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Crispy Shrimp Balls Recipe

ByCaroline
Jump to Recipe· 4.8 from 45 reviews

If you’re looking for a snack or appetizer that’s crispy on the outside, tender and flavorful inside, and just downright addictive, you’ve got to try my Crispy Shrimp Balls Recipe. I promise, this little delight is fan-freaking-tastic and perfect for impressing guests or just treating yourself to a special bite at home. Stick around—I’ll walk you through everything from ingredients to tips so you nail it on your first try.

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Why This Recipe Works

  • Texture Balance: The crunchy exterior contrasts perfectly with the tender shrimp inside, giving each bite a satisfying snap.
  • Flavor Depth: Garlic, ginger, soy sauce, and sesame oil layer flavors that are bright, umami-rich, and unmistakably fresh.
  • Simple Ingredients: You don’t need anything fancy—just a handful of pantry staples and fresh shrimp to get started.
  • Foolproof Technique: I’ve tested this recipe multiple times so you’ll avoid common pitfalls and end up with perfect shrimp balls every time.
Crispy Shrimp Balls, crispy shrimp appetizer, seafood snack recipes, easy shrimp appetizers, crunchy shrimp bites - The image shows a close-up of round fried balls with a crisp golden-brown texture, some with small bits of orange inside, possibly shrimp or carrot. They are garnished with small pieces of chopped green onions on top, adding a fresh contrast in color. These balls sit closely together in a white bowl with a smooth green sauce at the bottom, enhancing the look with a fresh layer beneath the fried pieces. The background surface is white marble, clean and bright, making the dish stand out clearly. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Crispy Shrimp Balls Recipe work harmoniously to create a balanced bite that’s both light and flavorful. The shrimp gives it fresh seafood flavor while the panko breadcrumbs add that signature crunch. Plus, aromatics like garlic and ginger keep things vibrant, and a splash of soy sauce brings in a hit of umami you won’t want to miss.

Crispy Shrimp Balls, crispy shrimp appetizer, seafood snack recipes, easy shrimp appetizers, crunchy shrimp bites - Flat lay of raw peeled and deveined shrimp, a small bowl of panko breadcrumbs, a whole uncracked brown egg, finely chopped green onions scattered loosely, two peeled garlic cloves, a small pile of grated fresh ginger, a small white bowl of dark soy sauce, a small white bowl of golden sesame oil, a small pile of coarse salt, a small pile of whole black peppercorns, a small handful of chopped fresh cilantro, a small pile of white cornstarch powder, and a small white bowl of clear vegetable oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Raw shrimp: Fresh or frozen peeled shrimp works best — avoid cooked shrimp for texture.
  • Panko breadcrumbs: These are great for crispiness; regular breadcrumbs will also work but won’t be quite as crunchy.
  • Egg: Helps bind the mixture together and gives structure to the shrimp balls.
  • Green onions: Adds a subtle onion flavor and a touch of freshness.
  • Garlic: Minced, for that fragrant punch that pairs so well with shrimp.
  • Fresh ginger: Grated — it brightens up the flavor and adds a little zing.
  • Soy sauce: A splash to deepen umami and bring saltiness.
  • Sesame oil: Just a hint lends nuttiness without overpowering.
  • Salt & black pepper: Basic seasonings that must not be skipped.
  • Cilantro (optional): If you like a fresh herbal note, this is a great addition.
  • Cornstarch (optional): Helpful if your mixture feels loose — it binds everything snugly.
  • Vegetable oil: For frying — enough to properly crisp the shrimp balls without soaking them.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Crispy Shrimp Balls Recipe is how easy it is to customize. You can make it milder for kids or spice it up with a kick of chili flakes. I often swap the cilantro for parsley when I make it for those who aren’t fans, and my family doesn’t even notice the difference!

  • Variation: Sometimes I add finely diced water chestnuts for extra crunch—a great textural surprise.
  • Dietary tweak: For a gluten-free version, swap panko breadcrumbs with crushed gluten-free crackers or almond flour.
  • Seasonal touch: In the summer, I mix in fresh basil instead of cilantro for a fragrant twist.

Step-by-Step: How I Make Crispy Shrimp Balls Recipe

Step 1: Chop or Pulse the Shrimp

I usually roughly chop the shrimp with a sharp knife to keep a bit of texture inside each ball, but if you want a smoother consistency, pulsing them in a food processor works too. Just be sure not to overdo it, or you’ll end up with shrimp paste—which is delicious in its own right but not what we’re aiming for here!

Step 2: Mix Everything Together

Grab a big bowl and combine your chopped shrimp, breadcrumbs, beaten egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Take a moment to feel the mixture—if it’s a little too sticky or loose, sprinkle in a tablespoon of cornstarch to help bind it. This step is crucial for keeping your balls intact during frying.

Step 3: Form Delicious Shrimp Balls

Wet your hands slightly (trust me, this is a game-changer) so the mixture doesn’t stick to your palms. Then gently roll the mixture into golf ball-sized spheres, about 1 to 1.5 inches in diameter. This recipe will give you around 20 to 25 balls, perfect for sharing or meal prep.

Step 4: Fry to Golden Perfection

Heat vegetable oil in a skillet over medium-high heat—enough to cover the bottom evenly but not deep-frying levels. Carefully place the shrimp balls in without overcrowding, and cook for about 3-4 minutes on each side until they’re a gorgeous golden brown. I like to flip them gently with tongs to keep their shape intact.

Step 5: Drain and Serve

Once they’re crisp and cooked through, transfer the shrimp balls onto a paper towel-lined plate to soak up any excess oil. Serve them warm with your favorite dipping sauce and garnish if you like. Trust me, they disappear fast around here!

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Tips from My Kitchen

  • Keep Shrimp Cold: I always keep my shrimp chilled and mix the ingredients quickly to prevent mushiness.
  • Don’t Overcrowd the Pan: Fry in batches so the shrimp balls brown evenly and don’t steam.
  • Test One First: Fry a test ball to check seasoning and texture before shaping them all.
  • Drain Well: Patting the shrimp balls dry with paper towels helps keep them crispy instead of oily.

How to Serve Crispy Shrimp Balls Recipe

Crispy Shrimp Balls, crispy shrimp appetizer, seafood snack recipes, easy shrimp appetizers, crunchy shrimp bites - The image shows a close-up of a golden-brown fried ball that is cut open to reveal a soft, white and pink inside texture that looks like shrimp or seafood. The crispy outside is rough and crunchy with small green herb bits sprinkled on top for color contrast. The inside looks tender and moist with small layers of white and light pink inside. The fried balls fill the frame with a white marbled surface underneath. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love scattering a handful of chopped fresh cilantro and a sprinkle of toasted sesame seeds over the shrimp balls right before serving. It adds a pop of color, extra flavor, and a touch of elegance without any fuss.

Side Dishes

Pairing these with simple steamed jasmine rice and a crisp Asian slaw makes a balanced meal that’s fresh and satisfying. Or, try fresh cucumber salad with rice vinegar for a tangy contrast.

Creative Ways to Present

For parties, I like to serve the shrimp balls on skewers with alternating pieces of grilled pineapple or bell pepper. It’s colorful and fun—people always ask for seconds! You could even set up a dipping sauce bar with everything from spicy mayo to sweet chili to soy-lime sauce.

Make Ahead and Storage

Storing Leftovers

Store leftover shrimp balls in an airtight container in the refrigerator for up to 2 days. I recommend warming them gently so they keep their crispiness, but they still taste great cold if you’re in a hurry.

Freezing

I’ve frozen uncooked shrimp balls on a tray, then transferred them to a zip-top bag for quick dinners later. When you want to eat them, just thaw slightly and fry directly from frozen—you’ll still get a crispy exterior.

Reheating

To keep that crunch when reheating, I pop the shrimp balls in a hot oven at 375°F (190°C) for 8-10 minutes instead of using the microwave. It revives the outside crisp without drying out the inside.

FAQs

  1. Can I use cooked shrimp instead of raw for this recipe?

    While you technically can, I don’t recommend using cooked shrimp because the texture will be mushier and less cohesive when forming the balls. Raw shrimp provides the best flavor and helps the balls bind properly when mixed with the other ingredients.

  2. What dipping sauces go best with crispy shrimp balls?

    Sweet chili sauce, soy sauce with a squeeze of lemon, or a homemade tangy aioli all complement the shrimp balls beautifully. I like switching it up depending on the mood—sometimes spicy, other times creamy.

  3. How do I prevent shrimp balls from falling apart while frying?

    Make sure to bind your mixture well with egg and breadcrumbs and, if necessary, cornstarch. Also, avoid overcrowding the pan and handle the balls gently when turning them. Frying at the right temperature (medium-high) ensures a crispy shell forms quickly, locking in their shape.

  4. Can I bake shrimp balls instead of frying?

    You absolutely can bake them at 400°F (200°C) for about 15-20 minutes, turning halfway through. The texture won’t be quite as crispy as frying, but it’s a great alternative if you want a lighter version.

Final Thoughts

This Crispy Shrimp Balls Recipe is one I keep coming back to whenever I want something crunchy, fresh, and full of flavor. It’s pretty straightforward but feels a little fancy, making it perfect for everyday dinners or even weekend get-togethers. I hope you enjoy making and eating these as much as I do—they’re guaranteed to bring a bit of joy to your table. Give them a try, and don’t be surprised if they become a new family favorite!

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Crispy Shrimp Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 45 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian
Print Recipe

Description

Crispy and flavorful shrimp balls made from fresh shrimp blended with aromatic herbs and spices, then fried to golden perfection. Perfect as an appetizer or snack, served with your favorite dipping sauce.

Ingredients

Main Ingredients

  • 1 lb raw shrimp, peeled and deveined
  • 1/2 cup breadcrumbs (preferably panko)
  • 1 egg, beaten
  • 1/4 cup green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup cilantro, chopped (optional)
  • 1 tablespoon cornstarch (optional, for binding)
  • Vegetable oil, for frying

Instructions

  1. Chop the Shrimp: Roughly chop the raw shrimp into small pieces or pulse them in a food processor for a finer texture, taking care not to overprocess.
  2. Combine Ingredients: In a large bowl, mix the chopped shrimp, breadcrumbs, beaten egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. If the mixture feels too loose, add a tablespoon of cornstarch to help bind it together.
  3. Form the Balls: Wet your hands slightly to prevent sticking and roll the shrimp mixture into small balls about 1 to 1.5 inches in diameter, yielding approximately 20-25 shrimp balls.
  4. Heat the Oil: In a large frying pan or skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan for even frying.
  5. Fry the Shrimp Balls: Carefully place shrimp balls into the hot oil without overcrowding. Fry in batches if needed, cooking about 3-4 minutes on each side until golden brown and cooked through.
  6. Drain Excess Oil: Remove the cooked shrimp balls and place them on a paper towel-lined plate to absorb excess oil.
  7. Serve: Garnish with extra chopped cilantro or sesame seeds if desired, and serve immediately with dipping sauces like sweet chili sauce, soy sauce, or lemon aioli.

Notes

  • Ensure not to overprocess the shrimp in the food processor for a better texture.
  • Using panko breadcrumbs creates a lighter, crispier texture for the shrimp balls.
  • Cornstarch is optional but helps hold the mixture together if it’s too loose.
  • Do not overcrowd the pan when frying to ensure even cooking and crispiness.
  • Adjust salt and pepper to taste depending on your preference.
  • Serve immediately for the best crispy texture; leftover shrimp balls may be reheated but may lose crispiness.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250 kcal
  • Sugar: 1 g
  • Sodium: 450 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 18 g
  • Cholesterol: 155 mg

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