1. In a medium bowl, combine the marmalade, mayonnaise, and Dijon mustard. Cover and refrigerate until use.
2. Peel shrimp, leaving the tails on. Whisk the egg, Grace Coconut Milk, and flour in a medium mixing bowl until a smooth batter is formed.
3. In another bowl, mix breadcrumbs, coconut flakes, and spices. Dip each shrimp first into the batter, and then roll in the breadcrumb mixture.
4. Place shrimp in an air fryer and cook for about 3-4 minutes on both sides until golden. Repeat until all the shrimp have been cooked. Serve with dip.