Croquetas de Camarão

Name: Croquetas de Camarão
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 4 tbsp butter; 1/4 cup yellow onion, finely diced; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 1 cup whole milk; 12 oz cooked shrimp (peeled deveined), finely chopped; 1/4 cup grated Parmesan cheese; 1/4 tsp salt; 1/8 tsp black pepper; pinch cayenne pepper; 2 eggs, beaten; 1 cup panko breadcrumbs; 2 cups vegetable oil (for frying); 1 fresh lemon, cut into wedges

Portuguese shrimp croquettes with a creamy, seasoned shrimp filling encased in crispy golden breadcrumbs. Served with lemon for brightness, these elegant appetizers are irresistible.

50 minMediumServes 4280 cal/serving

PortugueseAppetizerStovetopStandard

Ingredients

4 tbsp butter
1/4 cup yellow onion, finely diced
2 garlic cloves, minced
1/4 cup all-purpose flour
1 cup whole milk
12 oz cooked shrimp (peeled deveined), finely chopped
1/4 cup grated Parmesan cheese
1/4 tsp salt
1/8 tsp black pepper
pinch cayenne pepper
2 eggs, beaten
1 cup panko breadcrumbs
2 cups vegetable oil (for frying)
1 fresh lemon, cut into wedges

Instructions

1

Make the filling: Melt 4 tbsp butter in a saucepan over medium heat. Add 1/4 cup finely diced yellow onion and cook until softened, about 2 minutes.
2

Add 2 minced garlic cloves and cook for 1 minute. Sprinkle 1/4 cup all-purpose flour over the mixture and stir to create a paste, cooking for 1 minute.
3

Gradually add 1 cup whole milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens, about 5-7 minutes.
4

Stir in 12 oz finely chopped cooked shrimp (peeled deveined), 1/4 cup grated Parmesan cheese, 1/4 tsp salt, 1/8 tsp black pepper, and pinch cayenne pepper. Mix until well combined. Spread on a plate to cool completely, then refrigerate for at least 2 hours until firm.
5

Set up a breading station: place 2 beaten eggs in one shallow bowl and 1 cup panko breadcrumbs in another.
6

Using a small ice cream scoop or spoon, form the chilled mixture into cylinders or balls, about 1.5 inches long.
7

Roll each croquette in the eggs, then coat thoroughly in breadcrumbs, pressing gently so the coating adheres.
8

Heat 2 cups vegetable oil (for frying) in a deep pot or fryer to 350°F.
9

Carefully lower the croquettes into the hot oil, frying 4-6 at a time, until golden brown, about 2-3 minutes per side.
10

Remove with a slotted spoon and drain on paper towels. Serve immediately with 1 cut into wedges fresh lemon.

Questions

Can I make Croquetas de Camarão dairy-free?

Yes. The dairy in this entry is 4 tbsp butter, 1 cup whole milk, 1/4 cup grated Parmesan cheese. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Croquetas de Camarão gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour, 1 cup panko breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Croquetas de Camarão keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Croquetas de Camarão?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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