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.
What You Need
Original recipe yields 4 servings
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 Tbsp. water
3/4 lb. uncooked deveined peeled medium shrimp
1-1/2 cups PLANTERS Peanut Oil
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Let's Make It
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.
Prepare using butterflied shrimp. To butterfly the shrimp, place them on flat surface, then cut along back side of each shrimp to split open.
Serve with a mixed green salad and cold glass of fat-free milk to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.