Portuguese Shrimp Croquettes Recipe
These Portuguese Shrimp Croquettes are crispy, golden-fried bites filled with a flavorful mixture of tender shrimp, aromatic spices, and creamy mashed potatoes. Infused with smoked paprika, coriander, and a hint of cayenne, they offer a perfect balance of warmth and subtle heat. Ideal as appetizers, party snacks, or a delicious side dish, these croquettes are traditionally pan-fried to achieve a crunchy crust while maintaining a soft, savory interior.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 20 croquettes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Portuguese
Ingredients
Scale
For the Filling
- 1 lb large shrimp, peeled, deveined, and finely chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 cup cold mashed potatoes
- 2 tablespoons mayonnaise
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
For Coating and Frying
- 1 egg, beaten (for dipping)
- 1 cup breadcrumbs (preferably panko)
- Vegetable oil, for frying
Instructions
- Prepare the Filling: In a medium skillet, heat olive oil over medium heat. Add the shrimp seasoned with salt and pepper, and cook until pink, about 3-4 minutes. Remove from heat and finely chop the cooked shrimp.
- Sauté the Onion and Garlic: In the same skillet, add the finely chopped onion and minced garlic, sauté until they become soft and fragrant, about 3 minutes.
- Combine the Ingredients: In a large bowl, mix together the chopped shrimp, sautéed onions and garlic, smoked paprika, ground coriander, cayenne pepper if using, cold mashed potatoes, mayonnaise, and fresh parsley. Season with salt and pepper to taste. Stir until well combined to form the croquette filling.
- Shape the Croquettes: Using about 1 to 2 tablespoons of the shrimp mixture per croquette, shape it into small logs or oval-shaped pieces. Repeat until all the mixture is shaped.
- Prepare for Frying: Set up two bowls, one containing the beaten egg and the other with the breadcrumbs. Dip each croquette first into the egg, allowing any excess to drip off, then roll thoroughly in the breadcrumbs to coat evenly.
- Fry the Croquettes: Heat vegetable oil in a large skillet over medium-high heat. Fry the croquettes in batches, turning regularly to ensure all sides become golden and crispy, about 3-4 minutes per batch. Remove croquettes and drain on paper towels to remove excess oil.
- Serve: Serve the croquettes immediately while hot and crispy. Garnish with extra chopped parsley if desired, and accompany with aioli, cocktail sauce, or your favorite dipping sauce.
Notes
- Use cold mashed potatoes as they help the filling bind better for shaping.
- Fry the croquettes in batches without overcrowding the pan to ensure even cooking and a crispy crust.
- Adjust cayenne pepper quantity or omit it for milder flavor.
- You can prepare the croquettes ahead and refrigerate them for up to 24 hours before frying.
- Keep cooked croquettes warm in a low-temperature oven if preparing large batches.
- For a healthier alternative, try baking the croquettes at 400°F for 20-25 minutes until golden.
Keywords: Portuguese shrimp croquettes, shrimp appetizer, fried croquettes, seafood snacks, Portuguese cuisine, crispy croquettes, party appetizers
Find it online: https://hannahdelgado.com/portuguese-shrimp-croquettes-recipe/
