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Tender, juicy shrimp meatballs seasoned with fresh parsley, garlic, and bright lemon zest. Pan-seared to a perfect golden brown, they're a light and flavorful appetizer or main course, ready in under 30 minutes.
Prepare the shrimp mixture
Form and cook the meatballs
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Tender, juicy shrimp meatballs seasoned with fresh parsley, garlic, and bright lemon zest. Pan-seared to a perfect golden brown, they're a light and flavorful appetizer or main course, ready in under 30 minutes.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 208.65 calories per serving with 26.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Serve the meatballs
Substitute the panko with gluten-free breadcrumbs. Ensure your parmesan cheese is certified gluten-free.
For a lower-fat version, bake the meatballs at 400°F (200°C) for 10-12 minutes, flipping halfway through, instead of pan-frying.
Add 1/4 to 1/2 teaspoon of red pepper flakes or a teaspoon of sriracha to the shrimp mixture for a spicy kick.
Omit the parmesan cheese or replace it with a dairy-free alternative. The meatballs will still be delicious.
Shrimp provides high-quality protein that is essential for building and repairing tissues, with relatively few calories.
A powerful antioxidant, selenium helps protect cells from damage and supports thyroid function.
Shrimp offers beneficial omega-3 fatty acids, which are known to support heart and brain health.
Yes, shrimp meatballs can be a healthy choice. Shrimp is a great source of lean protein and low in calories. Pan-searing with olive oil is a relatively healthy cooking method. For an even healthier version, try baking them.
A serving of four shrimp meatballs has approximately 180-220 calories, primarily from the shrimp and a small amount of oil and breadcrumbs.
It's not recommended. Raw shrimp is essential for this recipe as its texture helps bind the meatballs together. Cooked shrimp would result in a dry, rubbery texture.
This usually happens if the shrimp mixture is too wet or if the shrimp was over-processed into a paste. Ensure your shrimp is patted very dry, and don't over-mix. Chilling the mixture for 15 minutes before rolling can also help them hold their shape.
