Coconut Chicken & Shrimp

I was looking for a fun, easy weeknight dinner based on our favorite shrimp dish from a restaurant. This is a family hit! —Susan Seymour, Valatie, NY Prep: 30 min. • Cook: 5 min./batch Makes: 6 servings

1 cup all-purpose flour

1 cup lime-flavored seltzer water 1 tsp. ground ginger

1 tsp. salt

1 tsp. pepper

2¹ ₂ cups sweetened

shredded coconut

1¹ ₄ cups panko (Japanese)

bread crumbs

1 lb. uncooked shrimp

(31-40 per lb.), peeled and deveined

2 boneless skinless chicken breasts (6 oz. each), cut into ³ ₄-in. cubes

Oil for deep-fat frying

Salt and pepper to taste, optional

MAUI MUSTARD

1 can (8 oz.) crushed

pineapple, well drained

¹ ₂ cup red pepper jelly

3 Tbsp. stone-ground mustard

1. In a shallow bowl, whisk together first five 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 an electric skillet or deep fryer, 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.

Per serving: 659 cal., 31g fat (14g sat. fat), 123mg chol., 735mg sod., 69g carb. (39g sugars, 4g fiber), 29g pro.

Test Kitchen tips:

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

• If you need a quick appetizer, serve with toothpicks.