Ingredients
Scale
- 1 pound shrimp, peeled, deveined, and chopped
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, finely grated
- 1/2 cup chicken ham, finely diced
- 2 tablespoons flour
- 1/2 cup milk
- Salt and pepper, to taste
- Pinch of smoked paprika
- 2 eggs, beaten
- 1 cup breadcrumbs
- Olive oil or vegetable oil for frying
- Fresh parsley, chopped, for garnish
Instructions
- Peel, devein, and chop the shrimp into small, uniform pieces. Pat dry.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 3–4 minutes.
- Add minced garlic and cook 30 seconds until fragrant.
- Stir in grated carrot and diced chicken ham. Cook 2–3 minutes until softened.
- Sprinkle flour over the mixture, stirring for 1–2 minutes. Gradually add milk, stirring constantly until thickened.
- Fold in chopped shrimp, season with salt, pepper, and smoked paprika. Cook 2–3 minutes until shrimp turn opaque. Remove from heat and cool slightly.
- Shape mixture into small cylinders or ovals.
- Dip each croquette in beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
- Heat oil in a frying pan over medium heat. Fry croquettes in batches 3–4 minutes per side until golden. Drain on paper towels.
- Garnish with chopped parsley and serve warm with dipping sauce.
Notes
Prepare the mixture a day ahead for convenience.
Freeze uncooked croquettes for up to a month.
Optional: bake at 375°F (190°C) for 15–20 minutes instead of frying.
Use panko breadcrumbs for extra crunch.
- Prep Time: 20
- Cook Time: 20