Shrimp Balls are a crispy, bite-sized twist on classic fried shrimp, perfect for any occasion! Succulent shrimp are ground, seasoned, and rolled into balls, then fried to golden perfection. These flavorful morsels make a fantastic appetizer for game day, parties, or whenever you’re craving something fun and different. Serve them with our simple dipping sauce, or use your favorite, for an irresistible snack that’s sure to be a crowd-pleaser!
Makes: 8-10 Balls Prep Time: 1 ½ hr Cook Time: 30 mins
Ingredients
Shrimp Balls
- 1 pound shrimp, peeled, deveined, cleaned, and patted dry
- 1/2 tablespoon fresh minced garlic
- 1/2 tablespoon CRAVE Cajun Seasoning
- 1/4 cup panko breadcrumbs
- 3 eggs, whisked
- 1 package Zatarain's Shrimp-Fri or Fish-Fri
- 1 teaspoon CRAVE Cajun Seasoning, for the egg mixture
- Garlic powder, to taste
- Vegetable oil, enough to fully submerge the shrimp balls
Cajun Sunset Dipping Sauce
- 1/4 cup Heinz ketchup
- 1/4 cup hot sauce
- Juice of 1 lemon
Instructions
Make the Shrimp Balls
- Add the cleaned and dried shrimp to a food processor and pulse until finely ground.
- Transfer the ground shrimp to a bowl.
- Add the minced garlic, panko breadcrumbs, and 1/2 tablespoon CRAVE Cajun Seasoning.
- Mix until everything is well combined.
- Form the shrimp mixture into balls slightly smaller than a golf ball.
- Place the formed shrimp balls in the refrigerator and chill for about 1 hour.
Bread the Shrimp Balls
- Remove the shrimp balls from the refrigerator.
- Heat the vegetable oil to 350°F in a deep pot or deep fryer. Use enough oil so the shrimp balls can be fully submerged.
- While the oil is heating, whisk the eggs in a bowl with 1 teaspoon CRAVE Cajun Seasoning and garlic powder to taste.
- Pour the Zatarain's Shrimp-Fri or Fish-Fri into a separate bowl.
- Dip each shrimp ball into the egg mixture, coating it completely. Allow the excess egg to drip off.
- Transfer the shrimp ball to the Zatarain's coating and coat completely. Shake off any excess.
- For that extra-crispy coating, dip the ball into the egg mixture again, then coat it with the Zatarain's mixture a second time.
Fry
- Carefully lower the shrimp balls into the hot oil. Don't overcrowd the pot; fry in batches if necessary.
- Fry at 350°F for about 5 minutes, or until golden brown and cooked through.
- Remove from the oil and place on a paper towel-lined plate to drain.
Make the Homemade Remoulade
- In a small bowl, combine the ketchup, hot sauce, and fresh lemon juice.
- Mix well and serve alongside the hot shrimp balls for dipping.
Say Your Grace and Enjoy! ❤️🍤
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