Brazilian recipe
Breaded Shrimp with Cassava (Camarão empanado com mandioca)
Discover how to prepare this breaded shrimp with cassava, a crunchy and flavorful pairing that creates a quick, irresistible dish using simple ingredients.
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Ingredients
Oil for deep-frying
500g fresh cassava, coarsely grated
500g creamy requeijão, well-chilled
12 large shrimp, peeled with tails left on
500g fresh cassava, coarsely grated
500g creamy requeijão, well-chilled
12 large shrimp, peeled with tails left on
Where to find ingredients
You can find fresh cassava at most international grocers or Latin American specialty markets in the produce section. Requeijão is typically available in the dairy or international refrigerated aisle. For high-quality shrimp, check the frozen seafood section at local supermarkets or fish counters.
Preparation method
- Peel the shrimp while leaving the tails intact for easier handling when eating.
- Stuff each shrimp with a portion of the chilled creamy requeijão, spreading it evenly.
- Dredge the stuffed shrimp in the shredded cassava, pressing down to coat the entire surface.
- Heat the oil in a deep pot until it reaches the appropriate temperature for frying.
- Fry the cassava-breaded shrimp until they are golden brown and crispy.
- Remove from the oil, drain on paper towels, and season with salt to taste.
- Serve hot, accompanied by a dipping sauce of your choice.
Observations
This breaded shrimp with cassava recipe is a practical and savory choice for those seeking a dish with a satisfying crunch and bold flavor profile. Ideal for quick meals, it features large peeled shrimp with tails left on, coated in creamy requeijão and breaded in shredded cassava. The preparation is straightforward and efficient, perfect for adding a surprising touch to your cooking with accessible ingredients and a simple technique.
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