Crispy Herbed Shrimp with Chive Aioli

Photo: Johny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross
Fresh herbs brighten up crispy shrimp for an indulgent yet lightened take on traditional fried shrimp.

Yield:

Serves 4 (serving size: about 5 shrimp and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 430
Fat 21.7 g
Satfat 2.9 g
Monofat 11.4 g
Polyfat 4.9 g
Protein 41.3 g
Carbohydrate 14.8 g
Fiber 0.7 g
Cholesterol 265 mg
Iron 4.4 mg
Sodium 583 mg
Calcium 115 mg

Ingredients

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

Preparation

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 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.

Note:

Adam Hickman,

March 2012