Crispy Herb Shrimp with Aioli

Crispy Herb Shrimp with Aioli

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    cup panko (Japanese breadcrumbs), divided

  • 1

    tablespoon chopped fresh parsley

  • 2

    teaspoons chopped fresh thyme

  • teaspoon crushed red pepper

  • 2

    tablespoons cornstarch

  • 2

    large egg whites, lightly beaten

  • ¼

    t red pepper

  • pounds large shrimp, peeled and deveined

  • ¼

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • 2

    tablespoons olive oil, divided

  • ½

    cup 2% Greek yogurt

  • ¼

    cup canola mayonnaise

  • 3

    tablespoons chopped fresh chives

  • 1

    tablespoon fresh lemon juice

Directions

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 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 tablespoon 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.


Nutrition

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