Greek Grilled Shrimp Skewers
Healthy and delicious, these Greek grilled shrimp skewers are flavored with zesty lemon oil, garlic, and oregano marinade, then grilled to perfection and paired with a Greek yogurt dipping sauce. Serve with crunchy cucumbers, briny olives, feta, tomatoes and grilled lemons for a perfect summer dish!
Summer grilling isn’t just about hamburgers and hot dogs. Mix up your grilling repertoire with these grilled shrimp skewers.
Sering Suggestion for Grilled Shrimp
- Combine all the ingredients in a pita to make shrimp gyros sandwiches
- Layer the shrimp and dip with veggies on the pita triangles
- Serve on a bed of rice or couscous.
Take advantage of the hot sale on shrimp at Safeway to make this grilled shrimp skewer recipe for dinner this week. Pick up Waterfront BISTRO Small Raw Shrimp for $5.47/lb. with a Just for U Digital Coupon through June 15th.
It’s light, made with clean real-food ingredients, healthy and delicious!
Ingredients
- 1 1/2 lbs raw shrimp, peeled and deveined
- Signature SELECT Avocado Lemon Oil, or extra virgin olive oil
- juice of half a lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1/2 cup Kalamata olives
- 1/4 cup feta cheese
- 1 English cucumber, thinly sliced
- 1-pint cherry or grape tomatoes halved
- lemon slices, for garnish (optional)
- fresh dill for garnish
- pita bread, toasted
Greek Yogurt Dip
Similar to tzatziki, I omitted the grated cucumber to make a light and creamy dip for the shrimp and pita bread. It tied the dish together!
- 1 cup plain greek yogurt
- 4 cloves garlic
- 1 tablespoon fresh dill, minced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- drizzle of extra virgin olive oil
If using wooden skewers, soak the skewers in water for about 5 minutes before skewering the shrimp.
Prepare the shrimp marinade:
- Combine avocado lemon oil with lemon juice, oregano, salt, pepper, and garlic powder and whisk until combined.
- Place the shrimp in a glass baking dish and pour the marinade over the shrimp.
- Toss to coat and let it hang out for about 10 minutes while you prep the veggies and the Greek yogurt dip. You don’t want to let it marinate for more than 15 minutes because the acid in the lemon will start to cook the shrimp like in a ceviche.
- Skewer the shrimp on
Prepare the dip by combining the Greek yogurt, minced garlic, lemon juice, olive oil, minced dill, salt, and pepper in a medium bowl. Stir to mix, taste for seasoning and adjust as needed.
Heat the grill to medium-high heat.
Oil the grates with an oil-soaked paper towel. Place the shrimp skewers and lemon slices (if using) on the grill. Cook for 3 to 3 1/2 minutes on each side until the shrimp turns pink and has grill marks. The shrimp will be done in 6 minutes, so be sure to remove it from the grill even if you don’t have grill marks at that time.
Meanwhile, on a large platter, place the halved tomatoes, sliced cucumbers, Kalamata olives, feta cheese, shrimp skewers, and lemon slices. Place the Greek yogurt dip in a small bowl on the side of the platter for dipping. Garnish with fresh dill sprigs and toasted pita bread.
How Long Do You Grill Shrimp?
Shrimp cooks quickly so you don’t want to overcook it.
Heat the grill to medium-high heat and oil the grates with an oil-soaked paper towel. Place the skewered shrimp on the grill and cook for 3 to 3 1/2 minutes on each side. I always close the grill top to create convection heat to ensure even cooking. The shrimp will turn pink and get nice grill marks.
Be sure to set a timer for the shrimp because overcooked shrimp are chewy and not pleasant to eat.
What to Serve with Grilled Shrimp Skewers
Strawberry Watermelon Salad With Tomatoes and Mint
Lemon Couscous Recipe With Grilled Zucchini & Vegetables
Authentic Greek Tzaziki Sauce Recipe
Ingredients
- 1 1/2 lbs raw shrimp peeled and deveined
- Signature SELECT Avocado Lemon Oil or extra virgin olive oil
- juice of half a lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves minced
- 1/2 cup Kalamata olives
- 1/4 cup feta cheese
- 1 English cucumber thinly sliced
- 1- pint cherry or grape tomatoes halved
- lemon slices for garnish (optional)
- fresh dill for garnish
- pita bread toasted
Greek Yogurt Dip
- 1 cup plain greek yogurt
- 4 cloves garlic
- 1 tablespoon fresh dill minced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- drizzle of extra virgin olive oil
Instructions
- If using wooden skewers, soak the skewers in water for about 5 minutes before skewering the shrimp.
- Prepare the shrimp marinade:
- Combine avocado lemon oil with lemon juice, oregano, salt, pepper, and garlic powder and whisk until combined.
- Place the shrimp in a glass baking dish and pour the marinade over the shrimp.
- Toss to coat and let it hang out for about 10 minutes while you prep the veggies and the Greek yogurt dip. You don't want to let it marinate for more than 15 minutes because the acid in the lemon will start to cook the shrimp like in a ceviche.
- Skewer the shrimp on
- Prepare the dip by combining the Greek yogurt, minced garlic, lemon juice, olive oil, minced dill, salt, and pepper in a medium bowl. Stir to mix, taste for seasoning and adjust as needed.
- Heat the grill to medium-high heat.
- Oil the grates with an oil-soaked paper towel. Place the shrimp skewers and lemon slices (if using) on the grill. Cook for 3 to 3 1/2 minutes on each side until the shrimp turns pink and has grill marks. The shrimp will be done in 6 minutes, so be sure to remove it from the grill even if you don't have grill marks at that time.
- Meanwhile, on a large platter, place the halved tomatoes, sliced cucumbers, Kalamata olives, feta cheese, shrimp skewers, and lemon slices. Place the Greek yogurt dip in a small bowl on the side of the platter for dipping. Garnish with fresh dill sprigs and toasted pita bread.
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