Recipe courtesy of Louisiana Kitchen and Culture
Serves 6 to 8
Pour vegetable oil to a depth of 2 inches in a heavy-bottomed Dutch oven. Preheat oven to 375ºF and maintain temperature using a deep-fry thermometer.
Peel and devein shrimp, leaving tails intact, if desired. Rinse and pat dry with paper towels; thread onto bamboo skewers.
Separate eggs, saving egg yolks for other uses. Beat egg whites until frothy in a bowl with 1 tablespoon cold water; set aside. Combine cornstarch and 1 teaspoon Creole seasoning in a bowl; mix well and set aside. In another bowl, combine shredded coconut, breadcrumbs, and ½ teaspoon Creole seasoning.
Dredge shrimp in cornstarch mixture, dip in egg whites and roll in coconut mixture, pressing to adhere. Fry, in batches, 2 to 4 minutes or until shrimps are fully cooked. Drain over paper towels. Lightly season, if desired.
Pour pineapple juice into a small saucepan; bring to a low simmer over medium-low heat. Add pepper jelly, whisking just until jelly has melted fully. Remove from heat and serve warm with hot coconut shrimp.