Shrimp Balls Recipe

Inspired by Bunbury Miami

Time30m

Serves4

Shrimp croquettes with tartar sauce.

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Ingredients

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Shrimp Balls

1 pound Large shrimp, peeled and deveined

1 cup Breadcrumbs

1 large Egg

2 tablespoons Green onion, finely chopped

2 cloves Garlic, minced

2 tablespoons Parsley, chopped

1 tablespoon ReaLemon lemon juice

1 teaspoon Celtic sea salt

1 teaspoon black pepper

2 cups Oil for frying

Method

Preparation

Prepare the Shrimp Mixture

In a food processor, combine the shrimp, breadcrumbs, egg, green onion, garlic, parsley, lemon juice, salt, and black pepper. Pulse until the mixture is well combined but still slightly chunky.

Form the Balls

Using your hands, form the shrimp mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Heat the Oil

In a deep skillet or frying pan, heat the oil over medium heat until it reaches 350°F (175°C).

Fry the Shrimp Balls

Carefully add the shrimp balls to the hot oil in batches. Fry for 3-4 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

Serve

Serve the shrimp balls hot with tartar sauce on the side for dipping.