In a separate shallow dish, combine cornmeal, herb seasoning and salt. Add shrimp to egg whites and turn to coat. Add to cornmeal mixture and turn to coat. Heat oil in a large skillet over medium-high heat. Add shrimp and cook 2 to 3 minutes per side, until opaque in the middle and bright pink on the outside.
Meanwhile, in a food processor, combine artichoke hearts with 1 tablespoon of oil from the jar, white beans and sour cream. Process until smooth. Fold in parsley.
Serve most of the shrimp over artichoke puree (reserve 8 shrimp for another meal). Squeeze lime juice over shrimp and serve on the side.