Crispy Coconut Shrimp with Pineapple Relish

Ingredients

• 1 pineapple, peeled, cored, cut into 1/4-inch cubes
• 1/3 cup finely chopped red onion
• 1/4 cup finely chopped red bell pepper
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon sugar
• 3/4 teaspoon salt, divided
• 2/3 cup plus 2 tablespoons all-purpose flour, divided
• 1/2 teaspoon baking soda
• 1/4 teaspoon cayenne pepper
• 2/3 cup seltzer
• 1 large egg
• 3 1/2 cups sweetened shredded coconut
• 40 extra large shrimp, about 1 1/2 pounds, peeled, deveined, tails left intact
• 7 cups canola or peanut oil

Directions

1. Combine the pineapple, onion, bell pepper, jalapeno, lime juice cilantro, sugar, and 1/4 teaspoon of the salt in a bowl; reserve.
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 350F on a thermometer. While the oil heats, working one at a time, hold the shrimp by the tail and dip it into the batter; shake to remove excess, and dip into coconut to completely coat it, pressing gently to help the coconut adhere to the shrimp. Transfer to a baking sheet and repeat with remaining shrimp.
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.