Belgian Grey Shrimp Croquettes – A National Treasure

 In Belgium, croquettes de crevettes grises are more than just a dish – they are a point of pride. Made with North Sea grey shrimp, these croquettes are famous for their delicate flavour, silky filling and golden, crisp breadcrumb exterior. You’ll find them everywhere from casual brasseries to Michelin-starred restaurants, always served as a starter and always considered something special.

The secret lies in the shrimp themselves. Small, sweet and intensely savoury, Belgian grey shrimp are hand-peeled and folded into a rich, buttery béchamel. The mixture is chilled, shaped, breaded and then fried until beautifully crisp. Crack one open and the creamy filling gently flows out – it’s pure comfort and elegance at the same time.

Traditionally, they are served very simply: a wedge of lemon to brighten the flavour and a little fried parsley for a light, herbal crunch. Nothing more is needed.

Ingredients

250 g North Sea grey shrimp (peeled)

60 g butter

60 g flour

400 ml milk or fish stock (or a mix)

2 egg yolks

A squeeze of lemon juice

Nutmeg, salt & white pepper

Flour, beaten egg & breadcrumbs for coating

Oil for deep-frying

Lemon wedges & fried parsley to serve

Method

Melt the butter in a saucepan, stir in the flour and cook gently for 1–2 minutes.

Gradually whisk in the milk or stock until you have a thick, smooth sauce.

Season with salt, white pepper and a pinch of nutmeg.

Remove from the heat and stir in the egg yolks and shrimp. Add a touch of lemon juice.

Spread the mixture onto a tray and chill until firm.

Shape into croquettes, roll in flour, then egg, then breadcrumbs.

Fry at 170–180°C until golden and crisp.

Drain and serve immediately with lemon wedges and fried parsley.

The result is iconic Belgian gastronomy on a plate: crisp outside, meltingly creamy inside, and packed with the pure taste of the sea. Simple, traditional, and unforgettable.

Other great Belgian classics:

Américain préparé, Belgium's beloved raw beef recipe