Portuguese Shrimp Rissois (Printable)

Crispy golden turnovers with creamy shrimp filling, a beloved Portuguese appetizer for any occasion.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 2 tablespoons unsalted butter
03 - 1 cup milk
04 - ¼ teaspoon salt
05 - ½ cup water

→ Shrimp Filling

06 - 10 oz small raw shrimp, peeled and deveined
07 - 2 tablespoons unsalted butter
08 - 1 small onion, finely chopped
09 - 1 clove garlic, minced
10 - ¼ cup milk
11 - 2 tablespoons all-purpose flour
12 - 1 tablespoon lemon juice
13 - 2 tablespoons fresh parsley, chopped
14 - Salt and pepper to taste

→ Breading & Frying

15 - 2 large eggs, beaten
16 - 1½ cups breadcrumbs
17 - Vegetable oil, for frying

# How To Make It:

01 - Combine milk, water, butter, and salt in a saucepan. Bring to a boil. Reduce heat and add flour all at once, stirring vigorously until dough forms and pulls away from sides. Remove from heat, cool slightly, then knead until smooth. Cover and set aside.
02 - Place shrimp in simmering salted water and cook for 2–3 minutes until pink. Drain well, chop finely, and set aside.
03 - Melt butter in skillet over medium heat. Sauté onion until translucent, add garlic and cook 1 minute. Stir in flour and cook 1–2 minutes. Gradually whisk in milk to create thick béchamel sauce. Add chopped shrimp, lemon juice, parsley, salt, and pepper. Cook 2–3 minutes, then cool completely.
04 - Roll dough on floured surface to 1/8 inch thickness. Cut 3-inch circles. Place 1 teaspoon shrimp filling in center of each circle. Fold in half and seal edges firmly with fingers or fork.
05 - Dip each rissoi first into beaten egg, allowing excess to drip off, then coat evenly with breadcrumbs.
06 - Heat vegetable oil to 350°F. Fry rissois for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
07 - Serve warm or at room temperature with lemon wedges or light dipping sauce.

# Tips from dashanddishes:

01 -
  • The contrast between that impossibly crisp exterior and the silky smooth shrimp filling creates the kind of texture harmony that makes people reach for seconds without even thinking about it
  • These freeze beautifully before frying, meaning you can always have homemade appetizers ready for unexpected guests or those nights when cooking from scratch feels like too much
  • Something magical happens when the béchamel and shrimp meld together, creating a flavor that somehow tastes both elegant and deeply comforting at the same time
02 -
  • The dough must cool enough to handle but still remain slightly warm when you knead it, otherwise it will develop a tough skin that cracks when you try to fold it
  • Overfilling the rissois is the most common mistake, so stick to exactly one teaspoon of filling even though it looks like too little
  • Let the assembled rissois rest in the refrigerator for at least 30 minutes before frying to help the coating set properly and prevent them from opening during cooking
03 -
  • If your dough feels too stiff or cracks while rolling, cover it with a damp kitchen towel for 10 minutes and try again because hydration levels can vary depending on your flour
  • Panko breadcrumbs create an exceptionally crispy exterior, though traditional Portuguese versions use fine breadcrumbs for a more delicate crunch
  • Leftover rissois can be refreshed in a 375°F oven for about 8 minutes, though they are never quite as good as freshly fried ones

Return