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Ingredients
- 3/4 cup panko crumbs
- 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, peeked and deveined
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. olive oil
- 1/2 cup Greek yogurt
- 1/4 cup canola mayo
- 3 tbsp. fresh chopped chives
- 1 tbsp fresh lemon juice
- 1/4 tsp. 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 pepper. Dredge alf 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 the shrimp to pan, cook 3 minutes on each side or until done. Repeat with remaining oil nd shrimp.
3. Combine yogurt and remaining ingredients in a small bowl. Serve with shrimp.
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