coconut shrimp with mineola salad

INGREDIENTS

scallion, chopped

1/2

red bell pepper, finely chopped

1 cup

peeled and chopped mineola tangelos or tangerines

2 tsp

jalapeno pepper, minced (seeded if desired)

1/4 cup

chopped cilantro

1 1/4 tsp

kosher salt, divided

large eggs

1 cup

all-purpose flour

1 1/2 tsp

paprika

1/2 tsp

garlic powder

2 cups

flaked unsweetened coconut

1 lb

26-30 count raw shrimp