First day of school has a way of stirring up mixed emotions—excitement for fresh starts and a little nostalgia for summer routines. That same mix happens in the kitchen when I try to convince a picky eater that tonight’s dinner will be a hit. These crispy herbed shrimp with chive aioli solved that debate at my house: simple ingredients, bold flavor, and a crunchy coating that even reluctant kids love.
This recipe is inspired by a lighter approach to fried shrimp. Instead of deep-frying, the shrimp are coated in panko and pan-sauteed in olive oil to create a crisp exterior without excess fat. The chive aioli—made with Greek yogurt, a touch of mayo, fresh chives, lemon and cayenne—adds a bright, tangy finish that complements the shrimp perfectly. The aioli is also great as a dip for roasted potatoes or a crisp green salad, making it versatile for weeknight dinners.
Crispy Herbed Shrimp with Chive Aioli
Cook: 10 mins |
Total: 25 mins |
Servings: 4
Ingredients
- 3/4 cup panko breadcrumbs, divided
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 2 egg whites, beaten
- 1 pound shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil (for sauteing)
Aioli
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 3 tablespoons fresh chives, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon cayenne pepper (adjust to taste)
Instructions
- Make the aioli first: In a small bowl, stir together the Greek yogurt, mayonnaise, chopped chives, lemon juice, and cayenne pepper. Taste and adjust seasoning. Cover and refrigerate until ready to serve. Leftovers keep well in an airtight container for several days.
- Prepare the panko: In a small food processor or by hand, pulse 1/4 cup panko with the Italian seasoning and red pepper flakes until well blended. Transfer to a shallow bowl and mix with the remaining 1/2 cup panko. Place the egg whites in a separate shallow bowl and the cornstarch in a third bowl.
- Season the shrimp with salt and black pepper. Working in small batches, dredge each shrimp lightly in cornstarch (shake off excess), dip into the beaten egg whites, then press into the panko mixture to coat. Arrange coated shrimp on a plate or sheet while you finish coating the rest.
- Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add about half of the shrimp in a single layer—do not overcrowd. Cook about 2 minutes per side, until golden and cooked through. Transfer to a plate and repeat with remaining shrimp, adding more oil if necessary.
- Serve the crispy shrimp immediately with the chive aioli alongside. The aioli also serves well as a dip for roasted potatoes or fresh vegetables.
Notes
This recipe adapts a lighter cooking method to achieve a crispy exterior with less fat than deep-frying. Feel free to swap dried herbs or fresh herbs according to what you have on hand. For extra crispness, bake coated shrimp on a lightly oiled sheet at 425°F for 8–10 minutes, flipping once.
Nutrition (approximate per serving)
Calories: 430 kcal | Carbohydrates: 17 g | Protein: 29 g | Saturated Fat: 3 g | Cholesterol: 292 mg | Sodium: 1235 mg | Fiber: 1 g | Sugar: 2 g
Nutrition information is estimated and should be used as an approximation only.
Additional Info
Author: Erin Sellin
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Course: Dinner | Cuisine: American | Keyword: crispy shrimp