Have you ever opened up a food magazine, and have decided by a photo only that you want, no need, to make that recipe? I didn’t even look at the title, or read the ingredients, before I had earmarked this recipe to make. Shrimp, asparagus, and tomatoes? This is right up my alley. The best part of cooking with seafood is that it’s almost always a quick meal. This Cooking Light recipe for Crispy Herbed Shrimp with Roasted Asparagus and Tomatoes can be made in only 40 minutes, perfect for a weeknight dinner.
Ingredients
Shrimp:
- 3/4 cup panko, 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
Chive Aioli:
- 1/2 cup 2% Greek yogurt
- 1/4 cup canola mayonnaise
- 3 tablespoons chopped fresh chives
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon paprika
Roasted Asparagus and Tomatoes:
- 1 pound asparagus, trimmed
- 1/2 cup grape tomatoes
- 1/3 cup sliced shallots
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
Preheat your oven to 400 degrees. Start by preparing the crispy herbed shrimp. Combine 1/4 cup panko, 1 tablespoon fresh parsley, 2 teaspoons chopped fresh thyme, and 1/8 teaspoon crushed red pepper in a mini food processor (I used my magic bullet) and pulse to combine.
Combine the mixture with the remaining 1/2 cup panko in a shallow dish. Add the corn starch and the egg whites into 2 other dishes.
Sprinkle the shrimp with salt and pepper and dredge the shrimp into the cornstarch. Shake off the excess cornstarch. Dredge the shrimp into the egg whites and then dip into the panko mixture making sure the panko sticks to the shrimp. Repeat with all of the shrimp. Reserve.
Combine 1 pound trimmed asparagus, 1/2 cup grape tomatoes, 1/3 cup sliced shallots, and 1.5 teaspoons chopped fresh thyme on a cookie sheet. Season with salt and pepper. Coat lightly with cooking spray. Bake at 400 degrees for 6 minutes or until crisp.
While the asparagus and tomatoes are cooking, heat a large nonstick pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add half the shrimp to the pan and cook for three minutes on each side.
Repeat with remaining olive oil and shrimp.
Combine the Greek yogurt, mayo, chives, lemon juice, and paprika in a small bowl.
Add the asparagus and tomato mixture to a plate. Top with the shrimp and serve with the yogurt mixture.
So, my boyfriend is allergic to shrimp. I made it while he was here so I cooked him up some chicken instead. Despite his allergy, he kept trying to steal my Crispy Herbed Shrimp! I don’t blame him though, they were absolutely delicious.
The herbs in the breading were so good!
The asparagus were nice and crispy and the tomatoes added a nice burst to the flavor.
Crispy Herbed Shrimp with Asparagus and Tomatoes
A 40-minute meal perfect for weeknights! Breaded herbed shrimp served with roasted asparagus and tomatoes
Ingredients
Shrimp:
- 3/4 cup panko 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
Chive Aioli:
- 1/2 cup 2% Greek yogurt
- 1/4 cup canola mayonnaise
- 3 tablespoons chopped fresh chives
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon paprika
Roasted Asparagus and Tomatoes:
- 1 pound asparagus trimmed
- 1/2 cup grape tomatoes
- 1/3 cup sliced shallots
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
Instructions
- Preheat your oven to 400 degrees.
- Start by preparing the crispy herbed shrimp. Combine 1/4 cup panko, 1 tablespoon fresh parsley, 2 teaspoons chopped fresh thyme, and 1/8 teaspoon crushed red pepper in a mini food processor and pulse to combine.
- Combine the mixture with the remaining 1/2 cup panko in a shallow dish. Add the corn starch and the egg whites into 2 other dishes.
- Sprinkle the shrimp with salt and pepper and dredge the shrimp into the cornstarch. Shake off the excess cornstarch. Dredge the shrimp into the egg whites and then dip into the panko mixture making sure the panko sticks to the shrimp. Repeat with all of the shrimp. Reserve.
- Combine 1 pound trimmed asparagus, 1/2 cup grape tomatoes, 1/3 cup sliced shallots, and 1.5 teaspoons chopped fresh thyme on a cookie sheet. Season with salt and pepper. Coat lightly with cooking spray. Bake at 400 degrees for 6 minutes or until crisp.
- While the asparagus and tomatoes are cooking, heat a large nonstick pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add half the shrimp to the pan and cook for three minutes on each side.
- Repeat with remaining olive oil and shrimp.
- Combine the Greek yogurt, mayo, chives, lemon juice, and paprika in a small bowl.
- Add the asparagus and tomato mixture to a plate. Top with the shrimp and serve with the yogurt mixture.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!
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Yum! The shrimp look perfect, and I LOVE asparagus! Cooking Light had a great issue this month!
Mmmm!! These shrimp look SO good! Cooking Light has some really great recipes. I used to have a subscription and I’m really missing it now. This looks fantastic!!
This looks so delicious, I LOVE finding new recipes with shrimp! 🙂
I love shrimp! This dish looks scrumptious!
I completely choose recipes by the photos. Sometimes it doesn’t work out but once I see deliciousness I need to try it out. Your photos look great. Makes me want to make this recipe too.
Mmmm! I am always up for shrimp and asparagus, even better if it’s at the same time 🙂 Very nice!
When it comes to shrimp, I never say no. Crispy shrimp sounds like delish.