Crispy Coconut Rice Chex Shrimp with Tangy Pineapple-Chili Dip
Unique texture meets tangy sweetness for a party appetizer that delights every palate.
Crispy Coconut Rice Chex Shrimp with Pineapple-Chili Dip
Bring the taste of the tropics to your table with this inventive take on coconut shrimp. This recipe uses Rice Chex cereal as part of the crunchy coating, delivering irresistible texture. Paired with a tangy pineapple-chili dipping sauce, these shrimp are an ideal appetizer or a main for festive gatherings.
Why This Recipe Works
- Rice Chex cereal creates a superior crunchy crust that stays crisp and offers a neutral base for coconut flavor.
- Combination of shredded coconut and cereal results in full-bodied texture and a hint of sweetness that complements the shrimp.
- Pineapple-chili dip balances sweetness, acidity, and heat for a bold, tangy counterpoint to the fried shrimp.
- Quick shallow-fry method offers maximum crispness without deep frying, simplifying cleanup and preparation.
Ingredients
Shrimp
- 1 pound large shrimp (16-20 count), peeled and deveined
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 cups Rice Chex cereal, finely crushed
- 3/4 cup sweetened shredded coconut (or unsweetened, for less sweetness)
- Oil, for frying (vegetable, canola, or peanut oil are all suitable)
Pineapple-Chili Dip
- 3/4 cup pineapple preserves
- 2 tablespoons rice vinegar
- 2 tablespoons sweet Thai chili sauce
- 1 to 2 teaspoons fresh lime juice (to taste)
- 1 teaspoon soy sauce
- 1/2 to 1 teaspoon sriracha or chili-garlic sauce (optional, for heat)
- Pinch of salt
Step-by-Step Instructions
1. Prepare the Shrimp
- Pat the shrimp dry and season with salt and pepper. This helps draw out moisture and ensures the coating sticks.
- Set up a breading station with three wide, shallow bowls:
- Bowl 1: Flour for initial dredge
- Bowl 2: Well-beaten eggs
- Bowl 3: Rice Chex crumbs and shredded coconut, mixed together
- Working one at a time:
- Dredge each shrimp in flour, tapping off excess.
- Dip in egg, ensuring complete coverage.
- Press into the Rice Chex-coconut mixture to coat thoroughly.
- Place coated shrimp on a wire rack and repeat with all remaining shrimp.
2. Make the Pineapple-Chili Dip
- In a small bowl, whisk together pineapple preserves, rice vinegar, Thai chili sauce, lime juice, soy sauce, hot sauce (if using), and a pinch of salt until smooth.
- Taste and adjust acidity, sweetness, or heat as desired.
- Set aside; the dip can be refrigerated for up to a week.
3. Fry the Shrimp
- Pour oil into a large, high-sided skillet to a depth of about 1/2 inch. Heat to 350°F (175°C).
- Working in batches to avoid crowding, carefully add the breaded shrimp.
- Fry for about 2 to 3 minutes per side, turning once, until each batch is golden and crisp.
- Transfer to a paper towel-lined plate or a wire rack set over a baking sheet to drain excess oil.
- Repeat until all shrimp are cooked. If needed, keep cooked batches warm in a low oven (about 200°F/95°C).
4. Serving Suggestions
- Arrange shrimp on a large platter or shallow bowl.
- Scatter with sliced scallions and chopped cilantro for freshness and color (optional).
- Serve immediately, with the pineapple-chili dip alongside for dipping.
- Pair with coconut jasmine rice or a simple green salad if serving as a main dish.
Recipe Tips and Variations
- Rice Chex Texture: For best results, crush cereal by hand in a bag or pulse quickly in a food processor. Avoid over-processing; coarse crumbs provide a crunchier crust.
- Shrimp Size: Large or extra-large shrimp work best—allowing for a juicy center and fitting easily in the pan.
- Coconut Choice: Sweetened coconut delivers classic flavor, but unsweetened can be used for less sweetness or a more savory result.
- Oil Temperature: Use a thermometer for accurate frying temperature. Too cool, and the shrimp absorb oil; too hot, and the coating may burn before shrimp cook through.
- Make Ahead: Both the dip and crushed breading mix can be made hours ahead. Assemble and fry shrimp just before serving for maximum crispness.
- Bake Instead: For a lighter option, the breaded shrimp can be set on a parchment-lined baking sheet, sprayed or brushed with oil, and baked at 425°F (220°C) until golden—about 10 minutes, flipping once.
What others are reading
Understanding the Crunch: Why Rice Chex Works
Rice Chex cereal, with its light, airy yet sturdy squares, absorbs minimal oil and stands up to frying without getting soggy. Its neutral flavor allows the coconut to shine and doesn’t overpower the sweetness of the shrimp. Additionally, unlike breadcrumbs, it gives an audibly crispy bite without heaviness.
Nutrition and Dietary Notes
- This recipe can be made gluten-free by using a gluten-free flour blend for dredging and verifying the Rice Chex are gluten-free.
- To make it dairy-free, no modifications are needed as the recipe contains no milk or butter.
- The sweet, tangy dip contains no added oil, relying on preserves for body and flavor.
Frequently Asked Questions (FAQ)
Q: Can I use a different cereal instead of Rice Chex?
A: Yes, any unsweetened corn or rice-based cereal with a similar structure can substitute, though Rice Chex provides a uniquely crisp, neutral crunch.
Q: What’s the best way to crush the cereal?
A: Place Rice Chex in a zip-top bag and use a rolling pin, or pulse it gently in a food processor, aiming for coarse, pea-sized pieces rather than a fine powder.
Q: How do I store leftovers?
A: Leftover shrimp lose some crunch but can be refrigerated in an airtight container. Reheat on a wire rack in a hot oven (425°F/220°C) to re-crisp the coating before serving.
Q: Can I prepare the shrimp in advance?
A: Bread the shrimp and keep refrigerated up to several hours before frying. For the freshest results, fry just before serving. The dip can be made a day ahead.
Q: Is the pineapple-chili dip very spicy?
A: The dip as written is tangy and sweet, with only a mild kick from the chili sauce. Add sriracha or extra chili-garlic sauce if a hotter dip is desired.
Flavor Pairings and Presentation Ideas
- Tropical Fruit Salsas: Serve with a fresh mango-avocado salsa or a side of diced pineapple for extra fruitiness.
- Party-Ready Platter: Arrange shrimp in a circle around the dipping bowl and sprinkle with extra toasted coconut for visual appeal.
- Make it a Meal: Plate shrimp over sticky jasmine coconut rice, adding steamed greens for a complete dinner.
Expert Tips for Success
- Dry Shrimp Well: Extra surface moisture will prevent the coating from sticking properly; pat shrimp with paper towels first.
- Press the Coating: After dipping, press the cereal and coconut mixture firmly onto the shrimp so it adheres well and forms a thick crust.
- Don’t Crowd the Pan: Fry shrimp in small batches for even browning and crispness.
Table: Quick Reference for Key Steps
| Step | Description | Tips |
|---|---|---|
| Dredging | Coating shrimp successively in flour, egg, then cereal-coconut mix | Shake off excess flour, press coating on firmly |
| Frying | Cook in hot oil until golden and crisp | Oil at 350°F; don’t crowd the pan |
| Dip | Blend preserves and sauces for sweet-spicy flavor | Adjust heat and acidity to taste |
Storage and Reheating
- Storage: Keep cooled, cooked shrimp in an airtight container in the refrigerator for up to 2 days. The pineapple-chili dip will keep for a week.
- Reheating: For best results, reheat shrimp on a wire rack in a preheated 425°F oven until hot and re-crisped, about 4-6 minutes. Avoid microwaving, as this will make the coating soggy.
More Frequently Asked Questions (FAQ)
Q: Can I use frozen shrimp?
A: Yes—just thaw thoroughly and dry well before coating and frying.
Q: Are there any shortcuts?
A: The pineapple-chili dip is also delicious with store-bought mango chutney, or use pre-crushed Rice Chex to save time.
Q: Is this recipe suitable for kids?
A: Absolutely. Use mild chili sauce or omit hot sauce from the dip to keep it kid-friendly.
Final Thoughts
This recipe expertly balances the sweet, crunchy, and spicy flavors of a classic coconut shrimp platter with modern twists—Rice Chex for crispness and a lively pineapple-chili sauce. Whether you’re hosting friends or treating yourself, it’s a sure-fire way to bring a sunny, tropical note to the table. Enjoy experimenting, share with others, and savor the blend of humble cereal and classic coconut that makes this dish an instant favorite.
References
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