Crispy Herbed Shrimp with Chive Aioli

  • SherriWalker Posted: 02/21/12
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    The shrimp was very crunchy and flavorful, not like the frozen kind. My husband used the leftover aioli for veggie dip.

  • Beckyw66 Posted: 04/20/12
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    So good ! Did need about half cup extra breading, but these shrimp are phenomenal! Also had to cook my asp. Longer than directed ,beautiful presentation

  • martyj Posted: 02/27/12
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    These shrimp came out so delicious. Nice and crispy! The aioli sauce was great too. My only complaint is the messiness of cleaning the shrimp and the dredging etc, but that comes with the territory. Will be making this again for sure.

  • kaxel1075 Posted: 03/09/12
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    I have to agree with Neddlemans...this just did not come out well at all...and we ended up just eating plain shrimp with some breadcrumbs on the side, which nobody ate. Would not try this one again. The sauce did turn out well and I would make that again.

  • Needlemans Posted: 02/28/12
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    This was not worth the work it entailed. The panko and herb mixture could have been doubled, as it wasn't nearly enough to cover the shrimp called for in the recipe. This recipe was just OK, not anything special. Nor was the accompanying Roasted Asparagus and Tomatoes any better. Sorry. I can't recommend this.

  • Katieface Posted: 02/26/12
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    I used the gluten-free breadcrumbs I had on hand instead of the Japanese panko. I can't tell you how much I enjoyed this dinner! I literally licked the plate clean. (Good thing no one was watching.) Absolutely delicious!!

  • travelchickie Posted: 03/06/12
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    Absolutely delicious, with a light coating. I made it twice and used dried thyme and glad I did, considering one reader's complaint about the fresh thyme. I would also divide the breadcrumbs in two bowls. Once it starts to get soggy from the egg, it doesn't stick as well.

  • CookingPhilly Posted: 03/06/12
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    This was a disappointing recipe. The aioli tasted like the yogurt (I followed the recipe exactly) and wasn't very good. It was also one of those recipes where I kept having to get up from my dinner to turn over the latest batch of shrimp, dredge some more, etc. It was too much work for a mediocre meal.

  • JillyBurke Posted: 03/01/12
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    I agree with others that this is a tasty dish. I also agree with those who find it a lot of effort. It's very tedious working with fresh thyme and attempting to "chop" it. The whole thing is messy and demanding of your time. The asparagus side dish is nice and adds a nice bit of color.

  • SMoncz Posted: 05/08/13
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    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. :)))

  • pmak06811 Posted: 04/28/13
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    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!!!

  • icancookthat Posted: 03/21/12
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    I couldn't get enough of the herbed shrimp! I served it with the suggested roasted asparagus and tomatoes. With all of the flavor in the shrimp plus the vegetables, I barely needed the aioli. Check out my post, with step by step photos here: http://www.icancookthat.org/2012/03/crispy-herbed-shrimp-with-roasted.html

  • SClipp2 Posted: 05/24/12
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    I thought this recipe was "restaurant quality" and my husband agreed! It was time intensive and a little tedious, but well worth the effort. The aioli was delicious as well. I noticed a few people commented that chopping all the herbs was too much work and I would have to agree which is why we used dried herbs instead. A general rule of thumb is 1 tablespoon of fresh herbs = 1 teaspoon of dried. Worked like a charm for us. We served ours with the Cooking Light's Creamy Potato Salad from the Feb 2012 issue. Also equally yummy. I highly recommend.

  • ScampsGirl Posted: 08/23/12
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    Super simple and fast! I did add a few additional seasonings to the panko mix, but that's a personal thing. Made a double 2 lb. batch, first served with pasta and a roasted tomato sauce, second mad FAB po' boy sandwiches!

  • davidz Posted: 04/09/12
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    The shrimp tasted a bit dry to me. The shrimp in the photo look more moist than they way mine turned out. It was a nice change from other shrimp dishes. My Aioli turned out well. I used regular light mayonaise instead of canola mayonaise. I made this dish with 18 medium sized shrimp. Seemed like it was less than the 1.5 pounds called for in the recipe. But I had enough breading that I could have made more shrimp if necessary and there was more than enough Aioli for the 18 shrimp I made. It was a bit of a challenge to keep the breading from clumping when it started to get too much egg in it from having dipped the shrimp in the breading. We did eat almost all of the shrimp between 2 people, so it wasn't bad. I think it missed the mark for us because we were expecting something that tasted more like deep fried shrimp. I might try this again in a few months.

  • daneanp Posted: 07/27/13
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    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.

  • Blandie Posted: 09/03/12
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    Delicious, simple dinner. Recipe still worked with flour instead of corn starch, and dried herbs in the panko mixture. Towel dried the shrimp and followed the rest of the recipe frying the shrimp in 3 batches. Served with large salad for a fantastic summer meal! Can't wait to try the po boy sandwiches!

  • SuzanneM Posted: 04/25/13
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    This was delicious, simple enough for a weeknight meal but not ordinary, and fairly easy to prepare. We served it with rice and sautéed bok choy. After peeling the shrimp, it all came together in the time it took the rice to cook. The fresh herbs added a bright note and took only a minute to chop. The slight tang of the aioli was a delicious accompaniment and complemented the crispiness of the shrimp. We will definitely make this again. I would love to know more about the asparagus and tomatoes that are shown in the photo and that other reviewers mentioned. The online Dinner Tonight recipe did not include it.

  • carolfitz Posted: 04/10/12
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    Very good. We prepped shrimp to directions, making sure all were paper-towel-dry before we began breading. Had them all ready to go and only then started heating the skillet. Roasted the asparagus longer than called for, adding the tomatoes at the last 6 min. Very tasty. Great presentation, nice combo of flavors & textures for dinner. Think the shrimp would be fine as an appetizer, too.

  • blake9801 Posted: 03/17/12
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    This turned out excellent! Next time I need to x3 the breading components. Definitely need a teammate in the kitchen breading the shrimp while the other cooks the shrimp. Loved the fresh taste of the chive aioli.

  • MTN326 Posted: 03/23/12
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    Easy and tasty. Especially good when served with the asparaguss and tomatoes. Nice repalcement for typical batter fried shrimp but with the same crispy texture.

  • rachelshekar Posted: 03/06/12
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    The shrimp and dip was super tasty! The sauce did need a bit of salt. Yum!

  • LDombeck Posted: 06/11/13
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    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.

  • MichelleFindley Posted: 07/10/13
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    This was very good! Love the aioli! I did double the breading ingredients, but not the shrimp. I did not put some in the food processor. I just mixed it all together. I made the aioli as stated.

  • HazelEyedNurse Posted: 10/21/13
    Worthy of a Special Occasion

    Very delicious! Will make again.

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