Fried Acarajé with Spicy Shrimp Vatapá Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Golden fritters made from black-eyed pea dough, filled with creamy, spicy shrimp vatapá sauce—a street food specialty from Bahia. This brazilian ready in about 65 minutes pairs black-eyed peas, soaked and peeled, medium onion, chopped, dried shrimp, ground for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 black-eyed peas, soaked and peeled
• 1 medium onion, chopped
• 1/4 cup dried shrimp, ground
• 1 cup coconut milk
• 8 oz fresh shrimp, peeled and chopped
• for frying, about 4 cups palm oil or vegetable oil
• 1 tsp ginger, grated
• 3 garlic cloves, minced
• 1/2 cup bread crumbs
• 2 tbsp cilantro, chopped
• 1 small red chili pepper, minced
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Drain and peel 2 cups soaked black-eyed peas, then grind them into a coarse paste using a food processor or mortar and pestle.
2. Step 2: Stir in 1 medium chopped onion, 1 teaspoon grated ginger, 3 minced garlic cloves, and 1 teaspoon salt into the pea paste until well combined.
3. Step 3: Shape the mixture into small balls about the size of a golf ball and set aside.
4. Step 4: For the vatapá filling, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1 small minced red chili pepper and 8 ounces chopped fresh shrimp, cooking for 3-4 minutes until shrimp turn pink.
5. Step 5: Add 1 cup coconut milk, 1/4 cup ground dried shrimp, 1/2 cup bread crumbs, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, and 1/2 teaspoon black pepper to the skillet. Simmer for 5 minutes until the mixture thickens and becomes creamy.
6. Step 6: Using a deep pot, heat about 4 cups of palm oil or vegetable oil to 350°F (175°C) for frying.
7. Step 7: Make a small hollow in each black-eyed pea ball and fill with 1-2 tablespoons of the shrimp vatapá mixture, then carefully seal.
8. Step 8: Fry the filled balls in batches for 4-5 minutes until golden brown and crispy on the outside.
9. Step 9: Drain on paper towels and serve warm as a flavorful street food snack.