Coconut Chicken and Shrimp

Total Time

Prep: 30 min. Cook: 5 min./batch


6 servings

Updated: Apr. 24, 2022
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
Coconut Chicken and Shrimp Recipe photo by Taste of Home


  • 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
  • 1 can (8 ounces) crushed pineapple, well drained
  • 1/2 cup red pepper jelly
  • 3 tablespoons stone-ground mustard


  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.

Test Kitchen tips
  • In the mood for just seafood? Skip the chicken and use more shrimp.
  • Need a quick appetizer? Serve with toothpicks.
  • Nutrition Facts

    1 serving: 659 calories, 31g fat (14g saturated fat), 123mg cholesterol, 735mg sodium, 69g carbohydrate (39g sugars, 4g fiber), 29g protein.