Fried Coconut Peanut Shrimp

Take snacking into new terrain. These crispy, fried shrimp are battered in Chinni’s Coconut Peanut Pachadi, coconut and panko. Creamy, nutty, and lightly savory, this dish delivers crunch, comfort, and irresistible flavor.

Ingredients

12–15 medium shrimp, peeled and deveined
2 tablespoons cornstarch
1 cup panko breadcrumbs
1 cup dried shredded coconut
½ cup Coconut Peanut Pachadi
1 egg
1 teaspoon kosher salt
Oil for frying

Directions

Heat oil in a medium saucepan to about 300°F. Pat the shrimp dry with paper towels and toss with cornstarch.
In a bowl, combine Coconut Peanut Pachadi, egg, and salt, adding 1–2 tablespoons of water to reach a pancake batter–like consistency.
In another bowl, mix the panko breadcrumbs and shredded coconut.
Dip each shrimp into the Coconut Peanut Pachadi batter, then coat liberally with the coconut-breadcrumb mixture.
Carefully fry the shrimp in batches for about 2 minutes each, avoiding overcrowding.
Drain on paper towels or a rack once cooked.

We like to serve ours with lime wedges and a sweet dipping sauce —especially our Chinni’s Date Tamarind Chutney (coming soon!)