Crispy Shrimp Balls with Garlic, Ginger, and Green Onions Recipe
If you’re in the mood for something crispy, savory, and downright addictive, this Crispy Shrimp Balls with Garlic, Ginger, and Green Onions Recipe is exactly what you need. These little bites pack so much flavor and texture—it’s like a party in every shrimp ball! Perfect for sharing at a casual get-together or a cozy night in, they bring the warmth of ginger and the punch of garlic right to your plate in the best possible way.
I remember the first time I made this recipe—I was aiming for a simple appetizer, but my family almost polished off the entire batch before dinner! What really sets this Crispy Shrimp Balls with Garlic, Ginger, and Green Onions Recipe apart is the perfect balance of fresh shrimp sweetness, aromatic green onions, and that zing from fresh grated ginger. Plus, they fry up golden and crunchy outside while staying tender and juicy inside—so satisfying, and honestly, better than takeout.
Ingredients You’ll Need
Each ingredient in this recipe has a specific job to create those delightful crispy shrimp balls, so let’s walk through what you’ll need and why it’s important to have them on hand.
- Raw shrimp: Fresh or thawed peeled shrimp work best to give you that tender, juicy bite inside the crisp exterior.
- Breadcrumbs (preferably panko): Panko breadcrumbs add that amazing crunchiness that keeps these shrimp balls from feeling dense.
- Egg: Acts as the glue holding everything together, making sure your shrimp balls don’t fall apart while frying.
- Green onions: These add freshness and a subtle sharpness—plus, they bring a wonderful color contrast.
- Garlic: Minced garlic provides a savory depth that makes these shrimp balls incredibly aromatic.
- Fresh ginger: Grated ginger is a game changer, adding a zingy, warming spice that lifts the whole dish.
- Soy sauce: A splash of soy sauce gives umami and saltiness, enhancing the shrimp’s natural flavors.
- Sesame oil: Just a bit adds nuttiness and an authentic Asian flavor touch.
- Salt and black pepper: To perfectly season and balance the flavors.
- Cilantro (optional): If you like, cilantro offers a fresh herbal brightness that pairs beautifully.
- Cornstarch (optional): Helps with binding and gives the shrimp balls a nice, light texture.
- Vegetable oil: For frying; choose a neutral oil with a high smoke point to get that perfect golden crust.
Variations
While I love the classic Crispy Shrimp Balls with Garlic, Ginger, and Green Onions Recipe as it is, I do enjoy switching things up depending on my mood or what’s in my pantry. Feel free to make this recipe truly your own!
- Spicy kick: Adding finely chopped chili or a pinch of cayenne pepper gave my shrimp balls an exciting heat that friends absolutely loved at a summer cookout.
- Gluten-Free: Swap regular breadcrumbs for gluten-free ones or crushed rice crackers, and make sure your soy sauce is gluten-free to keep it safe for sensitive diets.
- Herb swap: Instead of cilantro, I’ve used finely chopped basil or chives to mix up the flavor profile depending on the season.
- Air fryer version: For a lighter twist, give the balls a quick spray of oil and air fry them—still crispy, but less oily!
How to Make Crispy Shrimp Balls with Garlic, Ginger, and Green Onions Recipe
Step 1: Prep the Shrimp Mixture
Start by finely chopping or pulsing the raw shrimp in a food processor until it’s almost paste-like but still has some texture. The shrimp should feel slightly sticky—that’s perfect for shaping. Then in a bowl, mix the shrimp with beaten egg, panko breadcrumbs, minced garlic, grated ginger, green onions, soy sauce, sesame oil, salt, pepper, and cilantro if you’re using it. If the mixture feels too wet, add a little cornstarch or more breadcrumbs until it holds together nicely without being dry.
Step 2: Shape the Shrimp Balls
Wet your hands to prevent sticking and gently roll the mixture into golf-ball-sized portions. Don’t pack them too tightly—you want them to hold shape but still be light inside. Place the formed balls on a tray lined with parchment paper to keep them from sticking before frying.
Step 3: Fry Until Golden and Crispy
Heat vegetable oil in a deep pan or wok to around 350°F (175°C). Fry the shrimp balls in batches so they have enough room to crisp up evenly. It usually takes about 3-4 minutes per batch—look for a beautiful golden brown color and a crunchy exterior. Remove them with a slotted spoon and drain on paper towels. The smell during frying is incredible, so be ready to eat soon!
How to Serve Crispy Shrimp Balls with Garlic, Ginger, and Green Onions Recipe
Garnishes
I personally love sprinkling extra chopped green onions or cilantro over the finished shrimp balls to add a fresh pop of color and flavor. A few sesame seeds sprinkled on top look great and add a tiny bit of crunch, too. Sometimes I serve with thin slices of fresh red chili for those who like a little heat.
Side Dishes
These crispy shrimp balls go wonderfully alongside jasmine rice or fried rice to keep things simple but satisfying. For a healthier balance, steamed bok choy or sautéed snow peas with garlic pair beautifully and bring some green freshness to the table. I’ve also served these with a light cucumber salad for a refreshing contrast.
Creative Ways to Present
For special occasions, I like to serve these Crispy Shrimp Balls with Garlic, Ginger, and Green Onions Recipe in small bamboo steamers or on little appetizer spoons with a dab of spicy mayo or sweet chili sauce. It makes them feel extra festive and perfect for sharing with friends or as party finger food.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, place them in an airtight container and refrigerate them for up to two days. I like to lay them out in a single layer with parchment paper in between so they don’t stick together. That way, they stay nice and crisp after reheating.
Freezing
I’ve had great success freezing these shrimp balls. After shaping, I flash-freeze them on a baking sheet for an hour or two, then transfer them to a freezer bag. When you’re ready to eat, just fry them from frozen—add a minute or two to the cooking time, and they come out just as crispy and delicious.
Reheating
To keep the crunch, I always reheat leftover shrimp balls in the oven or air fryer at 350°F (175°C) for about 5-7 minutes rather than microwaving them. This method brings back the crispy texture without drying them out.
FAQs
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Can I use frozen shrimp for this Crispy Shrimp Balls with Garlic, Ginger, and Green Onions Recipe?
Yes, frozen shrimp works just fine. Make sure to thaw the shrimp completely and pat them dry before chopping or processing. Excess moisture can make the mixture too wet and affect how well the balls hold together and crisp up during frying.
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How do I prevent the shrimp balls from falling apart while frying?
Using enough binder like egg and breadcrumbs is key. Also, having the right moisture level is important—if the mixture is too wet, add more breadcrumbs or a bit of cornstarch. Make sure the oil is hot enough before frying, so the shrimp balls set quickly and retain their shape.
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Can I bake the shrimp balls instead of frying?
Yes, baking is a healthier alternative. Place them on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F (200°C) for about 15-20 minutes or until golden, turning halfway. They won’t be quite as crispy but still tasty.
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What dipping sauces pair well with Crispy Shrimp Balls?
Sweet chili sauce, soy sauce mixed with a splash of rice vinegar and a pinch of sugar, or a creamy garlic mayo complement the shrimp balls wonderfully. I sometimes whip up a quick ginger-soy dipping sauce for extra zing.
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Can I make these shrimp balls vegan or vegetarian?
While this recipe centers on shrimp, you can try swapping shrimp for finely chopped mushrooms or tofu for a vegetarian version, and use vegan egg substitutes to bind. Flavor adjustments will be needed to replicate the seafood taste, but it’s a fun recipe tweak to explore.
Final Thoughts
Honestly, the Crispy Shrimp Balls with Garlic, Ginger, and Green Onions Recipe is a staple in my kitchen when I want something quick but impressive. They’re crunchy, flavorful, and versatile enough to become your go-to appetizer or snack. Whether you’re feeding family or entertaining friends, I promise these little delights will impress and disappear fast—so keep extra on hand! Give this recipe a shot; I’m confident you’ll love making and sharing it as much as I do.
Print
Crispy Shrimp Balls with Garlic, Ginger, and Green Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 20 shrimp balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
These Shrimp Balls are crispy, flavorful bites made from fresh shrimp combined with fragrant ginger, garlic, and green onions. Lightly seasoned and fried to golden perfection, they make a perfect appetizer or snack served with a dipping sauce.
Ingredients
Shrimp Ball Mixture
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup breadcrumbs (preferably panko)
- 1 egg, beaten
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro, chopped (optional)
- 1 tablespoon cornstarch (optional, for binding)
For Frying
- Vegetable oil, for frying
Instructions
- Prepare the Shrimp: Rinse the peeled and deveined shrimp under cold water and pat dry with paper towels to remove excess moisture. This ensures a better texture for the shrimp balls.
- Make the Shrimp Paste: In a food processor, pulse the shrimp until finely chopped but not completely pureed. You want a coarse paste that will hold together when formed into balls.
- Mix Ingredients: Transfer the shrimp paste to a mixing bowl. Add the breadcrumbs, beaten egg, finely chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, black pepper, chopped cilantro (if using), and cornstarch if using. Mix thoroughly until well combined. The mixture should be sticky enough to form balls that hold their shape.
- Form the Balls: With wet hands to prevent sticking, shape the mixture into small uniform balls, approximately 1-inch in diameter. Set them aside on a plate.
- Heat the Oil: Pour enough vegetable oil into a deep skillet or frying pan to reach about 2 inches deep. Heat the oil over medium-high heat to approximately 350°F (175°C). You can test readiness by dropping a small piece of the mixture into the oil—if it sizzles and rises to the surface, the oil is ready.
- Fry the Shrimp Balls: Carefully place the shrimp balls in batches into the hot oil. Avoid overcrowding. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and cooked through.
- Drain and Serve: Use a slotted spoon to remove the shrimp balls and place them on a plate lined with paper towels to drain excess oil. Serve hot with your choice of dipping sauce.
Notes
- If you prefer a healthier version, you can bake the shrimp balls at 375°F (190°C) for 15-20 minutes, turning halfway through.
- Chilling the mixture for 30 minutes before forming the balls can help them hold their shape better during frying.
- Customize the seasoning by adding chili flakes for a spicy kick or lemon zest for freshness.
- Use fresh shrimp for the best flavor and texture. Frozen shrimp, if used, should be fully thawed and dried.
- Ensure the oil temperature stays consistent to prevent greasy shrimp balls.
Keywords: shrimp balls, fried shrimp appetizer, seafood snacks, Asian appetizer, crispy shrimp balls
