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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 430
  • Fat: 21.7g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 11.4g
  • Polyunsaturated fat: 4.9g
  • Protein: 41.3g
  • Carbohydrate: 14.8g
  • Fiber: 0.7g
  • Cholesterol: 265mg
  • Iron: 4.4mg
  • Sodium: 583mg
  • Calcium: 115mg

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. 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. 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. 3. Combine yogurt and remaining ingredients in a small bowl. Serve with shrimp.
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