Brazilian recipe
Crispy Cassava-Crusted Shrimp: A Quick and Easy Brazilian Treat
Discover how to make these crispy, golden-fried shrimp crusted with shredded cassava—an irresistible and simple Brazilian favorite.
0.0 / 5 by 0 Reviews
Ingredients
Vegetable oil for frying
1/2 kg fresh cassava, peeled and grated using a coarse grater
1/2 kg requeijão cremoso, kept very cold
12 large shrimp, peeled and deveined, leaving the tail intact
1/2 kg fresh cassava, peeled and grated using a coarse grater
1/2 kg requeijão cremoso, kept very cold
12 large shrimp, peeled and deveined, leaving the tail intact
Where to find ingredients
Cassava can often be found in the produce section of local supermarkets or greengrocers as 'yuca' or 'cassava root'. For the requeijão cremoso, a creamy, spreadable Brazilian-style soft cheese, look for it in the dairy aisle or in the 'Latin American' or 'International' food sections of your local grocer; if unavailable, a thick, mild cream cheese mixed with a splash of heavy cream can serve as a substitute. The large shrimp should be sourced from a local fish market or the frozen seafood counter at your supermarket.
Preparation method
- Shell the shrimp, making sure to leave the tails on so they're easy to pick up and eat
- Carefully stuff each shrimp with a generous spoonful of the cold requeijão, smoothing it along the underside
- Gently press the stuffed shrimp into the grated cassava, ensuring every inch is thoroughly coated
- Heat the oil in a deep-sided pot or Dutch oven until it reaches the ideal temperature for deep-frying
- Fry the shrimp in batches until they turn a beautiful golden brown and develop a nice, crispy texture
- Lift the shrimp out of the oil, drain on paper towels, and hit them with a light sprinkle of salt while they're still hot
- Serve immediately while hot, alongside your favorite dipping sauce
Observations
Looking for a snack with a serious crunch and a creamy center? This dish features succulent jumbo shrimp, butterflied and filled with rich, chilled requeijão before being coated in freshly grated cassava. It’s a brilliant way to enjoy a classic Brazilian texture combination that is surprisingly simple to pull together in your own kitchen for a quick appetizer or a crowd-pleasing snack.
Ratings and comments