In a medium pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Meanwhile, wash and dry produce.

Roughly chop cilantro. Drain pineapple over a small bowl, reserving juice. Zest and halve lime (for 4 servings, zest one lime and halve both).

In a medium bowl, toss together cabbage, cilantro, pineapple, mayonnaise, juice from half the lime, half the pineapple juice, and ½ tsp sugar (1 tsp for 4). Season with salt and pepper. Add cashews; toss to combine.

To bowl with remaining pineapple juice, stir in jam, a squeeze of lime juice, and Sriracha to taste. Set aside.

Heat a large, preferably nonstick, pan over medium heat. Add coconut and ½ tsp sugar (1 tsp for 4 servings); cook, stirring occasionally, until lightly browned, 1-2 minutes.

Turn off heat; transfer to a second small bowl. Wipe out pan.

Rinse shrimp* under cold water, then pat dry with paper towels. Season with salt.

In a large bowl, combine tempura batter mix, half the toasted coconut, ½ tsp salt (1 tsp for 4 servings), and ⅓ cup cold water (⅔ cup for 4). TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

Heat a ¼-inch layer of oil in pan used for coconut over medium-high heat. Stir shrimp into batter until fully coated.

Line a plate with paper towels and set aside.

Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated shrimp in a single layer. Cook in batches until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side. TIP: Add more oil as needed between batches, allowing it time to heat back up before frying more shrimp.

Using a slotted spoon, transfer shrimp to paper-towel-lined plate. Immediately season with salt and pepper.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt.

Divide rice and slaw between plates; top rice with shrimp. Sprinkle shrimp and rice with remaining toasted coconut. Drizzle shrimp with sauce (or serve on the side for dipping) and serve.