Coconut Chicken and Shrimp Recipe

Coconut Chicken and Shrimp Recipe

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

How To Make :
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.

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.

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