Experience Caribbean flavors with this 27-minute Coconut Shrimp with Creamy Coconut Milk Recipe

Prepare the Marmalade Dip by combining marmalade, mayonnaise, and Dijon mustard in a bowl. Cover and refrigerate for several hours.

Preheat the oven to 450°F and line a cookie sheet with parchment or foil paper. Coat with cooking spray.

Peel and devein shrimp, leaving the tails on. Butterfly each shrimp by cutting halfway through the back, stopping at the tail, so they can stand tail up.

Whisk egg, coconut milk, milk/beer, and flour in a mixing bowl until the batter is smooth.

Prepare the Coating: Mix bread crumbs, coconut flakes, and spices in a separate bowl.

Coat shrimp in batter & coconut mix. Bake 10-12 min or fry few pieces at a time 2-3 min each side until golden brown

Once cooked, serve the shrimp with the Marmalade Dip or your favorite dipping sauce.

Treat yourself to the delightful taste of the Caribbean with this Coconut Shrimp recipe. Enjoy the authentic flavors and aromas that will whisk you away to the islands.