Rating: 4 stars
36 Ratings
  • 1 star values: 2
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 13
  • 5 star values: 16

Fresh herbs brighten up crispy shrimp for an indulgent yet lightened take on traditional fried shrimp.

Adam Hickman
Recipe by Cooking Light March 2012

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

430 calories; fat 21.7g; saturated fat 2.9g; mono fat 11.4g; poly fat 4.9g; protein 41.3g; carbohydrates 14.8g; fiber 0.7g; cholesterol 265mg; iron 4.4mg; sodium 583mg; calcium 115mg.
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