Grey shrimp croquettes are one of the most iconic specialties of Belgian gastronomy—even inscribed as intangible cultural heritage of Belgium. Particularly appreciated in Brussels brasseries and along the Flemish coast, they rely on an irresistible contrast: a golden, crispy breading that encloses a creamy, generous filling intensely flavored with grey shrimp. Making them requires a bit of patience—especially for cooling the béchamel—but the result is on par with the best Belgian brasseries. Preparation Resting Cooking Difficulty Servings 35 min 3 hours minimum 5 to 7 min ★★☆ Intermediate 4 people (8 croquettes) 🛒 Ingredients For the shrimp béchamel filling 250 g peeled grey shrimp—preferably fresh, otherwise thawed and thoroughly drained 50 g unsalted butter—see our oil or butter guide 50 g flour 40 cl hot whole milk 10 cl fish stock—see our fish cooking guide 2 egg yolks 80 g grated Gruyère or Comté cheese—see our cheese grater 1 tablespoon fresh lemon juice 2 tablespoons fresh minced parsley—see our aromatic herbs guide 1 pinch freshly grated nutmeg Freshly ground black pepper—salt sparingly (shrimp and stock are already salted) For the double breading 100 g flour 2 whole beaten eggs 150 g fine breadcrumbs (or panko breadcrumbs for extra crunch) For frying Frying oil (peanut or refined sunflower) — see our oil or butter guide 👨🍳 CuisinerTelUnChef Chef's Tip The quality of the grey shrimp is decisive. Opt for fresh North Sea grey shrimp—their iodized and slightly sweet flavor is incomparable. If using frozen shrimp, thaw them slowly in the refrigerator and drain them carefully to prevent the béchamel from becoming too moist. Chop a portion of them coarsely with your manual chopper for an even more flavorful filling. 👨🍳 Step-by-Step Preparation Step 1 — The thick béchamel (base of the croquette) Melt the butter in a heavy-bottomed saucepan over medium heat. Add the flour all at once. Whisk vigorously for 2 minutes to cook the roux without browning it. Pour in the hot milk in a steady stream while whisking constantly. Add the fish stock. Continue to whisk over medium heat until you obtain a very thick and smooth sauce—much thicker than a standard béchamel. Cook for another 3 to 4 minutes over low heat, stirring constantly to prevent the bottom from sticking. 👨🍳 CuisinerTelUnChef Chef's Tip The béchamel must be noticeably thicker than a classic béchamel—it should pull away from the edges of the pan and form a compact mass. This is necessary to form croquettes that hold up perfectly during frying. If it is too runny, add 1 teaspoon of flour dissolved in a little cold milk. Step 2 — Incorporating the shrimp and herbs Remove the pan from the heat. Immediately incorporate the egg yolks (they will cook in the residual heat without burning) by mixing quickly. Add the grated Gruyère, minced parsley, lemon juice, nutmeg, and pepper. Mix well. Gently fold in the grey shrimp. Taste before adding salt—the shrimp and stock already provide significant natural salinity. Step 3 — Cooling (essential) Pour the mixture onto a shallow dish that has been oiled or lined with plastic wrap. Spread it into an even layer approximately 3 cm thick. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours, ideally overnight. The mixture must be completely cold and firm to be shaped. Step 4 — Shaping the croquettes Lightly dampen your hands. On your floured cutting board, take about 80 to 90 g of the mixture. Form into regular oval croquettes—about 8 cm long, 3 cm in diameter. Work quickly to prevent the mixture from warming up. Place on a tray. Refrigerate for another 20 to 30 minutes. Step 5 — The double breading (key to crunchiness) Prepare 3 deep plates: flour / beaten eggs / breadcrumbs. Dredge each croquette: flour → egg → breadcrumbs. Press down well. Mandatory double breading: repeat the egg → breadcrumbs process a second time. This double layer is essential to prevent the creamy béchamel from leaking during frying. Step 6 — Frying Heat the oil to 170–175°C. Without a thermometer: a piece of breadcrumb should rise to the surface and turn golden in exactly 30 seconds. Fry only 3 to 4 croquettes at a time—too many croquettes will cause the temperature to drop, resulting in greasy frying. Cook for 5 to 7 minutes until evenly golden. Turn carefully halfway through. Drain immediately on paper towels. Serve without delay. 🍋 Plating, Belgian Brasserie Style Serve 2 croquettes per person on a warm plate with: A few extra grey shrimp as garnish A fresh lemon wedge Fresh flat-leaf parsley or chervil A small green salad with light vinaigrette Homemade mayonnaise or tartar sauce—see our herb guide for herbal sauces 👨🍳 CuisinerTelUnChef Chef's Tip For an even more gastronomic presentation, use your zester to grate lime or lemon zest over the croquettes right before serving—the essential oil from the zest emulsifying over the hot breading creates an aromatic explosion that elevates the shrimp. Add a few shavings of beurre noisette on the plate for that gourmet brasserie effect. ✨ The Gastronomic Touch For an even more refined version worthy of top brasseries: Replace part of the milk with a homemade shrimp stock made from the shells Add a splash of flamed cognac to the béchamel Incorporate chives and chervil in addition to the parsley Add the zest of a lemon with your zester for incomparable aromatic freshness Serve with a warm chervil cream in a small sauce boat ⭐ The 5 Secrets to Perfect Croquettes ✅ North Sea grey shrimp — the quality of the shrimp defines the entire dish ✅ Very thick béchamel — it must pull away from the saucepan ✅ 3 hours minimum in the cold — ideally overnight ✅ Mandatory double breading — prevents the filling from escaping ✅ Oil at exactly 170–175°C — neither too cold nor too hot ❌ Errors to Avoid ❌ Too runny béchamel — croquettes collapse during cooking ❌ Insufficient cooling — 3 hours minimum, overnight is better ❌ Single breading — the béchamel escapes into the oil ❌ Too many croquettes at once — oil cools down = greasy croquettes ❌ Oil too cold — excessive fat absorption ❌ Oil too hot — breading burnt, filling not hot ❌ Over-salting — shrimp and stock already provide plenty of salt ❌ Irregular sizes — uneven cooking 🍽️ Ideal Accompaniments Accompaniment Style Green salad with lemon vinaigrette Classic Belgian brasserie Arugula and Parmesan salad Gastronomic version Fennel, lemon, and dill salad Remarkable seafood pairing Homemade fries Essential Belgian tradition — see oil guide Homemade lemon mayonnaise Classic accompanying sauce Herb tartar sauce See our aromatic herbs guide ❄️ Storage and Reheating Method Duration Advice Filling in refrigerator 24 hours Cover with plastic wrap before shaping Raw breaded croquettes 24 hours fridge Ideal for preparing the day before Freezer (raw breaded) 2 months On a tray, then in an airtight bag Cooking from frozen +3 min extra 170°C — without thawing Oven reheating 8 min 200°C — preserves the crunch 🥗 Nutritional Values (per 2 croquettes) Nutrient Approximate amount Calories 350 to 430 kcal Protein 18 to 24 g Carbohydrates 25 to 32 g Fat 18 to 25 g Iodine High (grey shrimp) ❓ Frequently Asked Questions Why do my croquettes break in the oil? Three main causes: béchamel too runny, insufficient cooling (less than 3 hours), or breading too thin. Ensure the béchamel is very thick, cool for a whole night, and make sure to do the double breading. Can I prepare the croquettes the day before? Yes—it is the recommended method. Prepare the filling the day before, let it cool overnight, then shape and bread on the day of frying. Can I use pink shrimp instead of grey? Yes, but the traditional Belgian recipe specifically uses North Sea grey shrimp—their iodized and slightly sweet flavor is characteristic and irreplaceable. Pink shrimp yield a different, less distinct result. Can I freeze the shrimp croquettes? Yes, ideally raw and breaded. Freeze them on a tray without touching, then transfer to an airtight bag. Fry while still frozen, adding 3 minutes to the cooking time. Can I cook the croquettes in the oven? Yes, but the result is different: 200°C for 20 minutes with a drizzle of oil, turning halfway through. Frying remains the benchmark method for an authentically crispy breading. What is the origin of shrimp croquettes? The grey shrimp croquette is a specialty of Belgian cuisine, deeply rooted in the gastronomic tradition of Brussels and the Flemish coast. It has been registered as intangible cultural heritage by the Wallonia-Brussels Federation since 2018. 🇪 Full Gastronomic Belgian Menu For a true Belgian meal, serve the shrimp croquettes as a starter, followed by one of the great traditional Belgian recipes: Traditional Flemish Carbonnade with dark beer — the regional dish par excellence 🍗 Chicken Basquaise — to vary with a recipe from the Southwest 🥒 Stuffed Vegetables — a generous alternative starter 🔗 Associated Guides and Recipes 🐟 Fish Cooking Guide — master stock and seafood 🫒 Oil or Butter Guide — which oil for frying 🌿 Aromatic Herbs Guide — parsley, chervil, chives 🌶️ Spice Guide — nutmeg and paprika Cheese and Parmesan croquettes 🛒 Equip yourself like a Chef with CuisinerTelUnChef Our cheese graters for grating Gruyère, nutmeg Our zesters — for grating lemon zest Our manual choppers — to finely chop parsley, chives, and chervil Our cutting boards — stable and hygienic surface for shaping croquettes Our kitchen knives — to prepare and mince herbs with precision 🇪 Cook like a Chef with CuisinerTelUnChef Grey shrimp croquettes are one of those recipes that require a little patience but offer a result worthy of the best Belgian brasseries. A very thick béchamel, high-quality grey shrimp, a night in the cold, a meticulous double breading, and oil at the right temperature—these are the five pillars of an authentic croquette, crispy on the outside and generously creamy on the inside. A true pride of Belgian gastronomy to prepare and savor at home. CuisinerTelUnChef — the right techniques make for great recipes.