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These shrimp balls are my go-to recipe when I want something that feels like a treat but comes together fast. With a juicy shrimp interior and a crisp golden shell they work for both weeknight dinners and party appetizers. Every time I set these out at a family gathering they disappear faster than anything else on the table.
I made these one New Year’s Eve when I needed a quick appetizer and they became an instant family tradition. Now everyone expects them at every celebration.
Ingredients
- Raw shrimp: peeled and deveined brings sweet savory flavor and juicy texture always buy shrimp that smells fresh with a slight sea breeze scent
- Panko breadcrumbs: add crunchier texture than regular breadcrumbs go for the larger flakes if you can
- Egg: binds the mixture together and adds moisture use a fresh egg for best results
- Green onions: finely chopped lend brightness and a fresh bite look for crisp bright green tops
- Garlic: minced deepens flavor always pick firm plump cloves
- Fresh ginger: grated gives a warm zingy note use glossy unwrinkled ginger root
- Soy sauce: adds umami and saltiness opt for low sodium if you prefer
- Sesame oil: delivers nutty undertones only a dash needed but it makes a difference
- Salt and black pepper: season the mixture simply use freshly ground pepper for more aroma
- Cilantro: chopped optional for an herby lift choose vibrant leaves no browning
- Cornstarch: optional helps bind the mix if it feels wet look for lump free powder
- Vegetable oil: for frying neutral oil like canola or sunflower works best for crisp results
Step-by-Step Instructions
- Prepare the Shrimp Mixture:
- Chop the Shrimp:
- Roughly chop the shrimp into pieces about the size of a pea for a bit of texture or pulse in a food processor just until chunky do not puree the mixture or it gets gummy
- Mix the Ingredients:
- Combine the chopped shrimp breadcrumbs egg green onions garlic ginger soy sauce sesame oil salt and pepper in a wide bowl mix lightly but thoroughly with a fork to evenly distribute flavors if the mix feels runny sprinkle in cornstarch to thicken
- Shape the Balls:
- Wet your hands with water to prevent sticking pinch off portions of the mixture and gently roll them into smooth even balls around an inch to inch and a half in diameter should get you twenty to twenty five balls
- Cook the Shrimp Balls:
- Heat the Oil:
- In a deep wide skillet pour enough oil to cover the bottom of the pan to about a quarter inch deep heat over medium high check the heat by dropping in a breadcrumb if it sizzles instantly you re ready
- Fry the Shrimp Balls:
- Use tongs to add the shrimp balls giving them space to brown do not crowd the pan fry them for three to four minutes per side turn once so all sides are golden brown and crisp
- Drain the Shrimp Balls:
- Once balls are crisp and golden lift them out with a slotted spoon and set on a paper towel lined plate to soak up any extra oil
- Serve the Shrimp Balls:
- Transfer to a platter you can sprinkle over fresh chopped cilantro or sesame seeds serve hot with your favorite dipping sauce like sweet chili or lemony aioli
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Shrimp is my top pick here because it cooks fast and always satisfies a crowd. Once I made a double batch for a surprise birthday party and there were zero leftovers even with tons of other food on the table.
Storage Tips
Let any leftover shrimp balls cool completely before packing in an airtight container. Refrigerate for up to three days. For longer keep wrap them tightly and freeze up to two months. Reheat in a hot oven or air fryer for the crispiest results.
Ingredient Substitutions
No shrimp on hand Try minced white fish or even a mixture with scallops. Panko can be swapped for finely crushed crackers. If you avoid egg, use a tablespoon of mayonnaise to help bind. Skip the cilantro if you are not a fan and add a pinch of chives for color.
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Serving Suggestions
Serve with sweet chili sauce soy sauce or a spicy mayo for dipping. These make great lettuce wraps too just tuck a warm shrimp ball into a lettuce leaf with extra herbs and a squeeze of lime. Sometimes I nestle a few on top of rice bowls with pickled veggies for a quick meal.
Cultural Context
Shrimp balls are a beloved part of East and Southeast Asian cuisine with every family having a twist on the method or ingredients. They often symbolize celebration friendliness and are a staple at special banquets and holidays.
Recipe FAQs
- → What type of shrimp works best?
Fresh or thawed, peeled, and deveined raw shrimp provide the best flavor and texture for tender, juicy shrimp balls.
- → Can shrimp balls be baked instead of fried?
Yes, arrange on a lined baking sheet and bake at 400°F, turning once, until golden and cooked through for a lighter result.
- → What dipping sauces are recommended?
Sweet chili sauce, soy sauce, or lemon aioli pair well with the savory flavors and add an extra layer of taste.
- → How do I keep shrimp balls from falling apart?
Ensure the mixture is well-bound with egg and breadcrumbs, and add a spoonful of cornstarch if needed for stability.
- → Can shrimp balls be frozen?
Yes, freeze uncooked balls on a tray, then store in a bag or container. Fry or bake from frozen, allowing extra cooking time.