Brazilian

Serving

Risole de Camarão (Shrimp Risole)

Name: Risole de Camarão (Shrimp Risole)
Total time: 75 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 2 cups whole milk; 2 tbsp butter; 2 cups all-purpose flour, plus extra for dusting; 1/2 tsp salt; 1 lb shrimp, peeled, deveined, and chopped; 2 tbsp olive oil; 2 cloves garlic, minced; 1/2 cup catupiry or cream cheese; 2 eggs, beaten; 1.5 cups breadcrumbs; 4 cups vegetable oil, for frying

Crescent-shaped breaded fritters filled with creamy shrimp and catupiry cheese, a crowd favorite at Brazilian birthday parties.

75 minutes

Serves 6

Snack

26 min prep

41 min cook

Contains common allergens

Egg Dairy Seafood Shellfish Wheat

In the app, Listahan checks these against your household automatically.

Good to know

Crispy

Matched from this dish's own ingredients and timing. Browse more: crispy recipes

Instructions

7 steps

1
Heat the milk and butter in a saucepan until the butter melts, then add the flour and salt all at once, stirring vigorously over low heat until a smooth dough ball forms; let cool.
2
Meanwhile, sauté the chopped shrimp in olive oil with garlic for 4-5 minutes until pink and cooked, then stir in the catupiry cheese off heat to make a creamy filling; let cool.
3
Roll the cooled dough out on a floured surface and cut into circles.
4
Place a spoonful of shrimp filling on each circle, fold over into a half-moon, and pinch the edges to seal.
5
Dip each risole in beaten egg, then coat in breadcrumbs.
6
Heat the frying oil to 350°F and fry the risoles in batches for 3-4 minutes until golden brown and crisp.
7
Drain on paper towels and serve hot.

Risole de Camarão (Shrimp Risole) — plated and served — Serving moment. How Risole de Camarão (Shrimp Risole) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

68/100

Works for many families

Allergen-friendly 50

Kid-friendly 85

Weeknight-easy 63

Budget-friendly 62

Great leftovers 93

Pantry-friendly 68

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

675

Calories

32 g

Protein

56 g

Carbs

36 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Risoles are one of the anchor items in Brazil's salgadinho tradition, the spread of small breaded and fried snacks served at birthday parties, weddings, and bakery counters nationwide. The dough is built like a choux paste, milk and butter brought to a simmer before flour is beaten in off heat, then rolled and folded around a filling rather than piped and baked. The shrimp-and-catupiry version reflects how central Catupiry brand cream cheese became to Brazilian party food after its introduction in the early 20th century.

Listahan note

This version pairs a garlicky sauteed shrimp filling with catupiry cream cheese inside a milk-and-butter dough, then breads and fries it, matching the half-moon shape and crisp shell found at a typical Brazilian buffet table.

Technique cues

The dough is made like a roux-based paste: flour goes into hot milk and butter all at once and is stirred vigorously until it pulls into a single smooth mass, a technique closer to choux pastry than a rolled pie dough.
Cooking the shrimp just until pink before it goes off heat matters, shrimp continues cooking residually and in the fryer later, so overcooking here leads to rubbery shrimp in the final fried pastry.
The double coating, egg wash then breadcrumbs, is what creates the crisp golden shell; skipping either step leaves a pale, less crunchy crust that also releases more oil during frying.

Kitchen flow

Parallel prep: Make the dough first and let it cool while you saute the shrimp filling, so both are ready to assemble at the same time.
Make-ahead: Both the dough and the cooled shrimp filling can be refrigerated separately up to a day ahead before assembling and frying.
Leftover move: Fried leftovers recrisp best in a 375F oven for 8 to 10 minutes rather than the microwave, which makes the breading go soft.
Cleanup rhythm: Set up the egg-wash and breadcrumb stations in shallow dishes with one hand dedicated to wet ingredients and one to dry to avoid clumping breadcrumbs.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

shrimp, peeled, deveined, and chopped

the primary filling protein

Purpose: chopped shrimp cooks quickly and distributes evenly through the small pastry pockets, unlike whole shrimp which would create an uneven bite

Handling: chop into small, uniform pieces after peeling and deveining so filling and dough seal together neatly

Adaptation: chopped cooked crawfish or a firm white fish both work as a seafood alternative

catupiry or cream cheese

creamy binder for the shrimp filling

Purpose: catupiry is a soft, mild, stretchy Brazilian cream cheese brand so iconic it appears as a filling option across nearly every Brazilian salgadinho; it binds the shrimp into a cohesive filling without overpowering it

Handling: stir it in off the heat so it stays creamy rather than breaking or turning oily

Adaptation: a standard cream cheese or mascarpone gives a similar richness though a milder tang than true catupiry

all-purpose flour, plus extra for dusting

structure for the choux-style dough

Purpose: the flour absorbs the hot milk and butter mixture to form a pliable, rollable dough that holds together around the filling without cracking

Handling: add it all at once to the hot milk and butter, then stir vigorously and continuously until a smooth ball forms

Adaptation: a 1:1 gluten-free flour blend can work but the dough will be more fragile and prone to tearing when rolled

breadcrumbs

the crisp outer coating

Purpose: breadcrumbs are what give the fried risole its signature crunchy shell, distinct from the smooth dough underneath

Handling: coat each dipped risole evenly, pressing gently so the crumbs adhere on all sides

Adaptation: panko gives an even crispier, more shatter-prone crust than fine traditional breadcrumbs

Technique notes

Stir the dough vigorously and continuously the moment the flour hits the hot milk, hesitating even briefly leads to lumps that never fully smooth out.
Roll the cooled dough on a well-floured surface, since it is stickier than a standard pastry dough and will tear if rolled too thin.
Fry in batches without crowding the pot, too many risoles at once drops the oil temperature and results in greasy, pale pastries instead of a crisp golden shell.

Ingredient swaps

Shellfish-free direction: Swap the shrimp for shredded cooked chicken or hearts of palm to make a shellfish-free version of the same dough and technique.
Baked instead of fried: Brush breaded risoles with oil and bake at 400F for 18 to 20 minutes, turning once, for a lighter version with a less crisp shell.
Gluten-free direction: Use a gluten-free flour blend for the dough and gluten-free breadcrumbs for coating, though the dough will need gentler handling.

Serve alongside

farofa
Brazilian rice with broccoli
salpicao (chicken and vegetable salad)
chilled chopp (draft beer)
guarana soda
a caipirinha for an adult gathering

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate fried risoles in an airtight container for up to 3 days.
Reheat in a 375F oven for 8 to 10 minutes to restore crispness.
Unfried breaded risoles freeze well for up to 2 months; fry straight from frozen, adding a minute or two to the frying time.

Equipment

medium saucepan
rolling pin
shallow dishes for breading station
deep pot or fryer with a thermometer

Make this household-aware

Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.

Get the app