Shrimp Balls

Ingredients

• 454 g (1 pound)raw shrimp, peeled and deveined
• 110 g (1 cup)breadcrumbs, plain or seasoned
• 1 largeegg
• 1 teaspoongarlic powder
• 2green onions, finely chopped
• 4 g (1/4 cup)fresh coriander, chopped
• 2 tablespoonssoy sauce

Instructions

1. 1

   Chop the shrimp

   Rinse the shrimp under cold water and pat them dry. Chop them finely.

2. 2

   Mix the ingredients

   In a large bowl, combine the chopped shrimp, breadcrumbs, egg, garlic powder, green onions, coriander and soy sauce. Mix until everything is well combined.

3. 3

   Shape the balls

   Dampen your hands slightly to help prevent sticking. Shape the mixture into balls using 2 tablespoons of mixture for each, then place them on a lined baking sheet.

4. 4

   Bake until golden

   Preheat the oven to 190°C (375°F). Bake the shrimp balls for 15–20 minutes, or until golden brown.

5. 5

   Serve warm

   Serve the shrimp balls warm with your favourite dipping sauces.

What are shrimp balls?

Shrimp balls are small seafood bites made by binding chopped shrimp with breadcrumbs and egg, then shaping and cooking the mixture. Versions of seafood balls appear in several coastal cuisines, with ingredients and cooking methods varying by region.

This version is oven-baked rather than fried, with green onion and coriander adding freshness and soy sauce bringing savoury seasoning. The breadcrumbs help give the outside a lightly crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 16g protein, 22g carbs, 6g fat.

The breadcrumbs provide most of the carbohydrates, while shrimp supplies much of the protein. The egg and shrimp contribute some fat, with the soy sauce adding savoury flavour and sodium. Serve the balls with vegetables or salad to add freshness and balance to the plate.

Choosing the ingredients

Shrimp: Use peeled, deveined raw shrimp and chop them finely so the mixture holds together and each ball cooks evenly. Pat them dry after rinsing to avoid adding excess moisture.

Breadcrumbs: Plain breadcrumbs let the shrimp and seasonings stand out, while seasoned ones bring extra flavour. The egg helps bind the ingredients into a shapeable mixture.

Herbs and seasoning: Garlic powder, green onion, coriander and soy sauce season the seafood without a long marinating step. If using seasoned breadcrumbs, bear in mind that they may already contain salt.

Getting the mixture to hold

Mix until the ingredients are evenly distributed, but avoid compressing the mixture excessively as you shape it. If it clings to your hands, dampen them slightly as directed.

Keep the balls to about 2 tablespoons of mixture each. Making them a similar size helps them bake at the same rate.

Baking and doneness

Arrange the shaped balls on a lined baking sheet so they are easy to lift off once cooked. Bake at 190°C (375°F) for 15–20 minutes, checking towards the end of the range.

Look for golden-brown surfaces and make sure the shrimp is cooked through. The recipe gives colour and cooking time as the cues; larger balls may need more time than smaller ones.

Serving ideas

Serve the balls warm with a dipping sauce of your choice, as suggested in the method. A tangy or gently spicy dip can complement the savoury shrimp and herbs.

For a more substantial meal, pair them with a fresh salad or cooked vegetables. Rice or noodles can also turn them into a filling main course.

Make-ahead and timing

The total preparation and cooking time is about 35 minutes. Finely chopping the shrimp and shaping the balls are the hands-on parts of the recipe.

You can chop the green onions and coriander while preparing the shrimp, then combine everything in one bowl. Keep the oven preheating step in mind before the balls go in to bake.

Recipe notes & tips

• Pat the shrimp dry thoroughly after rinsing so the mixture is not unnecessarily wet.
• Chop the shrimp finely for a more even texture and easier shaping.
• Dampen your hands slightly if the mixture sticks while you form the balls.
• Use about 2 tablespoons of mixture per ball to keep their size consistent.
• Check the balls near the start of the 15–20-minute baking range, as ovens can vary.

Variations

• Use seasoned crumbs: They add extra flavour without changing the shaping method.
• Add a little heat: Mix a pinch of chilli into the ingredients for a spicier bite.
• Try a different herb: Swap the coriander for chopped parsley for a milder herbal note.
• Change the dip: Serve with a tangy or spicy dipping sauce to contrast with the savoury shrimp.
• Make smaller bites: Shape smaller balls and begin checking them earlier during baking.

Common mistakes to avoid

• Wet shrimp: Excess water can make the mixture difficult to shape; pat the shrimp dry well.
• Coarse chopping: Large shrimp pieces can make the balls uneven; chop the shrimp finely.
• Sticky mixture: Trying to shape it with dry hands can be awkward; dampen your hands slightly.
• Uneven sizes: Different-sized balls may cook at different rates; measure about 2 tablespoons for each.
• Baking by time alone: Colour can vary between ovens; check that the balls are golden and cooked through.

How to store

Refrigerate cooked shrimp balls in a covered container and use within 2 days. Reheat in an oven until hot throughout; avoid leaving cooked seafood at room temperature for an extended period.

Frequently asked questions