Mix mayonnaise, chutney, vanilla, and 1/4 tsp curry powder until well combined.

In a shallow pan, combine coconut, flour, and the remaining curry powder.

In a medium bowl, whisk egg and water together until blended.

Dip each shrimp into the egg mixture, shaking off any excess.

Thoroughly coat the shrimp with the coconut-flour mixture.

Heat peanut oil in a large saucepan over medium heat.

Working in batches, add the shrimp to the hot oil and cook for about 2 minutes.

Cook until the shrimp are golden brown and cooked through.

Remove the shrimp from the pan using a slotted spoon and drain on paper towels.

Serve immediately with the prepared chutney mayo.