Ginger-Sesame Shrimp Balls

These tasty little shrimp numbers are plumped up with carrot. Ginger adds zing.

Wrap the shrimp balls in Boston or Bibb lettuce, and sprinkle them with cilantro and carrot shreds.

Total Time:
Level: Easy
Yield: 4 servings


  • 12 oz. peeled and deveined large shrimp, chopped
  • 1/3 c. shredded carrot
  • 1/4 c. whole wheat panko
  • 1 large egg, lightly beaten
  • 2 tbsp. chopped cilantro
  • 2 tsp. lime juice, plus lime wedges, for serving
  • 2 tsp. toasted sesame oil
  • 2 tsp. grated fresh ginger
  • 1 1/4 tsp. soy sauce
  • 2 tbsp. canola oil


  1. Pulse shrimp, carrot, panko, egg, cilantro, lime juice, sesame oil, ginger, and soy sauce in a food processor until shrimp are finely chopped. Shape into 20 balls (about 1 1/2 inches each) with damp hands.
  2. Heat oil in a large nonstick skillet over medium heat. Cook shrimp balls, turning, until golden brown all over and cooked through, 6 to 8 minutes. Serve with lime wedges.

Nutritional information (per serving): 212 calories, 10 g fat (1 g saturated), 24 g protein, 6 g carb, 1 g sugar, 1 g fiber, 365 mg sodium, 219 mg cholesterol

This recipe originally appeared in the April 2017 issue of Dr. Oz The Good Life.

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