Description
Crispy on the outside, juicy and savory on the inside—these Golden Shrimp Balls are the ultimate bite-sized seafood snack. Infused with garlic, ginger, and a touch of sesame, they’re quick to make and even quicker to disappear. Serve them as a party appetizer or weeknight treat with your favorite dipping sauce.
Ingredients
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1 lb raw shrimp, peeled and deveined
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½ cup panko breadcrumbs
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1 egg, beaten
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¼ cup green onions, finely chopped
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2 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 tablespoon soy sauce
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1 teaspoon sesame oil
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½ teaspoon salt
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½ teaspoon black pepper
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¼ cup chopped cilantro (optional)
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1 tablespoon cornstarch (optional, for extra binding)
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Vegetable oil, for frying
Instructions
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Roughly chop the shrimp with a knife or pulse in a food processor until finely minced but not pasty.
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In a large bowl, combine the chopped shrimp with breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well.
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If the mixture feels too wet, stir in cornstarch to help bind.
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With slightly wet hands, shape the mixture into 1 to 1.5-inch balls. You should get around 20 to 25 balls.
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Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Once hot, fry the shrimp balls in batches for 3–4 minutes per side until golden brown and cooked through.
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Remove and place on a paper towel-lined plate to drain excess oil.
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Garnish with cilantro or sesame seeds if desired. Serve hot with dipping sauces like sweet chili sauce, soy sauce, or lemon garlic aioli.
Notes
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Do not overprocess the shrimp if using a food processor—texture is key!
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These shrimp balls can also be baked at 400°F (200°C) for 12–15 minutes, flipping halfway through, for a lighter option.
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To freeze, shape the raw shrimp balls and freeze on a tray before transferring to a freezer bag. Cook from frozen by adding a few extra minutes to the cooking time.
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Great for party platters, bento boxes, or as a main dish with steamed rice and vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer / Snack
- Method: Pan-Frying
- Cuisine: Asian-Inspired / Seafood