Pin it
Crunchy on the outside, juicy on the inside - that's what makes shrimp balls so darn good. These golden treats turn simple seafood into tasty bites that bring out the sweet flavor of shrimp, kicked up with fresh ginger, garlic, and green onions. Unlike other fried snacks that can sit heavy in your stomach, well-made shrimp balls stay light and moist, making them a hit whether you're feeding guests or just the family on a regular Tuesday night.
I first tried shrimp balls at a tiny Chinese restaurant during a dim sum brunch. I got hooked on their amazing texture and spent quite a few kitchen sessions trying to copy them at home. My big aha moment came when I started chopping the shrimp by hand instead of blending it too much - keeping those little chunks makes all the difference in how they feel when you bite into them. Now they show up on our table all the time, and every guest asks me how to make them before they leave.
Key Components
- 1 pound raw shrimp: The star ingredient needs to be fresh for best results.
- ½ cup panko breadcrumbs: These make everything light and crunchy.
- 1 egg: Keeps all the ingredients together.
- ¼ cup green onions: Gives a fresh, mild oniony kick.
- 2 cloves garlic: Adds rich flavor background.
- 1 tablespoon fresh ginger: Brings a warm, zingy element.
- 1 tablespoon soy sauce: Gives that savory punch.
- 1 teaspoon sesame oil: Adds that toasty, nutty taste.
- ¼ cup cilantro: Skip if you want, but it adds nice freshness.
- Vegetable oil: For frying, go with something neutral like canola or peanut.
Making Perfect Shrimp Balls
- Get Shrimp Ready:
- Clean those shrimp and pat them super dry with paper towels.
- Cut Them Right:
- Grab a knife and chop by hand for the best texture, or just pulse a few times in your food processor without turning everything to mush.
- Mix Your Flavors:
- Stir together the green onions, garlic, ginger, soy sauce, sesame oil and seasonings in a bowl.
- Mix Everything:
- Gently fold in your chopped shrimp, egg, and breadcrumbs without squishing it all together too much.
- Check If It Works:
- Make a small test ball in your hand. Too wet? Throw in some more breadcrumbs. It should stick together but feel a bit tacky.
- Form Your Balls:
- Wet your hands slightly and roll about two tablespoons of mix into balls, then put them on a tray lined with parchment.
- Chill Out:
- Stick them in the fridge for 20-30 minutes so they'll hold their shape when fried.
- Get Oil Hot:
- Pour about ¼ inch of oil in a heavy pan and heat it up until it starts to shimmer.
- Cook In Small Groups:
- Fry a few balls at a time, turning now and then, for about 3-4 minutes until they look golden and crispy.
- Soak Up Extra Oil:
- Move cooked balls to a plate lined with paper towels.
- Eat While Hot:
- Serve right away with dips like sweet chili sauce or something gingery and soy-based.
Pin it
Ways To Enjoy
Match with other Asian starters like spring rolls and pot stickers.
Put them on top of jasmine rice with some stir-fried veggies for dinner.
Try them in tacos with Asian slaw and spicy mayo for something different.
Tasty Twists
Try a Mediterranean take with some lemon zest, fresh dill, and crumbled feta.
Kick up the heat by mixing in Thai chilis or Sichuan peppercorns.
Add some curry paste and serve with coconut sauce for an Indian-inspired version.
Keeping Leftovers
Keep any extras in a sealed container in your fridge for up to two days.
Freeze raw shrimp balls on a cookie sheet first, then drop them in a freezer bag for up to three months.
To get them crispy again, bake in a 375°F oven for about 7-10 minutes.
Pin it
Everyone asks for these crunchy shrimp balls whenever they come over now. What started as me trying to copy something I loved at a restaurant has turned into my own special recipe after tweaking it little by little over time. The best part? They look fancy but aren't actually that hard to make. Guests always think I went to way more trouble than I really did. There's just something about that contrast between the crispy outside and juicy, flavorful inside that makes people grab seconds and thirds before the plate's even made it around the room once.
Frequently Asked Questions
- → Is it possible to prep these ahead of time?
- Yes, mix and shape the balls up to a day in advance. Keep them covered in the fridge and fry fresh for the best crunch.
- → Can I skip frying and bake instead?
- Sure! Bake at 400°F (200°C) for 15-20 minutes, flipping halfway. Brushing with oil beforehand helps them crisp up.
- → What's the best shrimp to pick for this?
- Use medium or large shrimp (21-25 count per pound) for a nice bite. Both fresh and properly thawed frozen shrimp work well.
- → What dips go well with these shrimp balls?
- Sweet chili sauce, lemon mayo, soy with rice vinegar, or sriracha mayo are all tasty choices to pair with them.
- → How can I check if the balls are ready to eat?
- They should have a golden crust and an internal temperature of 145°F (63°C). The insides should look opaque, not see-through.