Zucchini Shrimp Pancake Recipe: Crispy and Plump Delight

Looking for a delicious and visually appealing dish that’s both fun to make and eat? Try this Zucchini Pocket Shrimp Pancake recipe! It offers a perfect blend of crispy texture and moist, flavorful filling, making it a fantastic choice for your next family dinner or gathering with friends.


  • 1 large zucchini: Sliced thinly lengthwise.
  • 200g shrimp: Peeled, deveined, and chopped.
  • 1 green onion: Finely chopped.
  • 1 small onion: Finely diced.
  • 1 carrot: Julienned.
  • Red pepper powder or Pepperoncino: To taste, for a bit of heat.
  • 1 egg: For binding.
  • 2 tablespoons potato starch: Helps thicken the mixture.
  • Salt: To taste.
  • Soy sauce: To taste, for seasoning.
  • Cooking oil: For frying.


  1. Prepare the Zucchini: Wash the zucchini and cut it into thin slices lengthwise, preferably using a mandoline slicer for uniform thickness.
  2. Make the Filling: In a bowl, mix the diced shrimp, green onions, diced onions, carrots, and a pinch of red pepper powder. Season with salt to taste.
  3. Prepare the Batter: In a separate bowl, beat the egg and mix in the potato starch and a splash of soy sauce until well combined.
  4. Cook the Pancakes: Heat a non-stick pan over medium heat and lightly oil it. Dip each zucchini slice in the egg mixture to coat, then place it in the pan. Add a spoonful of the shrimp mixture to one end of each slice, then fold the other end over to create a pocket. Press gently to seal.
  5. Fry Until Crispy: Cook each pancake until golden brown and crispy, about 2-3 minutes per side.

Serving Suggestions:

Serve these zucchini shrimp pancakes warm, perhaps with a side of light soy sauce for dipping or a drizzle of sesame oil for an extra layer of flavor. They make an excellent appetizer or can be paired with a light salad for a full meal. For a fun twist, serve them with a spicy mayo or a tangy yogurt dip to complement the shrimp.


Each serving is relatively low in calories but high in protein and essential nutrients, thanks to the shrimp and vegetables. Zucchini is low in carbs and calories, making this dish suitable for those on a low-carb diet. The eggs provide a good source of high-quality protein and vitamins such as vitamin B12 and selenium. The use of olive oil adds healthy fats, which are beneficial for heart health.


  • Consistency is Key: Ensure the zucchini slices are cut uniformly to ensure even cooking.
  • Drain Well: After mixing the shrimp and vegetables, let the mixture sit in a strainer for a few minutes to drain any excess moisture that might make the pancakes soggy.
  • No Overcrowding: When frying the pancakes, do not overcrowd the pan, as this will lower the temperature of the oil and result in less crispy pancakes.
  • Alternative Cooking Methods: For a healthier version, you can bake these pancakes in the oven at 375°F (190°C) until crisp, about 15-20 minutes, flipping halfway through.
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