Fried Shrimp Balls

A plate of golden-brown fried meatballs garnished with chopped herbs, served with a side of red dipping sauce in a small bowl.

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These Shrimp Balls cook up golden and crisp on the outside with a tender, juicy center. Chopped shrimp mixes with garlic, scallions, sesame oil, and panko breadcrumbs for a balanced texture. The mixture forms quickly and fries in minutes, making this a simple appetizer or snack that works well with dipping sauces.

Course Appetizer, Appetizer Recipes, Snack, snacks

Cuisine Asian-Inspired

Keyword Fried Shrimp Balls, Shrimp Balls

Prep Time 15

Cook Time 10

Servings servings

Calories 186kcal

Author Robin Donovan

Ingredients

1 pound shrimp raw, peeled and deveined
2 cloves garlic minced
2 pieces green onions finely chopped
1 tablespoon cornstarch
1 tablespoon sesame oil
1 tablespoon soy sauce
¼ teaspoon white pepper
1 piece egg
½ cup panko breadcrumbs
Oil for frying

Instructions

Finely chop the shrimp with a knife or pulse them briefly in a food processor. Stop when the shrimp form a thick paste with small pieces still visible.
Place the chopped shrimp in a bowl. Add the garlic, green onions, cornstarch, sesame oil, soy sauce, white pepper, egg, and panko breadcrumbs. Stir until the mixture becomes evenly combined and slightly sticky.
Lightly wet your hands with water. Scoop about one tablespoon of the mixture and roll it gently into a ball. Place the formed shrimp balls on a plate.
Pour oil into a skillet until it covers the bottom with a shallow layer. Heat it over medium heat until the oil looks glossy and moves easily in the pan.
Place the shrimp balls into the hot oil with space between them. Cook them while turning gently so each side browns evenly.
Transfer the cooked shrimp balls to a paper-towel-lined plate to remove excess oil. Serve them hot with sweet chili sauce or soy sauce for dipping.

Notes

If the shrimp mixture feels too soft to shape, add a small spoonful of panko breadcrumbs. The crumbs absorb moisture and help the mixture hold its shape.
Use medium heat when frying. Oil that is too hot will brown the outside too quickly while the center stays undercooked.
Store leftover shrimp balls in a sealed container in the refrigerator for up to two days. Reheat them in a skillet or air fryer so the outside becomes crisp again.

Nutrition