Coconut-Curry Shrimp with Chutney Mayo

Ingredients

• 0.5 tsp curry powder divided
• 1  eggs 
• 1 cup baker's angel flake coconut 
• 0.3 cup flour 
• 0.3 cup real mayo mayonnaise kraft
• 0.3 cup chutney 
• 1.5 cups planters peanut oil 
• 0.8 lb shrimp deveined uncooked peeled
• 0.3 tsp vanilla 
• 1 Tbsp water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• slotted spoon

Directions

1. Mix mayo, chutney, vanilla and 1/4 tsp. curry powder until blended.
2. Mix coconut, flour and remaining curry powder in shallow pan.
3. 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.
4. Heat oil in large saucepan on medium heat.
5. Add shrimp, in batches; cook 2 min. or until golden brown.
6. Remove from pan with slotted spoon; drain.
7. Serve with chutney mayo.