For the salsa: In a large bowl, combine chopped tomatoes, peppers, onions. Stir in the flaked sweetened coconut, chopped cilantro, salt, pepper, lemon, and lime juice and mix well. Cover and refrigerate for a least an hour.

For the shrimp: Peel, de-vein, and butterfly the shrimp, if necessary ( or just save your sanity and get it from your grocery store/seafood market/ place where they sell the yummy sea animals already done!).

In a small bowl combine the flour with the red pepper, garlic powder, onion powder, salt and pepper.

In another small bowl mix the coconut milk with salt and pepper.

In a food processor pulse the flaked sweetened coconut just until the sugar is broken up and the coconut is in short strips ( this helps the coconut stick to the shrimp). Mix the coconut with the panko breadcrumbs in another bowl. Depending on the size of your bowl, you might have to mix half at a time.

Working one shrimp at a time dredge the shrimp in the flour, shake off excess, then dip in the coconut milk ( let the excess drip off), then into the breadcrumb/coconut mixture. Lightly press the mixture into the shrimp to ensure it sticks, then place on a cookie sheet or large plate.

When all of the shrimp are coated, place them in the refrigerator for about 10 minutes.

Heat about an inch of oil in a large frying pan. Working in batches, fry the shrimp for 2 minutes, then carefully turn and fry for 2 minutes more. Drain and place in a warm (250 degree) oven to keep warm while the rest are cooking.

Serve immediately with the tomato coconut salsa on the side.