Presenting Shrimp Coxinha, a twist to the famous Brazilian street food, Coxinha. Coxinha (meaning “little chicken thigh”) are savory dough filled with a chicken and cream cheese (or crema) filling, and shaped like a tear drop, are then lightly fried.

Instead of using the dough, here I used seasoned mashed potatoes to enclose the shrimps.
To save time, I used precooked shrimps which I coated with olive oil and chaat masala before wrapping in the mashed potatoes.

Dipped in beaten egg and coated with breadcrumbs before deep frying, these little pieces of goodness are simply irresistible…try stopping at just one!

Shrimp Coxinha are better than shrimp tempura. Tempura, in my opinion is quite bland.

The dough can turn out to be tough if not properly handled. So, the safest option is to use mashed potatoes! You can’t go wrong with mashed potatoes.

Shrimp Coxinha are ideal for tea time snacks or even as appetizer. they’re small enough to be finger food and work well hot or cold.