2. In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with panko crumbs, curry powder and salt and set aside.
3. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating.
4. Place shrimp on rack placed within a sheet pan lined with foil and bake for 10 minutes. Garnish with lime wedges.
