Step 1

Combine all Creole Marmalade ingredients, stir well and refrigerate until ready to serve.

Step 2

For the shrimp batter: combine flour, corn starch, cayenne, salt, and 4 tsp. canola oil and mix well. Very slowly, add the ice water and mix the batter while adding the water. Remove any lumps. The batter should be a cake-like batter consistency and thickness.

Step 3

In a separate bowl, sprinkle the shredded coconut.

Step 4

Using a two-step process and working in batches, dip the shrimp in the batter and then roll in the coconut flakes. Set aside on parchment until all shrimp is battered, coconut crusted and ready for deep frying.

Step 5

In a wok or large pot for deep frying, add 2” of canola oil and bring the oil to 350 degrees. Add the coconut to the fry oil, a few at a time. Work in batches and don’t overcrowd the wok to prevent the coconut crust from getting knocked off. Fry each batch for 3 minutes. Remove the shrimp from the fry oil and set aside on a paper plate to drain.  Serve with the Creole Marmalade dip and Enjoy!