Brazilian recipe
Crispy Cassava-Crusted Shrimp (Camarão empanado com mandioca: receita e)
Discover how to prepare shrimp coated in shredded cassava for an irresistible crunch. This simple, flavorful dish is perfect for a quick and impressive appetizer.
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Ingredients
Oil for frying
500g fresh cassava, coarsely grated
500g well-chilled creamy requeijão
12 large shell-off, tail-on shrimp
500g fresh cassava, coarsely grated
500g well-chilled creamy requeijão
12 large shell-off, tail-on shrimp
Where to find ingredients
Find fresh cassava at local markets or produce stalls. Requeijão and shrimp can be found at supermarkets or fresh fish counters. If fresh cassava is unavailable, frozen, pre-peeled cassava is a suitable substitute.
Preparation method
- Shell the shrimp, making sure to leave the tails intact for easy handling while eating.
- Spread a generous portion of chilled creamy requeijão over each shrimp, ensuring they are evenly coated.
- Dredge each prepared shrimp in the shredded cassava, pressing gently to cover the surface completely.
- Heat the oil in a deep pot or heavy-bottomed pan until it reaches the proper frying temperature.
- Fry the cassava-crusted shrimp in batches until they turn golden brown and develop a crispy texture.
- Remove from the oil, drain on paper towels, and sprinkle with salt to taste.
- Serve immediately while hot, accompanied by your favorite dipping sauce.
Observations
This recipe for shrimp breaded with cassava is a practical and tasty choice for those who love a satisfying crunch paired with a rich flavor profile. Ideally suited for quick meals, it features large tail-on shrimp, spread with creamy requeijão and coated in shredded cassava. The preparation is straightforward, making it an excellent way to surprise your guests with simple, accessible ingredients and a straightforward technique.
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