Low-carb shrimp fritters

Low-carb shrimp fritters

Light and fluffy shrimp fritters spiced to perfection with ginger and red curry. An ideal appetizer to serve when you have guests, these fritters are so tasty and they look gorgeous against the colorful cabbage leaves. Almost too pretty to eat... Almost!

Low-carb shrimp fritters

Light and fluffy shrimp fritters spiced to perfection with ginger and red curry. An ideal appetizer to serve when you have guests, these fritters are so tasty and they look gorgeous against the colorful cabbage leaves. Almost too pretty to eat... Almost!
USMetric
6 servingservings

Ingredients

  • 9 oz. 260 g jumbo shrimp, peeled
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 2 tbsp 2 tbsp fresh ginger, minced
  • ¼ cup (13 oz.) 60 ml (11 g) Thai fresh basil, finely chopped
  • 1 oz. (413 tbsp) 28 g (65 ml) scallion, finely choppedscallions, finely chopped
  • 1 tbsp 1 tbsp red curry paste
  • 1 1 egg whiteegg whites
  • 2 tbsp 2 tbsp olive oil or coconut oil
  • 8 oz. (3¼ cups) 230 g (800 ml) red cabbage, the trimmed outer leaves
  • 1 1 lime, wedgeslimes, wedges (optional)
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Instructions

  1. Peel the shrimp, devein if necessary and chop very finely.
  2. In a bowl, combine the garlic, ginger, basil, scallions, and curry paste. Whisk in the egg white lightly.
  3. Stir the shrimp into the seasoned egg mixture.
  4. Heat a few tablespoons of olive oil or coconut oil in a large skillet over medium-high heat. Use a tablespoon to drop mounds of the shrimp mixture (which should be somewhat liquid) into the oil and fry, turning once, until the fritters are lightly browned and the shrimp is cooked through. If you cut into a fritter, any visible shrimp should be pink.
  5. Using a slotted spoon, transfer the fritters to a paper towel-lined plate to drain. Repeat until you have used all the shrimp mixture, adding more oil as needed.
  6. Arrange the cabbage leaves on a serving plate. Spear the fritters with toothpicks, place on the cabbage leaves, and serve.

Tips

The outer leaves of red cabbage have an unbelievably pretty color - somewhere between green, purple, and wine-red. Unfortunately, in many supermarkets, the outer leaves of red cabbage are removed before they arrive on the shelves. Your local farmers' market is a good place to look for whole cabbages. Select the most vibrantly colored leaves and trim them into circles, just larger than the fritters.

If you wish to simplify this recipe, coat whole shrimps in the batter rather than making fritters.

About the recipe

This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple"

2 comments

  1. 9 comments removed
  2. Jill Wallentin Team Diet Doctor
    Hello there!
    Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
    Happy cooking!

    /The recipe team

    P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!

  3. DEBORAH
    Its insane to buy JUMBO SHRIMP and then "chop them very finely". Save the gorgeous jumbo shrimp for shrimp scampi or stir fry and do the same weight in small to medium sized one for this....MUCH cheaper. Also, if you make a paste of 2-3 med shrimp with the egg white in a food processor, the paste is a much better binder for the chopped shrimp and other ingredients than the egg white alone. So just buy an ounce or two of extra shrimp for the paste.

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