PALEO SHRIMP AND ZUCCHINI FRITTERS
This recipe came about as one of those "thrown together whatever you have in the fridge" meals. I was a little skeptical as to how they would turn out, but all of my guests loved them and I wound up wishing I had made more! These have been requested by my family many time since then.
These make a great side dish, appetizer or even main dish and they are easy to assemble and cook. I like to serve mine with some fresh lemon and extra chopped green onion, but you can also serve them with a chipotle mayo or your favorite dipping sauce.
You can add in additional spices and herbs to mix up the recipe such as some cayenne pepper or some Italian seasoning. Next time I might even try adding some cooked crumbled bacon to the batter and see how that turns out.
I hope you enjoy these as much as we did!
These make a great side dish, appetizer or even main dish and they are easy to assemble and cook. I like to serve mine with some fresh lemon and extra chopped green onion, but you can also serve them with a chipotle mayo or your favorite dipping sauce.
You can add in additional spices and herbs to mix up the recipe such as some cayenne pepper or some Italian seasoning. Next time I might even try adding some cooked crumbled bacon to the batter and see how that turns out.
I hope you enjoy these as much as we did!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Shrimp and Zucchini FrittersPrep time: 10 mins Cook time: 15 mins
Inactive: 20 mins Servings: 4 |
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Ingredients:
- 1 large zucchini, peeled and chopped into small pieces (about 1/2" or smaller)
- 1/2 cup almond flour
- 1/2 cup arrowroot powder
- 2 large eggs, whisked
- 1/2 cup chicken or beef broth
- 1 clove garlic, minced
- 1/2 cup green onions, chopped (plus additional for garnish, optional)
- 3/4 pounds shrimp, peeled & deveined, chopped into small pieces (about 1/2" or smaller)
- Sea salt and ground black pepper (to taste)
- Bacon fat/lard or tallow (for frying)
- Lemon wedges (for serving, optional)
Equipment:
- Collander
- Cutting board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Medium sized mixing bowl
- Stirring spoon
- Paper towels
- Medium skillet
- Spatula
- Paper towel lined plate
Directions:
1. Place the chopped zucchini in a collander/strainer and sprinkle with sea salt, tossing to coat. Place the collander in the sink or in a larger bowl and allow to sit for 20 minutes. This will allow the zucchini to release any excess moisture.
2. While the zucchini is hanging out, stir the almond flour and arrowroot powder together in a medium sized mixing bowl. Add the whisked eggs, chicken broth, garlic, green onions, and a few dashes of sea salt and ground black pepper and stir to combine. The mixture will be slightly thin. Set aside until your zucchini is ready.
3. Pat the zucchini dry with paper towels and add to the almond flour mixture. Add the shrimp and stir to combine.
4. Add enough fat to cover the bottom of a medium sized skillet and place over medium heat. Allow the fat to heat up and then drop 2 Tbsp. of the zucchini and shrimp mixture into the skillet to form the fritters. Pat the mixture down gently so they are fairly flat (do not make them too wide or they will be hard to flip). Cook a few at a time, making sure they are not touching each other in the pan.
5. Fry the fritters for about 5 minutes or until the top begins to set, and then flip and cook the other side until golden brown. Transfer to a paper towel lined plate and cook the remaining fritters. Taste and sprinkle with additional sea salt and ground black pepper as needed. Top with additional chopped green onion and serve with lemon wedges (optional).
- 1 large zucchini, peeled and chopped into small pieces (about 1/2" or smaller)
- 1/2 cup almond flour
- 1/2 cup arrowroot powder
- 2 large eggs, whisked
- 1/2 cup chicken or beef broth
- 1 clove garlic, minced
- 1/2 cup green onions, chopped (plus additional for garnish, optional)
- 3/4 pounds shrimp, peeled & deveined, chopped into small pieces (about 1/2" or smaller)
- Sea salt and ground black pepper (to taste)
- Bacon fat/lard or tallow (for frying)
- Lemon wedges (for serving, optional)
Equipment:
- Collander
- Cutting board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Medium sized mixing bowl
- Stirring spoon
- Paper towels
- Medium skillet
- Spatula
- Paper towel lined plate
Directions:
1. Place the chopped zucchini in a collander/strainer and sprinkle with sea salt, tossing to coat. Place the collander in the sink or in a larger bowl and allow to sit for 20 minutes. This will allow the zucchini to release any excess moisture.
2. While the zucchini is hanging out, stir the almond flour and arrowroot powder together in a medium sized mixing bowl. Add the whisked eggs, chicken broth, garlic, green onions, and a few dashes of sea salt and ground black pepper and stir to combine. The mixture will be slightly thin. Set aside until your zucchini is ready.
3. Pat the zucchini dry with paper towels and add to the almond flour mixture. Add the shrimp and stir to combine.
4. Add enough fat to cover the bottom of a medium sized skillet and place over medium heat. Allow the fat to heat up and then drop 2 Tbsp. of the zucchini and shrimp mixture into the skillet to form the fritters. Pat the mixture down gently so they are fairly flat (do not make them too wide or they will be hard to flip). Cook a few at a time, making sure they are not touching each other in the pan.
5. Fry the fritters for about 5 minutes or until the top begins to set, and then flip and cook the other side until golden brown. Transfer to a paper towel lined plate and cook the remaining fritters. Taste and sprinkle with additional sea salt and ground black pepper as needed. Top with additional chopped green onion and serve with lemon wedges (optional).
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