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TEST KITCHEN APPROVED

Coconut Chicken and Shrimp

Name: Coconut Chicken and Shrimp
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
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

TEST KITCHEN APPROVED

3 Reviews

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

By Taste Of Home Editorial Team

Recipe by Susan Seymour ( -Community Cook), Valatie, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

Test Kitchen tips

In the mood for just seafood? Skip the chicken and use more shrimp.

Need a quick appetizer? Serve with toothpicks.

TEST KITCHEN APPROVED

Coconut Chicken and Shrimp

3 Reviews Add your review

Yield:6 servings

Prep:30 min

Cook:30 min

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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

Text Ingredients

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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.