Brazilian recipe
Breaded shrimp with cassava (Camarão empanado com mandioca)
Learn how to prepare breaded shrimp with cassava, a crunchy and flavorful combination, perfect for a quick and irresistible dish with simple ingredients.
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Ingredients
Oil for frying
500g fresh cassava, grated with a coarse grater
500g cold, creamy requeijão
12 large shrimp, peeled and deveined with tails left on
500g fresh cassava, grated with a coarse grater
500g cold, creamy requeijão
12 large shrimp, peeled and deveined with tails left on
Where to find ingredients
Find fresh shrimp and cooking oil at local markets or supermarkets. Cassava (often called garri or manioc) is available at fresh produce markets. Requeijão can be found in specialty shops or substituted with a thick, spreadable cream cheese if necessary.
Preparation method
- Peel the shrimp, keeping the tails intact to make them easier to handle and eat.
- Stuff each shrimp with a portion of the creamy requeijão, spreading it well.
- Roll the stuffed shrimp in the grated cassava, ensuring the entire surface is covered.
- Heat the oil in a deep pan 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 crisp texture and bold flavor. Ideal for quick meals, it pairs large, tail-on peeled shrimp with creamy requeijão, all coated in grated cassava. The preparation is straightforward and efficient, perfect for surprising guests in the kitchen using accessible ingredients and an easy technique.
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