Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil (plus more olive oil 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 cheddar or monterey jack cheese
  • 2 large eggs (beaten)
  • 2 1/2 cups panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1/8 cup sriracha (to taste)

Instruction

  • Heat olive oil in a skillet over medium heat. Add the shrimp, shallot, and garlic to the pan, and season with salt and pepper.
  • Stirring frequently, cook until the shrimp is cooked through and pink, about 3 minutes.
  • 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.
  • Prepare a dredging station with the eggs and breadcrumbs in separate bowls.
  • Using a small ice cream scoop (about two tablespoons), scoop out balls of the shrimp and potato mixture.
  • Working in batches of 6, gently form each portion into an egg shape.
  • Using a spoon (or if using your hands, make sure to keep one hand wet and one dry), dip each into the egg, lightly coating all around, then into the breadcrumbs.
  • Continue until all the croquettes are formed.
  • Pour olive oil into a non stick 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. When the oil is ready, gently place about 6 croquettes in the oil, lightly browning on all sides.
  • Remove the crisp croquettes from the oil and set it on paper towels to absorb excess oil. Continue cooking the remaining batches of croquettes.
  • Make the sauce by stirring in the sriracha into the mayonnaise, using more or less to taste.
  • Serve the hot croquettes immediately.