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

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

Adam Hickman
Recipe by Cooking Light March 2012


Read the full recipe after the video.

Recipe Summary test

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


Ingredient Checklist


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.

  • 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.