Brazilian recipe
Crispy Cassava-Crusted Shrimp (Camarão empanado com mandioca: receita e)
Discover how to make crispy cassava-crusted shrimp, a delicious combination of textures that is quick to prepare and perfect for a satisfying meal.
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Ingredients
Vegetable oil for deep-frying
500g fresh cassava, coarsely grated
500g creamy requeijão, well-chilled
12 large shrimp, peeled and deveined with tails intact
500g fresh cassava, coarsely grated
500g creamy requeijão, well-chilled
12 large shrimp, peeled and deveined with tails intact
Where to find ingredients
Find fresh cassava at local markets or supermarkets in the produce section. Requeijão and shrimp can be sourced from the dairy and seafood sections of large grocery stores. If fresh cassava is unavailable, frozen grated cassava may be used as a substitute.
Preparation method
- Peel the shrimp, ensuring the tails are left on for easier handling and serving.
- Carefully stuff each shrimp with a portion of the chilled creamy requeijão, spreading it evenly.
- Coat the stuffed shrimp thoroughly in the grated cassava, pressing gently so the shreds adhere to the surface.
- Heat the oil in a deep pot or fryer until it reaches the appropriate frying temperature.
- Deep-fry the cassava-crusted shrimp until they are golden brown and perfectly crunchy.
- Remove from the oil, drain on paper towels, and season with salt to taste.
- Serve hot, accompanied by your favorite dipping sauce.
Observations
This recipe for cassava-crusted shrimp is a practical and tasty choice for those who love a satisfying crunch paired with bold flavors. It is an excellent option for quick meals, featuring large tail-on shrimp coated in creamy requeijão and breaded in grated cassava. The preparation is straightforward, making it easy to whip up a impressive dish using simple and accessible ingredients.
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