Coconut Shrimp with Pineapple Plumb Sauce

There's only one person who's probably interested in this, but following swifty0682's lead, I'll post this recipe.

Coconut Macaroon Shrimp with Pineapple Plum Sauce

1-pound fresh or frozen raw shrimp (20-30 in shells)
½ cup all-purpose flour
¾ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground pepper
3 egg whites
1 ½ cups shredded coconut
Plum Sweet-and-Sour Sauce

Peel shrimp, leaving tails intact (if shrimp are frozen do not thaw; peel under running cold water.) Make a shallow cut lengthwise down the back of each shrimp; wash out the sand vein.

Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 325 degrees. Mix flour, salt, ginger and pepper. Beat egg whites just until foamy. Coat shrimp with flour mixture’ dip into egg whites. Pat the coconut onto shrimp covering completely.

Fry shrimp, turning once, until coconut is golden brown, about 2 minutes; drain. Serve with Plum Sweet-and-Sour Sauce or if desired soy sauce. Makes 4 servings.

Plum Sweet-and-Sour Sauce
½ cup canned crushed pineapple in syrup
¼ cup sugar
¼ cup water
¼ cup vinegar
¾ teaspoon soy sauce
1 ½ teaspoon cornstarch
1 ½ teaspoon cold water
¼ cup plum jam

Heat pineapple (with syrup), sugar, 1/4-cup water, the vinegar, and soy sauce to a boil in a 2-quart saucepan. Mix corn starch and 1½ teaspoon cold water; stir into pineapple mixture. Heat to boiling, stirring constantly; cool to room temperature. Stir in jam

Do-ahead Tip: Fry shrimp. Cover and refrigerate up to 2 hours. To serve, heat uncovered in 350 degree oven until hot, about 10 minutes