Orange Shrimp with Zucchini Fritters | Midwest Living

Orange Shrimp with Zucchini Fritters

Orange Shrimp with Zucchini Fritters

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  • Makes: 2 servings
  • Prep 35 mins
  • Marinate 30 mins
  • Grill 5 mins
  • Cook 4 mins

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  • 8 large fresh or frozen shrimp with tails (about 7 ounces)
  • 1 teaspoon finely shredded orange peel
  • 3 tablespoons orange juice
  • 1 tablespoon packed brown sugar
  • 1 tablespoon snipped fresh parsley
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups shredded zucchini and/or yellow summer squash
  • 1/8 teaspoon salt
  • 1/2 cup finely chopped red sweet pepper (1 small)
  • 1/4 cup finely chopped white onion
  • 1 egg, lightly beaten
  • 3 tablespoons crushed multigrain saltine crackers
  • 1/8 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 recipe Dipping Sauce


  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired.
  2. For marinade, in a medium bowl combine orange peel, orange juice, brown sugar, parsley, and ginger. Add shrimp; toss to coat. Cover and marinate in the refrigerator for 30 minutes. Drain shrimp, discarding marinade. Thread four shrimp onto each of two skewers,* leaving 1/4 inch between pieces.
  3. Meanwhile, in a medium bowl combine zucchini and salt; let stand for 30 minutes. Drain excess liquid from zucchini. Stir in sweet pepper, onion, egg, crackers, and garlic powder.
  4. For charcoal or gas grill, place skewers on the rack of a covered grill directly over medium heat. Grill for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling time. Remove from grill and keep warm.
  5. In a very large nonstick skillet heat oil over medium heat. Spoon zucchini mixture into 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.
  6. To serve, place two fritters and a shrimp skewer on each of two serving plates. Serve with Dipping Sauce.


  • *Tip: If using wooden skewers, soak in enough water to cover for 30 minutes; drain before using.

Dipping Sauce


  • 1/4 cup plain fat-free Greek yogurt
  • 1 teaspoon grated orange peel
  • 2 - 3 teaspoons orange juice
  • 1/8 teaspoon ground ginger


  1. In a small bowl whisk together yogurt, orange peel, orange juice, and ginger.

Nutrition Facts

(Orange Shrimp with Zucchini Fritters)

Servings Per Recipe 2, Niacin (mg) 4, Riboflavin (mg) 0, Folate (µg) 77, Pyridoxine (Vit. B6) (mg) 1, calcium (mg) 131, Cobalamin (Vit. B12) (µg) 2, Starch () 1, iron (mg) 4, cal. (kcal) 310, Thiamin (mg) 0, carb. (g) 21, pro. (g) 30, vit. C (mg) 1, vit. A (IU) 1846, Mark as Free Exchange () 0, chol. (mg) 264, Vegetables () 2, Fat, total (g) 12, Monounsaturated fat (g) 6, Trans fatty acid (g) 0, Lean Meat () 4, sat. fat (g) 2, fiber (g) 2, Fat () 1, Carb Choice () 2, Polyunsaturated fat (g) 2, Potassium (mg) 671, sugar (g) 15, sodium (mg) 360

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