Crispy Herbed Shrimp with Chive Aioli with Roasted Asparagus and Tomatoes

By SJ0414

Ingredients

• 3/4 cup panko, divided
• 1 Tbsp. chopped fresh parsley
• 2 tsp. chopped fresh thyme
• 1/8 tsp. crushed red pepper
• 2 Tbsp. cornstarch
• 2 large egg whites, lightly beaten
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 Tbsp. olive oil, divided
• 1/2 cup 2% Greek yogurt
• 1/4 cup canola mayonnaise
• 3 Tbsp. chopped fresh chives
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. ground red pepper

Details

Servings 4
Cooking time 40mins

Preparation

Step 1

1. Combine1/4 cup panko, parsley, thyme and crushed red pepper in a mini food processor; pulse to combine. Combine herb mixture with rematining 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 Tbsp. 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 the Roasted Asparagus and Tomatoes:
Preheat oven to 400 degrees F. Combine 1 pound trimmed asparagus, 1/2 cup cherry or grape tomatoes, 1/3 cup sliced shallots, 1 1/2 tsp. chopped fresh thyme, 1/4 tsp. salt and 1/4 tsp. pepper on a jelly-roll pan. Coat lightly with cooking spray. Bake at 400 degrees F for 6 minutes or until crisp-tender.