INGREDIENTS

• Baking soda
• canola or peanut oil
• cayenne pepper
• chopped fresh cilantro
• Egg
• finely chopped red bell pepper
• finely chopped red onion
• fresh lime juice
• Jalapeño pepper
• pineapple
• plus 2 tablespoons all-purpose flour
• Salt
• seltzer
• shrimp
• sugar
• sweetened shredded coconut

DIRECTIONS

1. Combine the pineapple, onion, bell pepper, jalapeno, lime juice cilantro, sugar, and 1/4 teaspoon of the salt in a bowl
2. Combine 2/3 cup flour, baking soda, the remaining 1/2 teaspoon of salt, and cayenne pepper in a medium bowl. Add the seltzer and egg and whisk until smooth. Place coconut in a separate bowl.
3. Heat the oil in a large heavy pot over medium-high heat until it registers 350°F on a thermometer. While the oil heats, working one at a time, hold the shrimp by the tail and dip it into the batter
4. Add shrimp to the oil in batches of 8-10 and cook until golden brown and crisp, about 1 1/2 minutes. Remove shrimp from oil with a slotted spoon and drain on paper towels. Skim any coconut from the oil, return to 350°F and continue frying. Serve with pineapple relish.