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5 from 4 votes

Lemon Shrimp Balls

Lemon shrimp balls can be served as a light main dish or as a cold salad. The shrimp balls have a hint of coconut flavor and a springy mouthfeel. The lemon sauce is simple and appetizing and brings out the flavor of the sea. Check out the recipe to learn a whole new way to enjoy shrimp!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Main, Salad
Cuisine: Chinese
Servings: 2
Calories: 410kcal
Author: Maggie Zhu


Shrimp balls

  • 8 ounces (230 grams) shrimp , peeled and deveined (I used wild caught Gulf shrimp from SizzleFish)
  • 1 egg white
  • 1 tablespoon coconut oil
  • 1/4 teaspoon salt
  • 1 tablespoon potato starch
  • 1/4 teaspoon ginger juicy (or 1/8 teaspoons ginger powder)


  • 3 tablespoons lemon juice the yield of 1 big lemon
  • 2 tablespoons sugar
  • 2 teaspoons potato starch
  • 1/2 teaspoon salt


  • Vegetable oil for frying
  • 1 carrot , sliced
  • 1 small batch (100 grams) broccolini (or broccoli)
  • Black pepper to garnish (Optional)


  • Pat shrimp dry with paper towel. Chop shrimp into small pieces. Use a cleaver or a heavy knife to chop and smash the shrimp into a paste. Alternatively, you could make the shrimp paste with a food processor. Transfer to a big bowl.
  • Add egg white, coconut oil, salt, potato starch, and white pepper powder to the shrimp paste. Chop 2 slices fresh ginger. Use a garlic press to squeeze about 1/4 teaspoon ginger juice onto the shrimp paste (or add ginger powder).
  • Mix the shrimp and all the ingredients until it forms a consistent and sticky paste that can just hold its shape.
  • Mix the all the ingredients for the sauce with 1/4 cup water in a small bowl.
  • Add oil to a wok until it’s 1 inch (2.5 cm) deep (*see footnote) and heat over medium high heat.
  • When heating the oil, prep the vegetables.
  • When the oil is getting hot (registering 350 degrees F / 150 C), use a spoon to carefully shape the shrimp paste into a ball. Carefully place it into the oil. Continue to form and place them into the oil one by one. Cook a few shrimp balls at a time, so the wok won’t become too crowded, and the oil temperature doesn’t drop too fast.
  • Fry until the shrimp balls turn pale golden brown, 3 to 4 minutes. Use a slotted spoon to drain them gently, then transfer them to a plate lined with paper towels.
  • Heat 1/2 tablespoon oil in a nonstick skillet over medium high heat until warm. Add carrot and broccolini. Stir and cook for 1 minute. Swirl in 2 tablespoons water and cover immediately. Steam until the veggies are cooked through, 2 minutes. Transfer to a plate.
  • Heat a skillet over medium low heat until warm. Add lemon sauce. Cook and stir until sauce thickens. Turn off heat.
  • (Option 1) Add shrimp balls and veggies back into the skillet. Stir until the ingredients are evenly covered with sauce. Transfer everything to a plate. Grate black pepper over the dish to garnish. Serve by itself or over steamed rice as a main.
  • (Option 2) Transfer the sauce to a bowl to cool. Add shrimp balls and veggies to a big bowl, drizzle with the lemon sauce to serve as a cold salad.


  1. I recommend using a wok or a flat-bottom wok here, because it requires less oil. Alternatively, you can use a small, deep pot for the frying.


Serving: 348g | Calories: 410kcal | Carbohydrates: 28.1g | Protein: 49.2g | Fat: 10.6g | Saturated Fat: 7.1g | Cholesterol: 421mg | Sodium: 1419mg | Potassium: 650mg | Fiber: 2.2g | Sugar: 14.9g | Vitamin A: 6000IU | Vitamin C: 78.4mg | Calcium: 220mg | Iron: 1.1mg