In a deep saute pan or pot, heat the oil to 360 degrees F.
Combine the flour, sugar, and Essence in a medium bowl. Slowly add the beer and whisk to form a smooth batter. Place the coconut flakes in a shallow bowl.
One at a time, holding them by the tail, dip the shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere.
Fry in batches in the oil until golden, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.
Place the chutney in a bowl on a large platter. Arrange the shrimp on the platter around the bowl and sprinkle with the chopped cilantro. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Mango-Orange Chutney:
2 large seedless oranges
1 tablespoon vegetable oil
1/2 cup chopped yellow onions
1/2 cup chopped red bell peppers
1 tablespoon minced jalapeno peppers
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon cayenne
2 cups diced mango
1/2 cup apple cider vinegar
1/2 cup packed light brown sugar
1 tablespoon grated orange zest
Cut away the peel and pith from the oranges, and segment over a bowl to catch the juices.
In a saucepan over medium heat, heat the oil. Add the onions, bell peppers, jalapenos, curry, salt, and cayenne, and cook, stirring, for 2 minutes. Add the mango and cook, stirring for 2 minutes. Add the orange segments, vinegar, sugar, and zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes.
Remove from the heat and adjust the seasoning, to taste. Pour into a decorative bowl and let cool completely before serving.
Yield: about 2 cups
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