Women in Food

Fried Green Zucchini with Shrimp Remoulade

Yield 4 servings
3 ratings

Green tomatoes refer to unripe tomatoes, which are firmer and drier than ripe ones. If you don’t have green tomatoes in your garden, you can use substitute zucchini, like we did. (Zucchini has a similar taste and texture). Upperline Restaurant served fried green tomatoes topped with shrimp remoulade.


1 large egg

1 cup whole buttermilk

1 cup yellow cornmeal

½ teaspoon kosher salt

¼ teaspoon ground black pepper

8 (½-inch-thick) slices large green zucchini or green tomatoes

6 tablespoons vegetable oil

24 medium boiled Gulf shrimp, cooked, peeled, deveined and chilled

Shredded lettuce or salad greens, for serving

Red Remoulade Sauce, see recipe


In a medium bowl, whisk together egg and buttermilk. In a shallow dish, combine cornmeal, salt and pepper. Dip tomato or zucchini slices in egg mixture, letting excess drip off. Dredge in cornmeal mixture, shaking off excess.

In a large sauté pan, heat oil over medium heat. Place tomato or zucchini slices in a single layer in pan; cook, turning once, until golden brown on both sides, about 6 minutes.

Garnish plates with shredded lettuce or salad greens. Place 3 to 4 tomato or zucchini slices on each plate; top with chilled shrimp, then spoon the red remoulade sauce over the shrimp. Serve immediately.


Ingredients used in this recipe