Snack · Latin American · Dinner ·

Brazilian Acarajé Fritters with Shrimp and Okra

Name: Brazilian Acarajé Fritters with Shrimp and Okra
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 4 servings
Cuisine: Snack
Ingredients: 1 cup dried black-eyed peas, soaked overnight; 1 small onion, finely chopped; Salt, to taste; 1 pound small shrimp, peeled and deveined; 2 tablespoons dende oil (palm oil); 2 cloves garlic, minced; 1 small onion, chopped; 1 medium tomato, chopped; Salt, to taste; 1 teaspoon ground cayenne pepper; 1 cup fresh okra, sliced thinly; 1 tablespoon dende oil (palm oil); Salt, to taste; 1 cup coconut milk; 1/4 cup peanuts, ground; 1/4 cup cashews, ground; 2 slices white bread, soaked in 1/4 cup water; 2 tablespoons dende oil (palm oil); Salt, to taste

Enjoy the rich and vibrant flavors of Brazil with these crispy acarajé fritters filled with spicy shrimp and okra.

4.7(266 reviews)

·By Ethan Brooks·January 19, 2026

Brazilian Acarajé Fritters with Shrimp and Okra — Snack served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Fritters

For the Shrimp Filling

For the Okra

For the Vatapá Sauce

Nutrition

Per serving

Calories: 628 kcal
Protein: 33.4 g
Carbs: 30.2 g
Fat: 42.7 g
Fiber: 7.2 g

Whole recipe

Total

Calories: 2512 kcal
Protein: 133.7 g
Carbs: 120.9 g
Fat: 170.7 g
Fiber: 28.9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup dried black-eyed peas soaked overnight	190	13	35	0.5	11
1 small onion finely chopped	28	0.8	6.5	0.1	1.2
Salt to taste	0	0	0	0	0
1 pound small shrimp peeled and deveined	480	91	0	9	0
2 tablespoons dende oil (palm oil)	240	0	0	27	0
2 cloves garlic minced	9	0.5	2	0	0.1
1 small onion chopped	28	0.8	6.5	0.1	1.2
1 medium tomato chopped	22	1.1	4.7	0.2	1.5
Salt to taste	0	0	0	0	0
1 teaspoon ground cayenne pepper	6	0.3	1.1	0.4	0.9
1 cup fresh okra sliced thinly	33	2	7	0.2	3
1 tablespoon dende oil (palm oil)	120	0	0	13.5	0
Salt to taste	0	0	0	0	0
1 cup coconut milk	552	5	13	57	5
1/4 cup peanuts ground	207	9	6.1	18	3
1/4 cup cashews ground	197	5.2	9	15.8	1
2 slices white bread soaked in 1/4 cup water	160	5	30	2	1
2 tablespoons dende oil (palm oil)	240	0	0	27	0
Salt to taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Shrimp

1
Combine shrimp and seasonings
Combine shrimp with dende oil, garlic, and salt.
2
Marinate
Let marinate in the refrigerator for at least 1 hour.
3
Sauté shrimp
Sauté onions and tomatoes in a pan until soft, then add marinated shrimp and cayenne pepper. Cook until shrimp are pink and cooked through.

Preparing the Fritters

1
Drain and peel peas
Drain soaked black-eyed peas and remove skins if necessary.
2
Blend batter
Blend black-eyed peas with onion and salt until a smooth batter forms.
Tip: Do not overmix the batter; it should be smooth but not runny.
3
Rest batter
Allow batter to rest for 30 minutes at room temperature.
Tip: Chill batter slightly for easier handling during frying.

How to Make Brazilian Acarajé Fritters with Shrimp and Okra

Total time: 4 h 40 min · Yields 4 servings

1
Fritter Frying
Heat oil in a deep fryer or large saucepan to 350°F (175°C). Drop spoonfuls of batter into the hot oil and fry until golden brown.
2
Sautéing the Okra
In a separate pan, heat dende oil and sauté sliced okra with salt until tender.
3
Vatapá Sauce Preparation
Blend coconut milk, ground peanuts, cashews, soaked bread, dende oil, and salt until smooth. Simmer gently for 10 minutes to thicken.