Food Orange Shrimp with Zucchini Fritters 5.0 (1) A colorful, healthy dinner of shrimp and vegetable fritters includes dipping sauce with Greek yogurt and orange-ginger flavoring. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on December 4, 2013 Print Share Prep Time: 35 mins Cook Time: 4 mins Marinate Time: 30 mins Grill Time: 5 mins Total Time: 1 hr 14 mins Servings: 2 Jump to Nutrition Facts Ingredients 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 ¼ teaspoon ground ginger 1 ½ cups shredded zucchini and/or yellow summer squash ⅛ teaspoon salt ½ cup finely chopped red sweet pepper (1 small) ¼ cup finely chopped white onion 1 egg, lightly beaten 3 tablespoons crushed multigrain saltine crackers ⅛ teaspoon garlic powder 1 tablespoon olive oil 1 recipe Dipping Sauce Dipping Sauce ¼ cup plain fat-free Greek yogurt 1 teaspoon grated orange peel 2-3 teaspoons orange juice 1/8 teaspoon ground ginger Directions 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. Dipping Sauce In a small bowl whisk together yogurt, orange peel, orange juice, and ginger. *Tip: If using wooden skewers, soak in enough water to cover for 30 minutes; drain before using. Print Nutrition Facts (per serving) 310 Calories 12g Fat 21g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 310 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 264mg 88% Sodium 360mg 16% Total Carbohydrate 21g 8% Total Sugars 15g Protein 30g Vitamin C 1mg 5% Calcium 131mg 10% Iron 4mg 21% Potassium 671mg 14%