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.
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.
Heat oil to 350°F in medium saucepan. Cook shrimp in hot oil 2 min. or until golden brown. Remove from oil; drain.
Divide shrimp between 4 plates. Spoon 1 Tbsp. papaya mayo on plate. Slightly overlap 1 Tbsp. red pepper mayo on papaya mayo. Serve immediately.
You'll know it's a special occasion when you enjoy a serving of this tropical-inspired entree.
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.
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!
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.
Calories From Fat
% Daily Value*
Total Fat 38g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
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.