Coconut-Curry Shrimp with Chutney Mayo

4.8
(5) 5 Reviews
Prep Time
20
min.
Total Time
20
min.
Servings

4 servings

What You Need

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Make It

Tap or click steps to mark as complete

  • Mix mayo, chutney, vanilla and 1/4 tsp. curry powder until blended.
  • Mix coconut, flour and remaining curry powder in shallow pan. Whisk egg and water in medium bowl until blended. Dip shrimp, 1 at a time, into egg mixture; shake off excess. Coat with flour mixture.
  • Heat oil in large saucepan on medium heat. Add shrimp, in batches; cook 2 min. or until golden brown. Remove from pan with slotted spoon; drain. Serve with chutney mayo.

Substitute

Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise.

Variation

Prepare using butterflied shrimp. To butterfly the shrimp, place them on flat surface, then cut along back side of each shrimp to split open.

Serving Suggestion

Serve with a mixed green salad and cold glass of fat-free milk to round out the meal.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 490
% Daily Value
Total fat 34g
Saturated fat 10g
Cholesterol 190mg
Sodium 950mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 14g
Protein 18g
   
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

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  • cjohnson3261308 | Tue, Feb 3 2015 3:38 PM

    Great flavor! The chutney mayo ties it together so well

  • Carissa230 | Fri, Jan 18 2013 2:30 PM

    This was delicious. Nice crispy shrimp with a wonderful flavor, I will definitely be making it again.

  • mmmcdowell | Thu, Aug 15 2013 8:20 PM

    This recipe was great! I prepared it according to the recipe.

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