In a medium pot, combine rice, 11/4 cups water (21/4 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 all produce. Roughly chop cilantro. Zest and halve lime (for 4 servings, zest 1 lime; halve both). Drain pineapple over a small bowl, reserving juice. In a medium bowl, toss together cabbage, cilantro, pineapple, mayonnaise, juice from half the lime, half the pineapple juice, and 1/2 tsp sugar (1 tsp for 4). Season with salt and pepper. Add cashews.

To bowl with reserved pineapple juice, stir in jam, a squeeze of lime juice, and sriracha to taste. Set aside. Heat a large, heavy-bottomed pan (preferably nonstick) over medium heat. Add coconut and 1/2 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 very dry with paper towels. Season with salt. In a large bowl, combine tempura mix, half the toasted coconut, 1/2 tsp salt (1 tsp for 4 servings), and 1/3 cup cold water (2/3 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 1/4-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.

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 papertowel- lined plate. Immediately season with salt and pepper.

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste; season with salt. Divide rice, shrimp, and tropical slaw between plates. Sprinkle shrimp and rice with remaining toasted coconut. Drizzle shrimp with sauce (or serve on the side for dipping).