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Crispy Herbed Shrimp with Chive Aioli

By

Cooking Light, modified

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Ingredients

  • Aioli:
  • 1 to 1 1/2 cups panko breadcrumbs
  • 1 to 2 TB chopped fresh parsley
  • 2 tsp. chopped fresh thyme OR 1/4 tsp. dried thyme
  • 1/8 tsp ground red pepper
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 to 4 TB cornstarch
  • 3 to 4 egg whites, lightly beaten
  • Olive or canola oil
  • 1 1/2 lbs. large shrimp, peeled & deveined (about 36 shrimp)
  • 1/2 cup 2% plain Greek yogurt
  • 1/4 cup olive oil mayonnaise
  • 3 TB chopped fresh chives
  • 1 TB fresh lemon juice
  • 1/4 tsp. ground red pepper

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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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