Crispy Herbed Shrimp with Dill Aioli

These shrimp were delicious! I loved the coolness of the aioli and the crunchiness of the panko coating. It was a really fun meal, and very satisfying! We enjoyed the shrimp with some roasted asparagus and tomatoes -- something not too heavy.

3/4 C panko crumbs, divided
1 T chopped parsley
2 t. chopped dill
1/8 t. crushed red pepper
2 T cornstarch
2 large egg whites, lightly beaten
1 1/2 lbs. large shrimp, peeled and deveined
1/4 t. salt
1/4 t. black pepper
2 T extra-virgin olive oil, divided
1/2 C non-fat Greek yogurt
1/4 C mayonnaise
1 T fresh lemon juice
1/4 t. ground red pepper

Combine 1/4 C panko, parsley, dill and crushed red pepper in a food processor; pulse to combine. Combine herb mixture with remaining 1/2 C 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.

Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pain; swirl to coat. Add half of the shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining oil and shrimp.

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