Portuguese Shrimp Rissois (Printable)

Crispy golden turnovers filled with creamy shrimp filling. A classic Portuguese appetizer.

# What You Need:

→ Dough

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

→ Shrimp Filling

06 - 10 oz small raw shrimp, peeled and deveined
07 - 2 tablespoons unsalted butter
08 - 1 small yellow onion, finely minced
09 - 1 clove garlic, pressed
10 - ¼ cup whole milk
11 - 2 tablespoons all-purpose flour
12 - 1 tablespoon fresh lemon juice
13 - 2 tablespoons fresh Italian parsley, chopped
14 - Kosher salt and freshly ground black pepper

→ Breading & Frying

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

# How-To:

01 - Combine milk, water, butter, and salt in a medium saucepan. Bring to a rolling boil over high heat. Reduce heat to low and dump in all flour at once. Stir vigorously with a wooden spoon until dough forms a ball and pulls away from pan sides, about 1-2 minutes. Transfer to a clean surface, let cool 3-4 minutes, then knead briefly until smooth. Cover with plastic wrap to prevent drying.
02 - Bring a pot of salted water to simmer. Add shrimp and cook 2-3 minutes until just pink and opaque. Drain immediately and transfer to ice bath to stop cooking. Finely chop shrimp into small pieces, about ¼-inch dice. Set aside.
03 - Melt butter in skillet over medium heat. Sauté onion 4-5 minutes until translucent and softened. Add garlic and cook 1 minute until fragrant. Sprinkle flour over mixture and stir constantly for 1-2 minutes to cook out raw taste. Slowly whisk in milk, stirring until thickened, about 2 minutes. Fold in chopped shrimp, lemon juice, parsley, salt, and pepper. Cook 2-3 minutes to meld flavors. Transfer to bowl, cover surface directly with plastic, and refrigerate until cooled completely, about 30 minutes.
04 - Roll dough on lightly floured surface to ⅛-inch thickness. Using a 3-inch round cutter, cut circles. Gather and reroll scraps once. Place 1 level teaspoon of cooled filling in center of each circle. Fold dough over to create half-moon shape. Press edges firmly with fingertips, then seal with fork tines. Transfer to parchment-lined baking sheet.
05 - Set up breading station: beaten eggs in shallow dish, breadcrumbs in another. Dip each rissoi in egg, allowing excess to drip off, then press firmly into breadcrumbs to coat all sides. Return to baking sheet.
06 - Pour 3 inches vegetable oil into heavy-bottomed pot or Dutch oven. Heat to 350°F on deep-fry thermometer. Fry rissois in batches of 4-5, 2-3 minutes per side, until deep golden brown. Transfer to wire rack or paper towels to drain.
07 - Arrange on serving platter. Serve warm or at room temperature with lemon wedges and remoulade or marinara sauce for dipping.

# Expert Advice:

01 -
  • These crispy, creamy bites vanish faster than you can fry them
  • The combination of silky shrimp filling and shattering crust is pure magic
  • Make ahead and freeze for instant party starters
02 -
  • Freeze assembled rissóis on a baking sheet before transferring to bags—this prevents sticking
  • Fry directly from frozen, adding an extra minute to cooking time
  • Work quickly once dough is rolled as it dries out faster than you'd expect
03 -
  • Chill the filling for at least 30 minutes before assembling for easier handling
  • Use a ruler or round cutter for uniform size—this helps them cook evenly
  • Season the flour mixture for breading with paprika for extra color and flavor

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