Acarajé Fried Black-Eyed Pea Dumplings with Spicy Shrimp Vatapá

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Golden fried black-eyed pea fritters filled with a spicy, creamy shrimp vatapá sauce, a beloved street food from Bahia, Brazil. This brazilian-inspired snacks ready in about 50 minutes turns dried black-eyed peas, medium onion, finely chopped, garlic cloves, minced into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 350 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups dried black-eyed peas
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup dried shrimp, chopped
• 1/2 cup peeled shrimp, chopped
• 1 cup coconut milk
• 1/2 cup bread crumbs
• for frying palm oil or vegetable oil
• 1 tsp ginger, grated
• 1 tsp red chili flakes
• 1 tsp salt
• 1 tbsp lime juice

Instructions

1. Step 1: Soak 2 cups dried black-eyed peas in water overnight, then drain and peel the skins off each pea by rubbing them between your hands; rinse well.
2. Step 2: In a food processor, blend the peeled black-eyed peas with 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tsp salt until forming a thick, coarse paste.
3. Step 3: Heat 2 tbsp vegetable oil in a small pan over medium heat, add 1/4 cup chopped dried shrimp, 1/2 cup chopped peeled shrimp, 1 tsp grated ginger, 1 tsp red chili flakes, and sauté for 3-4 minutes until shrimp are cooked through.
4. Step 4: Stir in 1 cup coconut milk and 1/2 cup bread crumbs into the shrimp mixture and cook for 5 minutes until thickened, then add 1 tbsp lime juice and remove from heat.
5. Step 5: Heat enough palm oil or vegetable oil in a deep fryer or large pot to 350°F (175°C).
6. Step 6: Shape the black-eyed pea paste into small balls about the size of a golf ball, then carefully fry them in the hot oil for 5-7 minutes until golden brown and crisp on the outside.
7. Step 7: Drain the fritters on paper towels and slice open each one to stuff generously with the spicy shrimp vatapá filling before serving hot.