Preheat the oven to 425°F. Rinse the shrimp under cool water, then get your breading station set up with the flour in one shallow dish, the egg (beaten lightly) in a second shallow dish, and the coconut, panko, salt, and spices in a third shallow dish. For each shrimp, coat lightly in flour, dredge in the egg, and press into the coconut mixture until well coated on both sides. Transfer to a greased baking sheet, making sure to leave half the sheet pan empty. Repeat with all the shrimp.
On the empty half of the sheet pan, lay out the thinly sliced pineapple slices. They can overlap slightly so they all fit on the pan. Bake the shrimp and pineapple for 10 minutes or until the shrimp is pink, opaque, and cooked through.
While the shrimp and pineapple bake, prepare the salsa by combining the red onion, jalapeno, cilantro, and lime juice. Once the pineapple comes out of the oven, add this to the mixture and season with salt to taste (it's ok to add the shrimp when it's still warm).
Assemble the tacos by layering on the cabbage, shrimp, pineapple salsa, lime crema, and a nice dusting of crumbled queso fresco. You'll want to eat the shrimp right away, as they aren't nearly as good (or crispy!) once they sit for too long. Enjoy!
To freeze the shrimp: bread each shrimp as the recipe states and place on a baking sheet. Place the entire baking sheet in the freezer. Once the shrimp are frozen, they can be stored together in a plastic bag. To cook, they can be taken directly from the freezer and baked as the recipe states, though they may need to bake for 1-2 minutes longer.