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!
Author: Jamie Vespa MS, RD
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.
