These Shrimp Boulettes are the bomb. When fried crisp, this combination of flavors creates a seafood explosion launched with a kick of spice.
Shrimp Boulettes are a Cajun delight. (All photos credit: George Graham)
Throughout coastal Cajun country, home cooks have engineered seafood into many unique dishes, and boulettes are one of the more popular. Fish, crab, crawfish, and most especially shrimp are pulverized, mixed, rolled, breaded, and fried to golden brown delicious.
I use the smaller (and cheaper) shrimp since you will be mincing them and combining them with aromatics and spices. Also, I par-cook the shrimp along with the vegetables to bring out their flavor and ensure doneness. Both breadcrumbs and mashed potatoes are used to bind the mixture, so use a ratio that holds together but doesn’t overpower the shrimp flavor.
And don’t forget the sauce. Remoulade or even tartar would be tasty, but I like to make a spicy Sriracha mayo for more intense heat.
Give this recipe a try today.
- 1 pound (150 – 250-count) raw, peeled Louisiana shrimp
- 2 tablespoons vegetable oil
- 1 cup diced yellow onion
- ½ cup diced celery
- ½ cup diced green bell pepper
- ½ cup chopped flat-leaf parsley
- 1 tablespoon minced garlic
- 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
- 1 teaspoon white pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 egg, beaten
- 1 cup Italian breadcrumbs
- 1 cup (about 1 medium russet potato) mashed potatoes
- 2 cups Panko breadcrumbs
- Parsley leaves, for garnish
- With a sharp knife (or a food processor), finely chop the shrimp.
- In a skillet over medium-high heat, add 1 tablespoon of the vegetable oil. Add the shrimp and sauté until they turn pink, about 5 minutes. Remove to a platter.
- In the same pan, add the remaining oil. Add the onion, celery, bell pepper, parsley, garlic, and sauté until the onion turns translucent, about 5 minutes. Remove from the heat and let cool.
- In a large mixing bowl, add the shrimp and the vegetable mixture. Season with Cajun seasoning, white pepper, onion powder, garlic powder, black pepper, and salt.
- Add the egg and breadcrumbs and combine.
- Add the potatoes gradually until the mixture thickens enough to hold together.
- Using an ice cream scoop, form golf ball-size balls and roll in panko breadcrumbs.
- Fry in 350ºF oil until golden brown and cooked through, about 6 minutes. Drain on a rack and serve with dipping sauce.
These boulettes are the bomb!
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Recipe is amazing. Tried the shrimp and can’t wait to try with crawfish. Thanks for sharing this recipe.
Really, really good, George! I made my own bread crumbs with rosemary sourdough bread, and it surely seemed to work with your recipe. Tres Bon!
Ancient Order of Southern Gourmets……A men’s cooking club…
Founder and President
Covington, La…..Can’t find Rox’s Roux anywhere around here….suggestions?
Hey Chris- Glad to hear your boulettes were a hit with the Ancient Order of Southern Gourmets men’s cooking club. As for Rox’s Roux, it is now sold exclusively in retail stores in the Acadiana area, but you can always find it online in our our store at Rox’s Roux. All the best.
This looks delicious and can’t wait to try it. George, if you or any one of your followers have tried cooking this in an air fryer or oven fried I would love to have your tips. Due to health reasons we are trying to limit deep fat frying. Thanks!
Sam – I don’t use an air fryer. I recommend you just use some good old trial and error. Let us know how it turns out.