Portuguese Shrimp Turnovers (Rissóis de Camarão)

Introduction

These Portuguese Shrimp Turnovers, known as Rissóis de Camarão, are crispy on the outside with a creamy, flavorful shrimp filling inside. A beloved classic in Portuguese cuisine, they’re perfect as appetizers, party snacks, or a special homemade treat inspired by traditional Portuguese flavors.

Why You’ll Love This Recipe

Portuguese shrimp turnovers are golden, crunchy, and filled with a rich, savory shrimp cream. The dough is soft yet sturdy, the filling is smooth and aromatic, and the turnovers fry up beautifully every time. They’re freezer-friendly, crowd-pleasing, and perfect for entertaining.

Ingredients

For the Rissóis Pastry

• 2 cups milk
• 4 tablespoons unsalted butter
• 1 teaspoon salt
• 2 cups all-purpose flour, plus more for rolling

For the Shrimp Filling

• 2 tablespoons unsalted butter
• 1/4 cup finely chopped onion
• 1 cup milk
• 1/2 tablespoon finely chopped cilantro or parsley
• 1 to 2 teaspoons hot-pepper sauce, to taste
• 1/2 teaspoon coarse salt, or to taste
• 1/2 teaspoon freshly ground white pepper
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons cornstarch or flour
• 2 tablespoons water
• 1/2 pound cooked shrimp, peeled, deveined, well drained, and coarsely chopped

For Frying

• 3 large eggs, beaten with 1/4 cup water
• Fine plain bread crumbs
• Olive oil or other mild oil, for frying

Instructions

Make the Pastry
Warm the milk, butter, and salt in a saucepan over medium-high heat until small bubbles form at the edges. Do not boil.
Reduce the heat to medium-low and vigorously stir in the flour until a dough forms. Continue stirring until the dough pulls away from the sides of the pan.
Transfer the dough to a lightly floured surface and gently knead until smooth. Divide into two balls, cover, and let cool until nearly room temperature.

Make the Filling
Melt butter in a saucepan and cook the onion until soft and lightly golden.
Add the milk and heat gently until bubbles form at the edges, then remove from heat.
Stir in herbs, hot sauce, salt, pepper, and nutmeg.
Mix cornstarch with water to form a slurry, stir it in, and cook gently until thickened.
Add chopped shrimp and warm briefly. Remove from heat and cool completely.

Assemble and Fry
Roll dough to 1/8-inch thickness and cut into circles.
Place a teaspoon of filling in the center, fold into half-moons, and seal edges.
Dip each turnover in egg wash, then bread crumbs.
Fry in 350°F (175°C) oil until golden brown. Drain and serve warm or at room temperature.

Tips & Tricks

Keep the heat gentle when making the filling to avoid curdling. Finely chop the shrimp for a smooth texture. If dough edges don’t seal, lightly moisten with water. Fry in small batches to maintain oil temperature.

Details

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Yield: About 20 turnovers
Category: Appetizer
Method: Frying
Cuisine: Portuguese
Difficulty: Intermediate
Dietary Notes: Halal-friendly, seafood

Notes

Rissóis can be assembled and frozen before frying. Thaw before breading and frying. Serve with lemon wedges or mild dipping sauce if desired.

Nutrition (Approximate, per turnover)

Calories: 120
Protein: 6g
Carbohydrates: 12g
Fat: 5g

FAQ

Can I freeze rissóis before frying?
Yes, they freeze very well and can be fried later.

Can I bake them instead of frying?
Frying is traditional, but baking will work with less crisp results.

What oil is best for frying?
Use a neutral or mild olive oil for best flavor.

Can I use raw shrimp?
Cook shrimp first before adding to the filling.

Are rissóis served hot or cold?
They’re delicious both warm and at room temperature.

Storage

Store cooked rissóis in the refrigerator for up to 2 days. Reheat in the oven for best texture. Unfried rissóis can be frozen for up to 2 months.

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Portuguese Shrimp Turnovers (Rissóis de Camarão)

Crispy Portuguese shrimp turnovers filled with creamy shrimp.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Course Appetizer

Cuisine Portuguese

Ingredients

  

For the Rissóis Pastry

• 2 cups milk
• 4 tablespoons unsalted butter
• 1 teaspoon salt
• 2 cups all-purpose flour plus more for the work surface

For the Rissóis Filling

• 2 tablespoons unsalted butter
• 1/4 cup finely chopped onion
• 1 cup milk
• 1/2 tablespoon finely chopped cilantro or parsley
• 1 to 2 teaspoons hot pepper sauce to taste
• 1/2 teaspoon coarse salt or to taste
• 1/2 teaspoon freshly ground white pepper
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons cornstarch or flour
• 2 tablespoons water
• 1/2 pound shrimp peeled, deveined, cooked, well drained, and finely chopped

For Frying

• 3 large eggs beaten with 1/4 cup water
• Fine plain bread crumbs
• Olive oil or other mild oil for frying

Instructions

 

Make the Rissóis Pastry

• Heat the milk, butter, and salt in a saucepan over medium-high heat until small bubbles form around the edges. Do not let it boil.
• Reduce the heat to medium-low and stir in the flour vigorously with a wooden spoon until a smooth dough forms. Continue stirring until the dough pulls away from the sides of the pan.
• Transfer the dough to a lightly floured surface and gently knead until smooth and elastic. Divide into two balls, cover, and let cool to nearly room temperature.

Make the Shrimp Filling

• Melt the butter in a saucepan over medium heat and cook the onion until soft and lightly golden.
• Lower the heat and add the milk, heating gently without boiling. Remove from heat and stir in the herbs, hot pepper sauce, salt, white pepper, and nutmeg.
• Mix the cornstarch with water to form a slurry, stir it into the pan, and cook gently until thickened.
• Add the chopped shrimp and heat just until warmed through. Remove from heat and allow the filling to cool completely.

Assemble and Fry the Rissóis

• Roll half of the dough on a lightly floured surface to about 1/8-inch thickness. Cut into circles using a round cutter.
• Place a teaspoon of filling in the center of each circle, fold into a half-moon, and press edges to seal.
• Dip each turnover in egg wash, then coat evenly in bread crumbs.
• Heat oil to 350°F (175°C) and fry the rissóis in batches until golden brown. Drain on paper towels and serve warm or at room temperature.

Notes

Rissóis can be assembled and frozen before frying. Thaw completely before breading and frying. Serve with lemon wedges or a mild dipping sauce if desired.

 

Conclusion

These Portuguese Shrimp Turnovers (Rissóis de Camarão) are crispy, creamy, and packed with classic Portuguese flavor. Perfect for gatherings or special occasions, they’re a rewarding homemade dish that’s always worth the effort.