Peel shrimp, leaving tails on, and devein.
Pour oil into a Dutch oven to a depth of 3 1/2 inches. Heat oil to 350°.
Combine egg whites, ground red pepper, and salt in a shallow bowl. Place cornstarch in a separate shallow dish; place coconut in another shallow dish. Coat shrimp with cornstarch, shaking off excess. Dip shrimp in egg white mixture; dredge in coconut.
Fry shrimp, in 2 batches, 2 to 3 minutes or until golden brown. Drain. Serve with Pineapple Salsa.
Rusty Harpoon Restaurant & Tavern, Kaanapali, Maui, Hawaii
we didn't make the shrimp, but the pineapple salsa is EXCELLENT! great with fish tacos, or just chips. my husband and i both devoured it!