Coconut Chicken and Shrimp

“I was looking for a fun, easy weeknight dinner based on our favourite shrimp dish that was healthier than fast food. This has become a favourite!” —Susan Seymour, Valatie, New York

Coconut Chicken And Shrimp recipePhoto: Taste of Home
Servings Prep Time Cook Time
6servings 30minutes 5minutes
Servings Prep Time
6servings 30minutes
Cook Time
Portions: servings
Portions: servings
  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.
Recipe Notes
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 fibre), 29g protein.