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Makes 4 servings.
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You'll know it's a special occasion when you enjoy a serving of this tropical-inspired entree.
Peel and devein shrimp by cutting about three fourths of the way into the flesh, without cutting all the way through along its outer curve just deep enough to see the vein. Peel back the shell under running water, loosening the vein with your fingers. Lay the peeled shrimp on a flat surface and flatten it open.
Leftover papaya mayo or roasted red pepper mayo is delicious on sandwiches or as a salad dressing. Try it as a dip with cut up fresh vegetables!
Prepare as directed, using KRAFT Light Mayo Reduced Fat Mayonnaise.
Add 1 clove garlic or 1 Tbsp. chopped fresh onion to blender container before mixing roasted red pepper or papaya with mayo.
Toast coconut; cool and mix with allspice. Dip shrimp into egg; shake off excess. Coat with toasted coconut. Place shrimp on parchment paper-covered baking sheet. Bake at 400°F 10 to 12 min.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.