GREEK-MARINATED SHRIMP SKEWERS WITH LEMON-DILL SAUCE

Greek-Marinated Shrimp Skewers with Creamy Lemon-Dill Sauce are healthy, wildly flavorful, and easy to customize. Cook on the grill or stovetop!

Course: Entree
Cuisine: greek

Equipment

  • Grill, grill pan, or cast-iron skillet
  • Mixing bowls
  • 8 metal or wooden/bamboo skewers (if grilling)

Ingredients

Shrimp Skewers

  • ¼ cup plus 1 Tbsp. extra-virgin olive oil
  • 2 tsp. smoked paprika
  • 1 ½ tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. dried fennel seeds
  • 1 tsp. dried cumin seeds
  • ¾ tsp. salt
  • Zest of 1 lemon (reserve juice for Lemon-Dill Sauce)
  • 1 lb. raw peeled and deveined shrimp
  • 1 medium zucchini, sliced into ½-inch thick coins, and then sliced in half to create half moons
  • 1 small red onion, peeled and cut into 1-inch chunks

Lemon-Dill Sauce

  • ¼ cup plain whole-milk Greek yogurt (sub sour cream)
  • 2 Tbsp. mayonnaise
  • 1 ½ Tbsp. fresh lemon juice
  • 1 Tbsp. finely chopped fresh dill
  • 2 tsp. finely chopped chives
  • ½ tsp. garlic powder
  • ¼ tsp. each salt and black pepper

Optional for Serving

  • Cooked white rice, couscous, orzo, quinoa, or farro

Instructions

  • In a large bowl, combine olive oil, smoked paprika, oregano, garlic powder, fennel seeds, cumin seeds, salt, and lemon zest; mix to combine. Add shrimp and toss to coat. Let sit for 30 minutes at room temperature, or up to 5 hours refrigerated.

    *Note: If using wooden skewers, soak in water while the shrimp marinates.

  • Meanwhile, prepare Lemon-Dill Sauce by combining Greek yogurt (or sour cream), mayonnaise, lemon juice, dill, chives, salt, and pepper in a medium bowl; stir with a whisk until smooth. Refrigerate until ready to use.
  • Thread marinated shrimp onto 8 metal or wood skewers, alternating with zucchini and chunks of red onion. (Aim for 3 shrimp per skewer.) Brush any remaining marinade over the zucchini and red onion. Place skewers on a parchment-lined baking sheet.

    *Note: if you’re cooking the shrimp and veggies stovetop, there’s no need to use skewers.

Grilling Instructions

  • Heat the grill to medium-high heat. Arrange skewers directly on the grill grates. Cook, turning only once, until the veggies and shrimp are lightly charred, about 5 to 6 minutes total. Use a set of tongs to remove skewers from grill and transfer to a clean platter or parchment-lined baking sheet.

Stovetop Instructions

  • Heat a grill pan or cast iron skillet over medium-high heat, and lightly coat with oil. Arrange marinated shrimp and veggies in pan, and cook for 5 to 6 minutes, only turning/tossing once, until cooked through. (Note: It’s best to cook the shrimp and veggies in two separate batches to avoid any overlap in pan.)
  • Serve shrimp skewers over rice or grain of choice with a side of Lemon-Dill Sauce for dipping.

Notes

  • Make-Ahead: You can start the marinating the shrimp up to 5 hours ahead. Just keep them covered in the refrigerator. You can also thread the skewers with the shrimp and veggies and refrigerate up to 3 hours ahead. The Lemon-Dill Sauce can be made 1 day in advance, and stored in an airtight container in the fridge.
  • Storage: Remove shrimp and veggies from skewers and transfer to an airtight container. Refrigerate up to 3 days. Reheat in a skillet or in the microwave.
    • Refrigerate the Lemon-Dill Sauce in an airtight container for up to 5 days. 

Nutrition

Serving: 2skewers with sauce | Calories: 300kcal | Carbohydrates: 9g | Protein: 18g | Fat: 21g | Saturated Fat: 1.5g | Sodium: 840mg | Fiber: 1g | Sugar: 4g
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