Crispy Herbed Shrimp with Chive Aioli, Roasted Asparagus, and Tomatoes from Cooking Light

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

3/4 cup(s) panko divided

1 tablespoon(s) chopped, fresh parsley

2 teaspoon(s) chopped, fresh thyme

1/8 teaspoon(s) crushed red pepper

2 tablespoon(s) cornstarch

2 large egg whites lightly beaten

1 1/2 pound(s) large shrimp peeled & deveined

1/4 teaspoon(s) salt

1/4 teaspoon(s) freshly ground black pepper

2 tablespoon(s) olive oil divided

1/2 cup(s) 2 % greek yogurt

1/4 cup(s) canola mayonnaise

3 tablespoon(s) chopped, fresh chives

1 tablespoon(s) fresh lemon juice

1/4 teaspoon(s) ground red pepper

Directions:

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.
4. CALORIES: 430 FAT: 21.7g (sat:2.9g, mono:11.4g, poly:4.9g) PROTEIN: 41.3g
5. CARB: 14.8g FIBER: 0.7g CHOL: 265mg IRON: 4.4mg SODIUM: 583mg
6. CALC: 115mg

By RecipeOfHealth.com