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Orange Shrimp with Zucchini Fritters

Ingredients

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Directions

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

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts (Orange Shrimp with Zucchini Fritters)

310 calories; 12 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 264 mg cholesterol; 360 mg sodium. 671 mg potassium; 21 g carbohydrates; 2 g fiber; 15 g sugar; 30 g protein; 0 g trans fatty acid; 1846 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 1 mg vitamin b6; 77 mcg folate; 2 mcg vitamin b12; 131 mg calcium; 4 mg iron;

Dipping Sauce

Ingredients

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Directions

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

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