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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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