In a medium bowl, add All-Purpose Flour (1 cup), Baking Powder (4 teaspoon), Water (1 cup), Cajun Seasoning (1 teaspoon), Corn Starch (1 cup), Salt (1 pinch), and mix until smooth.
Dry off the Shrimp (1 pound) or remove the shell leaving the tail on.
Place the Unsweetened Shredded Coconut (2 cup) in a shallow bowl. Take each shrimp and dip it in the batter and then the coconut, making sure to get an even coat.
Fry with Canola Oil (as needed) in batches of 3 or 4 until they are golden on all sides. Drain them on a paper towel.
Mix together the Orange Marmalade (1 cup) Wasabi Paste (1 teaspoon), and juice of the Sunkist Orange (1/2).
Serve the shrimp with the marmalade.