Have you ever bitten into a shrimp ball and thought, “this is just a weird, rubbery meatball”? I have. Too many times. Most recipes turn a great ingredient into a bouncy disaster.
It’s a shame, because a good shrimp ball is amazing. It’s light, packed with flavor, and has that perfect snappy texture.
After years of making sad, dense shrimp balls in professional kitchens and at home, I figured out the secrets. This recipe isn’t complicated. It’s about a few small tricks that make all the difference. Let’s make shrimp balls you’ll actually want to eat.
Simple Shrimp Balls That Don’t Suck
This recipe makes about 18-20 shrimp balls. They’re great as an appetizer or a main dish.
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 mins | 15 mins | 35 mins |
What You’ll Need
- Raw Shrimp: 1 pound, peeled and deveined. Don’t use cooked shrimp.
- Panko Breadcrumbs: 1/2 cup. These make it light and crispy.
- Egg White: 1 large. This helps bind everything together.
- Green Onions: 2, finely chopped.
- Garlic: 2 cloves, minced.
- Fresh Ginger: 1 teaspoon, grated.
- Soy Sauce: 1 tablespoon. Use tamari for a gluten-free option.
- Sesame Oil: 1 teaspoon.
- Cornstarch: 1 tablespoon.
- Salt and White Pepper: To taste.
- Oil for frying: About 2-3 cups of a neutral oil like canola or vegetable.
Tools for the Job
You don’t need a bunch of fancy stuff.
- Food processor
- Large bowl
- Spatula
- Deep pot or Dutch oven for frying
- Slotted spoon
- Plate lined with paper towels
How to Make the Shrimp Balls
This part is easy if you follow the steps. Don’t rush it.
Step 1: Pat the shrimp completely dry with paper towels. This is super important. Wet shrimp will make your mixture watery and gross.
Step 2: Put half of the dry shrimp into a food processor. Pulse it a few times until it becomes a thick paste.
Step 3: Add the other half of the shrimp to the food processor. Pulse just 2 or 3 times. You want chunky pieces of shrimp left for a good texture.
Step 4: Scrape the shrimp mixture into a large bowl. Add the panko, egg white, green onions, garlic, ginger, soy sauce, sesame oil, and cornstarch.
Step 5: Mix everything with a spatula until it’s just combined. Don’t overmix. Season with a little salt and white pepper.
Step 6: Cover the bowl and put it in the fridge for at least 30 minutes. Chilling the mix makes it way easier to handle and roll.
Step 7: Wet your hands with a little water. Roll the chilled mixture into balls about 1-inch in size.
Step 8: Heat about 2-3 inches of oil in a deep pot to 350°F (175°C). If you don’t have a thermometer, a small drop of the mixture should sizzle immediately.
Step 9: Carefully place a few shrimp balls into the hot oil. Don’t crowd the pot. Fry for 3-4 minutes, turning them, until they are golden brown and cooked through.
Step 10: Use a slotted spoon to remove the shrimp balls. Let them drain on a plate lined with paper towels. Serve them hot.
Pro Tips From My Kitchen
I’ve made every mistake so you don’t have to. Here are a few things that really help.
- Chop, Don’t Obliterate: Seriously, don’t turn all the shrimp into a fine paste. Leaving half the shrimp chunky is the number one secret to a great texture.
- The Chill is Real: Don’t skip chilling the mixture. It firms up the paste, making it less sticky and so much easier to roll into perfect little balls.
- Wet Your Hands: Keep a small bowl of water nearby when you’re rolling. Wet hands stop the mixture from sticking to you. It’s a simple trick that saves a lot of frustration.
Substitutions and Variations
You can change things up based on what you have or what you like.
- Add Some Spice: Mix in a teaspoon of sriracha or some red pepper flakes for a kick.
- Different Herbs: Don’t have green onions? Try finely chopped cilantro or chives.
- Gluten-Free: Use gluten-free panko breadcrumbs and tamari instead of soy sauce.
- Bake or Air Fry: You can bake them at 400°F (200°C) for 15-20 minutes. Or air fry at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through. They won’t be as crispy, but it’s a healthier option.
| Cooking Method | Temperature | Time |
|---|---|---|
| Frying | 350°F (175°C) | 3-4 mins |
| Baking | 400°F (200°C) | 15-20 mins |
| Air Frying | 375°F (190°C) | 10-12 mins |
Make-Ahead Tips
You can prep these ahead of time to make life easier.
- The Mixture: You can make the shrimp mixture up to 24 hours in advance. Keep it covered tightly in the fridge.
- Freezing: Form the balls and place them on a baking sheet. Freeze until solid, then transfer them to a freezer bag. You can fry them directly from frozen, just add a few extra minutes to the cooking time.
What to Serve With Shrimp Balls
They’re great on their own, but even better with a dipping sauce.
| Sauce | Great For |
|---|---|
| Sweet Chili | A classic combo |
| Soy-Ginger Dip | Salty and zesty |
| Spicy Mayo | Creamy with a kick |
You can also serve them over rice or noodles to make it a full meal. A simple side salad or some steamed veggies works well too.
Leftovers and Storage
If you have any left, store them in an airtight container in the fridge for up to 2 days.
To reheat, the oven or air fryer is best to get them crispy again. A few minutes at 350°F (175°C) should do it. Microwaving works, but they might get a little soft.
Frequently Asked Questions
Q1. Why are my shrimp balls tough and rubbery?
Ans: You probably over-processed the shrimp in the food processor or overmixed the batter. You want to keep some texture.
Q2. Can I use frozen shrimp?
Ans: Yes. Just make sure it’s completely thawed and patted very, very dry before you start. Any extra water will ruin the texture.
Q3. My mixture is too sticky to roll. What did I do wrong?
Ans: Your shrimp might have been too wet. You also may have skipped the chilling step. Popping it back in the fridge for another 30 minutes should help a lot.
Wrapping Up
That’s all there is to it. These shrimp balls are simple, full of flavor, and have a texture that will make you forget all the bad ones you’ve ever had.
Give this recipe a try. I think you’ll be surprised how easy it is to make something this good in your own kitchen.
If you make them, leave a comment below! I want to hear how they turned out for you. Let me know if you have any questions.
