Shrimp Boulettes

Shelly Comardelle Braden


As with almost any shrimp dish, crawfish can be used instead.


★★★★★ 1 vote

30 Min
10 Min
Deep Fry


  • 2 lb
  • 1/2 c
    grated onion
  • 1/2 tsp
    black pepper
  • 1
    egg slightly beaten
  • 1/4 c
    celery chopped fine
  • 1/2 c
    bread crumbs
  • 2 medium
    boiled white potatoes
  • 1 tsp
  • 1 1/4 c
    bell pepper chopped fine
  • 1/4 tsp
    garlic powder optional
  • 1 tsp
    cajun seasoning
  • ·
    cooking oil

How to Make Shrimp Boulettes


  1. Peel, boil and mash the potatoes.
  2. Clean and finely chop the shrimp or grind shrimp in meat grinder or food processor.
  3. Combine with potatoes.
  4. Add the onion, bell pepper, celery and spices.
  5. Add egg and bread crumbs and mix well
  6. You could also grate the potatoes and add them raw to the mixture
  7. Heat oil to 360 or 375 degrees or until a speck of flour dropped in the oil dances on the surface. Using a large eating spoon, drop spoon fulls in hot oil and Deep fry until golden brown.

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