Shrimp meatballs or shrimp fritters, the perfect idea for an original and tasty fish-based menu, as good as Lemon-marinated raw shrimp or potato and shrimp salad.
Do you love tasty shrimp recipes? Then you’re on the right page; today we’ll prepare a really flavorful dish: shrimp meatballs!
They’re convenient, quick and delicious — my children adore them and I’m sure yours will too. Here are some yummy shrimp fritters you’ll love!
Shrimp meatballs are simple to make and very tasty: you’ll only need to shell the shrimp, or you can ask your trusted fishmonger to do it for you. They have about a 50% yield — that means from 600 g whole shrimp (about 21 oz) you’ll get 300 g shelled (about 11 oz).
I have never used frozen shrimp, so I can’t tell you their yield, but if you choose to use them I recommend blanching and draining them, otherwise they’ll release too much water.
If you’re ready, let’s go to the kitchen to prepare our little shrimp fritters. Before we start, I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 4 Servings
- Cuisine: Italian
Ingredients
- 2 Eggs (large, 3 if necessary)
- 2.5 oz grated Parmigiano (or Grana Padano) ((about 3/4 cup))
- 2 tablespoons breadcrumbs
- to taste Parsley
- 11 oz shrimp (already shelled)
- to taste Sunflower oil
- 1 pinch garlic
Tools
- Non-stick frying pan
- Bowl
How to make shrimp meatballs
For this recipe you can use either fresh shrimp or frozen shrimp. Naturally, with fresh shrimp you’ll get tastier meatballs, but you’ll need to spend some time shelling them — if they are shelled, drain them and pat them dry with kitchen paper.
Once you’ve chosen the shrimp to use, put them in a bowl with the grated cheese, the breadcrumbs, the eggs, a pinch of garlic and the parsley (do not add salt — the cheese and breadcrumbs are already salty). If the shrimp are very large, cut them a little; then mix very well and if the mixture is too firm, add another egg.
Heat a non-stick frying pan with sunflower oil, drop generous spoonfuls of the mixture into the hot oil and cook the meatballs one by one, taking care they don’t burn. Turn them halfway through cooking to get evenly browned and well-cooked meatballs.
Notes and tips
Cook the shrimp meatballs just before serving and serve them hot and golden. If you need to organize in advance, prepare the mixture a few hours ahead and fry the meatballs just before going to the table.
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