Shrimp Croquettes
If it weren’t for both my parents being adventurous in the kitchen, I’m not sure if I would have turned into a foody. Last Saturday, I lost my father, and although I’ve been crying 😭 since and having a hell of a hard time coping with it, I would like to dedicate this recipe to him.
The first time I had croquettes, my father made them. It was with ham. I fell in love 💖 with these little guys. They were crispy on the outside and so creamy on the inside. Often, I asked my dad to make them. When I moved on my own, I continued making them as well as the Turkey Croquettes…
While talking with David about making Ham Croquettes as an appetizer for our friends coming over for dinner, my husband came up with a better idea 💡. This is when these Shrimp Croquettes were created! Like the other croquettes, the contrast in texture always makes them a crowd pleaser!
This recipe is very easy to prepare. The large shrimp (or prawns) are cooked in butter 🧈 until they just turn pink, maybe 1 to 1:30 minutes at the most! If cooked longer, their texture will become rubbery. Also, let’s keep in mind that they’ll be fried later.
After they’re quickly cooked and cooled enough to handle, they’re cut 🔪 into tiny pieces. I do that by hand instead of using the food processor. The difference lies in the final texture. I prefer having bites of shrimp in the creamy filling instead of mush. I reserve the appliance for making shrimp mousse, or shrimp pâté.
To help the Shrimp Croquettes hold their shape, flour is added to the mixture and cooked for over a minute ⏳ while stirring constantly. It acts as a thickening agent and a binder. It makes forming easier and prevents leakage while frying.
To make the croquettes close to the same size, I use a 2 ½-tablespoon portion scoop – the brand I use is EZ Disher Zeroll Red and no, I’m not being paid for mentioning that. From there, I roll them between my hands 🤲 and shape them into balls.
The dredging steps for croquette recipes are always the same…
The shrimp balls go into the finely ground breadcrumbs, which makes it easier to coat them, before going into the egg mixture 🥚, and then back into the breadcrumbs. Not only does this three-step technique make them crunchier, but it also prevents the coating from sliding off during frying.
After the oil temperature is brought up to 375ºF, without crowding, the balls are fried for 3 minutes ⏰ or until golden brown. Make sure to move them around for even frying. They’re transferred to a plate lined with paper towels to absorb any excess oil while frying the others.
There’s a long list 📑 of dipping sauces to serve them with. It can be Rémoulade, regular Aïoli or Wasabi, Tahini, Horseradish, and Tartare sauce. There’s also Sweet Chili Lime Sauce, Bang Bang sauce, classic Seafood Cocktail Sauce, Dill, Mango Chipotle, Gyoza Sauce, and so on.
Serve these flavorful Shrimp Croquettes at your next dinner party! The rich, creamy filling along with crispy coating makes them a decadent appetizer to serve to your guests! Another reason why they’re fabulous is they can be prepared 👩🍳👨🍳 in advance… how convenient is that?
Bon Appétit! 🍽
Check out these other delicious seafood appetizer recipes… 😀
– Clams Casino
– Shrimp Martini with Robuchon Mashed Potatoes
– Oysters Bienville
– Mussels in Curry Sauce
– Garlic Shrimp
– Panko-Crusted Lobster Cakes
– Garlic & White Wine Steamed Clams
– Shrimp Bruschetta
– Crab Stuffed Mushrooms
and for even more appetizer recipes 🍣, click on this link… Recipe Category • Appetizers
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Shrimp Croquettes
Hover to scale
Ingredients
- 3 tbsp. butter, divided
- 12 to 14 large shrimp, peeled and deveined
- 3 tbsp. shallots, finely chopped
- 3 tbsp. red peppers, finely chopped
- ground Himalayan pink salt, to taste
- 1 large clove garlic, pressed
- 5 tbsp. unbleached all-purpose flour
- 2/3 cup heavy cream
- 1/2 tsp. Old Bay seasoning see Recipe
- 1/4 tsp. smoked paprika
- 1/4 tsp. thyme leaves
- freshly ground mixed peppercorns, to taste
- 1/2 tsp. lemon zest
- 1 large free-run egg, beaten
- 2 tbsp. milk
- 1 cup Panko breadcrumbs, finely ground
- 3 1/2 cups canola oil or as needed, for frying tips & tricks
Directions
- In a skillet over medium heat, add 2 tbsp. butter. When melted and starts sizzling, add shrimp and cook until they just turn pink.
- Transfer to a cutting board and allow to cool before cutting them into tiny pieces; set aside.
- In the same skillet, add the remaining 1 tbsp. butter. Add shallots and red peppers; season with ground sea salt. Sauté for 2 minutes.
- Add garlic and sauté 30 seconds. Stir in flour and cook for 1 to 1:30 minutes.
- Pour in heavy cream, and season with Old Bay, smoked paprika, dried thyme leaves, freshly ground mixed peppercorns, and lemon zest; mix well.
- Turn off the heat and add chopped shrimp; stir until evenly blended.
- Transfer the mixture to a bowl and allow to cool for 15 minutes before covering and transferring to the fridge for 2 hours.
- A couple hours later, in a heavy bottom skillet, bring the oil temperature to 375ºF.
- In a shallow dish, beat egg with milk; set aside. In another shallow dish, add finely ground breadcrumbs.
- Using a 2-inch portion scoop, divide the shrimp mixture into 8 equal balls.
- Working with one at a time, dredge in the breadcrumb mixture making sure it’s entirely covered, shaking off any excess. Place in the egg mixture and ensure it’s well coated. Return the croquette to the breadcrumbs and evenly coat again. Transfer to a plate while doing the others.
- Without crowding, carefully place croquettes in the oil and fry them until golden brown, about 3 minutes, moving them around.
- Transfer them onto a plate lined with paper towels to absorb any excess oil. Set aside while frying the others. Make 8, 2-inch croquettes.
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