Crispy Herbed Shrimp Chive with Aioli

At last!  A recipe for a crunchy coating that actually sticks to the shrimp!  The key factor may be the cornstarch.  Anyway, it's a good coating and the aioli is really tasty and light.  All you need is a salad.

Caveat:  You may not need 3 minutes per side for the shrimp.

4 servings

3 calculated points

Roussanne

Ingredients

• ¾ cup panko (Japanese breadcrumbs), divided
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• ⅛ teaspoon crushed red pepper
• 2 tablespoons cornstarch
• 2 large egg whites, lightly beaten
• 1½ pounds large shrimp, peeled and deveined
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• ½ cup 2% Greek yogurt
• ¼ cup canola mayonnaise
• 3 tablespoons chopped fresh chives
• 1 tablespoon fresh lemon juice
• ¼ teaspoon 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 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.

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 shrimp.