Bring the vegetable broth to a boil and cook the shrimp for 3 minutes. Drain and let cool.
Wash, deseed, and dice the tomatoes. Arrange in serving bowls and season with salt and pepper.
In a bowl, whisk together the egg yolk, wine vinegar, and white mustard using a wooden spoon.
Gradually pour in the olive oil while continuously whisking to emulsify. Season with salt and pepper, then add the lemon juice and 1/2 teaspoon chopped ginger.
Preheat the oven grill. Dip the cooled shrimp in the egg whites, then coat in grated coconut. Thread onto skewers and season with salt and pepper.
Arrange the skewers in a baking dish and grill for a few minutes until golden.
Place the skewers over the tomato beds, garnish with parsley sprigs, and serve with the sauce on the side.
For flexibility, substitute with other shrimp varieties if Caribbean blue shrimp are unavailable.
