Coconut Shrimp Cakes with Mango Pineapple Salsa

For the salsa: 

mango, diced

 cups diced fresh pineapple

red bell pepper, diced small

red onion, finely diced

jalapeño, seeded and finely chopped

minced fresh cilantro

Juice of one lime

coarse salt

For the shrimp cakes: 

 lb. uncooked shrimp, peeled and deveined

 cup unsweetened shredded coconut, divided

garlic, minced or pressed

minced fresh chives

lemon zest

large egg

minced fresh cilantro

Few dashes of sriracha (to taste)

Coarse salt and freshly ground pepper

Coconut oil for cooking (about 2-3 tbsp.)

To serve: 

Baby spinach or bibb lettuce leaves