🍤✨🎀🧈Fancy Mom's Cajun Shrimp Balls🍤✨🎀🧈
Equipment
- 1 Food Processor
Ingredients
Shrimp Paste🍤✨💋
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup shredded sharp cheddar cheese
- 4 cloves garlic
- 2 tbsp cornstarch
- 1/4 cup mayo
- 1 tbsp cajun seasoning
- 3 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1-3 tsp hot sauce
- 1/2 tsp cayenne pepper
Whole Shrimp🍤✨💋
- 12-15 extra-large shrimp, peeled with the tails left on
- 1 tbsp hot sauce
- 1 tsp garlic powder
Breading🍤✨
- 2-3 large eggs
- 3 cups Japanese panko breadcrumbs
- 2 tsp cajun seasoning
Instructions
- Add the peeled and deveined shrimp, cheddar cheese, green onions, garlic, egg, mayonnaise, cornstarch, Cajun seasoning, garlic powder, onion powder, smoked paprika, black pepper, and hot sauce to a food processor.
- blend until the mixture becomes a smooth, sticky shrimp paste. The cornstarch helps bind the mixture together so it stays wrapped around the whole shrimp while frying.
- Season the extra-large shrimp with a few dashes of hot sauce and a light sprinkle of garlic powder.
- Scoop about 2 tablespoons of the shrimp paste into your hand and flatten it slightly
- Place one seasoned shrimp in the center of the paste and wrap the shrimp mixture around it, leaving the tail exposed. Gently roll it into a smooth ball.
- Repeat with the remaining shrimp.Place the shrimp balls in the refrigerator for 30 minutes to firm up. This helps them hold their shape while breading and frying.
- Dip each shrimp ball into the beaten eggs, allowing any excess to drip off.Roll each shrimp ball in the Japanese panko breadcrumbs, pressing gently so the breadcrumbs stick evenly.
- Heat vegetable oil to 350°F.Fry the shrimp balls in small batches for 4–5 minutes, turning occasionally, until they're deep golden brown and cooked through.
- Transfer to a wire rack or paper towel-lined plate to drain.Serve immediately with Cajun remoulade, spicy ranch, or your favorite dipping sauce.
Notes
Fancy Mom Tips ✨
- Don't skip the cornstarch—it helps bind the shrimp paste together so it wraps around the shrimp without falling apart.
- Chilling the shrimp balls before frying helps them keep their shape and gives you an even crispier crust.
- Japanese panko breadcrumbs create a light, extra-crispy coating.
- Fry in small batches so the oil stays hot and every shrimp ball comes out perfectly golden.
