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

Ingredients (12)

• 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