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          egg

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

-          Papaya