Ingredients
1 tsp. fresh lemon juice
1 Tbsp. sriracha
4 Tbsp. honey
Fresh ground black pepper
Sea salt
1 Tbsp. fresh lemon juice
1 tsp. fresh mint, chopped
1 clove garlic, minced
1 tsp. honey
1 cup plain greek yogurt
Grapeseed oil
2-3 eggs, scrambled
1½ cups panko breadcrumbs
Zest from 1 lemon
½ tsp. fresh ground black pepper
¼ tsp. cayenne
1 clove garlic, minced
2 tsp. fresh mint, chopped
2 Tbsp. fresh parsley, chopped
Zest of 1 lemon
¼ cup green onions, sliced
1 lb. medium shrimp, peeled and deveined, roughly chopped
1½ tsp. sea salt, divided
2 medium zucchini, grated (1½ cups)
Step by step
Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 425°F.
Use box grater to coarsely shred zucchini. Place zucchini in colander and sprinkle with 1 teaspoon sea salt. Toss and let drain 20 minutes. Working in batches, squeeze liquid from zucchini and drain on paper towels. Let sit another 10 minutes.
Combine zucchini with shrimp, green onions, garlic, cayenne, black pepper and lemon zest. Gently toss; then add in panko just to combine. Do not over mix. Drizzle eggs over shrimp/zucchini mixture and gently fold together taking care to not mash ingredients. Scoop ⅓-cup portions onto baking sheet lined with parchment paper.
Combine all ingredients and store in refrigerator until ready to use. Can be made 1 day ahead.
Gently flatten fritters into ½-inch patties. Brush side that is facing up with grapeseed oil and arrange, oil side down, on Baking Stone. Cook about 3 minutes until crisp. Brush uncooked side with oil, flip and cook another 3 minutes.
Remove from Baking Stone and serve immediately with one or both sauces.