COCONUT CHICKEN AND SHRIMP

Coconut Chicken and Shrimp image

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

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 6 servings.

Number Of Ingredients 15

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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

Steps:

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

Nutrition Facts : Calories 659 calories, Fat 31g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 735mg sodium, Carbohydrate 69g carbohydrate (39g sugars, Fiber 4g fiber), Protein 29g protein.