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Crispy Shrimp Balls


8 ozs Shrimp (peeled, deveined, finely chopped)

1 Egg

1 cup Bread Crumbs (seasoned, divided)

1 stalk Green Onion (sliced, plus extra for garnish)

1 1/2 tsps Tamari

Sea Salt & Black Pepper (to taste)

1/16 oz Avocado Oil Spray

2 tbsps Mayonnaise

2 tsps Sriracha


  1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.

  2. In a bowl, mix together the chopped shrimp, egg, half of the bread crumbs, green onion, tamari, salt, and pepper. Cover the bowl and let sit in the fridge for about 10 minutes.

  3. Roll the shrimp mixture into small balls. Coat the balls with the remaining bread crumbs. Place into the baking sheet and spray with oil.

  4. Bake in the oven for 18 to 20 minutes or until cooked and browned.

  5. Meanwhile, whisk together the mayonnaise and sriracha. Garnish the shrimp balls with green onion if desired. Serve with spicy mayo and enjoy!


Refrigerate in an airtight container for up to three days.

Serving Size

One serving is equal to approximately five shrimp balls.

No Green Onion

Omit or use parsley instead.


Use gluten-free bread crumbs.

Serving Options

Serve it as a sandwich, with salad, or as it is.

Avocado Oil Spray

One gram (or 1/16 oz) of avocado oil spray is equal to a one-second spray.


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