These shrimp bombs make a superb warm appetizer: shatteringly crisp on the outside, with a tender potato mash, juicy shrimp, and a molten cheese center scented with garlic. They come together easily, yet vanish from the platter in no time — ideal for a party, a family dinner, or a quick savory bite.
Ingredients
- Potatoes — 600g (1 lb 5 oz)
- Peeled shrimp — 350g (12 oz)
- Shredded mozzarella — 150g (5 1/3 oz)
- Grated Parmesan — 40g (1 1/3 oz)
- Garlic — 4 cloves
- Butter — 30g (2 tbsp)
- Green onions, sliced — 2 tbsp
- Lemon juice — 1 tbsp
- Flour — 60g (1/2 cup)
- Eggs — 2
- Panko breadcrumbs — 120g (2 cups)
- Sweet paprika — 1 tsp
- Vegetable oil for frying — 700ml (3 cups)
- Salt — 1 tsp, or to taste
- Black pepper — 1/2 tsp
- Parsley for serving — 1 tbsp
Step-by-Step Recipe
- Peel the potatoes, cut into chunks, and boil until tender, about 15–18 minutes. Drain well and let them steam dry over the hot pot for a minute.
- Make the mash: mash the potatoes, then work in 15g (1 tbsp) of the butter, salt, and pepper. Stir in the shredded mozzarella, Parmesan, minced garlic (2 cloves), and green onions. Mix well and let cool for 10 minutes.
- Pat the shrimp dry, then season with lemon juice, salt, and pepper. Heat the remaining 15g (1 tbsp) butter in a skillet, add the minced garlic (the remaining 2 cloves), and quickly sauté the shrimp for 1–2 minutes, just until pink. Let cool.
- Shape the bombs: take a portion of the potato mixture, about 35–40g (1 1/4 oz), flatten it into a disc, place a shrimp in the center, and seal it carefully into a ball about 3–4 cm wide. Chill for 10–15 minutes.
- Set up the coating: prepare three bowls — flour; beaten eggs mixed with paprika and a pinch of salt; and panko. Coat the balls in this order: flour → egg → panko.
- Fry: heat the vegetable oil in a deep saucepan to 170–175°C (338–347°F). Fry the bombs in batches for 3–4 minutes, until deeply golden. Transfer to a rack or paper towels and lightly salt if needed.
- Serve: finish with parsley and serve hot with lemon wedges or your favorite sauce — garlic sour cream, aioli, or sweet chili.
Nutrition per Serving
| Serving | 1 serving |
|---|---|
| Calories | 340 kcal |
| Protein | 20g |
| Fat | 18g |
| Carbohydrates | 22g |
| Fiber | 1g |
| Sugar | 1g |
| Sodium | 780mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Oven-baked version: brush the bombs with oil and bake at 200°C (400°F) for 18–22 minutes until golden, turning once.
- Air fryer: cook at 190°C (375°F) for 10–12 minutes, misting with oil and shaking the basket halfway through.
- Cheese: mozzarella can be swapped for provolone, Monterey Jack, or a mozzarella-and-Gouda blend for extra stretch.
- Heat: add a pinch of cayenne or chili flakes to the panko for a little kick.
- Gluten-free: use rice flour and gluten-free breadcrumbs or crushed cornflakes.
- Freezing: freeze the shaped, breaded bombs in a single layer, then transfer to a bag. Fry or bake straight from frozen, adding 2–3 minutes to the cooking time.
Frequently Asked Questions
Can I make these without potatoes?
Yes. Replace the mash with rice mixed with cheese, or use a dough made from breadcrumbs and egg. The shaping and breading method stays the same.
How do I keep them from splitting while frying?
Chill the shaped balls, don’t overheat the oil, and avoid crowding the pan. Press the panko on gently with your hand to help the crust hold together.
Which sauce works best?
The classics are garlic aioli, tartar sauce, or sour cream with lemon and dill. For a bolder finish, serve sweet chili sauce or spicy mayo.