Servings: 4

1 pound shelled and deveined shrimp 20 to 25 count 1 pound shelled and deveined shrimp 20 to 25 count
2 eggs 2 eggs
⅔ cups flour ⅔ cups flour
½ cup water or beer ½ cup water or beer
1 teaspoon Creole seasoning 1 teaspoon Creole seasoning
1 cup panko bread crumbs 1 cup panko bread crumbs
⅔ cup sweetened shredded coconut ⅔ cup sweetened shredded coconut
1 tablespoon sugar 1 tablespoon sugar
Oil Oil
 
Dipping Sauce: subheading: Dipping Sauce:
½ cup orange marmalade ½ cup orange marmalade
1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
1 tablespoon horseradish 1 tablespoon horseradish
½ teaspoon red pepper flakes ½ teaspoon red pepper flakes

Heat oil to 325 degrees
Rinse shrimp and pat dry
Whisk two eggs and then mix in flour
Add liquid of choice
Add Creole seasoning
Toss the bread crumbs, coconut, and sugar together in a separate bowl
Dip the shrimp in the egg mixture and then cover in the coconut mixture and drop into oil
Fry approximately 2 minutes flipping once
Drain on paper towels
For the dipping sauce, add the four ingredients together and microwave for 20 seconds

You can prepare your shrimp, egg mixture, and coconut mixture ahead of time  You can prepare your shrimp, egg mixture, and coconut mixture ahead of time
I like to butterfly my shrimp before dipping into the batter.  I like to butterfly my shrimp before dipping into the batter.