I got this from our local newspaper that prints requested restaurant recipes.

Joes Crab Shack Coconut Shrimp

1 lb Medium - Large Fresh Shrimp (cleaned, shelled, and butterflied)
2 Eggs
1/4 C. Water
2/3 C. Corn Starch
7 oz. Package of Premium Flaked Coconut (small flake if possible)
1 Tbsp. Sugar
1 tsp. Salt
1/2 C. Flour

Mix eggs and water. Set aside. Place 1/3 cup of cornstarch in bowl for dusting of shrimp. Mix in separate bowl 1/3 cup (the remainder) of cornstarch, coconut, sugar, salt, and flour, blend well. Heat oil for deep-frying. Roll shrimp in cornstarch, then in egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked. Take care not to overcook shrimp.
Serve with Joe's Crab Shack Pineapple dipping sauce. We have found the results to be slightly better when you process the coconut in a blender for a few seconds. It will grate up the coconut just a bit more.

Joes Crab Shack Dipping Sauce

1 (8 oz.) Can Crushed Pineapple Natural Juice (do not drain, add juice)
1/2 C. Sugar
1/4 C. Red Plum Preserves
1/2 C. Sweet and Sour Sauce ( the yellow type not the red sauce, we used Kraft Sweet and Sour Sauce)

Place all in a sauce pan and simmer on medium low to low heat for 20 - 25 minutes stirring frequently until mixture thickens slightly.