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Crispy Herbed Shrimp with Chive Aioli

Crispy shrimp with Chive Aioli

Today is the first day of school!  Exciting and sad all at the same time.  Hopefully 2nd grade will be great, and maybe teach my kid a thing or two.  Maybe if they worked on math and science with food that could have real life applications.  Like, say you really like fried fish, and your mom says fried shrimp is for dinner.  Will you like it?  Well….fish live in the ocean, and shrimp live in the ocean.  Both are fried.  So YES I will like it, and there is no reason to complain!

This may have been the argument when I made this shrimp for dinner the other day.  My 7 year old started complaining when he saw me take shrimp out of the fridge.  I tried to tell him he would like it, and all would be fine, but he just wouldn’t believe me.  That is until it was time to eat.  Then he ate the shrimp like crazy.  When I asked him about it he said “well yeah mom, shrimp are seafood, and I like seafood.”  So there you go, maybe I missed my calling as a teacher.

These shrimp aren’t actually “fried”.   It is a Cooking Light recipe, so they are sauteed in olive oil to get a crispy coating without lots of added calories and fat.  Fried shrimp is my favorite way to eat shrimp, and this healthier version did not disappoint.  It was crispy, full of great flavor, and the dipping sauce paired perfectly with it.  We had roasted potatoes with our shrimp, and the aioli also served as a great dip for the potatoes.  I switched up the herbs called for in the original recipe, because I didn’t have them on hand, but you could use any herbs (dried or fresh) that you like.


Crispy Herbed Shrimp with Chive Aioli
 
Serves: 4
Prep time:
Cook time:
Total time:
 
A healthy version of fried shrimp. Served with a lemon and chive dipping sauce. Quick and healthy dinner.
Ingredients
  • ¾ cup panko breadcrumbs, divided
  • 2 tsp Italian seasoning
  • ¼ tsp red pepper flakes
  • 2 Tbls cornstarch
  • 2 egg whites, beaten
  • 1 pound shrimp, peeled and deveined
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ cup olive oil
Aioli
  • ½ cup plain Greek yogurt (I used non-fat)
  • ¼ cup mayo (I used light)
  • 3 Tbls fresh chives, chopped
  • 1 Tbls lemon juice
  • ½ tsp cayenne pepper
Instructions
  1. Start by making the aioli. In a small bowl stir together all of the ingredients. Set aside until ready to use. You can store leftovers in an airtight container in the fridge.
  2. In a small food processor combine ¼ cup panko, Italian seasoning and the red pepper flakes. Pulse until well combined. Transfer to a shallow bowl. Add the remaining ½ cup of panko, and stir to combine. Place the egg whites in a shallow bowl. In a 3rd shallow bowl put the corn starch. Season the shrimp with salt and pepper. Working a few shrimp at a time, coat with the cornstarch (making sure to shake off the excess), dip into the egg whites, and then press into the panko. Transfer coated shrimp to a plate or small baking sheet, while you repeat with the rest of the shrimp.
  3. Heat 1½ Tbls in a large skillet over medium-high heat. When the oil is hot add about ½ the shrimp to the pan. Becareful not to over crowd the pan. Cook for about 2 minutes per side or until golden brown and cooked through. Remove from pan, and repeat the process with the rest of the shrimp.
  4. Serve with the aioli dipping sauce.

 

 

 

Comments

  1. I like this light crispy shrimp recipe- it sounds like a winner for the entire family! Hope your week is off to a great start;-)

  2. These look like exactly what I want to be eating right now. YUM.

  3. Love Cooking Light and love this recipe! It looks awesome!

  4. Those shrimp look and sound delicious! I love your reasoning :-)

  5. I know what you mean trying to convince them they will like something, it goes on daily here. Love fried shrimp and I like that this is a lighter recipe, Cooking Light has some of the best recipes.

  6. Recipe looks awesome…love “fried” food

  7. These look so good, I love shrimp and I love Cooking Light!

  8. Ohhh your shrimp looks amazing!! Yummy!!

  9. I can see why your son ate one shrimp after another… I would too. Hope he had a great first day of school and an awesome school year ahead. Less than two more weeks of summer vacation left for my two….. I’m happy and a bit sad as well.

  10. Oh, I love that these look like they’re fried but they’re not! So yummy. And you have to giggle at the antics of a second grader…so cute!

  11. Love this healthier version! And the dipping sauce sounds so delish. Nicely done!!! Good luck with back to school! One of my nephews starts kindergarten today – hard to believe. :-)

  12. YUM! My husband who has the tastes of a 5 year old would definitely love this one!

    Best of luck to your 2nd grader!

  13. These look totally awesome! I love fried shrimp, and so do my kids, win win! That ailoi sounds like a perfect match too!

  14. This has my mouth watering…hope everyone settles into “back to school” easily :)

  15. For something that wasn’t really “fried”, this looks awesome! Bet they taste grrrrrrreat, too! I can’t resist a good shrimp recipe, especially if paired with my fave condiment for seafood…aioli! And since I adore chive also, this is like a heavenly combo for me! Delicious!

  16. It is crispy and mouth watering….

  17. They look delicious Erin! Will try this recipe out very soon!

Trackbacks

  1. [...] a big seafood fan, but I do like shrimp.  I have kind of been on a shrimp kick lately.  I made Crispy Herbed Shrimp, this, and then I have it for our meal plan again this week.  I am not sure what is going on, but [...]

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