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Coconut-Curry Shrimp with Chutney Mayo

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Coconut-Curry Shrimp with Chutney Mayo recipe
photo by:
kraft
This is fabulous!!!. I love everything in this recipe, shrimp, coconut, curry.This has become my favorite way to cook shrimp.
posted by
lilliebelle08
on 3/20/2010
time
prep:
15 min
total:
17 min
servings
total:
4 servings
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What You Need

1/3
cup KRAFT Real Mayo Mayonnaise
1/4
cup chutney
1/4
tsp. vanilla
1/2
tsp. curry powder, divided
1
cup BAKER'S ANGEL FLAKE Coconut
1/4
cup flour
1
 egg
1
Tbsp. water
1
lb. uncooked deveined peeled medium shrimp
1-1/2
cups PLANTERS Peanut Oil

Make It

MIX mayo, chutney, vanilla and 1/4 tsp. curry powder until blended. Set aside.

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

HEAT oil in large saucepan on medium heat. Add shrimp; cook 2 min. or until golden brown. Remove from pan; drain. Serve with chutney mayo.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise.
How to Butterfly Shrimp
Prepare using butterflied shrimp. Lay shrimp on flat surface and split open.
Serving Suggestion
Serve with a mixed green salad and glass of fat-free milk to round out the meal.
K:15561v4:115669
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