Portuguese Shrimp Croquettes are a classic comfort food with an irresistible balance of crispy texture and rich, savory flavor. Each bite delivers tender shrimp blended with aromatic spices and creamy potatoes, all wrapped in a golden, crunchy coating. They’re elegant enough for entertaining yet simple enough to enjoy any day of the week.
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Inspired by traditional Portuguese seafood dishes, these croquettes bring coastal flavors straight to your kitchen. Whether served as an appetizer, snack, or light meal, they offer a satisfying contrast of textures and a depth of flavor that keeps everyone coming back for more.
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Perfect for gatherings, family dinners, or special occasions, this recipe transforms everyday ingredients into a crowd-pleasing favorite you’ll want to make again and again.
Ingredients
- 1 lb large shrimp, peeled, deveined, and finely chopped
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper (optional)
- 1 cup cold mashed potatoes
- 2 tablespoons mayonnaise
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper, to taste
- 1 large egg, beaten
- 1 cup breadcrumbs or panko
- Vegetable oil, for frying
Instructions for Portuguese Shrimp Croquettes
1. Prepare the Shrimp Mixture
- Heat olive oil in a skillet over medium heat.
- Add shrimp, season lightly with salt and pepper, and cook until just pink, about 3–4 minutes. Remove and finely chop once cooled.
- In the same pan, sauté onion and garlic until soft and fragrant.
2. Mix the Filling
- In a large bowl, combine chopped shrimp, sautéed onion and garlic, paprika, coriander, cayenne, mashed potatoes, mayonnaise, and parsley.
- Season to taste and mix until smooth and well combined.
3. Shape the Croquettes
- Scoop 1–2 tablespoons of the mixture and shape into small logs or ovals.
- Place on a tray and repeat until all the mixture is used.
4. Coat and Fry
- Dip each croquette into beaten egg, then roll in breadcrumbs until evenly coated.
- Heat vegetable oil in a skillet over medium-high heat.
- Fry croquettes in batches, turning until golden and crispy on all sides.
- Drain on paper towels.
5. Serve
- Serve hot with your favorite dipping sauce and a sprinkle of fresh parsley.
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Pro Tips
- Use cold mashed potatoes for better binding and easier shaping.
- Avoid overcrowding the pan to keep the oil temperature steady.
- Taste the filling before shaping and adjust seasoning if needed.
- For extra crispiness, chill shaped croquettes for 15 minutes before frying.
Why This Recipe Works
- Combines tender shrimp with creamy potatoes for perfect texture
- Balanced seasoning inspired by Portuguese cuisine
- Easy to prepare ahead for entertaining
- Versatile enough for appetizers, snacks, or light meals
Substitutions & Variations
- Swap mashed potatoes with sweet potatoes for a subtle sweetness
- Add lemon zest for a fresh citrus note
- Replace shrimp with crab or mixed seafood
- Bake at 400°F (200°C) for 20–25 minutes for a lighter option
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Shape and coat croquettes up to 24 hours in advance; refrigerate until ready to fry.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in a skillet or oven to maintain crispiness.
- Freezing: Freeze uncooked, breaded croquettes and fry directly from frozen.
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Serving Ideas for Portuguese Shrimp Croquettes
- Serve with garlic aioli, lemon mayo, or spicy sauce
- Pair with a fresh green or citrus salad
- Add to a tapas platter with olives and bread
- Enjoy as a side dish with rice or grilled vegetables
Nutrition (Per Serving Estimate)
- Calories: 320
- Protein: 24g
- Carbohydrates: 18g
- Fat: 15g
Frequently Asked Questions
Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.
Can these be baked instead of fried?
Absolutely. Bake at 400°F for a lighter version.
How do I keep croquettes from falling apart?
Make sure the mixture is well chilled and not too wet.
What sauces pair best with these croquettes?
Aioli, garlic mayo, or a tangy lemon sauce work beautifully.
Portuguese Shrimp Croquettes are a delicious blend of crispy texture and rich seafood flavor. With simple ingredients and a straightforward method, this recipe delivers impressive results every time. Whether served at a party or enjoyed as a cozy homemade treat, these croquettes bring warmth, flavor, and a taste of Portugal to your table.
Portuguese Shrimp Croquettes
Equipment
- skillet
- Mixing bowl
- cutting board
- knife
- slotted spoon
- paper towels
Ingredients
- 1 lb large shrimp, peeled, deveined, and finely chopped
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (optional)
- 1 cup cold mashed potatoes
- 2 tbsp mayonnaise
- 1 tbsp fresh parsley, chopped
- salt and black pepper, to taste
- 1 large egg, beaten
- 1 cup breadcrumbs or panko
- vegetable oil, for frying
Instructions
- Heat the olive oil in a skillet over medium heat. Add the shrimp, season lightly with salt and pepper, and cook until just pink, about 3–4 minutes. Remove and finely chop once cooled.
- In the same skillet, sauté the onion and garlic until soft and fragrant.
- In a large bowl, combine the chopped shrimp, sautéed onion and garlic, paprika, coriander, cayenne, mashed potatoes, mayonnaise, and parsley.
- Season with salt and pepper and mix until smooth and well combined.
- Scoop 1–2 tablespoons of the mixture and shape into small logs or ovals.
- Dip each croquette into the beaten egg, then roll in breadcrumbs until evenly coated.
- Heat vegetable oil in a skillet over medium-high heat.
- Fry the croquettes in batches, turning until golden and crispy on all sides.
- Drain on paper towels and serve hot with your favorite dipping sauce.
Notes
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