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Coconut-Curry Shrimp with Chutney Mayo

4.7 (3)
rate it now!
Coconut-Curry Shrimp with Chutney Mayo recipe
photo by:kraft
This was delicious. I did not make the chutney mayo with it but the shrimp turned out amazing.
posted by
Carissa230
on 1/25/2013
time
prep:
15 min
total:
17 min
servings
total:
4 servings
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Kraft Foods First Taste

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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