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Caribbean Coconut Shrimp
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Caribbean Coconut Shrimp

17 Min(s)
15 Min(s) Prep
2 Min(s) Cook
Try out a restaurant favorite at home with our coconut shrimp recipe! Use our Caribbean Coconut Shrimp recipe and your shrimp will be ready in 20 minutes.
What You Need
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4 servings
Original recipe yields 4 servings
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
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Let's Make It
1
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.
2
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.
3
Heat oil to 350°F in medium saucepan. Cook shrimp in hot oil 2 min. or until golden brown. Remove from oil; drain.
4
Divide shrimp between 4 plates. Spoon 1 Tbsp. papaya mayo on plate. Slightly overlap 1 Tbsp. red pepper mayo on papaya mayo. Serve immediately.
Kitchen Tips
Tip 1
Size Wise
You'll know it's a special occasion when you enjoy a serving of this tropical-inspired entree.
Tip 2
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.
Tip 3
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!
Tip 4
Substitute
Prepare as directed, using KRAFT Light Mayo Reduced Fat Mayonnaise.
Tip 5
Special Extra
Add 1 clove garlic or 1 Tbsp. chopped fresh onion to blender container before mixing roasted red pepper or papaya with mayo.
Tip 6
Use Your Oven
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
Calories
530
Calories From Fat
0
% Daily Value*
Total Fat 38g
49%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 280mg
93%
Sodium 430mg
19%
Total Carbohydrates 20g
7%
Dietary Fibers 3g
11%
Sugars 11g
22%
Protein 27g
54%
Vitamin A
25%
Vitamin C
30%
Calcium
4%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 4 servings.
* 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.
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