

    tsp. ground red pepper


In the first shallow dish, combine the breadcrumbs, parsley, thyme, red pepper, salt, & pepper. Put egg whites in the second shallow dish & cornstarch in the third shallow dish. Dredge the shrimp in cornstarch, shaking off excess, then dip into the egg whites. Coat the shrimp in the breadcrumb mixture. Heat 2 TB oil in a deep skillet over medium-high heat. Add shrimp & cook about 3 minutes per side or until done. Repeat with remaining shrimp, using 2 TB oil for each batch. In a small bowl, combine aioli ingredients to serve with the shrimp.


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