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
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1 cup all-purpose flour
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1 cup lime-flavored seltzer water
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1 teaspoon ground ginger
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1 teaspoon salt
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1 teaspoon pepper
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2-1/2 cups sweetened shredded coconut
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1-1/4 cups panko bread crumbs
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1 pound uncooked shrimp (31-40 per pound), peeled and deveined
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2 boneless skinless chicken breasts (6 ounces each), cut into 3/4-inch cubes
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Oil for deep-fat frying
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Salt and pepper to taste, optional
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MAUI MUSTARD:
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1 can (8 ounces) crushed pineapple, well drained
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1/2 cup red pepper jelly
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3 tablespoons stone-ground mustard
Directions
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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.
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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.
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3.
For mustard, mix together pineapple, pepper jelly and stone-ground mustard. Combine shrimp and chicken; serve with Maui mustard.
Nutrition Facts
1 serving: 659 calories, 31g fat (14g saturated fat), 123mg cholesterol, 735mg sodium, 69g carbohydrate (39g sugars, 4g fiber), 29g protein.
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