In a medium pot, combine rice, 2 cups of water and a pinch of salt. Bring to a boil and reduce to a low simmer. Cook until rice is tender (about 15-18 minutes). Keep covered and off heat until ready to serve.
While rice is cooking, roughly chop cilantro. Zest 1 lime and halve both limes. Drain pineapple over a small bowl, reserving the juice.
In a medium bowl, toss together cabbage, cilantro, pineapple, mayonnaise, half the pineapple juice, juice from 1 lime and 1/2 tsp. of sugar. Season with salt and pepper. Add cashews and toss to coat.
In the bowl with remaining pineapple juice, stir in jam, a squeeze of lime juice (to taste) and sriracha. Set aside.
Heat a large, heavy-bottomed pan (preferably non-stick) over medium heat. Add coconut and 1 tsp. sugar and cook, stirring occasionally, until lightly browned (about 1-2 minutes.)
Turn off heat; transfer to a second small bowl and 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 tsp. salt, and 1/2-3/4 cup cold water. (NOTE: If mixture is too thick, add more water 1 Tbsp. at a time until it reaches a pancake-batter 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 simmering and 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. (About 2-3 minutes on the first side and 1-2 minutes on the second side.)
Using a slotted spoon, transfer shrimp to lined plate. Immediately season with salt and pepper.
Fluff rice with a fork and stir in 1 Tbsp. butter and lime zest to taste. Season with salt.
Divide rice, shrimp and tropical slaw between the plates. Sprinkle shrimp and rice with remaining toasted coconut. Drizzle shrimp with sauce. Enjoy!