PREHEAT grill to 425°F. Pat shrimp dry with a paper towel and set aside. Whisk together egg and 1/2 cup coconut milk and set aside. Combine shredded coconut and panko breadcrumbs in a shallow bowl and set aside. Combine cornstarch, salt and pepper in a shallow bowl and set aside.
PLACE 4 sheets Reynolds Wrap® Non-Stick Foil with non-stick (dull) side facing up onto your work surface.
DIP shrimp into cornstarch mixture, then dip into egg mixture, then coat in the coconut/panko breadcrumb mixture. Repeat with all shrimp, placing an equal amount of coated shrimp on each piece of foil.
BRING up foil sides and fold over to create a 2-inch rim. Repeat to make 4 open packets.
GRILL 10 to 12 minutes in covered grill, or until coconut is golden and until shrimp is firm and pink.
COMBINE lime juice and remaining 1/2 cup coconut milk. Drizzle over cooked shrimp just before serving.