COCONUT-CURRIED SHRIMP WITH CHUTNEY MAYO

Coconut-Curried Shrimp with Chutney Mayo image

Don't head to a restaurant to get tender and crispy curried shrimp. Make it at home with this Coconut-Curried Shrimp with Chutney Mayo recipe.

Provided by My Food and Family

Categories Regional & Cultural Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/4 cup chutney
1/4 tsp. vanilla
1/2 tsp. curry powder, divided
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup flour
1 egg
1 Tbsp. water
3/4 lb. uncooked deveined peeled medium shrimp
1-1/2 cups peanut oil

Steps:

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.

Nutrition Facts : Calories 400, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 180 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g