Shrimp Scampi Meatballs
I have been waiting to share these shrimp meatballs with you for SO long! I’ve been working on this recipe for several months now and it’s evolved into something amazing.
Ever since I made my shrimp burgers, I wanted to make a shrimp meatball recipe as well. I was experimenting with different flavors and also the way to make shrimp meatballs gluten free. At the end, I settled on the shrimp scampi flavors because it’s so classic and goes beautifully with shrimp.
It’s really easy to make meatballs gluten free by substituting bread crumbs for either GF bread crumbs or using a slice or two of GF bread. (I actually prefer a slice of bread to bread crumbs when making gluten free beef/pork meatballs.)
With shrimp meatballs, it’s a little different because adding bread wasn’t working as well. Bread crumbs work great thought, you just have to adjust the amount a little. (There is a note for GF substitution in the recipe for those who are interested.)
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.)
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.
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
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
- 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.
- Place meatballs into the preheated 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, 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
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.
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://www.willcookforsmiles.com/italian-dressing/
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??