Croquetas de Camarones (Shrimp Croquettes), photo by Hispanic Kitchen

Croquetas de Camarones (Shrimp Croquettes)

Cuisine: Latin
Prep Time: 80 minutes
Servings: 20 small or 10 large croquettes
If you love croquetas, you must try this version with shrimp. An instant classic!


  • 1 pound shrimp peeled and finely chopped
  • 2 cups milk
  • 6 tablespoons flour plus ½ cup flour; for dredging
  • 3 tablespoons butter melted plus 1 tablespoon butter, for sautéing
  • salt and pepper to taste
  • 2 cloves garlic finely chopped
  • ¼ cup onion finely chopped
  • 2 tablespoons parsley finely chopped
  • 1 teaspoon Spanish paprika
  • 1 egg Beaten
  • 1 cup breadcrumbs
  • oil for frying

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  1. In a blender, blend the milk with 6 tablespoons flour and 3 tablespoons melted butter. Pour into a heavy-bottomed saucepan. Season with salt and pepper. Cook over medium heat, stirring constantly until the mixture boils and thickens. Remove from heat, let cool, and then refrigerate.
  2. In a separate pan, sauté the garlic and onion in 1 tablespoon of butter. Add the shrimp and sauté until they turn pink. Add the parsley and paprika. Season with salt and pepper. Allow the shrimp mixture to cool.
  3. Once cool, mix together the shrimp with the previously-made white sauce. Form mixture into oblong croquettes. Dredge in flour, then beaten egg and, lastly, bread crumbs. If you want the croquettes to be crunchier, you can dip them a second time in the egg and breadcrumbs. Refrigerate for at least 1 hour.
  4. Fry the croquettes in hot oil until golden brown.
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