Description
Healthy,oven baked ginger shrimp balls served with a spicy chili sauce.
Ingredients
Units
Scale
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons water chestnuts, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 1/2 tablespoon panko breadcrumbs or regular breadcrumbs
- 1 teaspoon soy sauce
- 1 tbsp sriracha sauce
- 1 tablespoon vegetable oil
Dipping sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon Thai chilies or jalapenos, finely chopped
Instructions
- Put all the ingredients for the dipping sauce in a bowl and mix well. Set aside.
- In a mixing bowl add the shrimp, breadcrumbs, water chestnuts, ginger, soy, sriracha sauce and mix well with a spoon
- In a large skillet with a lid, over medium heat, add the vegetable oil. Swirl the oil to even coat the surface.
- Using the spoon, scoop a heaped spoonful (about 1 1/2 tablespoon) of the shrimp mixture and shape into a ball.
- Gently add the shrimp balls to the skillet, careful not to break them and cover with the lid. Cook for 4 to 5 minutes, until they are fully cooked.
- Serve with the dipping sauce
Notes
Save the leftover shrimp balls in a container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 shrimp ball
- Calories: 45
- Sugar: 0g
- Sodium: 45.5mg
- Fat: 1.3g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0.3g
- Fiber: 0g
- Protein: 7.6g
- Cholesterol: 60.8mg
