Cajun Shrimp Balls are a crisp, savory seafood appetizer inspired by the bold flavors and practical cooking traditions associated with Louisiana’s Cajun cuisine. Finely chopped cooked shrimp are folded into a thick, seasoned milk sauce flavored with scallions, parsley, and pepper sauce, then shaped into bite-sized balls. A double coating of egg and fine bread crumbs creates an especially crunchy exterior when the balls are deep-fried. Chilling before frying helps them hold their shape while the centers remain tender and creamy. With their combination of shrimp, herbs, gentle heat, and golden breading, these vintage-style shrimp balls make an excellent party appetizer, game-day snack, or seafood starter.
Ingredients
- 2 tbsp butter ( or margarine)
- 2 tbsp fresh parsley (chopped )
- 2 tbsp scallions (chopped )
- 2 tbsp all-purpose flour
- ½ cup milk
- ½ tsp salt
- ¼ tsp pepper sauce
- ½ lb shrimp (cooked, cleaned, finely chopped)
- 2 eggs
- 2 cups fine dry bread crumbs
- oil (or shortening, for deep-frying)
Instructions
Step 1: Sauté the Herbs
- 2 tbsp butterMelt the butter in a medium saucepan over medium heat.
- 2 tbsp fresh parsley, 2 tbsp scallionsAdd the parsley and scallions.
- Cook for 1 minute.
Step 2: Make the Sauce
- 2 tbsp all-purpose flourBlend in the flour.
- ½ cup milk, ½ tsp salt, ¼ tsp pepper sauceStir in the milk, salt, and pepper sauce.
- Cook, stirring constantly, until the mixture thickens and comes to a boil.
Step 3: Add the Shrimp
- Remove the saucepan from the heat.
- ½ lb shrimpStir in the finely chopped cooked shrimp.
Step 4: Shape the Shrimp Balls
- Allow the mixture to cool enough to handle.
- Shape into approximately 24 balls, using about 1 tbsp of shrimp mixture for each ball.
Step 5: Prepare the Coating
- 2 eggsBeat the eggs until well mixed.
- Place the fine dry bread crumbs in a separate shallow dish.
Step 6: Double-Bread the Balls
- 2 cups fine dry bread crumbsDip each shrimp ball in the bread crumbs, then in the beaten egg, and then in the bread crumbs again.
Step 7: Chill
- Place the breaded shrimp balls in the refrigerator.
- Chill for 30 minutes.
Step 8: Heat the Oil
- oilHeat oil or shortening to 350°F in a large, deep saucepan or fryer.
Step 9: Fry the Shrimp Balls
- Fry about 4 shrimp balls at a time until golden brown, approximately 2–3 minutes per batch.
Step 10: Keep Warm and Finish
- Drain the fried shrimp balls and keep them warm in a low oven.
- Repeat with the remaining shrimp balls.
- Serve warm.
Tips
- Chop the shrimp quite finely so the mixture is easy to shape and the balls hold together during frying.
- Let the shrimp mixture cool before shaping if it is too soft or warm to handle.
- Don’t skip the 30-minute chilling period; it helps the breading adhere and reduces the chance of the balls breaking apart.
- Keep the frying oil close to 350°F so the coating becomes crisp without absorbing excessive oil.
- Fry only about four balls at a time, as directed on the original card, to prevent the oil temperature from dropping.
- For extra Cajun flavor, add a small amount of Cajun seasoning to the bread crumbs.
- Increase the pepper sauce slightly for a spicier version.
- Serve with remoulade, hot sauce, or a creamy dipping sauce.
- These can be breaded ahead of time and refrigerated until you’re ready to fry them.
- Garnish with chopped parsley or scallions just before serving for a fresh finish.
Nutrition
Calories: 285kcalCarbohydrates: 30gProtein: 13gFat: 12gSaturated Fat: 3.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 110mgSodium: 570mgPotassium: 180mgFiber: 2gSugar: 3gVitamin A: 320IUVitamin C: 3mgCalcium: 95mgIron: 2mg