• Place the egg in a small bowl and beat with a folk
• Place coconut in another bowl
• Deep each shrimp in egg, then in coconut, then repeat it one more time
• Cover and keep in the refrigerator for several hours or overnight
• Fill a deep skillet with olive oil about 1.5 inches deep
• When the oil is hot, place shrimp there in one row
• Cook about 1-2 minutes on each side or until goldish pink
• Remove on the paper towel to let fat absorbed
• Transfer to a dish with the sauce

For sauce:

• 1 tbsp of crushed pineapple
• 1 tbsp of Ginger orange marmalade
• 1 tsp of Dijon mustard

For Pineapple Margarita:

• ½ cup of any Silver Tequila
• 6 tbsp of lime juice
• 6 tbsp of pineapple juice
• 2 tbsp of Agave Nectar