Coconut-Curry Shrimp with Chutney Mayo Recipe

Name: Coconut-Curry Shrimp with Chutney Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3/4 lb. uncooked deveined peeled medium shrimp; 1-1/2 cups PLANTERS Peanut Oil

Servings: persons

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
3/4 lb. uncooked deveined peeled medium shrimp
1-1/2 cups PLANTERS Peanut Oil

1
Mix mayo, chutney, vanilla and 1/4 tsp.
2
curry powder until blended.
3
Mix coconut, flour and remaining curry powder in shallow pan.
4
Whisk egg and water in medium bowl until blended.
5
Dip shrimp, 1 at a time, into egg mixture; shake off excess.
6
Coat with flour mixture.
7
Heat oil in large saucepan on medium heat.
8
Add shrimp, in batches; cook 2 min.
9
or until golden brown.
10
Remove from pan with slotted spoon; drain.
11
Serve with chutney mayo.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup KRAFT Real Mayo Mayonnaise, 1/4 cup chutney, 1/4 tsp. vanilla, 1/2 tsp. curry powder, divided, and more.

Yes, Coconut-Curry Shrimp with Chutney Mayo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Curry Shrimp with Chutney Mayo

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