Brazilian Shrimp & Cream Cheese Stuffed Pumpkin Fast2eat

Brazilian Shrimp & Cream Cheese Stuffed Pumpkin Fast2eat

This Brazilian Shrimp stuffed pumpkin (Camarão na Moranga) is really easy to make and is the perfect dish to serve at any Fall dinner party. Actually, in Brazil it is enjoyed all year round!

Delicious, moist baked pumpkin filled with creamy shrimp (and/or prawn), onion, garlic, and cream cheese (or catupiry, a Brazilian creamy cheese)! It’s a simple dish that is going to wow yourself and your guests. If you don’t find a pumpkin you can also bake it in a casserole dish and it is still delicious and beautiful.

Serve it with rice and potato sticks (batata palha), trying to scoop out some moist pumpkin flesh too.

You can also use this creamy shrimp as a quiche filling.

Brazilian Shrimp Stuffed Cinderella Pumpkin Fast2eat Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
This Brazilian Shrimp stuffed pumpkin (Camarão na Moranga) is really easy to make and is the perfect dish to serve at any Fall dinner party. Actually, in Brazil it is enjoyed all year round!
Servings: 4 people
Author: Susana Macedo


Shrimp stock

  • Shrimp - heads (optional), shells, and tails
  • Water - hot
  • 1 tbsp Hondashi - *(Bonito fish Soup Stock)


  • 500 g Shrimp - (peeled and cleaned) 1 pound
  • Salt - to taste
  • 2 tbsp Lemon juice
  • Thyme - to taste
  • Cilantro - lots to taste (also known as coriander - fresh leaves chopped or dried))
  • 1 tbsp Hondashi - *(Bonito fish Soup Stock)
  • Paprika - to taste
  • Parsley - to taste
  • Green onions - or chives fresh chopped

Shrimp cream

  • 1 tbsp Olive oil - or vegetable oil
  • 1 Onion - large chopped
  • 4 cloves Garlic - minced
  • 1/2 cup Tomato sauce
  • 6 tbsp All-purpose flour
  • 3 cups Milk
  • Salt - to taste
  • Black pepper - to taste
  • 1 cup Cream - (whipping cream/thick cream/heavy cream/evaporated milk)


  • 1 Pumpkin - 1 medium Cinderella pumpkin or 4 mini pumpkins for elegant individual portions (Optional)
  • 250 g Cream cheese - 1 Brick

Decorating (optional)

  • Prawns
  • Parsley - (and/or Cilantro)


Shrimp stock

  • Give Shrimp heads, shells, and tails a quick rinse under cold water first.
  • To save time boil the water using an Electric Kettle.
  • Place the heads, shells, and tails in a Small Saucepan with enough cold water to just cover the shells. Add HonDashi (Bonito Fish Soup Stock) to improve the taste.
  • Simmer the whole thing uncovered until the water takes on a light orange-stock colour, about 15 minutes, then Strain all the shells out. Use the stock in your shrimp recipe for an extra boost of flavor.


  • Season shrimp (peeled) with salt, Lemon Juice, Thyme Leaves, Cilantro Leaves, HonDashi (Bonito Fish Soup Stock), Paprika, Parsley, chives or green onion.

Shrimp cream

  • In a Saucepan heat the oil (Extra Virgin Olive Oil or vegetable oil) and saute the chopped onion and Minced Garlic.
  • Add the seasoned shrimp and saute the shrimp until pink.
  • Add the tomato sauce and cook for 5 min. Be careful if overcook shrimp becomes chewy.
  • Remove shrimp and set aside.
  • Add the flour dissolved in milk and shrimp stock (for each 1 cup milk + 1 cup Shrimp stock use 2-3 tbsp white flour), salt and pepper to taste. You can also use Low Salt Soy Sauce instead of more salt. Stir until boiling and thickened.
  • Add the cream (whipping cream/thick cream/heavy cream/evaporated milk) and remove from heat

Finishing (with the Cinderella pumpkin)

  • Wash and dry the Cinderella pumpkin.
  • Cut a lid on the top surface of the pumpkin and set aside.
  • Remove seeds with a spoon.
  • Cover the sides and bottom of the pumpkin with cream cheese.
  • Pour shrimp into the pumpkin, then Shrimp cream and then again the shrimp.
  • Finish with the cream cheese.
  • Place the lid of the pumpkin and bake in preheated oven at 180 C (356 F) for about 15 minutes.

Finishing (with the casserole dish)

  • Cover the sides and bottom of the Casserole Dish with cream cheese.
  • Pour shrimp into the casserole dish, then Shrimp cream and then again the shrimp.
  • Finish with the cream cheese.
  • Bake in preheated oven at 180C (356F) for about 15 minutes

Decorating (optional)

  • In a skillet, brown the onion in olive oil. Place the prawns and fry on both sides.
  • Sprinkle with parsley and garnish the surface with large fried shrimp or just boiled in salted water.


The traditional recipe uses Catupiry, a Brazilian creamy cheese to be spread inside the scooped pumpkin prior to filling it with the Shrimp cream, but here, in Canada and US it is quite difficult to find it, so I have used cream cheese as a substitute and it turned out perfect!
Give it a try! You are going to love this delightful entrée!
If you don’t find a pumpkin you can also bake it in a Casserole Dish and it is still delicious and beautiful.
Sorry, we were so excited to eat it that we totally forgot to take a picture of the Stuffed Pumpkin I made. Next Fall I promise I will take. 😉 In the meanwhile, you can see some pictures examples from google here.
*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes and fish-based broths, giving a delicious and full-bodied flavor!

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Course : Appetizers & Starters, Main Dish
Cuisine : Brazilian
Keyword : Cream Cheese, Creamy, Easy, easy-to-prepare, Low carb, Shrimp, Shrimp Sauce


Calories: 550kcal | Carbohydrates: 32g | Protein: 36g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 2486mg | Potassium: 598mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2250IU | Vitamin C: 16.5mg | Calcium: 430mg | Iron: 2.9mg
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