Shrimp Balls

There’s something undeniably nostalgic about shrimp balls. They take me back to childhood weekends spent at my grandmother’s kitchen, where the smell of frying shrimp wafted through the air and brought everyone to the table—like clockwork. She used to tell us stories about how this dish was a staple in her coastal village, a go-to for gatherings and family feasts, especially during festival times when seafood was abundant and joy even more so.

Crispy on the outside, tender and juicy on the inside, shrimp balls aren’t just a dish—they’re an experience. Whether you’re serving them as an appetizer at a party or simply enjoying them with a sweet chili dipping sauce on a lazy Sunday, these little flavor-packed bites bring comfort and celebration all at once.

Today, shrimp balls have found their way into many cuisines across Asia and beyond. They’re beloved in street food stalls in Thailand, served in steaming hot bowls of noodle soup in China, and shared over dim sum in Hong Kong. But what makes this version special is how easy it is to recreate that restaurant-quality texture and flavor right in your own kitchen—no fancy equipment needed, just some good shrimp, a few pantry staples, and a little love.

Why You’ll Love This Recipe:

• Crispy perfection: Golden brown on the outside, juicy and flavorful on the inside.
• Crowd-pleaser: Great for gatherings, game nights, or a special appetizer before dinner.
• Simple ingredients: No complicated prep—just straightforward, fresh ingredients.
• Versatile: Serve with sauces, add to noodle soups, or enjoy on their own.
• Freezer-friendly: Make a big batch and store for easy snacking later.

INGREDIENTS YOU’LL NEED:

• 1 lb raw shrimp, peeled and deveined
• 1 egg white
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• 1 teaspoon sesame oil
• 2 green onions, finely chopped
• 1 garlic clove, minced
• 1 teaspoon salt
• ½ teaspoon ground white pepper
• 1 teaspoon sugar
• Vegetable oil, for frying

HOW TO MAKE SHRIMP BALLS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep the shrimp.
Start by roughly chopping the shrimp. You don’t want it to become a paste—leave a few small chunks for texture. If you prefer a finer consistency, pulse it in a food processor a couple of times, but don’t overdo it. The goal is a sticky mixture that still has a bit of bite.

Step 2: Mix it all together.
In a large bowl, combine the chopped shrimp with the egg white, cornstarch, flour, sesame oil, green onions, garlic, salt, pepper, and sugar. Use your hands or a spoon to mix everything thoroughly. This is when it all starts to come together. The mixture should feel tacky and hold its shape.

Step 3: Shape the shrimp balls.
Wet your hands with a bit of water (this helps keep the mixture from sticking), and scoop about a tablespoon of the mixture into your palm. Gently roll it into a ball. Set it on a plate or tray. Repeat with the remaining mixture.

Step 4: Heat the oil.
In a deep skillet or pot, heat about 2 inches of vegetable oil over medium heat. You’ll know it’s ready when a small drop of the mixture sizzles and floats to the top.

Step 5: Fry until golden.
Carefully add the shrimp balls to the hot oil, a few at a time—don’t overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until they’re golden brown and cooked through. Transfer them to a paper towel-lined plate to drain.

Step 6: Serve and enjoy.
Serve them hot with your favorite dipping sauce—sweet chili sauce is a classic, but they also pair beautifully with garlic soy or a squeeze of lime.

HELPFUL TIPS:

• Shrimp texture: Don’t over-process the shrimp—you want some small chunks for that perfect bite.
• Cold hands trick: If the mixture gets too sticky, rinse your hands with cold water. It makes rolling the balls so much easier.
• Test before you fry: Fry one shrimp ball first to check seasoning. If it needs more salt or spice, adjust the remaining mixture.
• No deep fryer? No problem. A heavy-bottomed pan with a couple inches of oil works perfectly.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: About 20 shrimp balls
• Category: Appetizer / Snack
• Method: Deep Frying
• Cuisine: Asian-Inspired
• Diet: Pescatarian

NOTES:

You can double this recipe easily and freeze any uncooked shrimp balls for later. Just freeze them on a tray first, then transfer to a freezer-safe bag. Fry straight from frozen—just add a couple extra minutes to the cooking time.

NUTRITIONAL INFORMATION: (Approximate per shrimp ball)

• Calories: 45
• Protein: 4g
• Fat: 2g
• Carbohydrates: 3g
• Fiber: 0g
• Sugar: 0.5g
• Sodium: 120mg

FREQUENTLY ASKED QUESTIONS:

Can I bake these instead of frying?
Yes! They won’t be as crispy, but you can bake them at 400°F (200°C) for about 15–18 minutes, flipping halfway through. Spraying them lightly with oil helps achieve a golden color.

Can I use frozen shrimp?
Definitely. Just make sure they’re fully thawed and patted dry before chopping.

Can I make these gluten-free?
Yes! Swap the all-purpose flour with a gluten-free flour blend and ensure your cornstarch is certified gluten-free.

STORAGE INSTRUCTIONS:

Store any leftover shrimp balls in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for 8–10 minutes until warmed through. They can also be frozen for up to 2 months. No need to thaw—just fry or bake straight from frozen.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Easy Caprese Salad with Spinach
• Classic French Onion Soup (Without Wine) – A Cozy and Comforting
• Shrimp Cakes with Lemon Aioli
• Spicy Jalapeño Chicken

CONCLUSION

Shrimp balls are the kind of dish that always feels a little special—even if they come together quickly and easily. They bring a bite of the ocean to your table, wrapped in a golden, crunchy shell that’s hard to resist. Whether you’re making them for a party or just because, they’re sure to bring smiles all around. So go ahead, grab some shrimp and give this cozy recipe a try—your tastebuds will thank you.

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