Whisk 1 cup flour with the salt, Creole seasoning, cayenne, and pepper in a shallow bowl. Set the bowl aside.

Crack 2 eggs into a second bowl and whisk until smooth. In a third bowl, combine the panko, coconut, and sugar until evenly speckled.

Pat the shrimp completely dry with paper towels. Cut two shallow slits along the back of each one, to keep them from curling. Butterflying also helps the coating stick evenly on both sides. Dry shrimp should feel tacky, not wet, right before dredging.

Dredge each shrimp in the seasoned flour, then dip it in the egg wash. Press it into the panko-coconut mix on both sides.

The shrimp should look fully coated, no bare pink patches showing through the crust. Shrimp that skips the flour step won’t hold the egg wash. The coating slides right off in the oil, so don’t skip that first dip.

Pour oil into a small saucepan until it’s about 1 1/2 inches deep. Heat to 350°F over medium heat, using a thermometer to track it. The oil is ready when a pinch of panko dropped in sizzles right away and floats.

Add 4 to 5 shrimp at a time, without crowding the pan. Fry about 2 minutes per side, until deep golden. The coating turns deep golden, and the shrimp curls into a loose C shape when fully cooked. A tight curl means it overcooked slightly.

Lift shrimp out with tongs onto a wire rack, not a paper-towel-lined plate. The rack keeps the bottom from steaming and turning soft. That sound means the crust set properly, not soggy underneath.

Whisk the marmalade, mustard, honey, lime juice, and cayenne together in a small bowl while the shrimp cooks. Serve right away, with the sauce on the side. This can be made ahead and chilled up to 2 days in a sealed jar.