Shrimp Dumpling Balls with Cashew Dipping Sauce
About this Recipe
Oh friends, this recipe is such a treat! This is one of my oldest recipes. These Shrimp Dumpling Balls with Cashew Dipping Sauce are little bites of pure joy — tender, flavorful shrimp balls paired with a creamy, slightly spicy, slightly sweet sauce that you’ll want to drizzle on everything. Whether you’re looking for an easy appetizer, a fun weeknight dinner, or a meal prep protein that feels special, these are for you!
Why You’ll Love Shrimp Dumpling Balls with Cashew Dipping Sauce
- Fast & Easy — Just 10 minutes of prep and 15 minutes in the oven!
- Flavor-Packed — Fresh ginger, cilantro, tamari, and onion bring the shrimp to life.
- Versatile Sauce — The cashew dipping sauce is creamy, tangy, a little spicy, and absolutely addictive.
- Make-Ahead Friendly — Store the balls and sauce separately for up to 5 days for easy meals or snacks.
What You’ll Need to make Shrimp Dumpling Balls with Cashew Dipping Sauce
For the Shrimp Dumpling Balls:
- Shrimp
- Fresh ginger
- Salt
- Fresh cilantro
- Yellow onion
- Tamari soy sauce
- Egg whites
- Olive oil
For the Cashew Dipping Sauce:
- Coconut or almond milk
- Cashew butter (or almond, peanut, or sunflower butter)
- Maple syrup or honey
- Sriracha
- Tamari soy sauce
- Lime juice
- Freshly grated ginger
- Salt
Optional toppings: Sesame seeds, chopped scallions, fresh cilantro, lime wedges
How to Make Shrimp Dumpling Balls with Cashew Dipping Sauce
- Prep the Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Make the Shrimp Mixture: In a food processor, pulse the shrimp for about 30 seconds until you get a sticky paste (no big chunks!). Scrape it into a bowl.
- Mix It Up: Add the ginger, salt, cilantro, onion, tamari, and egg whites. Use a fork to mix it all together.
- Form the Balls: Scoop about 1½ tablespoons per ball onto your sheet pan and shape them gently.
- Bake: Pop them in the oven for about 15 minutes until firm.
- Whisk the Sauce: While the shrimp bake, whisk all the sauce ingredients together until smooth.
- Serve & Enjoy: Drizzle the sauce over the shrimp balls or serve it on the side for dipping. Sprinkle with sesame seeds, scallions, or extra cilantro if you like. Yum!
Tips & Variations
- Make It Dairy-Free: Stick with coconut or almond milk for the sauce.
- Swap the Nut Butter: Use what you have — peanut butter gives it a fun twist!
- Meal Prep Friendly: Store shrimp balls and sauce separately in airtight containers in the fridge for up to 5 days.
How I Love to Serve These Shrimp Dumpling Balls
In our house, we snack on these straight off the tray! But they’re also fantastic piled onto a bowl of rice with quick pickled veggies, tucked into lettuce cups, or even added to a salad for extra protein. The sauce? I drizzle it over everything — it’s become a household favorite we lovingly call “magic sauce.”
Let’s Cook Together!
If you make these Shrimp Dumpling Balls, I’d love to see! Tag me on Instagram @starinfinitefood and share your creations. Got a fun twist or serving idea? Drop it in the comments below — you know I’m always excited to hear how you make these recipes your own.
Happy cooking, friends! 💖
Shrimp Dumpling Balls with Cashew Dipping Sauce
Ingredients
For the balls:
- 2 lb shrimp, peeled and deveined
- 1 tsp minced fresh ginger
- 1/2 tsp salt
- 2 tbsp chopped fresh cilantro
- 1 medium yellow onion, minced
- 2 tsp tamari soy sauce
- 2 large egg whites
- Olive oil
For the sauce:
- 6 tbsp coconut milk or almond milk
- 1/4 cup cashew butter
- 1/4 cup maple syrup or honey
- 2 tbsp sriracha
- 2 tbsp tamari soy sauce
- 1 tbsp lime juice
- 1/2 tsp freshly grated ginger
- 1/4 tsp salt
Optional toppings:
- Sesame seeds
- Chopped scallions
- Chopped cilantro
- Lime wedges
Instructions
Preheat the oven to 350°F (180°C). Line a sheet pan with parchment paper.
Make the shrimp dumplings: Place the shrimp in a food processor and process for about 30 seconds (the result will be a sticky paste). Scrape into a medium-sized bowl.
Add the ginger, salt, olive oil, cilantro, onion and tamari, then whisk in the egg white. Using a fork, mix the ingredients together to ensure they are well combined.
Spoon 1½ tablespoons (50 g) per ball onto the prepared pan and shape them into balls. Bake for 15 minutes, or until they are firm.
Meanwhile, make the sauce: In a small bowl, combine the coconut milk, cashew butter, date syrup, sriracha, coconut aminos, lime juice, tamari, salt and ginger. Whisk together until smooth.
Remove the shrimp balls from the oven and serve with the sauce. Garnish with the sesame seeds and chopped scallions, and serve with fresh cilantro, if using.
Notes
* You can use almond milk or dairy milk in place of the coconut milk.
* You can use another nut butter, such as almond butter, peanut butter or sunflower butter in place of the cashew butter.
* Be sure that the shrimp is processed into a sticky paste, there should be no large chunks.
* To store for later, store the balls and sauce separately in airtight containers in the refrigerator for up to 5 days.
