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Chamuça de camarão: recipe illustration
Appetizers & nibbles

Chamuça de camarão

A shrimp chamuça, crispy on the outside and tender on the inside, flavored with chili and fresh coriander. It is a coastal specialty, ideal as an appetizer or starter.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Finely chop the peeled shrimp, then keep them chilled.
  2. Thinly slice the onion, chop the garlic and chili, then sauté them in the oil for 5 minutes over medium heat.
  3. Add the chopped shrimp and cook for 3 to 4 minutes until they turn pink.
  4. Off the heat, stir in the chopped coriander, lemon juice, salt, pepper and paprika, then let the filling cool.
  5. Cut the pastry sheets in half, place a spoonful of filling at one end, fold into a triangle and seal the edges with water.
  6. Heat the oil to 180 °C and fry the chamuças for 3 to 4 minutes per side, until nicely golden.
  7. Drain on paper towels and serve right away, with lime wedges.

Variations and tips

Baked version. Brush the chamuças with oil and bake at 200 °C for 15 minutes.

Milder version. Remove the chili seeds for a less spicy flavor.

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Original Ecomely recipe.