This recipe for crispy shrimp balls has been a weekend favorite in my kitchen ever since I first made it for a backyard gathering. I discovered the combination while trying to turn a surplus of raw shrimp into a handheld party bite that everyone could enjoy without fuss. The result was far better than I expected: a light, springy interior packed with shrimp flavor and aromatics, contrasted by a thin, crisp exterior when pan-fried carefully. My neighbors kept asking what I used to bind them so perfectly. It turns out a little beaten egg, panko, and optional cornstarch are all you need to keep them tender yet cohesive.

I often make a double batch because they disappear within minutes. They work as an appetizer, a protein-rich snack for kids, or a light main served over a simple noodle or rice salad. The texture is the star here — look for a slightly bouncy center and a golden crust. Aromatics like garlic, ginger, and green onion give each bite brightness and depth. These are the kind of bites I bring to potlucks because they travel well and are universally liked, even by picky eaters who usually avoid seafood.

Ingredients

• Shrimp (1 lb): Use raw shrimp, peeled and deveined. Medium or large shrimp work best. Fresh or thawed frozen shrimp both deliver great flavor; if using frozen, thaw completely and pat dry to avoid watery mixture.
• Panko breadcrumbs (1/2 cup): Panko gives a lighter texture compared to regular breadcrumbs. If you only have regular breadcrumbs, use them but expect a slightly denser interior.
• Egg (1, beaten): Acts as the primary binder. Use a large egg at room temperature to blend evenly into the mixture.
• Green onions (1/4 cup, finely chopped): Adds fresh onion flavor without overpowering. Use the white and green parts for aroma and color.
• Garlic (2 cloves, minced) and Ginger (1 tbsp, grated): These aromatics give the shrimp bright, savory notes. Fresh is best; ginger paste will work in a pinch but reduce quantity slightly.
• Soy sauce (1 tbsp) and Sesame oil (1 tsp): Provide umami and a toasted aroma. Use low-sodium soy sauce to control salt.
• Salt and black pepper (1/2 tsp each): Taste and adjust; remember soy sauce adds saltiness too.
• Cilantro (1/4 cup, optional): Chopped cilantro gives a fresh herb lift. Omit if you prefer parsley or basil.
• Cornstarch (1 tbsp, optional): Helps with binding when the mixture feels loose. Add sparingly; too much will dry out the balls.
• Vegetable oil (for frying): Enough oil to cover the bottom of a skillet, about 1 to 1 1/2 cups depending on pan size; neutral oils like canola or peanut are excellent for frying.

Instructions

Prepare the Shrimp:Pat the shrimp dry with paper towels and roughly chop into small pieces about 1/4 to 1/2 inch in size. For a silkier texture, pulse the shrimp in a food processor 3 to 4 short bursts — do not overprocess or you will end up with a paste. Keep the mixture slightly coarse if you want a more pronounced shrimp bite. Room temperature shrimp blend more evenly, so avoid working with shrimp straight from the refrigerator if possible.Mix the Ingredients:In a large bowl combine the chopped shrimp, panko, beaten egg, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. If using cilantro, fold it in now. The mixture should hold together when pinched; if too loose, add 1 tablespoon cornstarch and mix again. Taste one small piece by cooking it briefly in a pan to check seasoning and adjust salt or soy sauce accordingly.Form the Balls:Wet your hands with a little water to prevent sticking and roll the mixture into balls about 1 to 1.5 inches in diameter. Aim for uniform size so they cook evenly; you should get about 20 to 25 balls. Place formed balls on a parchment-lined tray while you heat the oil. Chilling the formed balls for 10 minutes firms them up and helps them keep shape when frying.Heat the Oil:Pour enough vegetable oil into a large nonstick or cast iron skillet to cover the bottom to about 1/4 inch depth. Heat over medium-high until the oil registers 350 to 360 degrees F if using a thermometer, or until a small breadcrumb sizzles and browns in about 30 seconds. Maintain steady heat; too hot and the outside will burn before the center cooks.Fry the Shrimp Balls:Gently add balls to the hot oil without crowding the pan. Fry in batches, turning every 3 to 4 minutes to achieve an even golden brown color. Total frying time per batch is about 6 to 8 minutes depending on size. Transfer to a paper towel-lined plate to drain and rest for a minute; this lets them finish cooking through and keeps the exterior crisp.Serve and Store:Serve warm with dipping sauces such as sweet chili, soy-ginger, or a simple lemon mayo. To store, cool completely and refrigerate in an airtight container for up to 3 days or freeze uncooked on a tray then transfer to a freezer bag for up to 3 months.

Storage Tips

Store cooked pieces in a shallow airtight container with a paper towel to absorb excess moisture and keep the exterior as crisp as possible. Refrigerate for up to 3 days. To reheat, use a 350 degrees F oven on a wire rack for 8 to 10 minutes or reheat briefly in a skillet over medium heat. For long-term storage, freeze formed but uncooked pieces on a tray until solid, then transfer to a freezer bag. Cook from frozen and monitor internal doneness carefully; add 2 to 3 minutes to frying time or bake at 400 degrees F for 12 to 15 minutes.

Ingredient Substitutions

Swap panko for crushed saltine crackers or gluten-free breadcrumbs to make a gluten-free version; expect a slight change in texture. Replace the egg with 2 tablespoons of mayonnaise and 1 tablespoon water as a binder for those who cannot use eggs, though the structure will be slightly different. Use low-sodium soy sauce or tamari to control salt and make a gluten-free tamari-based version. If you prefer an air-fried finish, spray with oil and air-fry at 400 degrees F for 8 to 10 minutes, turning once halfway.

Serving Suggestions

Serve as a starter with a trio of dipping sauces such as sweet chili, soy-ginger vinaigrette, and lemon aioli. For a light dinner serve over chilled rice noodles with julienned cucumber, carrot, and a tangy lime-sesame dressing. Garnish with thinly sliced scallions and cilantro. For crowds, present on skewers with alternating cucumber slices for an elegant finger food display.

Cultural Background

Small seafood meatballs appear across many Asian cuisines, each region adapting aromatics and binders. These shrimp bites echo Southeast Asian and Chinese coastal snacks where shellfish is abundant and often shaped into handheld morsels. The use of panko is a Japanese influence for lighter texture, while soy and sesame provide pan-Asian umami. Over time, home cooks have adapted these morsels for Western kitchens, favoring pan-frying for a quick, non-deep-fried finish.

Seasonal Adaptations

In summer, brighten the mixture with grated lime zest and extra cilantro and serve with chilled cucumber salad. In cooler months, add a touch of toasted chili paste and serve over warm coconut rice. Holiday adaptations include adding finely chopped water chestnuts for crunch or folding in a small amount of finely chopped cooked bacon for a smoky note. Swap fresh herbs seasonally: basil in summer, flat-leaf parsley in winter.

Meal Prep Tips

Form all balls and freeze them on a parchment-lined tray. Once frozen, transfer to a labeled freezer bag for up to 3 months. For weekly lunches, cook a double batch and refrigerate half for 3 days while freezing the rest. To keep crisp after reheating, avoid microwaving; reheat in a hot skillet or oven. Portion cooked pieces into meal prep containers with separate dipping sauce cups to maintain texture during transport.

These shrimp balls are simple to make and endlessly adaptable. They have become a go-to when I need something quick, crowd-pleasing, and satisfying. Try making a test ball first to check seasoning and adjust to your taste, then enjoy the fun of rolling and sharing them with friends and family.