“From Cooking Light. Serve this delicious shrimp with roasted asparagus and tomatoes.”
READY IN:
32mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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 remainining 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 tablespoons oil to pan; swirl to coat. Add half of shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining shrimp and oil.
  3. Combine yogurt and remaining ingredients in a small bowl. Serve with shrimp.

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