Coconut-Curry Shrimp with Chutney Mayo

• 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.

mayonnaise, chutney, vanilla, curry powder, s angel, flour, egg, water, shrimp, peanut oil

Taken from www.kraftrecipes.com/recipes/coconut-curry-shrimp-chutney-mayo-115669.aspx (may not work)