Method

Step 1: Prepare the Shrimp

Chop the shrimp finely or pulse them in a food processor until coarsely ground. Avoid over-processing to maintain some texture.

Transfer the shrimp to a large mixing bowl.

Step 2: Combine Ingredients

Add the egg, breadcrumbs, Parmesan cheese, minced garlic, parsley, lemon zest, salt, and pepper to the bowl with the shrimp.

Mix everything thoroughly until the ingredients bind together into a sticky mixture.

Cover the bowl and let it rest in the fridge for 10 minutes. This helps the flavors meld and the mixture firm up.

Step 3: Shape the Balls

Scoop small portions of the mixture (about a tablespoon) and roll them into balls.

Coat each ball lightly in additional breadcrumbs for a crispy texture when frying.

Step 4: Fry the Polpette

Heat enough vegetable oil in a frying pan to cover the polpette halfway. The oil is ready when a breadcrumb dropped into it sizzles.

Fry the shrimp balls in batches, turning occasionally, until golden brown on all sides (about 3–4 minutes per batch).

Use a slotted spoon to remove the polpette and place them on paper towels to drain excess oil.

Step 5: Serve

Arrange the polpette on a platter and garnish with extra parsley or lemon wedges.

Serve hot with a side of marinara sauce, aioli, or a fresh squeeze of lemon.

Variations

Gluten-Free: Use gluten-free breadcrumbs.

Low-Carb: Replace breadcrumbs with almond flour.

Spicy Kick: Add a pinch of red chili flakes or cayenne pepper to the mixture.

Cheesy Upgrade: Stuff each polpette with a small cube of mozzarella before coating and frying.