Irresistible Gluten-Free & Low-Carb Shrimp and Zucchini Fritters: A Healthy Delight

Sometimes, the best culinary discoveries happen when you’re least expecting them. That’s exactly how I stumbled upon what I now affectionately call “The Best Shrimp & Zucchini Fritters.” While leisurely browsing Pinterest for a specific seafood chowder, this recipe popped up, instantly catching my eye. Pinterest has a way of doing that, drawing you in with captivating images and promising flavors. And true to form, this recipe did not disappoint; it has since become an absolute favorite in my household.

What makes these fritters so special, beyond their incredibly delicious taste, is their ability to cater to diverse dietary needs without compromising on flavor or texture. In my family, we have members who follow a gluten-free lifestyle, and others who adhere to a low-carb plan. Finding a dish that everyone can enjoy enthusiastically can sometimes be a challenge. However, when it comes to seafood, especially when it’s crispy and perfectly fried, it’s always a guaranteed winner. These shrimp and zucchini fritters tick all the boxes, proving that healthy eating can be utterly satisfying and suitable for everyone at the table.

Key Ingredients for Your Perfect Shrimp & Zucchini Fritters

Crafting these exceptional fritters begins with selecting the right ingredients. Each component plays a vital role in achieving that perfect balance of flavor, texture, and dietary compatibility. Here’s a closer look at what you’ll need:

The list of ingredients for The Best Shrimp & Zucchini Fritters:

Zucchini – Peeled & diced into half-inch pieces. Often referred to as summer squash, zucchini is celebrated for its mild, slightly sweet flavor and incredible versatility in cooking. Botanically classified as a fruit, it’s commonly used as a vegetable, providing essential nutrients, fiber, and hydration. For this recipe, ensuring the zucchini is properly peeled and diced helps integrate it seamlessly into the fritter mixture, contributing moisture and tenderness without overwhelming the other flavors.
Super-fine almond flour – Almond flour is a popular gluten-free and low-carb alternative to traditional wheat flour. It’s made by grinding blanched (skinless) almonds into a very fine powder, which contributes to a delicate, nutty flavor and a tender texture in baked goods and, in this case, fritters. Rich in protein, healthy fats, and fiber, it’s an excellent choice for those looking for a nutrient-dense flour option. The “super-fine” quality is crucial for achieving the desired consistency and crispness in these fritters.
Arrowroot flour – Also known as arrowroot starch or arrowroot powder, this fine, white powder is extracted from the root of the arrowroot plant. It serves as an excellent thickening agent and a fantastic gluten-free flour alternative. It provides a light, crispy texture that is highly desirable in fritters. While cornstarch or corn flour can be used as alternatives, arrowroot is often preferred for its health benefits and superior thickening properties, especially in gluten-free recipes.
Eggs – Whisked. Large eggs, whether chilled or at room temperature, are essential binders in this recipe. They help hold the fritter mixture together, contributing to its structure and preventing it from falling apart during frying. Whisking them thoroughly ensures they are well incorporated into the batter, distributing their binding power evenly.
Chicken broth or stock – Use your favorite prepared broth or stock to add a layer of savory depth to the fritters. If you happen to have a batch of homemade chicken stock on standby, by all means, use that for an even richer flavor. For those seeking a vegetarian dish, a simple substitution with vegetable broth or stock makes these fritters accessible to everyone.
Fresh garlic clove – Finely minced. Fresh garlic adds a pungent, aromatic kick that elevates the overall flavor profile of the fritters. To avoid any unwanted chunky bits, I highly recommend using a garlic press or a cheese grater to achieve a consistently fine mince.
Scallions – Finely chopped. Also known as green onions or spring onions, scallions are a versatile vegetable with a mild, distinct oniony flavor. The white and light green parts offer more pungency, while the green tops lend a fresh, grassy, peppery note. They contribute both flavor and a vibrant visual appeal to the fritters.
Peeled & deveined shrimp – Chopped into half-inch pieces. Shrimp is the star protein of these fritters, offering a delicate, sweet flavor and tender texture. For the best results, wild-caught shrimp are recommended due to their superior taste and texture, which is a direct result of their natural diet. Chopping them into small, consistent pieces ensures they are evenly distributed throughout the fritter mixture and cook thoroughly.
Sea salt & freshly ground black pepper – To taste. These fundamental seasonings are crucial for enhancing all the other flavors in the dish. Adjusting them to your preference is key to a perfectly seasoned fritter. Don’t be shy about tasting and adjusting!
Neutral oil – For frying. Choosing the right oil for frying is paramount for both health and taste. Options like avocado oil or refined coconut oil are excellent choices due to their high smoke points and neutral flavor, which won’t overpower the delicate taste of the shrimp and zucchini. It’s advisable to avoid seed oils (such as canola, soybean, or corn oil) as they can become toxic when heated to high temperatures. While not strictly neutral, I’ve had good results using olive oil in a pinch. Peanut oil is another common frying oil known for its high smoke point and mild, nutty flavor.
Fresh lemon – Cut into slim wedges, for serving. A squeeze of fresh lemon juice over the finished fritters brightens the flavors and adds a welcome zing, cutting through the richness of the fried dish and elevating the overall experience.

This recipe calls for a total of one cup of flour, but it’s important to note that half of that is wholesome almond flour, making it a much healthier and low-carb option compared to recipes using all-purpose flour. When working with almond flour, I’ve discovered a noticeable difference in texture between various brands. For these fritters, I consistently use Bob’s Red Mill Super-Fine Natural Almond Flour. Its consistently fine texture is key to ensuring each fritter achieves that perfect, delicate consistency and holds together beautifully during cooking.

Step-by-Step Guide: How to Make Shrimp & Zucchini Fritters

Making these delicious fritters is simpler than you might think, with just a few key steps to ensure they turn out perfectly crispy and flavorful every time. The process is divided into preparing the zucchini, mixing the batter, and finally, frying to golden perfection.

The first critical step involves preparing your zucchini. Zucchini contains a lot of water, and if not removed, this excess moisture can lead to soggy fritters. To prevent this, we employ a simple yet effective technique:

Place the chopped zucchini in a colander. Ensure the pieces are roughly half-inch, as this helps them drain efficiently and cook evenly within the fritters.
Sprinkle generously with sea salt, tossing to coat. The salt helps draw out the moisture from the zucchini through osmosis.
Place the colander in the sink or over a larger bowl. This allows the released liquid to drain away cleanly.
Let it strain for 20 minutes. During this time, the salt will work its magic, pulling out a significant amount of water from the zucchini.
This will allow the zucchini to release any excess moisture. This step is non-negotiable for achieving perfectly crispy fritters.

While the zucchini is hanging out and draining, you can prepare the rest of your fritter batter:

Whisk the almond and arrowroot flours together in a medium-sized bowl. This ensures both flours are evenly combined, preventing clumps and ensuring a consistent texture.
Add the whisked eggs, chicken broth, minced garlic, and chopped green onion. These wet and aromatic ingredients form the flavorful base of your batter.
Season with a few dashes of sea salt and ground black pepper. Adjust to your taste preferences.
Stir to combine thoroughly. The goal is a smooth, well-mixed batter.
The mixture will be slightly thin. Don’t worry; this is the correct consistency for this batter. It doesn’t need to thicken by sitting.
Set aside until the zucchini is ready. This allows the flavors to meld slightly.

Need a vegetarian version? Simply use vegetable stock or broth in place of the chicken broth. It’s an easy and delicious fix!

Once your zucchini has finished draining, it’s time to bring all the components together:

Pat the zucchini dry with paper towels. This step is crucial to remove any remaining surface moisture, ensuring the fritters stay crisp.
Add the dried zucchini to the almond flour mixture. Incorporate it gently but thoroughly.
Add the chopped shrimp and stir to combine. Make sure the shrimp and zucchini are evenly distributed throughout the batter.

Now comes the satisfying part: frying these delightful fritters until they are golden and crispy:

Add enough oil to generously cover the bottom of a large skillet. About a quarter to half an inch of oil is usually sufficient.
Place over medium heat. It’s important to achieve the right oil temperature; too low, and the fritters will be greasy; too high, and they’ll burn before cooking through.
Allow the oil to heat up. You can test if it’s ready by dropping a tiny bit of batter into the oil; it should sizzle gently.
Drop 2 tablespoons of the shrimp & zucchini mixture into the skillet to form each fritter. This portion size ensures even cooking.
Pat the mixture down gently so they are fairly flat. This creates a larger surface area for crispiness and helps them cook faster.
Do not make them too wide or they will be hard to flip. Aim for a manageable size, typically 2-3 inches in diameter.
Cook a few at a time, making sure they are not touching each other in the pan. Overcrowding the pan will lower the oil temperature, leading to less crispy fritters. Work in batches if necessary.

You’ll notice that this batter is quite thin, but there’s no need to let it sit to thicken. Its unique composition, especially with the almond and arrowroot flours, is designed to work as is. I find it incredibly helpful to use a two-tablespoon cookie scoop to transfer each fritter to the skillet. This not only makes portioning consistent but also keeps your hands clean and the process efficient.

As soon as the shrimp pieces are added to the batter, you’re ready to fry up the fritters immediately. Once ladled into the hot oil, the fritter will surprisingly form and hold together nicely, transforming into a beautiful, cohesive disc. The thinness of the batter actually contributes to a lighter, crispier texture, rather than a dense, heavy one.

Finishing off the frying process and serving your delectable fritters:

Fry the fritters for 4 to 5 minutes or until the top begins to set. You’ll see the edges turn golden and the center start to firm up.
Then flip and cook the other side until golden brown. This usually takes another 3-4 minutes, ensuring even crispiness on both sides.
Transfer to a paper towel-lined tray and cook the remaining fritters. The paper towels will absorb any excess oil, keeping the fritters perfectly crisp.

Give one of the fritters a taste test. This is your opportunity to adjust the seasoning to perfection.
If needed, sprinkle with additional sea salt and ground black pepper. A little extra seasoning can make all the difference.
Top with additional chopped green onion and serve immediately with lemon wedges. The fresh green onion adds a pop of color and flavor, while lemon brightens the entire dish.

Time to dig in! The Best Shrimp & Zucchini Fritters are ready!

These flavorful and satisfying fritters are best enjoyed hot, straight from the skillet. The crispy exterior and tender interior, bursting with savory shrimp and fresh zucchini, are truly a delight for the senses. They make for an excellent appetizer, a light lunch, or a fantastic side dish. The mild, subtly sweet flavor of the zucchini perfectly complements the succulent shrimp, creating a harmonious bite.

Serving Suggestions & Variations

These fritters are incredibly versatile. They’re fantastic on their own, but truly shine when paired with the right dipping sauce. They’re especially tasty when dipped in classic cocktail sauce, offering a zesty contrast to the savory fritters. Another excellent choice is our Creamy Horseradish Sauce, which adds a delightful kick and creamy texture. For a lighter touch, a simple squeeze of fresh lemon juice is always perfect. You can also experiment with a spicy mayo or a sweet chili sauce for different flavor profiles. Serve them as a sophisticated appetizer at your next gathering or as a fun, finger-food dinner for the family.

Storage and Reheating Tips

If you’re planning to enjoy these fritters later, or have some delicious leftovers, I would suggest reheating them in a 325°F (160°C) oven for just a few minutes. This gentle reheating method helps to revive their slight crunch and prevents them from becoming soggy, which can happen with microwave reheating. You can also reheat them in an air fryer for a few minutes until crispy. Store any uneaten fritters in an airtight container in the refrigerator for up to 2-3 days.

The Best Shrimp & Zucchini Fritters

Adapted from The Paleo Cupboard

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 22 to 24 fritters

Author Rosemary Stelmach

Ingredients

1
large zucchini, peeled & diced into 1/2″ pieces
(about 12.5 ounces)
1/2
cup
super-fine almond flour
1/2
cup
arrowroot powder/flour
(or cornflour)
2
large eggs, whisked
1/2
cup
chicken broth or stock
(or vegetable stock)
1
garlic clove, minced
1/2
cup
green onions, finely chopped
(plus more for garnish)
3/4
pound
shrimp, peeled & deveined, chopped into small 1/2″ pieces
sea salt & freshly ground black pepper
(to taste)
refined coconut oil for frying
(or any neutral oil)
lemon wedges for serving

Instructions

Place the chopped zucchini in a colander and sprinkle with sea salt, tossing to coat. Place the colander in the sink or in a larger bowl and let it sit for 20 minutes. This will allow the zucchini to release any excess moisture.
While the zucchini is hanging out, stir the almond and arrowroot flours together in a medium-sized mixing bowl. Add the whisked eggs, chicken broth, minced garlic, chopped green onion, and a few dashes of sea salt and ground black pepper. Stir to combine. The mixture will be slightly thin. Set aside until the zucchini is ready.
Pat the zucchini dry with paper towels and add to the almond flour mixture. Add the chopped shrimp and stir to combine.
Add enough oil to generously cover the bottom of a large skillet. Place over medium heat. Allow the oil to heat up and then drop 2 tablespoons of the shrimp & zucchini mixture into the skillet to form each fritter. 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.
Fry the fritters for 4 to 5 minutes or until the top begins to set, then flip and cook the other side until golden brown. Transfer to a paper towel-lined tray and cook the remaining fritters. Taste and sprinkle with additional sea salt and ground black pepper, only if needed. Top with additional chopped green onion and serve immediately with lemon wedges.

In conclusion, these shrimp and zucchini fritters are more than just a recipe; they are a delightful solution for healthy, crowd-pleasing meals. Their gluten-free and low-carb profile makes them accessible to many, while their irresistible flavor and satisfying crunch ensure they disappear quickly. Whether you’re looking for a quick appetizer, a light main course, or a versatile side, these fritters are a fantastic choice. Easy to make and even easier to enjoy, they’re sure to become a staple in your kitchen. Don’t hesitate to try this recipe and experience the joy of a healthy, delicious dish that truly satisfies.

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Irresistible Shrimp and Zucchini Fritters