Description

Few things capture the soul of Portuguese comfort food like a plate of freshly fried Portuguese Shrimp Croquettes. Crispy on the outside, creamy and flavorful on the inside, these savory bites are deeply rooted in traditional Portuguese cuisine. Often served as part of a petisco spread (the Portuguese take on tapas), shrimp croquettes are a beloved appetizer, party snack, or accompaniment to a chilled glass of vinho verde on a warm evening.

In Portugal, croquettes (croquetes) are part of everyday gatherings and special occasions alike. While the beef and cod versions are widely popular, shrimp croquettes — with their delicately seasoned filling and smooth texture — bring an elevated touch of the sea to the table. They’re especially cherished in coastal regions like Algarve, where seafood reigns supreme.

My first taste of these croquettes came from a little tasca (Portuguese tavern) tucked into the hills above Lisbon. The owner, an elderly woman who made everything from scratch, placed a steaming basket of croquettes on the table before anything else. One bite, and I was hooked — creamy béchamel laced with finely chopped shrimp, herbs, and garlic, all encased in a perfectly golden shell. I asked her how she made them, and though she laughed and said, “with love,” I’ve tried to honor her recipe ever since.

Making these at home is a labor of love, but they’re worth every step. Serve them hot, with a squeeze of lemon or a dipping sauce like garlic aioli, and they’ll be the first thing to disappear at any gathering.

Ingredients

Scale

For the Filling:
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
200g (about 7 oz) raw shrimp, peeled, deveined, and finely chopped
2 tablespoons all-purpose flour
1 cup whole milk, warm
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro (optional), chopped
Salt and pepper, to taste
¼ teaspoon paprika
Pinch of nutmeg
For Breading and Frying:
1 cup all-purpose flour
2 eggs, beaten
1½ cups breadcrumbs
Neutral oil, for deep frying

Instructions

Step 1: Make the Shrimp Filling
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Stir in the chopped shrimp and season with salt, pepper, paprika, and nutmeg. Cook until the shrimp are just pink — they’ll finish cooking in the béchamel base.
Step 2: Create the Béchamel Base
Sprinkle the flour over the shrimp mixture and stir to coat. Let the flour cook for 1 minute to eliminate any raw taste.
Slowly pour in the warm milk, stirring constantly to prevent lumps. Cook over medium heat, stirring frequently, until the mixture thickens into a soft, dough-like consistency. This should take about 5–7 minutes.
Remove from heat and stir in the chopped parsley and optional cilantro. Taste and adjust seasoning as needed.
Step 3: Cool the Mixture
Transfer the mixture to a shallow dish, spread it out, and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or overnight, until firm.
Step 4: Shape the Croquettes
Once the filling is firm, use your hands or a spoon to shape it into small cylinders or ovals — about the size of your thumb. Keep your hands lightly oiled or damp to prevent sticking.
Step 5: Bread the Croquettes
Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each croquette first in flour, then egg, then coat evenly with breadcrumbs. Set aside on a tray.
Step 6: Fry Until Golden
Heat about 2 inches of oil in a heavy-bottomed pan to 350°F (175°C). Fry the croquettes in batches, turning as needed, until golden brown and crispy — about 2–3 minutes per side.

Notes

To freeze, place uncooked croquettes on a tray in a single layer. Once frozen, transfer to a freezer-safe bag. Fry from frozen — just add 1–2 minutes to the cook time.
You can substitute shrimp with finely chopped cooked fish or even crab for a variation.

Nutrition

Calories: 110