Shrimp Scampi Meatballs
Featured Comment
Phenomenal. Imagine the juiciest, tastiest, most high-quality shrimp shumai you’ve ever had and you’ll have an idea of the flavor and texture of these meatballs. I made them about one hour ago and came right back to write a review. Since my husband does not eat mayonnaise, I had to replace it with one tablespoon of olive oil plus one tablespoon of grated parmesan cheese, but they still turned out great. Thank you for the recipe! ~Kiki
Before I shared this recipe many years ago, I’ve spend months working on the perfect way to make shrimp meatballs. Ever since I made my shrimp burgers, I wanted to make a shrimp meatball recipe as well. I love cooking and eating shrimp and I always try to find fun and creative ways to cook shrimp.
I was experimenting with different flavors and to make sure the texture was perfect. In the end, I settled on the shrimp scampi flavors because it’s so classic and goes beautifully with shrimp. Needless to say, this is the recipe I go back to over and over still and so many of my readers love this!
Ingredients Notes and Substitutions
Let’s talk about a few key ingredients that make these shrimp meatballs work so beautifully.
- Shrimp – Use raw, peeled, and deveined shrimp. Fresh or frozen both work, just make sure frozen shrimp are fully thawed and patted dry before processing.
- Bell Pepper and Onion – Use any color of bell pepper you wish, I use yellow because it looks better in this recipe. The veggies will add moisture, flavor, and subtle sweetness. The key is squeezing out the liquid after pulsing, so your meatballs hold together properly.
- Bread Crumbs – Bread crumbs act as a binder and help create a soft, tender texture. Use plain or Panko style. I’ve tried both and both in gluten free version and they work. For gluten free meatballs, use gluten free breadcrumbs.
- Mayonnaise – This might surprise you, but mayo adds richness, moisture, and binder without making the mixture heavy. It helps prevent dry meatballs.
- White Wine – Use a dry white wine like Pinot Grigio, Sauvignon Blanc, Chardonnay.
- No wine? If you prefer not to cook with wine, substitute with seafood stock or chicken broth plus an addition of lemon juice (about 1 tbsp.).
How To Make Shrimp Scampi Meatballs: Step-by-Step Guide
Pulse the bell pepper, onion, and garlic in a food processor until finely minced but NOT all the way blended smooth.
Strain the excess liquid of the veggies through a fine mesh strainer. While straining, push on the veggies to squeeze out most of the juices. This is so the meatballs don’t become too mushy and don’t fall apart.
Tip: pat the shrimp dry first! Pulse the cleaned and peeled shrimp in the blender until finely minced as well but NOT blended completely.
Mix in all other ingredients with shrimp and veggies until evenly combined together.
To best roll the shrimp, grease your hands with some oil first to prevent sticking. Roll even balls and use a cookie scoop to get even amounts of shrimp mixture. Pre-roll all the shrimp before adding to the pan to the all start to cook at the same time.
To help prevent sticking: Preheat the cooking pan first, make sure the pan is clean, add oil to grease it well. Remember then as soon as you add any meat, it will stick to the pan first and then release once cooked enough. That’s why its important NOT to move the meat until it releases naturally. So once you add meatballs, leave them alone until ready to flip.
Cook the meatballs, covering with the pan with the lid to help the meatballs cook through, for about 5-7 minutes and flip the meatballs. Tip: I use a spatula to help loosen the meatballs if needed before flipping.
To make the sauce, move some meatballs to the side of the pan and add in garlic in the middle. Then add in the wine and let it simmer. Add remaining ingredients for the sauce and once butter is melted, shake the pan gently to mix. Let the meatballs simmer a few minutes and serve.
Tips For Making Shrimp Meatballs
- Make sure to squeeze the liquids out of the minced veggies before adding to the shrimp mixture! Your shrimp meatballs mixture should not be too thin so squeezing the liquids out is key.
- Egg, mayonnaise, and bread crumbs are important binders in meatballs, especially in delicate ones like shrimp.
- Make sure to preheat the pan first, add enough oil to the pan, and let the meatballs sear for a couple of minutes before flipping. All three parts help with meatballs not sticking to the pan. (You can also use non-stick pan.)
- To tell if the shrimp meatballs are done, press on the center of the biggest meatball. If it feels firm and bouncy, it’s done. It it still feels soft or squishy in the middle, it needs more time. (You can always cut into one to check as well.)
What to Serve with Shrimp Scampi Meatballs
These meatballs are incredibly versatile. Here are some of my favorite ways to serve them:
- Over Pasta: Linguine or angel hair are perfect for soaking up that buttery sauce.
- Over Rice: White rice, rice pilaf, jasmine rice, or even parmesan risotto work beautifully.
- Low-Carb Options: zucchini noodles, roasted asparagus, sautéed spinach, cauliflower rice.
- With Crusty Bread: If you do nothing else, serve with warm bread for dipping. That sauce should never go to waste.
Storing and Reheating Recommendation
- Storing: store in an airtight food storage container in the refrigerator for 2-3 days.
- Reheating: Reheat it in the pan over medium-low heat until just warmed all the way through. You never want to overcook seafood, especially leftovers, or it will be rubbery. (P.S. I have tried it in a microwave but the results are better on the stovetop.)
Recipe FAQ and Troubleshooting
You didn’t squeeze enough liquid from the vegetables.
Not enough breadcrumbs.
The mixture wasn’t mixed thoroughly.
Pan wasn’t hot enough.
Not enough oil.
Flipped too early.
I personally have not tried it but technically, you can. Bake at 400°F for about 12-15 minutes, or until cooked through. They won’t develop the same golden crust and won’t be as flavorful since not cooked in sauce. You can make the sauce in the pan.
Absolutely. Substitute with seafood stock or chicken broth and add a squeeze of lemon.
They should feel firm when pressed gently and be opaque all the way through. Internal temperature should reach 145°F.
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Shrimp Scampi Meatballs Recipe
Ingredients
Shrimp Meatballs
- 1 lb peeled and deveined raw shrimp
- 4.5 oz yellow bell pepper (1 medium pepper)
- 1 small yellow onion
- 2 garlic cloves
- 1 lemon ZEST
- 2 Tbsp minced chives
- 1/2 Tbsp Tuscan herb seasoning ** see notes
- 1 large egg
- 1/2 cup bread crumbs can use gluten free
- 3 Tbsp mayonnaise
- Salt to taste
Sauce
- Saved juice from straining veggie mixture to add to sauce
- 3 garlic cloves pressed
- 1/4 cup dry white wine
- 4 Tbsp unsalted butter
- 1 Tbsp minced chives
- 2 tsp Tuscan seasoning
Instructions
Shrimp Meatballs:
- Seed and chop yellow bell pepper and add it to the food processor. Peel and chop onion and add it to the food processor as well. Add garlic cloves.
- Pulse a few times until finely minced but not blended. Transfer the veggie mixture into a fine mesh strainer and set over a small bowl to catch the juices.
- Press a few times to get most of the juice out. Save the juice for the sauce and add veggie mixture into a mixing bowl.
- Add peeled and deveined shrimp into a food processor and pulse a few times, until very finely chopped, and transfer into the bowl with minced veggies.
- Add egg, seasoning, bread crumbs, salt, mayo, minced chives, and lemon zest. Mix everything very well, until all ingredients are evenly incorporated.
- Preheat a large cooking pan over medium heat. Add a couple of tablespoons of canola oil for cooking shrimp meatballs.
- Rub your hands with a little bit of oil and roll meatballs that are about an inch to an inch and a half in diameter. (Use a cookie scoop to get even amounts of mixture, I use #40 scoop, which is about 1.5-2 Tbsp.)Roll all meatballs first, before cooking.
- Place meatballs into the preheated and oiled pan and cook for about 7 minutes on each side (depending on the size of the meatballs.) You can cover the pan with a lid after flipping meatballs. Meatballs should be firm to the touch but you can always break apart the biggest one to make sure it's cooked through in the center.
- Once the meatballs are just done, add pressed garlic to the pan and let it sear for a few seconds.
- Pour in white wine and let it simmer for about a minute.
- Add butter, saved juice from veggies, and seasoning. Add salt if needed. After butter melts, gently shake the pan to mix sauce ingredients well. Cover and cook for a couple of minutes.
- Sprinkle with some chives as you’re serving the meatballs.
- You can serve shrimp meatballs over pasta, rice, or roasted veggies.
Notes
- Gluten Free Notes: to make these meatballs gluten free, use GF bread crumbs. I noticed that a couple of extra tablespoons are needed of the GF bread crumbs because they are not as dense as regular bread crumbs.
- Tuscan Seasoning: Tuscan seasoning can be found in most grocery stores. You can also make your own by combining dry rosemary, thyme, basil, crushed red pepper flakes and parsley. There are recipes that can be found online.
- Storing: store in an airtight food storage container in the refrigerator for 2-3 days.
- Reheating: Reheat it in the pan over medium-low heat until just warmed all the way through. You never want to overcook seafood, especially leftovers, or it will be rubbery.
Nutrition
More Recipes to Try
If you love these shrimp scampi meatballs, there are so many more flavorful dinners to explore. Going with the same lemony and buttery flavor theme, make sure to check out my lemon risotto with lemon pepper shrimp, shrimp and grits, lobster tails, and garlic butter shrimp.
A comforting bowl of lemon pepper chicken pasta or creamy Tuscan shrimp and ravioli for another cozy, flavor-packed dinner. You can also browse all of my shrimp and seafood dinner recipes for even more easy seafood meals that are perfect for weeknights or special occasions.
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Categories:
30 Minute Meals, Dinner Recipes, Gluten Free Recipes, Most Popular Recipes, Seafood Dinner Recipes, Shrimp Dinner Recipes, Valentine's Day,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I always make these meatballs when I have a party. Everyone talks about them because they are different and delicious! Thanks for sharing your recipe!
Absolutely delightful! Delicious and my company raved about it. i will share this becuse it was superb. Thank you
Thank you so much! I’m thrilled to hear your company loved it, that’s the best compliment 😊 I really appreciate you sharing the recipe, and I’m so glad it was a hit. Thanks for taking the time to come back and leave such a kind comment!
Phenomenal. Imagine the juiciest, tastiest, most high-quality shrimp shumai you’ve ever had and you’ll have an idea of the flavor and texture of these meatballs. I made them about one hour ago and came right back to write a review. Since my husband does not eat mayonnaise, I had to replace it with one tablespoon of olive oil plus one tablespoon of grated parmesan cheese, but they still turned out great. Thank you for the recipe!
Wow, what an incredible compliment! 😍 I’m so happy you loved the meatballs and really appreciate you taking the time to come back and share your review. Your substitution sounds like a great alternative—so glad it worked out! Thank you for trying the recipe and for your thoughtful feedback! 😊
I used this recipie as a guide, thank you. I didn’t have all the ingredients but they came out great.
I didn’t have onions, peppers or chives. I used cilantro, what spices I had, leftover cooked shrimps and 2 eggs. I’d post a photo if I could. Really yummy.
I am so glad it worked out for and was great!
Made these for dinner tonight with white rice. They were delicious!
I am so glad you liked the recipe, Debbie!
Can the mayo be omitted or substituted? My husband doesn’t eat mayo but I would love to try these. If I omit it do you think it would affect the outcome, taste? Texture? Etc.?
Try it yourself and let us know.
This is an excellent recipe. I will make these again! Next time I will sway the seasonings to an Old Bay meatball and sauce.
Glad you liked them, Holly!
This was asked before, but with no answer. Can you bake these in the oven? What temperature and how long. Thanks!
I have never tried to make them in the oven so I can’t guarantee that they will be good. But I would cook them at 375 and start checking them after 15 minutes. I am not sure what the exact cook time would since I haven’t tried them that way.
Do you think Herbs de Provence would be a good substitute for the Tuscan seasoning?
It is actually a different flavor, it’s a french season, not Italian so you could substitute an Italian seasoning instead. If you don’t have Italian seasoning you can make your own and I tell you how in my Italian Dressing post that I will link at the bottom for you.
https://gesundheitsreport2.org/italian-dressing/%3C/a%3E%3C/p%3E
Hi, I just found your food blog by searching for “shrimp meatballs”. I’m curious about the texture of these shrimp meatballs. If cooked properly, is the texture similar to properly cooked shrimp or do they end up with more “bounce”. My daughter is vegetarian /semi-pescatarian. She used to loathe shrimp but has made room for certain preps in her diet, seemingly based on texture (or, perhaps she likes fried food of any ilk and so has allowed fried shrimp a spot on her plate). Any input is welcome. I’m visiting her at college this weekend and I wanted to prepare a meal that was new (but not new in the experimental sense). Many thanks,
Chuck
The texture of these shrimp meatballs does resemble the texture of shrimp and as long as you don’t overcook them.
Hi! This looks great, and I hope to try it at the beach next week. Question: Can you make the meatballs a few hours ahead of time (but hold off on the sauce), refrigerate them and then gently reheat them in the sauce preparation? Have you done that? Thank you!
Yes, that would be fine, I hope you like them! 🙂
Hello,
If I wanted to bake these instead of frying them, what temperature would be good…375? Also, how long would you suggest to cook them?
Thank you for your help.
Dennis, would love to know if you tried and how it worked out? Suggestions??
Made this for company and it was a huge success. Everyone’ loved it and I would certainly make it again.
Thank you, Lisa! I am so happy it was a success! 🙂
Yum yum yum!
No white wine
Hi, Erica! You could use grape juice or apple juice with a tablespoon of white balsamic vinegar.
this is very useful
Thanks!
Could I just serve these as an appetizer? Also I’m allergic to basil. Can I leave it out?
Hi, Kim! I think they make a great appetizer and you can just leave out the basil. I hope you like it! 🙂
I WANT TO MAKE THESE, BUT CAN NOT EAT CITRUS.. IS IT POSSIBLE TO OMIT IT?
Yes, you can leave it out.
The best shrimp balls I have ever had! Great recipe.
Thanks, Stone!
If you soak the bread crumbs in just enough water or milk you will get a more tender meat ball. Only use as much moisture as needed for the bread crumbs to be come moist almost to the point of turning into a paste. So add the moisture a little at a time.
With shrimp meatballs there is a lot more liquid so I wouldn’t recommend soaking the bread crumbs. I hope you will try it!
I made these, changes it up by wrapping bacon around them and putting them in the grill (indirect heat)
Turned out fabulous!!
Thank you
I would like to use this recipe to make stuffed lasagna rolls, with a creamy lemon white wine sauce poured on top. Sprinkle with fresh chopped parsley.
Hi Judith! That sounds very interesting 🙂 I would probably cook (or at least par-cook) the meatballs first. I hope you’ll let me know how it turns out!
Hi, I would like to know on the shrimp meatballs how many are per serving? nutrition facts
Oh of course, it’s 3 meatballs per serving. I got 15 meatballs out of this recipe total.
Just made these and they are amazing!!!! I had never made shrimp meatballs so I was intrigued and my whole family loved them! A nice light dish and not heavy! I served them over zucchini noodles! Great, unique, easy to follow recipe!
I love hearing that! I am definitely going to try them with zucchini noodles because I don’t eat much pasta myself 🙂