Caribbean Coconut Shrimp
Prep: 15 min
Total: 17 min
Servings: 4 servings
What you need:
¼ cup KRAFT Real Mayo Mayonnaise, divided
¼ cup chopped roasted red pepper
¼ cup chopped papaya
¼ cup flour
½ tsp. allspice
1 cup BAKER'S ANGEL FLAKE Coconut
1 Tbsp. water
1 lb. cleaned large (21 to 30 count) shrimp
1-1/2 cups PLANTERS Peanut Oil or vegetable oil
Make Caribbean Coconut Shrimp
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.
- Red pepper