Ingredients

Olive oil

1 cup Panko

1/2 cup shredded coconut

1 teaspoon curry powder

2 egg whites

1 pound shelled and deveined shrimp

2 limes cut into wedges

Thai chili sauce

Preparation

  1. Mix the panko and shredded coconut and set aside.
  2. Mix the curry powder into the egg whites and set aside.
  3. Pat the shrimp dry. Place a shrimp in the egg white mixture, then dreg in the panko crumb mixture. Shake off excess and place on a chilled platter.
  4. Place ceramic Emile Henri grill inside Webber gas grill and turn controls to HHH for 7 minutes. Add olive oil and let heat up for 4-5 minutes more.
  5. Place shrimp on ceramic grill and grill for 5 minutes for large shrimp, turning half way. Adjust cooking time for smaller size and remember that the cooking process continues once you take them off the grill.
  6. Serve with rice, Thai chili sauce and a fresh salad. Garnish with lime slices.