Shrimp Croquettes with Cilantro
Shrimp Croquettes with Cilantro
Spanish-style shrimp croquettes with fresh cilantro and zesty lemon. Just in time for a beautiful spring time lunch.
Shrimp Croquettes with Cilantro
Shrimp Croquettes with Cilantro
Spanish-style shrimp croquettes with fresh cilantro and zesty lemon. Just in time for a beautiful spring time lunch.
Servings Prep Time
7-8servings 40minutes
Cook Time
45minutes
Servings Prep Time
7-8servings 40minutes
Cook Time
45minutes
Ingredients
  • 2tablespoons butter
  • 2tablespoons olive oil
  • 1/3cup oniondiced fine
  • salt to taste
  • 1/2cup all-purpose flourplus more for dredging the croquettes
  • cups whole milk
  • 1/2teaspoon white pepper
  • 2tablespoons Hot sauce of your choice
  • 12ounces uncooked shrimpchopped small
  • Zest of 1 lemon
  • 2tablespoons cilantrochopped fine
  • 3 eggslightly beaten
  • cups seasoned breadcrumbs
Instructions
  1. Add the butter and olive oil to a skillet and heat to medium heat. After 1 minute, add the onions. Season lightly with salt and saute for 3 minutes.
  2. Whisk in the flour and cook for 1-2 minutes, stirring often, Gradually whisk in the milk a little at a time. Whisk well until smooth after each time. Add the white pepper, salt to taste and hot sauce. Cook for 8-10 minutes or until sauce gets very thick and pulls away from the sides of skillet. Fold in the uncooked shrimp and cook for 5-6 minutes or until shrimp turns pink.
  3. Remove from heat and let cool. Stir in the zest and cilantro. Cover and chill overnight.
  4. Set up breading station. In one bowl, add 1/3 cup of flour. In bowl No. 2, whisk the eggs. And in bowl No. 3, add the breadcrumbs. Using a large spoon, take about 2 tablespoons of the chilled mixture and form into a log shape.
  5. Dredge in the flour using a spoon. Then dip into the egg and finally coat with breadcrumbs. Transfer to a plate and freeze for 1 to 2 hours. Freezing the croquettes will make the frying process a lot easier.
  6. Preheat 2 cups of oil to medium heat for 7-9 minutes or until temperature reaches 360ºF. Fry a few croquettes at a time for about 3 minutes, turning halfway through. Transfer to a plate lined with paper towels. Transfer to serving plate. Garnish with lemon and lime wedges. Serve with tomatillo avocado salsa. Find the salsa recipe right here on Hispanic Kitchen.
Recipe Notes

Working with this style of croquette can get a little sticky. To make the breading process easier, try rubbing some cooking oil onto the palms of your hands when shaping the croquette. It will be soft, and the less you handle it with your warm hands, the better.  If you have trouble shaping the croquettes after you bread them, just roll them on a flat surface after they have been frozen.