This recipe for shrimp balls has been a warm-hearted addition to our family table for years. I first made them one rainy evening when pantry supplies were slim but everyone wanted something special; the mix of fresh shrimp, ginger, and a touch of sesame turned humble ingredients into something memorable. The exterior crisps to a golden finish while the interior stays tender and bright with shrimp flavor — textural contrast that keeps everyone coming back for more. I often bring a batch to potlucks and small gatherings because they travel well and vanish quickly.

I discovered a few essential tricks early on: don’t overprocess the shrimp, let the mixture rest if it feels sticky, and test-fry one ball to check seasoning and binding. Those small adjustments transformed an okay appetizer into a reliable staple. The flavors are balanced — the soy adds savory depth, ginger brings warmth, and cilantro or green onion adds fresh lift. Whether you serve them with a tangy dipping sauce or tuck them into steamed buns, these balls are versatile and forgiving for cooks of all levels.

Ingredients

• Raw shrimp (1 lb): Use medium to large shrimp that are peeled and deveined. Fresh is lovely, but thawed frozen shrimp work beautifully. Opt for wild-caught if you prefer a slightly firmer texture.
• Panko breadcrumbs (1/2 cup): Panko gives a lighter texture than regular crumbs. For a gluten-free option, substitute certified gluten-free panko or almond flour, keeping in mind binding will change slightly.
• Egg (1, beaten): Acts as the primary binder and adds richness. If avoiding eggs, substitute a flax “egg” (1 tbsp ground flax + 3 tbsp water) but expect a slightly denser interior.
• Green onions (1/4 cup, finely chopped): Adds freshness and color; use tender green tops and white bulbs for balance.
• Garlic (2 cloves, minced) and fresh ginger (1 tbsp, grated): These aromatics provide warmth and brightness — fresh is essential here for the best flavor.
• Soy sauce (1 tbsp) and sesame oil (1 tsp): Soy sauce brings umami while sesame oil lends a toasty, aromatic note — use low-sodium soy if preferred.
• Salt & black pepper (1/2 tsp each): Season carefully; shrimp can vary in natural salinity.
• Cilantro (1/4 cup, chopped, optional): Fresh herbaceous lift; omit if you or guests dislike cilantro.
• Cornstarch (1 tbsp, optional): A little extra binder helps if your mixture feels loose; add slowly so the texture stays tender.
• Vegetable oil: For frying — neutral oils with a high smoke point like canola or peanut oil are ideal.

Instructions

Prepare the shrimp: Pat shrimp dry and roughly chop into small pieces. If using a food processor, pulse in short bursts until coarsely ground — you want small visible pieces for texture, not a paste. Overprocessing will create gummy balls. Combine the ingredients: In a large bowl, mix chopped shrimp, panko, beaten egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Fold in cilantro if using. If the mixture feels too wet, stir in up to 1 tablespoon cornstarch. Rest the mixture 5–10 minutes to allow breadcrumbs to hydrate. Form the balls: Wet your hands lightly to prevent sticking. Scoop roughly 1 tablespoon of mixture and roll into balls about 1 to 1.5 inches in diameter. Aim for uniform size so they cook evenly. You should get about 20–25 balls depending on exact sizing. Heat the oil: Pour enough vegetable oil to cover the bottom of a large skillet by about 1/8 to 1/4 inch and heat over medium-high to 350°F (if using a thermometer). The oil should shimmer but not smoke. Test with a small piece — it should sizzle immediately. Pan-fry the balls: Carefully place balls in the hot oil, leaving space between them. Fry in batches for 3–4 minutes per side, turning gently with tongs or a spatula, until golden brown and cooked through. Internal temperature should reach 145°F when checked with an instant-read thermometer. Drain and rest: Transfer cooked balls to a paper towel-lined plate to drain excess oil. Let them rest 2–3 minutes before serving; this helps the interior set and concentrates flavor. Serve: Plate with dipping sauces such as sweet chili, soy-vinegar, or a creamy sriracha mayo. Garnish with extra green onion or cilantro for a fresh finish.

Storage Tips

Store cooled shrimp balls in an airtight container in the refrigerator for up to 3 days. For longer storage, arrange them in a single layer on a sheet tray and freeze until solid, then transfer to a labeled freezer bag for up to 3 months. To reheat, avoid the microwave if you want to preserve crispiness — warm them in a 350°F oven for 8–12 minutes or pan-fry briefly in a tablespoon of oil until heated through. If cooking from frozen, add a few extra minutes and lower the heat slightly to ensure the interior cooks without burning the exterior.

Ingredient Substitutions

If you need gluten-free, use certified gluten-free panko or swap with finely ground rice crackers; note this can change binding so add a little extra egg or cornstarch. For an egg-free method, try a flax egg, but expect a slightly denser texture. Want a lighter finish? Brush the balls with oil and bake at 400°F for 12–15 minutes, flipping halfway. To reduce sodium, choose low-sodium soy or replace with coconut aminos for a slightly sweeter, less salty tone. For richer flavor, add a teaspoon of fish sauce — use sparingly.

Serving Suggestions

Serve as an appetizer with a trio of dipping sauces: sweet chili, soy-vinegar with sliced chilies, and a creamy sriracha mayo. They also make a delightful protein in grain bowls alongside steamed rice, pickled cucumber, shredded cabbage, and a drizzle of sesame-ginger dressing. For a cozy snack platter, pair with edamame, pickled vegetables, and steamed bao buns. Garnish with lime wedges and extra green onion for fresh color and acidity that cuts through the richness.

Cultural Background

Fried seafood balls are common across several Asian cuisines, from Chinese-style dim sum to Southeast Asian street snacks. Variations appear in Hong Kong dim sum houses as shrimp or fish balls, often steamed or fried and served with tangy sauces. In Southeast Asia, similar fritters incorporate local spices and aromatics like kaffir lime or turmeric. This version merges those influences — soy and sesame nod to East Asian flavors while cilantro and green onion give a fresh, regional touch that feels familiar yet versatile.

Seasonal Adaptations

In summer, lighten the mixture with extra green herbs like mint and basil, and serve with a citrusy mango-chili salsa. In cooler months, fold in warm spices like five-spice powder or serve with a soy-ginger glaze for comfort. For holiday gatherings, make a festive batch with crushed macadamia nuts mixed into the crumbs for crunch and richness. Seasonal produce can also change accompaniments — pair with quick-pickled cucumbers in summer or roasted root-vegetable slaw in autumn.

Meal Prep Tips

Make the shrimp mixture up to 24 hours ahead and keep covered in the refrigerator; shape the balls just before frying for best texture. Alternatively, form and freeze balls on a tray, then store in a freezer bag — fry from frozen, adding a few minutes to the cook time. When prepping multiple batches, keep cooked balls warm in a 200°F oven on a wire rack to maintain crispness. Use portioned silicone muffin cups in trays to freeze uniform sizes quickly.

These shrimp balls are one of those recipes that reward a little attention to technique: coarse chopping, correct oil temperature, and a brief rest period all add up to consistently great results. Try the variations and make the flavors your own — the joy is in sharing small, delicious bites with friends and family. Enjoy!