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Loading...These golden Brazilian shrimp croquettes are a beloved bakery staple, featuring a creamy béchamel-style filling studded with tender shrimp and aromatic herbs. The crisp panko shell contrasts beautifully with the rich, savory center, making them perfect as an appetizer or party snack. Serve them piping hot with fresh lime wedges for an authentic Brazilian experience.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings4
Yield12 croquettes (4 servings)
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 42 gCarbs
- 2 gFiber
- 5 gSugar
- 26 gProtein
- 680 mgSodium
- 380 mgPotassium
- 220 mgCalcium
- 2.5 mgIron
- 8 mgVitamin C
- 450 mcgVitamin A
Ingredients
For the shrimp filling
- 1 lb (450 g) medium shrimp, peeled and deveined
- 2 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium tomato, peeled and finely diced
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/4 cup heavy cream
- 3 tbsp fresh parsley, finely chopped
- 1/4 tsp ground nutmeg
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For coating and frying
- 3/4 cup all-purpose flour, for dredging
- 3 large eggs, beaten with 1 tbsp water
- 2 cups panko breadcrumbs
- 3 cups vegetable oil, for frying
- Lime wedges, for serving
Directions
- Bring a small pot of salted water to a gentle boil and cook the shrimp for 2-3 minutes until just pink and opaque. Drain, let cool slightly, then roughly chop half the shrimp finely and cut the remaining half into small chunks.
- Melt the butter in a medium skillet over medium heat. Add the onion and cook for 4-5 minutes until softened and translucent, then stir in the garlic and diced tomato and cook another 2 minutes until the tomato breaks down.
- Sprinkle the flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the milk while whisking, then add the cream and continue stirring until the sauce thickens into a smooth, creamy béchamel, about 3-4 minutes.
- Fold in the chopped shrimp, parsley, nutmeg, salt, and pepper. Cook 1 more minute, then transfer to a shallow dish, cover, and refrigerate for at least 1 hour until completely chilled and firm enough to shape.
- Using slightly damp hands, scoop about 2 tablespoons of the chilled filling and form into 12 oblong cylinders or egg shapes, each about 2 inches long. Place on a parchment-lined tray.
- Set up a breading station with three bowls: flour, beaten eggs, and panko. Roll each croquette in flour, dip in egg, then press firmly into the panko to coat evenly. For extra crunch, repeat the egg and panko steps.
- Heat the oil in a deep heavy-bottomed pot to 350°F (175°C). Fry the croquettes in small batches for 3-4 minutes, turning gently, until deep golden brown all over.
- Remove with a slotted spoon and drain on paper towels. Serve immediately with fresh lime wedges and your favorite Brazilian pepper sauce.
Cook’s Notes
- The filling must be completely cold and firm before shaping, otherwise the croquettes will fall apart during frying.
- Double-coating with egg and panko creates an extra-crispy shell that holds up beautifully against the creamy interior.
- Uncooked breaded croquettes freeze well for up to 1 month; fry directly from frozen, adding about 2 extra minutes to the cook time.
- For a milder flavor, replace the nutmeg with a pinch of cayenne or a splash of white wine in the béchamel.
- Serve with a squeeze of lime and a side of malagueta pepper sauce for an authentic Brazilian touch.
