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Crispy Herbed Shrimp with Chive Aioli

Photo: Johny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross

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

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

Nutrition

calories 430

fat 21.7g

satfat 2.9g

monofat 11.4g

polyfat 4.9g

protein 41.3g

carbohydrate 14.8g

fiber 0.7g

cholesterol 265mg

iron 4.4mg

sodium 583mg

calcium 115mg

Ingredients

3/4 cup panko (Japanese breadcrumbs), divided

1 tablespoon chopped fresh parsley

2 teaspoons chopped fresh thyme

1/8 teaspoon crushed red pepper

2 tablespoons cornstarch

2 large egg whites, lightly beaten

1 1/2 pounds large shrimp, peeled and deveined

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil, divided

1/2 cup 2% Greek yogurt

1/4 cup canola mayonnaise

3 tablespoons chopped fresh chives

1 tablespoon fresh lemon juice

1/4 teaspoon ground red pepper

How to Make It

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.

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