Heat the cooking oil to 325°. In a bowl mix together the flour and 1 teaspoon of the Creole seasoning and set aside.

In another bowl place eggs, milk and 1 teaspoon Creole seasoning and beat together.

In another bowl stir together the remaining 1/4 c. flour and shredded coconut. Place shrimp on a tray or dish and season with the remaining teaspoon of Creole seasoning. Dip individual shrimp first in flour, then in milk/egg mixtures, then roll in coconut/flour mixture until coated. Repeat each step until you have all the shrimp coated. Drop shrimp into cooking oil and fry until golden brown and floating.