Crisp-fried shrimp croquettes built around Belgian grey shrimp from the North Sea, with a thick béchamel binding. Fried parsley and lemon to garnish.

The North Sea grey shrimp is Belgium's coastal signature, hand-peeled and folded into a thick velouté. Belgian kitchens serve them as a starter or pub plate; the canonical version uses fishermen's catch from Oostduinkerke and Zeebrugge. Antwerp riverside brasseries like RAS put them on the daily menu when shrimp is good; the dish appears on Michelin-starred plates with refined fillings and crispier shells.

Where to eat Garnaalkroketten in Antwerp

2 editor picks for Garnaalkroketten in Antwerp, ranked by editorial score. All Antwerp signature dishes · Garnaalkroketten across every city.

  • RAS

    Order Whatever is in season from the North Sea; the chalkboard rotates with the day's catch.

    RAS in Antwerp sits on the riverfront on Ernest Van Dijckkaai with a Scheldt terrace listed in the Michelin Guide.

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  • Mampoko

    Order The mussel pot in season and a glass of Bolleke from the De Koninck tap.

    Mampoko in Antwerp is an all-day brasserie in a restored corner building on Amerikalei.

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Make it at home

Serves 123 hrIntermediate

Ingredients

  • 300g hand-peeled North Sea grey shrimp
  • 50g butter
  • 60g plain flour
  • 400ml fish stock
  • 100ml whole milk
  • 2 egg yolks
  • Pinch of grated nutmeg
  • 1 tbsp finely chopped parsley
  • Salt, white pepper, lemon zest
  • 100g plain flour for coating
  • 2 eggs, beaten
  • 150g panko breadcrumbs
  • Vegetable oil for deep frying

Method

  1. Melt the butter in a heavy pan over low heat.
  2. Whisk in the flour and cook the roux for 2 minutes.
  3. Whisk in the fish stock and milk gradually, building a very thick béchamel over 8 to 10 minutes.
  4. Off the heat, beat in the egg yolks, nutmeg, parsley, lemon zest, salt and pepper.
  5. Fold in the shrimp gently to keep them intact.
  6. Spread the mixture into a tray to 2cm depth. Cover and chill for at least 2 hours.
  7. Cut into 12 logs. Roll each in flour, then egg, then panko.
  8. Deep-fry at 180C for 3 minutes until deep golden. Serve with fried parsley and lemon.

Editor tip. If grey shrimp is unavailable, the dish works with North Atlantic prawns; chop them small to keep the croquettes from bursting.

Common allergens: Crustaceans, Gluten, Dairy, Egg.