Orange-ginger marinated shrimp are served alongside crispy zucchini fritters with a yogurt-based dipping sauce in this simple main dish recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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  • Thaw shrimp, if frozen. Peel and devein the shrimp, leaving tails intact if desired.

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  • For marinade, combine 1 teaspoon of the orange peel, 3 tablespoons of the orange juice, the brown sugar, parsley, and 1/4 teaspoon of the ginger in a medium bowl. Add the shrimp; toss to coat. Cover and marinate in the refrigerator for 30 minutes.

  • Meanwhile, prepare dipping sauce. Whisk together yogurt, the remaining 1 teaspoon orange peel, the remaining 2 to 3 teaspoons orange juice, and the remaining 1/8 teaspoon ginger.

  • Drain the shrimp, discarding the marinade. Thread four shrimp onto each of two skewers (see Tip), leaving 1/4 inch between pieces.

  • Meanwhile, combine zucchini and salt in a medium bowl; let stand for 30 minutes. Drain excess liquid from zucchini. Stir in bell pepper, onion, egg, crackers, and garlic powder.

  • For charcoal or gas grill, place the skewers on the rack of a covered grill directly over medium heat. Grill for 5 to 8 minutes or until the shrimp are opaque, turning once. Remove from the grill and keep warm.

  • Heat oil in a very large nonstick skillet over medium heat. Spoon the zucchini mixture into the hot oil to form four mounds. Pressing down lightly with the back of a spoon, flatten each mound into a cake about 3 inches in diameter. Cook for 4 to 6 minutes or until golden brown, turning once halfway through cooking time.

  • To serve, place two fritters and one shrimp skewer on each of two serving plates. If desired, sprinkle feta cheese over the fritters. Serve with the reserved dipping sauce.

Tips

Tip: If using wooden skewers, soak in water for 30 minutes before using.

Nutrition Facts

310 calories; protein 29.5g 59% DV; carbohydrates 20.8g 7% DV; exchange other carbs 1.5; dietary fiber 2.4g 9% DV; sugars 15.3g; fat 12.1g 19% DV; saturated fat 2.3g 12% DV; cholesterol 263.7mg 88% DV; vitamin a iu 1887.2IU 38% DV; vitamin c 89mg 148% DV; folate 76.1mcg 19% DV; calcium 134mg 13% DV; iron 3.8mg 21% DV; magnesium 69.2mg 25% DV; potassium 671.1mg 19% DV; sodium 359.8mg 14% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
10/04/2019
Loved this recipe! Super simple and we had most ingredients on hand! Came together well and wasn’t a hassle on a work-night! Read More