These Spicy Baked Shrimp Balls pack so much flavor! They’re sweet, spicy, healthy, and delicious!
- 1 ½ pounds shrimp, peeled and deveined
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 2 shallots, chopped
- 3 Thai chili peppers, seeded and chopped
- Juice of one lime
- 2 egg whites
- ½ cup Panko bread crumbs
- 2 green onions, chopped (green parts only)
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon salt
- ¼ teaspoon pepper
- Cooking spray
- Sweet chili sauce
- Preheat oven to 350℉. Place shrimp in a food processor and pulse a few times until finely chopped. Transfer to a large bowl and set aside.
- In a small skillet, heat canola oil over medium heat and sauté garlic, shallots, and peppers until translucent, about 3 minutes. Transfer veggies to a bowl to cool. (This step is optional. I sometimes don’t even sauté the veggies and they cook in the shrimp mixture just fine.)
- Meanwhile, add to the shrimp the egg whites, bread crumbs, green onion, cilantro, salt, chili peppers, and lime juice. When veggies have cooled, add to the mixture and combine all ingredients well.
- Spray a large baking sheet with cooking spray. Working in batches, form 1-inch balls with the shrimp mixture and place in rows on the baking sheet, about 1 inch apart. Spray the tops of the shrimp balls with cooking spray before putting in the oven. Bake for 15-17 minutes. Set oven to broil and brown the tops of the shrimp balls, about 2 minutes until golden brown. Remove from oven and serve with a side of sweet chili dipping sauce.
- Thai chili peppers are super hot, so remove the seeds before chopping! And don’t forget to have a rubber glove on because if you handle it with your bare hands you will regret it!
- Using a food processor to finely chop the shrimp will make your life so much easier! You’ll thank me later! 😉
- Make sure to spray the tops of the shrimp balls so they get golden brown when cooking in the oven. I put the oven on broil for the last few minutes to help that browning process along.
- Sautéing the veggies is optional. I sometimes don’t even sauté the veggies and they cook in the shrimp mixture just fine.
- The shrimp balls can be made ahead a day in advance. Refrigerate overnight. Or freeze for up to two months.
- WINE PAIRING: This dish pairs beautifully with 2018 Etnico Gran Reserva Sauvignon Blanc: Aromas of lime, lemongrass and chalk leap from the glass and continue on the zesty palate along with flavors of lemon peel and green apple.
Keywords: baked shrimp, shrimp appetizer, shrimp