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Main dishes

Caribbean Coconut Shrimp

Caribbean Coconut Shrimp recipe
photo by:kraft
time
prep:
15 min
total:
17 min
servings
total:
4 servings
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What You Need

1/4
cup  KRAFT Real Mayo Mayonnaise, divided
1/4
cup  chopped roasted red pepper
1/4
cup  chopped papaya
1/4
cup  flour
1/2
tsp.  allspice
1
cup  BAKER'S ANGEL FLAKE Coconut
1
 egg
1
Tbsp.  water
1
lb.  cleaned large (21 to 30 count) shrimp
1-1/2
cups  PLANTERS Peanut Oil or vegetable oil

Make It

PLACE half of the mayo and red pepper in blender container; cover. Blend until smooth. Pour into small ramekin. Refrigerate. Place remaining mayo and papaya in blender container; cover. Blend until smooth. Pour into another small ramekin. Refrigerate.

MIX flour, allspice and coconut in shallow pan. Beat egg and water in medium bowl with wire whisk until well blended. Dip shrimp into egg mixture; shake off excess. Coat with flour mixture.

HEAT oil to 350°F in medium saucepan. Cook shrimp in hot oil 2 min. or until golden brown. Remove from oil; drain.

DIVIDE shrimp between 4 plates. Spoon 1 Tbsp. papaya mayo on plate. Slightly overlap 1 Tbsp. red pepper mayo on papaya mayo. Serve immediately.

Kraft Kitchens Tips

Size-Wise
You'll know it's a special occasion when you enjoy a serving of this tropical-inspired entree.
How to Butterfly Shrimp
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.
Creative Leftovers
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!
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