Appetizer Side Dish Snack

Shrimp and Potato Croquettes

  • Ready Time: 40min
    No Reviews
  • Prep Time: 10min
    Cook Time: 30min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 20
    Prep Method: Pan Fried
Share on Print

Description

Recipe by: Liren at Kitchen Confidante

Shrimp and potato croquettes are crunchy on the outside, tender on the inside and go perfectly with sriracha spiked mayonnaise.

Ingredients

  • 1 Tablespoon olive oil, plus more for frying
  • 1 lb medium shrimp, deveined and peeled
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 to 2 cups mashed potatoes
  • 1/3 cup shredded Cheddar or Monterey jack cheese
  • 2 large eggs, beaten
  • 2 1/2 cups panko breadcrumbs
  • 1/4 cup mayonnaise
  • 2 Tablespoons sriracha, to taste

Preparation
Prep Time: 10min | Cook Time: 30min

  1. Heat the olive oil in a skillet over medium heat. Add the shrimp, shallot, and garlic to the pan, and season with the salt and pepper. Stirring frequently, cook until the shrimp is cooked through and pink, about 3 minutes.
  2. Place the cooked shrimp in the bowl of a food processor and pulse until finely chopped. Add the mashed potatoes and cheese and pulse several times until incorporated.
  3. Prepare a dredging station with the eggs and breadcrumbs in separate bowls.
  4. Using a small ice cream scoop (about 2 Tablespoons), scoop out balls of the shrimp and potato mixture.
  5. Working in batches of 6, gently form each portion into an egg shape.
  6. Using a spoon, dip each into the egg, lightly coating it all around, then into the breadcrumbs. Continue until all the croquettes are formed.
  7. Pour olive oil into a nonstick skillet so that it is about 1 inch deep over medium heat. Test the oil to see if it is hot enough by dropping in a few flakes of panko.
  8. When the oil is ready, gently place about 6 croquettes in the oil, lightly browning on all sides.
  9. Remove the crisp croquettes from the oil and set it on paper towels to absorb excess oil. Continue cooking the remaining batches of croquettes.
  10. Make the sauce by stirring the Sriracha into the mayonnaise, using more or less to taste.
  11. Serve the hot croquettes immediately with the sauce on the side.

Nutrition

Calories223
Fat15g
Sodium346mg
Vitamin C2%
Carbohydrates12g
Fiber1g
Protein9g
Potassium152mg

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel