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Cheddars Key West Chicken And Shrimp Recipe
This a delicious and flavorful recipe featuring juicy chicken and crispy shrimp in a tangy citrus marinade.
Equipment
- Large resealable bag
- skillet
- Whisk
Ingredients
- 4 boneless, skinless chicken breasts
- 1 lb large shrimp, peeled and deveined
- ¼ cup lime juice
- ¼ cup orange juice
- 2 garlic cloves, minced
- 2 tbsp honey
- ¼ cup chopped fresh cilantro
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil
Instructions
- In a small bowl, whisk together the lime juice, orange juice, garlic, honey, and cilantro to make the marinade.
- Place the chicken breasts in a large resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes (or up to 4 hours).
- In a separate bowl, combine the flour, panko breadcrumbs, salt, and pepper.
- Remove the chicken from the marinade and dredge each breast in the flour mixture, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through.
- While the chicken is cooking, coat the shrimp in the remaining flour mixture.
- Once the chicken is cooked, remove it from the skillet and set it aside.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, until crispy and golden brown.
- Serve the chicken and shrimp together with a drizzle of the remaining marinade sauce on top.
Video
Notes
Recipe Notes:
- To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature.
- Be sure to use fresh ingredients, especially citrus juices, and cilantro, for the best flavor.
- Use a non-stick skillet or well-seasoned cast iron skillet to prevent the chicken and shrimp from sticking.
- For an extra kick of flavor, try adding some hot sauce to the marinade.
- When working with raw chicken and shrimp, it’s important to follow proper food safety guidelines. Make sure to wash your hands and any surfaces that come into contact with the raw meat thoroughly with soap and hot water. Use separate cutting boards for the chicken and shrimp to prevent cross-contamination. Always cook the chicken and shrimp to their respective safe internal temperatures.
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