Description
Transport your taste buds to the Mediterranean with this vibrant and fresh grilled shrimp dish paired with a creamy tzatziki sauce. It’s a light, healthy, and utterly delicious meal perfect for any occasion.
Ingredients
Scale
- 1 pound large or jumbo shrimp (16–20 count per pound), raw, tail-on
- 1/4 cup extra virgin olive oil (for marinade)
- 2 tablespoons fresh lemon juice (for marinade)
- 1 tablespoon fresh lemon zest (for marinade)
- 3 cloves garlic, minced (for marinade)
- 1.5 teaspoons dried oregano (for marinade)
- 1/2 teaspoon salt (for marinade)
- 1/4 teaspoon black pepper (for marinade)
- 1.5 cups full-fat plain Greek yogurt (for tzatziki)
- 1 medium English cucumber or 1 Persian cucumber, grated (for tzatziki)
- 2–3 cloves garlic, minced (for tzatziki)
- 2 tablespoons fresh dill, chopped (for tzatziki)
- 1 tablespoon fresh lemon juice (for tzatziki)
- Extra virgin olive oil, for drizzling (for tzatziki)
- Salt and pepper, to taste (for tzatziki)
Instructions
- Grate the cucumber using the large holes of a box grater.
- Place the grated cucumber in a fine-mesh sieve or wrap it in a clean kitchen towel. Press firmly to squeeze out as much excess water as possible.
- In a medium bowl, combine the strained cucumber with 1.5 cups of full-fat plain Greek yogurt, 2-3 cloves of minced garlic, 2 tablespoons of chopped fresh dill, 1 tablespoon of fresh lemon juice, and a good pinch of salt and pepper.
- Stir everything together until well combined. Drizzle with a little extra virgin olive oil if desired. Cover and refrigerate for at least 30 minutes.
- If your shrimp aren't already prepared, peel and devein them, leaving the tails on. Pat them very dry with paper towels.
- In a medium bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 tablespoon of fresh lemon zest, 3 cloves of minced garlic, 1.5 teaspoons of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Add the prepared shrimp to the marinade, tossing to ensure all the shrimp are evenly coated. Cover the bowl and refrigerate for 20-30 minutes.
- Preheat your outdoor grill (gas or charcoal) to medium-high heat. Clean the grill grates with a wire brush and lightly oil the grates.
- If you’re worried about shrimp falling through the grates, thread the marinated shrimp onto skewers.
- Place the shrimp directly on the hot grill grates. Grill for 2-3 minutes per side, or until the shrimp turn pink and opaque.
- Transfer the grilled shrimp to a serving platter.
- Serve the hot, juicy grilled shrimp immediately with generous dollops of the chilled homemade tzatziki.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 200 mg
Keywords: Don't over-marinate the shrimp as the acidity from the lemon can make them rubbery. Make the tzatziki a few hours ahead for the best flavor.