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 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 the shrimp.
CALORIES: 430 FAT: 21.7g (sat:2.9g, mono:11.4g, poly:4.9g) PROTEIN: 41.3g
CARB: 14.8g FIBER: 0.7g CHOL: 265mg IRON: 4.4mg SODIUM: 583mg
Go to full version of