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

Name: Crispy Rice Chex® Coconut Shrimp (Gluten Free) With Tangy Pineapple-Chili Dip Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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® cereal, crushed; 2 cups shredded sweetened coconut; Salt; Oil for frying

Notes: Oil temperatures over 350&degF will darken larger shrimp before they cook through, so be sure to keep the temperature from getting too high. When I made these, I used a full 1 tablespoon salt in the coconut mixture, which I liked. However, to ensure this wouldn't be too much salt for others, I'm calling for a slight bit less. I recommend taste testing one cooked shrimp and then season remaining mixture to taste if desired.

This post was created in partnership with Hello Cereal Lovers

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

Prep 10 mins

Cook 15 mins

Active 45 mins

Total 25 mins

Serves 4 servings

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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® cereal, crushed
2 cups shredded sweetened coconut
Salt
Oil for frying

Stir preserves, vinegar, cilantro, chili flakes, and 1 tablespoon water in a bowl until combined; set aside.
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® cereal, coconut, and 2 3⁄4 teaspoons salt (see note) in a large shallow dish.
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® cereal and coconut, pressing well to adhere coating to shrimp.
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.

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Special equipment

Heavy bottomed pot or Dutch oven

Nutrition Facts (per serving)
1101	Calories
40g	Fat
120g	Carbs
61g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	1101
% Daily Value*
Total Fat 40g	51%
Saturated Fat 15g	77%
Cholesterol 664mg	221%
Sodium 2968mg	129%
Total Carbohydrate 120g	44%
Dietary Fiber 5g	19%
Total Sugars 48g
Protein 61g
Vitamin C 23mg	115%
Calcium 256mg	20%
Iron 11mg	62%
Potassium 695mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.