Crispy Shrimp Balls Recipe

ByLucy
Jump to Recipe·5 from 13 reviews

If you’ve been hunting for a snack or appetizer that’s irresistibly golden, perfectly crunchy, and bursting with fresh seafood flavor, then you’re going to adore this Crispy Shrimp Balls Recipe. Trust me, these little golden orbs of shrimp goodness have quickly become one of my favorite crowd-pleasers to whip up when guests drop by or when I simply want a special treat at home. Keep on reading because I’m sharing all my best tips so you can make these beyond-delicious crispy shrimp balls right in your own kitchen with zero fuss.

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Why This Recipe Works

  • Fresh Shrimp: Using raw, peeled, and deveined shrimp gives the balls a natural sweetness and fresh flavor that processed seafood can’t match.
  • Texture Balance: Panko breadcrumbs provide the perfect crunch, while the egg and cornstarch bind everything together without making it heavy.
  • Flavor Boosters: Ingredients like garlic, ginger, green onions, and soy sauce add layers of savory depth that keep you coming back for more.
  • Simple Technique: The recipe uses straightforward frying, no fancy tools required, making it great for cooks of all levels.
Crispy Shrimp Balls, shrimp appetizer, seafood snacks, crunchy shrimp bites, easy shrimp starter - 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

This Crispy Shrimp Balls Recipe is all about combining simple ingredients that complement each other beautifully — creating a crispy outside and tender, flavorful inside. When picking your ingredients, fresh shrimp is your star player, and the rest are there to build texture and bring out savory notes.

Crispy Shrimp Balls, shrimp appetizer, seafood snacks, crunchy shrimp bites, easy shrimp starter - 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, peeled, and deveined shrimp ensures clean flavor and ideal texture for forming the balls easily.
  • Panko Breadcrumbs: Choose panko for crunch and lightness instead of fine breadcrumbs.
  • Egg: Acts as a natural binder to hold everything together during frying.
  • Green Onions: Adds subtle sharpness and freshness to the mix.
  • Garlic: Gives the shrimp balls a savory punch without overpowering.
  • Fresh Ginger: Adds a bright, slightly spicy warmth that pairs wonderfully with shrimp.
  • Soy Sauce: For a touch of umami and saltiness — don’t skip it!
  • Sesame Oil: A little goes a long way for that nutty aroma that elevates the dish.
  • Salt & Black Pepper: Essential for seasoning, bringing all flavors together.
  • Cilantro (optional): I like a bit of chopped cilantro for freshness — but it’s totally up to you.
  • Cornstarch (optional): Helps bind if your mixture feels too loose — I usually add it just in case.
  • Vegetable Oil: For frying, pick a high smoke-point oil for best crispy results.
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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 joys of this Crispy Shrimp Balls Recipe is how easy it is to tweak depending on what you like or what you have on hand. I love swapping cilantro for Thai basil when I’m feeling adventurous, or adding a pinch of chili flakes for some heat.

  • Variation: For a gluten-free version, try swapping regular panko with gluten-free breadcrumbs—you won’t miss a beat in texture or flavor.
  • Spicy Kick: Adding finely chopped fresh chili or a dash of sriracha mixed into the shrimp blend gave my friends a surprise pop of heat they loved.
  • Healthier Version: If you prefer baking over frying, I’ve tried baking them at 400°F for 15 minutes and turning halfway through—still crispy, but lighter.

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

Step 1: Perfectly Chop the Shrimp

Start with fresh, raw shrimp—peeled and deveined. Chop them by hand into small, uneven chunks for texture, or pop them into a food processor and pulse just a few times. Be careful not to over-process, or you’ll end up with a paste rather than lovely chunks. This step sets the texture tone for your crispy shrimp balls, so take your time here.

Step 2: Mix Ingredients Into a Flavorful Dough

In a large mixing bowl, toss together the chopped shrimp, panko breadcrumbs, beaten egg, green onions, garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. If after mixing, the mixture feels too loose or wet, stir in a tablespoon of cornstarch—that extra binding helps keep your balls together when frying.

Step 3: Roll Into Bite-Sized Balls

Wet your hands slightly with cold water—that prevents sticking and makes rolling easier. Grab a small scoop of the shrimp mixture and roll it gently into balls about 1 to 1.5 inches in diameter. This size is perfect—small enough to be bite-sized but large enough to stay juicy inside. I typically get about 20-25 balls from this batch.

Step 4: Fry to Golden, Crispy Perfection

Heat vegetable oil in a skillet or frying pan over medium-high heat. You’ll want enough oil to cover the bottom of the pan, about a quarter-inch deep. Once hot, carefully place the shrimp balls in the pan—don’t overcrowd them, or they’ll steam instead of crisp. Fry each side for about 3-4 minutes until they achieve a golden brown color and float slightly to the surface. Use a slotted spoon to remove and place them on a paper towel-lined plate to soak up excess oil.

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Tips from My Kitchen

  • Don’t Overprocess the Shrimp: A few quick pulses keeps texture intact and prevents the shrimp from turning mushy.
  • Control Your Oil Temperature: Medium-high heat works best; too hot and they burn, too low and the shrimp balls soak up oil and become greasy.
  • Use Panko for Crunch: I tried regular breadcrumbs, but panko gives a lighter, crispier crust that’s simply unbeatable.
  • Roll with Slightly Wet Hands: Keeps your shrimp balls smooth and neat without sticking all over your fingers.

How to Serve Crispy Shrimp Balls Recipe

Crispy Shrimp Balls, shrimp appetizer, seafood snacks, crunchy shrimp bites, easy shrimp starter - 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 adding a sprinkle of freshly chopped cilantro on top for that pop of green and fresh flavor. Toasted sesame seeds also elevate the look and add a subtle nutty crunch. If you’re feeling fancy, thinly sliced green onions or a tiny drizzle of spicy mayo makes for a fantastic finish.

Side Dishes

These crispy shrimp balls go perfectly with a simple Asian slaw for crunch and brightness, steamed jasmine rice, or even a tangy cucumber salad. I also adore serving them alongside dipping sauces like sweet chili sauce, soy sauce, or a lemon aioli to brighten the whole snack experience.

Creative Ways to Present

For parties, I sometimes serve these shrimp balls on wooden skewers with alternating slices of bell pepper and pineapple for a tropical vibe. Another favorite is plating them atop a bed of microgreens with drizzled sauces artistically swirled around the plate — it’s surprisingly simple yet looks restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

Once cooled, place your leftover shrimp balls in an airtight container and store them in the fridge. They keep well for up to 2 days, though honestly, I’d label them more “dangerously tempting” because it’s hard not to eat them all at once!

Freezing

I like to freeze any extra raw shrimp balls before frying. Line them on a tray, freeze until solid, then transfer to a freezer bag. This way, you can fry them straight from frozen—just add a minute or two to the cooking time. It’s a lifesaver for quick bites later!

Reheating

To reheat and keep that fabulous crisp, I use a hot skillet with just a touch of oil or pop them in a 375°F oven for about 8 minutes. Microwaving makes them soggy and sad, so definitely avoid that if you want to enjoy the crispiness.

FAQs

  1. Can I make this Crispy Shrimp Balls Recipe ahead of time?

    Absolutely! You can mix the shrimp ball mixture and shape the balls a few hours ahead, keeping them covered in the fridge until ready to fry. Alternatively, freeze them raw for longer storage and cook from frozen when ready.

  2. What can I serve with crispy shrimp balls?

    These shrimp balls are versatile — serve with dipping sauces like sweet chili, soy sauce, or aioli, and pair with sides such as rice, Asian slaw, cucumber salad, or steamed veggies for a full meal or party platter.

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

    Make sure to bind the mixture well with egg and breadcrumbs, and if the mix feels too wet, add cornstarch. Don’t overcrowd the pan, and fry at medium-high heat so the exterior sets quickly.

  4. Can I bake these shrimp balls instead of frying?

    Yes! Baking is a great alternative for a lighter version. Bake at 400°F for 15 minutes, turning half-way, until golden and cooked through.

  5. What’s the best shrimp to use for this recipe?

    Using fresh, raw, peeled, and deveined shrimp is ideal. You want good-sized shrimp, not tiny ones, for the best texture and flavor in your shrimp balls.

Final Thoughts

This Crispy Shrimp Balls Recipe has become one of my go-to crowd-pleasers because it’s straightforward, satisfying, and feels special without requiring hours in the kitchen. I love how versatile it is—perfect for snacks, appetizers, or even a fun dinner. I can’t wait for you to try it and make it your own. Once you do, I bet you’ll find yourself reaching for this recipe whenever you want that perfect crispy, shrimp-y bite. Happy cooking!

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Crispy Shrimp Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 5 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian
Print Recipe

Description

Crispy and flavorful shrimp balls made with fresh shrimp, breadcrumbs, and aromatic seasonings, 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)

For Frying

  • 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, being careful 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 is too loose, add a tablespoon of cornstarch to help bind it together.
  3. Form the Balls: Wet your hands slightly and roll the shrimp mixture into small balls about 1 to 1.5 inches in diameter. You should get about 20-25 balls.
  4. Heat the Oil: Heat vegetable oil in a large frying pan over medium-high heat, enough to cover the bottom of the pan for even frying.
  5. Fry the Shrimp Balls: Carefully add the shrimp balls in batches without overcrowding. Fry for 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 drain 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

  • To ensure the shrimp balls hold together well, adding cornstarch is encouraged especially if the mixture feels too wet.
  • Use panko breadcrumbs for a lighter and crispier texture.
  • Do not overcrowd the pan when frying to maintain even cooking and crispiness.
  • Adjust seasoning such as salt and pepper according to taste preferences.
  • Serve hot for the best crispy texture.

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: 120 mg

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