In a medium bowl, combine diced fresh pineapple, finely chopped red onion, minced jalapeño, and chopped cilantro. Squeeze fresh lime juice over the mixture, season with salt, and toss well. Allow the salsa to chill for at least 15 minutes in the refrigerator.

Prepare three shallow dishes for the dredging process. Add seasoned all-purpose flour to the first bowl, whisk together eggs in the second. Combine coconut, panko, garlic powder, paprika, cayenne, salt, and pepper in the third.

Dredge each shrimp in flour, dip in eggs, then coat in the coconut-panko mixture, pressing gently to adhere.

Heat vegetable oil in a large skillet over medium-high heat until about 350°F. Fry the shrimp in batches for 2-3 minutes until golden brown. Transfer cooked shrimp to a paper towel-lined plate.

Whisk together sour cream or yogurt, lime juice, minced garlic, and chopped cilantro in a small bowl. Season with salt to taste.

Warm tortillas in a dry skillet over medium heat for about 30 seconds per side or over an open flame.

Layer warmed tortillas with shredded cabbage, crispy shrimp, pineapple salsa, and drizzle with cilantro-lime crema. Garnish with extra cilantro and serve with lime wedges.