Crispy Rice Chex® Coconut Shrimp (Gluten Free) With Tangy Pineapple-Chili Dip Recipe

• 3/4 cup pineapple preserves
• 3/4 cup rice vinegar
• 2 tablespoons chopped fresh cilantro leaves
• 1/4 to 1/2 teaspoon dried chili pepper flakes
• 2 pounds shrimp, shelled and deveined (if using larger shrimp)
• 1 cup cornstarch
• 1 teaspoon baking soda
• 4 large eggs, lightly beaten
• 4 cups Rice Chex(R) cereal, crushed
• 2 cups shredded sweetened coconut
• Salt
• Oil for frying

1. Stir preserves, vinegar, cilantro, chili flakes, and 1 tablespoon water in a bowl until combined; set aside.
2. Pat shrimp dry with paper towels. Stir cornstarch and baking soda in a small bowl. Place eggs in a deep sided bowl or large mug. Place Rice Chex(R) cereal, coconut, and 2 3/4 teaspoons salt (see note) in a large shallow dish.
3. Pour oil in Dutch oven to 2 inches deep. Heat over medium heat to 350°F (see note). Working one shrimp at a time, dredge in cornstarch mixture, dip in egg, then coat in Rice Chex(R) cereal and coconut, pressing well to adhere coating to shrimp.
4. Coat a batch of 6 or so shrimp (depending on size) and then carefully drop into oil. Cook until golden, 2 to 3 minutes. Transfer to paper towel lined plate and repeat with remaining batches of shrimp, adjusting heat as necessary to keep temperature of oil consistent. Serve immediately with dipping sauce.
5. 2013 and (R)/TM of General Mills

pineapple preserves, rice vinegar, cilantro, dried chili pepper, shrimp, cornstarch, baking soda, eggs, rice, coconut, salt

Taken from www.seriouseats.com/recipes/2013/10/crispy-coconut-rice-chex-shrimp-with-tangy-pineapple-chili-dip-recipe.html (may not work)