1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon seasoned or garlic salt
2/3 cup water
1/2 cup bread crumbs
2 cups shredded coconut
1 lb shrimp, de-veined and peeled
1 20oz can pineapple chunks in juice
3 cloves garlic, peeled
2 tablespoons soy sauce
2 tablespoons corn starch
1/2 - 1 jalapeno pepper
1 red bell pepper
2 tablespoons cider vinegar
Remove seeds and cores from peppers.
Prepare the sauce by combining pineapple chunks (including juice from can) in a blender with garlic, soy sauce, cornstarch; belnd until smooth, then add peppers (use half or less of the jalapeno if you don't want the sauce to be hot). Blend until peppers are in small, but visible chunks.
Simmer over low heat for 15 minutes or until sauce has thickened to desired consistency. Stir in vinegar. The sauce may be prepared up to 24 hours in advance and refrigerated until ready to serve (serve warm or cold). Any leftover sauce can be served over rice the following day (or as a side dish for the shrimp).
Heat 1 inch of peanut or other vegetable oil in a heavy frying pan to 365°F (or when a one inch cube of bread will brown in 1 minute in the oil it is hot enough).
Using a wire whisk, stir together flour, salt, baking powder and paprika in a medium size bowl. Add water and whisk until batter is smooth; set aside.
In a separate bowl, mix together bread crumbs and coconut to make the coating.
Drop the shrimp, one by one, into the batter, then roll in the coconut mixture, turning the shrimp to coat well.
When the oil is hot enough, fry the shrimp in batches of 5-6 at a time until they are golden brown, turning over once. Remove from hot oil using a slotted spoon to drain on paper towels.
Sprinkle hot shrimp with a pinch of paprika to add color before serving.
Variation: Add 1/2 teaspoon lemon pepper to bread crumbs and prepare as above. Omit vinegar from sauce and substitute 2 tablespoons freshly squeezed lemon juice. Garnish shrimp before serving with lemon slices and a sprig of fresh parsley.