Belgian Gray Shrimp Croquettes Recipe

Get ready to experience a true taste of Belgium with these incredible authentic Belgian gray shrimp croquettes, known locally as garnaalkroketten! Imagine a perfectly crispy, golden-brown shell giving way to a rich, creamy filling absolutely bursting with sweet, briny gray shrimp. This isn't just any fried snack; it's a culinary masterpiece, a beloved starter in Belgian brasseries, and a dish that truly highlights the delicate flavor of North Sea gray shrimp – often called the "caviar of the North Sea." In this guide, we'll walk you through the authentic technique to make these restaurant-quality croquettes at home, complete with realistic shortcuts and pro tips to ensure even first-timers can nail this delightful Belgian classic.

Ingredients

• For the Shrimp Stock & Filling:
• 1 lb (approx. 450g) fresh gray shrimp (North Sea shrimp), unpeeled
• 2 tablespoons unsalted butter
• 1 small onion, roughly chopped
• 1 small carrot, roughly chopped
• 1 stalk celery, roughly chopped
• 1 bay leaf
• 1/2 cup dry white wine (optional, for stock)
• 3 cups whole milk, warmed
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon white pepper
• Pinch of freshly grated nutmeg
• Tiny pinch of cayenne pepper or paprika (optional)
• 1/4 cup fresh parsley, finely chopped, plus extra for garnish
• For Breading & Frying:
• 1 cup all-purpose flour
• 2 large eggs, beaten with 1 tablespoon water
• 2 cups fine dried breadcrumbs (or panko for extra crispiness)
• 4-6 cups neutral high-heat oil for deep frying (e.g., peanut, canola, sunflower)
• Lemon wedges, for serving
• Fresh parsley, for frying (optional garnish)

Directions

1. Prep the Shrimp & Make Quick Shrimp Stock Peel all the gray shrimp, making sure to reserve all the peels and heads – these are crucial for our stock! Set the peeled shrimp aside. In a medium saucepan, combine the reserved shrimp peels and heads with the roughly chopped onion, carrot, celery, bay leaf, and optional white wine. Add just enough water to cover (about 2-3 cups). Bring to a simmer, then reduce heat and let it gently simmer for about 15-20 minutes. Strain the stock through a fine-mesh sieve, pressing on the solids to extract all the liquid. Discard the solids. You should have about 1 cup of concentrated shrimp stock. Set aside. Roughly chop the peeled shrimp and pat them dry with paper towels.
2. Cook the Shrimp Béchamel Filling In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, for 1-2 minutes to create a roux (a thick paste). Gradually whisk in the warm shrimp stock and then the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the mixture is thick, smooth, and glossy, about 5-7 minutes. Season the béchamel with 1/2 teaspoon salt, white pepper, nutmeg, and the optional pinch of cayenne or paprika. Taste and adjust seasonings as needed. Remove from heat. Gently fold in the chopped shrimp and 1/4 cup fresh parsley. Cook just until the shrimp are opaque (they’ll finish cooking during frying). The filling should be very thick, almost like stiff mashed potatoes – it needs to hold its shape!
3. Chill Until Firm Spread the béchamel mixture evenly into a shallow pan (like a baking dish or casserole dish). Cover the surface directly with plastic wrap to prevent a skin from forming. Chill the mixture in the refrigerator until it’s very firm, at least 3-4 hours, or ideally overnight. This chilling step is absolutely non-negotiable; it prevents the croquettes from leaking or bursting when fried.
4. Shape the Croquettes Once the filling is thoroughly chilled and firm, scoop out equal portions. Traditionally, Belgian gray shrimp croquettes are shaped into short logs or ovals, about 2.5-3 inches (6-8 cm) long and 1 inch (2.5 cm) thick. Aim for about 8-10 croquettes, which yields 2-3 per person as an appetizer.
5. Double Bread the Croquettes Set up a breading station with three shallow dishes: one with 1 cup all-purpose flour, one with the beaten eggs mixed with water, and one with 2 cups fine dried breadcrumbs. Take one shaped croquette, dredge it thoroughly in flour, tapping off any excess. Then dip it into the egg wash, allowing excess to drip off. Finally, roll it generously in the breadcrumbs, pressing gently to ensure a thick, even coating. For extra insurance against leaks and a super crispy crust, you can repeat the egg and breadcrumb steps once more. Place the breaded croquettes on a parchment-lined baking sheet. Chill them again briefly for about 30 minutes while your oil heats up.
6. Fry the Croquettes In a heavy-bottomed pot or Dutch oven, heat 4-6 cups of neutral high-heat oil to approximately 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a tiny piece of breadcrumb; it should sizzle immediately and turn golden in about 30-45 seconds. Carefully lower 2-3 croquettes into the hot oil – do not overcrowd the pan, as this will drop the oil temperature and lead to greasy croquettes. Fry for 3-4 minutes, turning as needed, until they are deep golden brown and super crisp. Using a slotted spoon, transfer the fried croquettes to a wire rack set over a sheet pan to drain. This helps keep the bottoms crisp.
7. Finish & Serve Immediately sprinkle the hot, freshly fried croquettes with a pinch of salt. Serve them piping hot with fresh lemon wedges on the side. For a classic Belgian presentation, deep-fry a handful of fresh parsley for about 15-30 seconds until crisp, then drain and sprinkle over the croquettes. A simple green salad or a side of fries completes the experience. Enjoy!