Herbed shrimp with chive aioli

Recipe Information

Ingredients

• 3/4 cup panko bread crumbs, divided

• 1 tablespoon parsley, chopped

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons olive oil, divided

• 1/2 cup 2% Greek yogurt

• 1/4 cup canola oilmayonnaise

• 2 teaspoons thyme, chopped

• 1/8 teaspoon red pepper flakes

• 2 tablespoons cornstarch

• 2 large egg whites, beaten lightly

• 1 pound large shrimp, peeled and deveined

• 3 tablespoons chives, fresh

• 1 tablespoon lemon juice

Directions

• In a food processor, pulse 1/4 cup panko with the parsley, red pepper flakes, and thyme until well combined. Transfer the mixture to a wide bowl and stir in the remaining panko.

• Place the cornstarch and egg whites in two separate bowls. Season the shrimp with the salt and pepper. Dunk each shrimp into cornstarch, then into the egg whites, and finally into the panko mixture. Transfer each shrimp to a plate.

• Heat a skillet over medium-high heat and add 1 tablespoon oil. After a few minutes, place half of the shrimp into the skillet. Cook for about 2 minutes, or until golden brown, and flip. Shrimp are cooked when white throughout. Repeat with the remaining shrimp.

• To prepare the aioli, whisk the yogurt, chives, mayonnaise, and lemon juice together.

• Serve the shrimp with the prepared aioli.

Nutrition (per serving)

• Calories: 322 cal

• Total fat: 18g

• Saturated fat: 3g

• Monounsaturated fat: 0g

• Cholesterol: 167mg

• Sodium: 427mg

• Potassium: 0g

• Carbohydrate: 14g

• Fiber: 1g

• Protein: 25g