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

Name: Crispy Rice Chex® Coconut Shrimp (Gluten Free) With Tangy Pineapple-Chili Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 946 milliliters Rice Chex® cereal, crushed; 0 teaspoons dried chili pepper flakes; 237 milliliters cornstarch; 4 larges eggs, lightly beaten; 2 Tbsps chopped fresh cilantro leaves; 4 servings Oil for frying; 177 milliliters pineapple preserves; 177 milliliters rice vinegar; 4 servings Salt; 907 grams shrimp, shelled and deveined (if using larger shrimp); 473 milliliters shredded sweetened coconut

You can never have too many main course recipes, so give Crispy Rice Chex® Coconut Shrimp (Gluten Free) With Tangy Pineapple-Chili Dip a try. One portion of this dish contains roughly 57g of protein, 26g of fat, and a total of 964 calories. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Super Bowl. If you have cornstarch, salt, shrimp, and a few other ingredients on hand, you can make it. To use up the baking soda you could follow this main course with the Simple Raspberry Lemon Cake as a dessert. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Stir preserves, vinegar, cilantro, chili flakes, and 1 tablespoon water in a bowl until combined; set aside.

Ingredients you will need

Red Pepper Flakes

Preserves

Cilantro

Vinegar

Water

Equipment you will use

Bowl

Pat shrimp dry with paper towels. Stir cornstarch and baking soda in a small bowl.

Ingredients you will need

Corn Starch

Shrimp

Equipment you will use

Paper Towels

Bowl

Place eggs in a deep sided bowl or large mug.

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Egg

Equipment you will use

Bowl

Place Rice Chex® cereal, coconut, and 2 ¾ teaspoons salt (see note) in a large shallow dish.

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Rice Chex

Coconut

Cereal

Salt

Pour oil in Dutch oven to 2 inches deep.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Corn Starch

Rice Chex

Coconut

Cereal

Shrimp

Dip

Egg

Coat a batch of 6 or so shrimp (depending on size) and then carefully drop into oil. Cook until golden, 2 to 3 minutes.

Ingredients you will need

Shrimp

Cooking Oil

Transfer to paper towel lined plate and repeat with remaining batches of shrimp, adjusting heat as necessary to keep temperature of oil consistent.

Ingredients you will need

Shrimp

Cooking Oil

Equipment you will use

Paper Towels

Ingredients you will need

Dipping Sauce

Equipment

Bowl

Paper Towels

Dutch Oven

Ingredients

Servings:

1teaspoon

baking soda 946milliliters

Rice Chex® cereal, crushed 0teaspoons

dried chili pepper flakes 237milliliters

cornstarch 4larges

eggs, lightly beaten 2Tbsps

chopped fresh cilantro leaves 4servings

Oil for frying 177milliliters

pineapple preserves 177milliliters

rice vinegar 4servings

Salt 907grams

shrimp, shelled and deveined (if using larger shrimp)473milliliters

shredded sweetened coconut

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.