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Product Talk: Spring Break Crispy Shrimp with Garlic Aioli


Spring Break Crispy Shrimp with Garlic Aioli It seems like most of my friends have headed to either the beach or the mountains for spring break!

Because I’m a beach girl myself, I’m going to live vicariously through them since I didn’t get to go anywhere this year. (There’s always next year…goals!)

One of my favorite things to do while I’m at the beach is to eat all of the fresh seafood that I can. Luckily, I can do this without having to go to the beach, as Brookshire’s seafood department brings me all of my favorite fruits of the sea without having to leave my land-locked city.

I especially love going to get fresh shrimp. While most of it is sold with the shells still on, they will peel and devein it for you if you ask very nicely. The friendly staff at Brookshire’s is always willing to lend a helping hand, and I just finish the rest of my shopping while I wait, or call ahead. I don’t mind peeling, but I don’t like deveining.

Either way, it’s easy to pick up some fresh shrimp at Brookshire’s. I love this recipe because it’s lightened up for spring (and bathing suit bodies). The garlic aioli that goes with it is delicious, and it’s made with some products that help you avoid saturated fats.

Spring Break Crispy Shrimp with Garlic Aioli

Ingredients:
3/4 cup panko (Japanese breadcrumbs), divided
1 Tbs fresh parsley, chopped
2 tsp fresh thyme, chopped
1/8 tsp crushed red pepper
2 Tbs cornstarch
2 large egg whites, lightly beaten
1 1/2 lbs large shrimp, peeled and deveined
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 Tbs olive oil, divided
1/2 cup 2% Greek yogurt
1/4 cup canola mayonnaise
1 Tbs garlic, minced
3 Tbs fresh chives, chopped
1 Tbs fresh lemon juice
1/4 tsp ground red pepper

Directions:
Mix 1/4 cup panko, parsley, thyme and red pepper in food processor; pulse two or three times to combine. Stir herb mixture with remaining 1/2 cup panko in 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. Heat oil until fragrant and shimmering. Add half of shrimp to pan. (Do not overcrowd the pan or shrimp will not crisp.) Cook for 3 minutes on each side or until done. Remove with a slotted spoon to a paper towel-lined plate. Repeat with remaining oil and shrimp.

Combine yogurt and remaining ingredients in small bowl. Serve immediately with shrimp.

Serves 4

Per Serving:
Calories: 430, Fat: 22 g (3 g Saturated Fat), Cholesterol: 265 mg, Sodium: 583 mg, Carbohydrates: 15 g, Fiber: 1 g, Protein: 41 g.

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