Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a shallow bowl whisk together 1 cup skim milk, 2 egg whites, 2 tablespoons cornstarch, 2 tablespoons flour, and 1 tablespoon hot sauce until smooth.
• On a separate shallow plate combine 1 cup panko breadcrumbs, 1 teaspoon garlic powder, and 1 teaspoon paprika.
• Pat 1 pound raw medium shrimp (peeled and deveined) dry with paper towels.
• Working in batches, dip each shrimp into the milk mixture, letting excess drip off, then dredge and press the shrimp into the breadcrumb mixture to coat both sides. Arrange the coated shrimp in a single layer on the prepared baking sheet, leaving a little space between pieces.
• Bake the shrimp in the preheated oven for 6 to 7 minutes. Carefully flip each shrimp and bake an additional 6 to 7 minutes, until the breadcrumbs are golden and the shrimp are opaque and cooked through.
• While the shrimp bake, whisk together 3 tablespoons plain Greek yogurt, 1 teaspoon chile‑garlic sauce (or sriracha), 1/2 teaspoon honey, and 1 teaspoon lemon juice until smooth.
• When the shrimp are done, either drizzle the sauce over them on the baking sheet or transfer the shrimp to a bowl and toss with the sauce to coat. Serve immediately.