×
× Close

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

Shrimp and Potato Croquettes

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Pan Fried

Dish

AppetizerSide DishSnack

Prep Time

10 Mins

Cook Time

30 Mins

Serving

Serves 20

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

  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.

Reviews

Leave a review

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

Enter your email. This will not 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.

Be the first to review this recipe.

Recipe By: Liren at Kitchen Confidante

Visit Website

Nutrition Facts Per Serving

Calories

223

Fat

15g

Sodium

346mg

Vitamin C

2mg

Carbohydrates

12g

Fiber

1g

Protein

9g

Potassium

152mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up