This Crispy Asian Shrimp Balls recipe comes together in about 30 minutes and uses the frying method for a quick and easy weeknight meal that your family will love! You can switch up the herbs or add extra veggies to suit your taste, or use it as a “clean out the fridge” meal to get rid of leftovers hanging around!
Ingredient Breakdown
When it comes to making Crispy Asian Shrimp Balls, the ingredients are simple yet versatile. Here’s what you’ll need:
Raw Shrimp: Fresh or frozen shrimp works well here. Just make sure, if using frozen, they’re thawed and peeled. You want about one pound for this recipe. If shrimp’s not your thing, feel free to use crab meat or chicken as a substitute!
Panko Breadcrumbs: These give the shrimp balls their signature crunch! If you can’t find them, regular breadcrumbs will do, but they won’t be quite as crispy.
Egg: This helps bind everything together. Use a large egg. If you need an egg alternative, a bit of flaxseed meal mixed with water works in a pinch!
Ginger: Fresh ginger brings a zesty kick. You’ll need about a teaspoon of grated ginger. If you’re short on time, ground ginger will work too but it’s not quite the same.
Garlic: You can never go wrong with garlic! I recommend about 3 cloves minced, but if you’re garlic-obsessed (like me), go for 4!
Soy Sauce: This adds a savory umami flavor. I prefer low-sodium, so you can control the saltiness. About 2 tablespoons is perfect for this dish.
Sesame Oil: A little of this goes a long way in adding that authentic Asian flavor. It’s rich, so about a teaspoon is more than enough.
Vegetable Oil: For frying. Canola or peanut oil works well here. You’ll need enough to cover the bottom of your pan for frying (usually about 1/2 inch deep).
Cilantro (Optional): Fresh cilantro, chopped, adds brightness and freshness. If you’re not a fan, you can leave this out.
Cornstarch (Optional): This is great for a firmer, more bound shrimp ball if needed.
Dipping Sauce: This is optional but highly recommended! You can serve these shrimp balls with a sweet chili sauce or soy sauce for dipping!
Let’s Get Cooking!
Step-by-Step Instructions
Alright, it’s time to get those hands a little messy, and I promise you, the results will be so worth it!
Mix the Ingredients: In a bowl, combine raw shrimp, panko breadcrumbs, egg, grated ginger, minced garlic, soy sauce, and sesame oil. You can use a fork initially to break up the shrimp. Mix until well combined. It should start coming together but still be a little chunky. Just a couple pinches of salt and pepper here go a long way!
Add Cornstarch: If the mixture feels too wet, add a tablespoon or two of cornstarch for better binding. It helps the shrimp balls hold their shape. Just stir it in until evenly distributed.
Shape the Balls: Now comes the fun part! Shape the mixture into small balls, about the size of a golf ball (or slightly smaller) – they’ll puff up a bit as they cook, so don’t worry too much about the exact size.
Heat the Oil: In a frying pan over medium heat, add about half an inch of vegetable oil. Let it heat until shimmering, this usually takes about 5 minutes. You can test it by dropping a small bit of the shrimp mixture in; if it sizzles, it’s ready to go!
Fry the Shrimp Balls: Carefully drop the shrimp balls into the hot oil, making sure not to overcrowd the pan. You’ll want to fry them in batches. Fry for about 3-4 minutes on each side or until they’re golden brown and crispy. Flip them gently using tongs or a slotted spoon, just keep an eye on them!
Drain: Once they’re crispy and browned, remove them from the pan and place them on paper towels to drain excess oil.
Garnish and Serve: Optionally, you can sprinkle some chopped cilantro on top for added flavor and color! Serve these shrimp balls hot with your favorite dipping sauce, and watch your family devour them!
Why I Love This Recipe
Honestly, this Crispy Asian Shrimp Balls recipe has become my go-to recipe on busy nights. So easy, so delicious; they’re real comfort food for me! I’m a sucker for that crispy outside and juicy inside combo! And the best part is, you can use whatever you have on hand. Last week, I had some old veggies in the fridge, so I chopped them up finely and added them to the mix. Talk about versatility!
It reminds me of the cozy evenings spent with my little ones, all of us gathered around the table. Just a few nights ago, my picky 8-year-old actually asked for seconds! If you’ve got a family that’s hard to please, this is your lifesaver! Speaking of which, if you loved these shrimp balls, be sure to check out my Japanese Chicken Yakitori, my Korean Pork Belly, or my Thai Basil Beef Rolls for more family-friendly ideas!
Why This Recipe Works
Quick & Easy
This is a real 30-minute marvel! If you prep your ingredients ahead, it practically cooks itself!
Comfort Food
I can’t get enough of these tasty bites! Loaded with tons of flavor, they’ll satisfy your cravings and warm your soul.
Customizable
You can easily switch up ingredients based on what you have at home. Add in finely chopped veggies, switch the shrimp for chicken or even tofu, whatever your heart desires!
Kid-Friendly
I mean, what kid doesn’t love food they can eat with their hands? This dish has all the fun and flavor, perfectly suited for little ones’ tastes.
Meal Prep Friendly
Did I mention they freeze beautifully? You can prep a big batch ahead of time, freeze them, and fry them fresh whenever you’re ready. Just thaw and fry, easy as pie!
Serving and Storage Tips
How to Serve This Crispy Asian Shrimp Balls
You can serve these scrumptious shrimp balls as an appetizer or main dish. They pair beautifully with a fresh green salad or steamed rice. Add some tangy pickles or a side of sweet chili sauce for that extra punch of flavor!
Storage
If you happen to have leftovers (which is rare), store them in an airtight container in the fridge for up to three days. The key is to let them cool completely before sealing!
Reheating Instructions
To reheat, pop them in a hot oven (around 375°F) for about 10-15 minutes to ensure they stay crispy. You can also fry them again quick if you’re feeling indulgent!
Freezer Friendly
Yes! These bad boys can go straight from the freezer to the frying pan! Just thaw completely before frying. They freeze well for up to 3 months.
It’s the perfect balance of crunchy and juicy, a quick fix for any weeknight frenzy or a weekend treat! So gather your loved ones, roll up your sleeves, and dive in, you’re going to love this one! Let’s make dinner together!
Let me know how your shrimp balls turn out, and I can’t wait to hear how much your family loves them! For more Recipes Follow Us in our Pinterest.
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Crispy Asian Shrimp Balls
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A delicious and versatile recipe for crispy Asian shrimp balls, perfect for a quick and easy weeknight meal that your family will love!
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 cup panko breadcrumbs
- 1 large egg
- 1 tsp grated ginger
- 3–4 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- Vegetable oil for frying
- Chopped cilantro (optional)
- Cornstarch (optional)
- Dipping sauce (optional, e.g., sweet chili sauce)
Instructions
- In a bowl, combine raw shrimp, panko breadcrumbs, egg, grated ginger, minced garlic, soy sauce, and sesame oil. Mix until well combined.
- If the mixture feels too wet, add a tablespoon or two of cornstarch.
- Shape the mixture into small balls, about the size of a golf ball.
- In a frying pan over medium heat, add about half an inch of vegetable oil and let it heat until shimmering.
- Carefully drop the shrimp balls into the hot oil, frying in batches for about 3-4 minutes on each side or until golden brown and crispy.
- Remove them from the pan and place on paper towels to drain excess oil.
- Optionally, sprinkle chopped cilantro on top and serve hot with your favorite dipping sauce.
Notes
These shrimp balls can be frozen and fried fresh whenever you’re ready. They can also be served as an appetizer or main dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 100mg
