Portuguese Shrimp Croquettes

There’s something magical about biting into a warm, golden croquette—the crisp shell giving way to a creamy, savory center that whispers of tradition and comfort. Portuguese shrimp croquettes, known locally as Croquetes de Camarão, are one of those beloved snacks that feel just as welcome at a festive holiday spread as they do in a small seaside café overlooking the Atlantic.

Growing up near the Algarve, where the scent of the sea mingles with frying oil during summer festivals, these croquettes were always a highlight. My grandmother used to make a big batch in early December, freezing some for Christmas Eve when the family would gather, telling stories over plates of croquettes and mugs of hot tea. She always insisted on using fresh shrimp, and though I’ve adapted the recipe to make it simpler for everyday cooking, I’ve kept her trick of adding nutmeg and parsley for a depth of flavor that always transports me back.

With their origins deeply rooted in Portugal’s love for seafood and snacks that bring people together, Portuguese shrimp croquettes blend rustic home cooking with elegance. Whether you’re making them for a weekend treat or serving them as part of a holiday table, these croquettes deliver a delicious piece of Portuguese culinary heritage with every bite.

Why You’ll Love This Recipe:

• Crispy on the outside, velvety on the inside
• A great make-ahead snack or party appetizer
• A delicious way to highlight shrimp in a comforting form
• Kid-friendly and crowd-pleasing
• A taste of Portugal’s coastal cuisine in every bite

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INGREDIENTS YOU’LL NEED:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1/2 cup whole milk
• 1/2 cup chicken or vegetable broth
• 1/4 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley
• 1 cup all-purpose flour (for dredging)
• 2 eggs, beaten
• 1 1/2 cups breadcrumbs
• Vegetable oil, for frying

HOW TO MAKE Portuguese Shrimp Croquettes:

Let’s walk through how to create these delicious Portuguese shrimp croquettes. This step-by-step guide will show you how to make them just like my grandmother used to.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cook the Shrimp
In a skillet over medium heat, add a splash of olive oil and sauté the shrimp until just pink—about 2–3 minutes. Transfer to a cutting board, allow to cool slightly, and chop finely.

Step 2: Sauté the Aromatics
In the same skillet, add the remaining olive oil and sauté the onion until soft and translucent. Add garlic and cook for another minute.

Step 3: Make the Creamy Filling (the Roux)
Sprinkle the flour over the onion mixture and stir for 1–2 minutes to create a roux. Gradually add milk and broth, stirring constantly until a smooth, thick paste forms. This is the heart of the croquette’s creamy interior.

Step 4: Add Shrimp and Seasoning
Fold the chopped shrimp into the mixture, along with nutmeg, salt, pepper, and parsley. Cook for another 2 minutes, stirring until everything is evenly combined.

Step 5: Chill the Mixture
Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour—this makes shaping the croquettes much easier.

Step 6: Shape the Croquettes
With clean hands, scoop out portions and shape into small cylinders or ovals (about the size of a golf ball, but slightly elongated). If the mixture is sticky, dampen your hands lightly with water.

Step 7: Bread the Croquettes
Roll each croquette in flour, dip in beaten egg, and coat in breadcrumbs. Repeat until all are breaded.

Step 8: Fry Until Golden
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry croquettes in batches, turning occasionally, until golden brown—about 3–4 minutes. Drain on paper towels.

Step 9: Serve and Enjoy
Serve hot or at room temperature with lemon wedges or a garlic aioli for dipping

HELPFUL TIPS:

• Don’t overcook the shrimp. They’ll cook again during frying, so keep them just pink initially.
• Let the filling chill well. It firms up the mixture and helps shape the croquettes more easily.
• Freeze for later. After breading, freeze croquettes on a baking sheet. Once solid, store in a freezer bag. Fry directly from frozen, adding an extra minute or two.
• Use fresh parsley. It brings brightness to the creamy filling.

DETAILS:

• Prep Time: 1 hour (includes chilling time)
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 20 croquettes
• Category: Appetizer
• Method: Frying
• Cuisine: Portuguese
• Diet: Pescatarian

NOTES:

If you’d like to make these croquettes dairy-free, substitute the milk with an unsweetened plant-based alternative like oat milk or soy milk, and ensure your breadcrumbs are also dairy-free.

NUTRITIONAL INFORMATION:

Per croquette (approximate values):
Calories: 110
Fat: 6g
Carbohydrates: 9g
Protein: 6g
Sodium: 180mg
Fiber: 0.5g
Sugar: 1g

FREQUENTLY ASKED QUESTIONS:

Can I bake these instead of frying?
Yes! Preheat your oven to 400°F (200°C), place croquettes on a greased baking sheet, spray with oil, and bake for 20–25 minutes, flipping halfway.

Can I use frozen shrimp?
Absolutely. Just thaw and drain well before cooking to avoid excess moisture in the filling.

Do these work well for parties?
They’re perfect for entertaining. You can make them ahead of time, freeze, and fry when guests arrive.

STORAGE INSTRUCTIONS:

Related Recipes:

If you liked these Portuguese shrimp croquettes, you’ll definitely enjoy these other cheesy and savory bites:

• Sautéed Cajun Calamari
• How to Grill Octopus at Home (The Foolproof Method)
• Garlic Butter Lobster Tails
• Baked Garlic Parmesan Shrimp

CONCLUSION:

Portuguese shrimp croquettes are more than just a snack—they’re a little taste of the coast, a nod to family traditions, and a celebration of bold, comforting flavor. Whether you grew up with them or are discovering them for the first time, they bring warmth and satisfaction in every bite. Try them once, and they might just become a staple on your holiday or party menu, too.