Crispy Rice Chex® Coconut Shrimp Gluten Free With Tangy Pineapple Chili Dip Recipe
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
Instructions
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