Adapted from The Paleo Cupboard
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.