Crispy Coconut Shrimp { Baked Coconut Shrimp }

Ingredients

    ½ cup flour
    1 egg
    1/4 cup Coconut milk
    One pound large shrimp 16-20
    ½ cup bread crumbs
    1 1/2 cups coconut flakes see notes
    3/4- 1- teaspoon salt adjust to preference
    1 teaspoon paprika
    1 teaspoon garlic powder
    1/2 teaspoon dried thyme
    Optional

Pineapple marmalade dip

    1 cup pineapple marmalade
    2 Tablespoon Dijon mustard
    2 tablespoon mayonnaise

Sriracha Dipping sauce

    1/2 cup mayonnaise
    2/3 teaspoon garlic powder
    1/4 teaspoon paprika
    1 teaspoon lemon juice
    1-2 tablespoons sriracha adjust to taste

Instructions
 

1. Prepare the dip by combining ingredients together and refrigerate
2. Marmalade Dip: In a medium bowl, combine the marmalade, mayonnaise and Dijon mustard . Cover and refrigerate for at least several hours to allow flavors to blend. Do the same if making the sirracha sauce.
3. Preheat oven to 450°F. Align cookie sheet with parchment or foil paper, coat with cooking spray.
4. Peel and devein shrimp leaving the tails on. Butterfly the shrimp: cutting halfway through the back, stopping at the tail, so they will be able to stand tail up

 Read The Full Recipe in The Source (Thank You For The Source): www.africanbites.com

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