Rating: 5 stars
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  • 5 star values: 1
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  • 1 Rating
Source: Midwest Living


Recipe Summary

35 mins
30 mins
5 mins
4 mins
1 hr 14 mins


Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

  • 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.

  • To serve, place two fritters and a shrimp skewer on each of two serving plates. Serve with Dipping Sauce.


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

Nutrition Facts

310 calories; fat 12g; cholesterol 264mg; saturated fat 2g; carbohydrates 21g; mono fat 6g; poly fat 2g; insoluble fiber 2g; sugars 15g; protein 30g; vitamin a 1846.4IU; vitamin c 0.9mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 3.9mg; vitamin b6 0.5mg; folate 76.6mcg; vitamin b12 1.5mcg; sodium 360mg; potassium 671mg; calcium 131.3mg; iron 3.8mg.