Zucchini Fritters with Orange Shrimp

Zucchini Fritters with Orange Shrimp

1 Review
From: Diabetic Living Magazine

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

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 8 large fresh or frozen shrimp with tails (about 7 ounces)
  • 2 teaspoons finely shredded orange peel, divided
  • 3 tablespoons orange juice plus 2 to 3 teaspoons, divided
  • 1 tablespoon packed brown sugar
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon ground ginger plus ⅛ teaspoon, divided
  • ¼ cup plain fat-free Greek yogurt
  • 1½ cups shredded zucchini and/or yellow summer squash
  • ⅛ teaspoon salt
  • ½ cup finely chopped red bell pepper (1 small)
  • ¼ cup finely chopped white onion
  • 1 egg, lightly beaten
  • 3 tablespoons crushed multi-grain saltine crackers
  • ⅛ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons crumbled reduced-fat feta cheese (optional)


  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein the shrimp, leaving tails intact if desired.
  2. For marinade, combine 1 teaspoon of the orange peel, 3 tablespoons of the orange juice, the brown sugar, parsley, and ¼ teaspoon of the ginger in a medium bowl. Add the shrimp; toss to coat. Cover and marinate in the refrigerator for 30 minutes.
  3. Meanwhile, prepare dipping sauce. Whisk together yogurt, the remaining 1 teaspoon orange peel, the remaining 2 to 3 teaspoons orange juice, and the remaining ⅛ teaspoon ginger.
  4. Drain the shrimp, discarding the marinade. Thread four shrimp onto each of two skewers (see Tip), leaving ¼ inch between pieces.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  • Tip: If using wooden skewers, soak in water for 30 minutes before using.

Nutrition information

  • Serving size: 2 fritters and 1 shrimp skewer
  • Per serving: 310 calories; 12 g fat(2 g sat); 2 g fiber; 21 g carbohydrates; 30 g protein; 76 mcg folate; 264 mg cholesterol; 15 g sugars; 1,887 IU vitamin A; 89 mg vitamin C; 134 mg calcium; 4 mg iron; 360 mg sodium; 671 mg potassium
  • Nutrition Bonus: Vitamin C (148% daily value), Vitamin A (38% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 2 vegetable, 1 fat, 1 starch

Reviews 1

October 03, 2019
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By: Erin Hazen
Loved this recipe! Super simple and we had most ingredients on hand! Came together well and wasn’t a hassle on a work-night!
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