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Shrimp balls deliver everything I love about easy appetizers—they are crisp on the outside, juicy inside, and bursting with flavor when dipped or straight off the plate. This recipe comes together with simple ingredients and makes for an irresistible snack or main dish for family gatherings.
When I first tested these shrimp balls for my daughter’s birthday picnic, they disappeared faster than I could fry them. Now they are a must-have at every summer get-together.
Ingredients
- Raw shrimp: Makes the base for tender juicy bites. Look for shrimp that are firm and smell fresh
- Breadcrumbs: Create structure and crunch. I use panko because it adds a light crisp texture
- Egg: Helps the mixture hold together and binds everything well. Use pasture-raised eggs for richer flavor
- Green onions: Add a mild savory onion note. Choose bunches with vibrant green tops
- Garlic: Boosts both aroma and taste. Opt for plump firm cloves for the best result
- Ginger: Brings zing and a subtle heat. Fresh ginger is irreplaceable here
- Soy sauce: Seasons the mixture deeply. Traditional or low-sodium both work
- Sesame oil: Adds nuttiness and fragrance. Toasted sesame oil is excellent
- Salt: Brings out all the flavors. Taste your mixture before shaping if possible
- Black pepper: Gives mild heat and earthiness. Grind it fresh for better aroma
- Cilantro: Adds freshness and color. Pick leaves that are bright and not limp
- Cornstarch: For extra binding especially if your mixture feels too wet. Choose pure cornstarch for the best texture
- Vegetable oil: Makes frying easy and gives the balls a crispy exterior. Use a neutral oil like canola or peanut
Step-by-Step Instructions
- Prep the Shrimp:
- Roughly chop peeled and deveined raw shrimp. Either use a sharp knife for a chunkier texture or pulse a few times in a food processor. Stop processing while the shrimp still have some small pieces to avoid a paste
- Mix the Ingredients:
- Combine chopped shrimp with breadcrumbs egg green onions garlic ginger soy sauce sesame oil salt black pepper and cilantro if using. If the mixture feels loose stir in cornstarch one tablespoon at a time until the mixture is firm enough to hold a ball without falling apart
- Shape the Balls:
- Wet your hands just a little to stop the mixture from sticking. Carefully roll about a tablespoon of mixture into a ball somewhere between one to one and a half inches. Line them up on a plate until all are shaped
- Fry the Balls:
- Pour vegetable oil into a large skillet so the bottom is just covered. Heat over medium high until shimmering but not smoking. Place shrimp balls carefully into the pan in a single layer. Cook each side about three to four minutes or until golden brown and cooked through. Flip gently with tongs to brown all sides evenly
- Drain and Serve:
- When the shrimp balls are crisp and golden remove to a plate lined with paper towels so excess oil drains. Serve hot with your favorite dipping sauce or a bright splash of lemon juice
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Shrimp always reminds me of my childhood by the sea where fresh shellfish was a treat. I still remember making a version of these with my mother for New Year’s Eve. The scent of ginger and sesame in the kitchen always signals a special occasion for us.
Storage Tips
To keep shrimp balls crispy store any leftovers in an airtight container in the refrigerator for up to two days. Reheat them in an oven at 350 degrees until hot and crisper instead of microwaving which can make them soggy. If you want to freeze uncooked shrimp balls arrange them in a single layer on a tray and freeze until solid then transfer to a freezer bag. Cook from frozen and add an extra two or three minutes to the fry time
Ingredient Substitutions
If you are out of panko use finely crushed crackers or regular breadcrumbs. No cilantro? Use fresh parsley or basil for a twist on the freshness. Gluten free breadcrumbs and tamari make this recipe celiac friendly. For a spicy version add minced fresh chili or a touch of sriracha to the mixture
Serving Suggestions
Serve shrimp balls as a fun appetizer with toothpicks for dipping into sweet chili sauce soy sauce or garlicky lemon aioli. On rice or noodles with stir-fried vegetables the shrimp balls become a hearty main course. You can also tuck a couple into lettuce leaves with cucumber and carrot for a light summer lunch
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These shrimp balls are a blend of tradition and ease. They’re guaranteed to disappear in minutes!
Frequently Asked Questions
- → How do I keep shrimp balls from falling apart while cooking?
Make sure the shrimp mixture is well-bound with egg and breadcrumbs. If the texture is too loose, a bit of cornstarch helps hold the balls together during frying.
- → Can I bake shrimp balls instead of frying?
Yes, arrange shrimp balls on a parchment-lined tray and bake at 400°F, flipping halfway, until golden and cooked through.
- → What dipping sauces pair well with shrimp balls?
Sweet chili sauce, soy-based dips, or a lemon aioli all complement the savory, aromatic shrimp balls beautifully.
- → Can I prepare shrimp balls ahead of time?
Formed shrimp balls can be kept covered in the refrigerator for several hours, then fried or baked just before serving.
- → What’s the best way to reheat leftover shrimp balls?
Reheat shrimp balls in a preheated oven at 350°F until heated through to maintain their crisp texture.