In a medium bowl, combine the diced pineapple, habanero pepper, red onion, cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld.

In three separate shallow dishes, place the flour in one, beaten eggs in another, and a mixture of shredded coconut, panko breadcrumbs, salt, pepper, garlic powder, and paprika in the third.

Dip each shrimp first in the flour, shaking off the excess, then in the beaten eggs, and finally in the coconut-panko mixture, pressing gently to adhere.

In a large skillet, heat about 1 inch of vegetable oil over medium heat. Once hot, carefully add the breaded shrimp in batches, frying for 2-3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.

Serve the crispy coconut shrimp hot with the pineapple habanero salsa on the side.