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Coconut-Curried Shrimp with Chutney Mayo

Prep Time
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4 servings

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.

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What You Need

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Make It

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  • 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.

Special Equipment Needed


Prepare using butterflied shrimp. To butterfly the shrimp, place them on flat surface, then cut along back side of each shrimp to split open.

Serving Suggestion

Serve with a mixed green salad and cold glass of fat-free milk to round out the meal.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 400
Total fat 25g
Saturated fat 8g
Cholesterol 180mg
Sodium 510mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 18g
Protein 20g
% Daily Value
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 90 %DV

* 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.

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