Servings: 12 Shrimps

1 1/4 cup panko breadcrumbs, divided 1 ¼ cup panko breadcrumbs, divided
1 tablespoon minced fresh parsley 1 tablespoon minced fresh parsley
1/8 teaspoon red pepper flakes ⅛ teaspoon red pepper flakes
2 tablespoons cornstrach 2 tablespoons cornstrach
2 large egg whites, lightly beaten 2 large egg whites, lightly beaten
1 1/2 pounds large shrimp, peeled and deveined 1 ½ pounds large shrimp, peeled and deveined
1/4 teaspoon salt ¼ teaspoon salt
1/4 teaspoon fresh ground pepper ¼ teaspoon fresh ground pepper
canola oil for frying canola oil for frying
1/2 cup 2% Greek yogurt ½ cup 2% Greek yogurt
1/4 cup canola mayonnaise ¼ cup canola mayonnaise
3 tablespoons chopped fresh chives 3 tablespoons chopped fresh chives
1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
1/4 teaspoon red pepper flakes ¼ teaspoon red pepper flakes

1. Combine ½ cup panko crumbs, parsley and red pepper flakes in a mini processor; pulse to combine. Combine this mixture with the remaining panko crumbs in a shallow dish. Place the cornstarch in a shallow dish and the egg whites in a another separate shallow dish. Sprinkle the shrimp liberally with salt and pepper. Dredge the shrimp in the cornstarch, shaking off the excess; then dip into egg whites. Then dredge the shrimp in the panko mixture and press to adhere.
2. In a large non-stick skillet, heat enough oil over medium heat. Add the shrimp, but do not crowd them and cook about three minutes per side insuring that they cook through. When the oil starts to get dark, I cleaned out the pan and heated fresh oil.
Chive Aioli
Whisk together the yogurt, mayonnaise, chives, lemon juice and red pepper flakes in a small bowl. Serve with shrimp.