Coconut Shrimp with Mango Salsa

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Coconut Shrimp:

20 jumbo shrimp

1 teaspoon unsweetened cocoa powder

1 teaspoon curry powder

1 teaspoon lemon pepper

8 ounces lager beer

1 cup self-rising flour

1 cup all-purpose flour

8 ounces shredded coconut

3 tablespoons extra-virgin olive oil

Tropical Rice:

1/2 cup Pineapple Mango Salsa, recipe follows

2 1/2 tablespoons shredded coconut

1 teaspoon chopped lemon zest

2 cups cooked long-grain white rice

Pineapple Mango Salsa:

1 cup 1/4-inch-diced mango

1 cup 1/4-inch-diced pineapple

1 cup 1/4-inch-diced tomato

1/2 cup 1/4-inch-diced yellow onion

1 tablespoon lemon juice

1 tablespoon extra-virgin olive oil

1 tablespoon white wine vinegar

1/2 cup 1/4-inch-diced green pepper

1 tablespoon chopped fresh Italian parsley

1 tablespoon seeded and diced jalapeño pepper

1 teaspoon finely chopped garlic

1/4 teaspoon kosher salt

Pinch ground black pepper