Coconut Chicken and Shrimp

TOTAL TIME: Prep: 30 min. Cook: 5 min./batch YIELD: 6 servings.

I was looking for a fun, easy weeknight dinner based on our favorite shrimp dish that was healthier than fast food. This has become a favorite! —Susan Seymour, Valatie, New York

Ingredients

1 cup all-purpose flour

1 cup lime-flavored seltzer water

1 teaspoon ground ginger

1 teaspoon salt

1 teaspoon pepper

2-1/2 cups sweetened shredded coconut

1-1/4 cups panko bread crumbs

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

2 boneless skinless chicken breasts (6 ounces each), cut into 3/4-inch cubes

Oil for deep-fat frying

Salt and pepper to taste, optional

MAUI MUSTARD:

1 can (8 ounces) crushed pineapple, well drained

1/2 cup red pepper jelly

3 tablespoons stone-ground mustard

Directions

1. In a shallow bowl, whisk together first 5 ingredients. In another shallow bowl, combine coconut and panko. Dip shrimp in batter to coat. Dip in coconut mixture, patting to help coating adhere. Repeat with chicken.

2. In a deep cast-iron or electric skillet, heat oil to 350°. Fry shrimp, a few at a time, until golden brown, 3-4 minutes. Drain on paper towels. Repeat with chicken. If desired, sprinkle lightly with salt and pepper.

3. For mustard, mix together pineapple, pepper jelly and stone-ground mustard. Combine shrimp and chicken; serve with Maui mustard.

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