Ingredients
Units
Scale
- 1 1/2 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
- 1/2 cup Panko bread crumbs
- 2 green onions, chopped (green parts only)
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- Sweet chili sauce
Instructions
- 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 chili 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, 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.
Notes
- 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.
- Prep Time: 20 min
- Cook Time: 15-17 min
- Category: Appetizer
- Method: Oven
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 175
- Sugar: 2.4 g
- Sodium: 429.3 mg
- Fat: 3.6 g
- Carbohydrates: 10.5 g
- Protein: 25.8 g
- Cholesterol: 182.5 mg
