Breaded Shrimp with Catupiry
Breaded Shrimp with Catupiry
Ingredients
- 200 g cleaned shrimp
- as needed salt
- as needed black pepper
- as needed lemon, juice
- 200 g catupiry cheese
- 4 tablespoons all-purpose flour
- 2 eggs, beaten
- 6 tablespoons panko breadcrumbs
- as needed oil for frying
Instructions
- 1
In a bowl, place the 200 g of cleaned shrimp. Season the shrimp with salt, black pepper, and a little lemon juice. Mix well to ensure the shrimp are evenly seasoned.
⏱️ 3 min
- 2
Take a seasoned shrimp and place a small amount of catupiry cheese on top of it.
⏱️ 5 min
- 3
Carefully mold the shrimp and catupiry into a ball shape. Repeat this process for all remaining shrimp.
⏱️ 7 min
- 4
Prepare three separate bowls for the breading station: one bowl with the 4 tablespoons of all-purpose flour, one bowl with the 2 beaten eggs, and one bowl with the 6 tablespoons of panko breadcrumbs.
⏱️ 3 min
- 5
To bread the shrimp balls, first completely coat each ball with all-purpose flour, ensuring it is fully covered.
⏱️ 2 min
- 6
Next, dip the floured shrimp ball into the beaten egg, allowing any excess to drip off.
⏱️ 2 min
- 7
Immediately transfer the egg-coated shrimp ball to the panko breadcrumbs, pressing gently to ensure good coverage.
⏱️ 2 min
- 8
Repeat the entire breading process (flour, egg, panko) a second time for each shrimp ball. This double layer helps prevent the shrimp from opening during frying.
⏱️ 5 min
- 9
Heat the oil in a deep pan or fryer. The oil should not be too cold or too hot; a medium temperature is ideal so that the exterior doesn't burn while the interior cooks properly.
⏱️ 3 min
- 10
Carefully place the double-breaded shrimp balls into the hot oil. Fry until golden brown and crispy on all sides.
⏱️ 5 min
- 11
Once fried, remove the shrimp from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
⏱️ 1 min
- 12
Serve immediately. When cut open, the shrimp should be cooked and the catupiry cheese melted and creamy inside.
Kitchen Tools
Breaded Shrimp with Catupiry
- 200 g cleaned shrimp
- as needed salt
- as needed black pepper
- as needed lemon, juice
- 200 g catupiry cheese
- 4 tablespoons all-purpose flour
- 2 eggs, beaten
- 6 tablespoons panko breadcrumbs
- as needed oil for frying
Instructions
- 1
In a bowl, place the 200 g of cleaned shrimp. Season the shrimp with salt, black pepper, and a little lemon juice. Mix well to ensure the shrimp are evenly seasoned.
⏱️ 3 min - 2
Take a seasoned shrimp and place a small amount of catupiry cheese on top of it.
⏱️ 5 min - 3
Carefully mold the shrimp and catupiry into a ball shape. Repeat this process for all remaining shrimp.
⏱️ 7 min - 4
Prepare three separate bowls for the breading station: one bowl with the 4 tablespoons of all-purpose flour, one bowl with the 2 beaten eggs, and one bowl with the 6 tablespoons of panko breadcrumbs.
⏱️ 3 min - 5
To bread the shrimp balls, first completely coat each ball with all-purpose flour, ensuring it is fully covered.
⏱️ 2 min - 6
Next, dip the floured shrimp ball into the beaten egg, allowing any excess to drip off.
⏱️ 2 min - 7
Immediately transfer the egg-coated shrimp ball to the panko breadcrumbs, pressing gently to ensure good coverage.
⏱️ 2 min - 8
Repeat the entire breading process (flour, egg, panko) a second time for each shrimp ball. This double layer helps prevent the shrimp from opening during frying.
⏱️ 5 min - 9
Heat the oil in a deep pan or fryer. The oil should not be too cold or too hot; a medium temperature is ideal so that the exterior doesn't burn while the interior cooks properly.
⏱️ 3 min - 10
Carefully place the double-breaded shrimp balls into the hot oil. Fry until golden brown and crispy on all sides.
⏱️ 5 min - 11
Once fried, remove the shrimp from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
⏱️ 1 min - 12
Serve immediately. When cut open, the shrimp should be cooked and the catupiry cheese melted and creamy inside.