Serves 4 (serving size: about 5 shrimp and 2 tablespoons sauce)
3/4 cup panko (Japanese breadcrumbs), divided
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
1/8 teaspoon crushed red pepper
2 tablespoons cornstarch
2 large egg whites, lightly beaten
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1/2 cup 2% Greek yogurt
1/4 cup canola mayonnaise
3 tablespoons chopped fresh chives
1 tablespoon fresh lemon juice
1/4 teaspoon ground red pepper
How to Make It
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.
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.
Combine yogurt and remaining ingredients in a small bowl. Serve with shrimp.
Buoyed by all the wonderful l reviews, I spent a small fortune on shrimp last night and made this recipe for dinner last night, asparagus and all.I really wonder what I did wrong, because the coating absolutely did not adhere to the shrimp and I ended up with large, albeit tasty, pile of crunchy crumbs in my pan. I unceremoniously dumped them on top of our plates and we enjoyed the dish is an "isn't this unusual" sort of way. But what? The hell?I'm not a novice cook, so I guess the cooking gods just weren't smiling on me yesterday because it was basically a hot mess. I'll probably try it again when I'm feeling more like a kitchen virtuoso.
We really liked these. Used the jumbo shrimps. I used a whole egg vs. 2 egg whites and then added about a tablespoon of milk to thin it a bit. I also didn't have fresh parsley so I used dried. I added a tiny bit of garlic salt to the aioli. Served with saffron rice and steamed green beans.
This was so good. My husband just loved it! I would make sure to use large shrimp. I only had medium ones and I ran out of breading way before I got to the end of the batch. I only used mayo (no yogurt) and the aioli still tasted great. I used dried thyme, it was good, but I could see how fresh would make it better. I omitted the red pepper for my kids. This was somewhat labor intensive breading all the shrimp, but that is b/c I used medium instead of large, so there were that many more to do. The asparagus and tomato side dish was also a hit. Will make again.
Shrimp and sauce turned out amazing. However, I used much more olive oil than recommended in the recipe. It may appear as though there isn't enough breading for all of the shrimp, but as long as you use every bit and don't worry too much about "covering" the shrimp with it, it will turn out great and be the perfect amount. In my opinion, the shrimp tasted best with a very thin amount of breading so that the shrimp flavor could come through, seeing as panko breadcrumbs are thick and crispy to begin with. Also, I didn't find the recipe to be too messy (used fresh thyme, but dried parsley), in comparison to other breaded recipes I've tried. Made this with sauteed zucchini and wilted spinach with halved cherry tomatoes. It was definitely worth the effort. :)))
I don't usually write reviews, but read ALL reviews before making a dish--so I thought I should contribute something this time. I can't tell you how helpful I found the reviews in this case--I followed the suggestions of using dried herbs and splitting the bread crumbs into two batches. The shrimp came out PERFECT!!! They were crisp and light and delicious!!! I was afraid it was going to be a messy process and not worth the effort but following the recipe and the suggestions of the previous cooks resulted in a great dinner! Thank you everyone!!!
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