Notes: Oil temperatures over 350°F 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.
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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
- 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 ¾ 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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