When cooking quick easy dinners, shrimp has always been a good friend of mine. Last year when my kitchen was being redone, I managed to make a homemade meal using cooked shrimp - my shrimp salad sandwiches - without having a kitchen.
Shrimp is fabulous with pasta and also works on top of a salad. Yes, I could eat shrimp several times a week. In the summer, these grilled Greek shrimp with tzatziki sauce are one of my go-to dishes. It's a nice light supper, and I cut out some calories by using non-fat yogurt in the sauce.
This is the type of dish that's screaming to be eaten on the patio. It is also one of my favorite summer dishes to serve to company.
Grilling shrimp is a fairly easy process but here are some tips to make sure your shrimp come out perfect:
Soak wooden skewers in cold water for at least twenty minutes. This will soften them and make sure the wood doesn't burn.
Lightly oil the grill before you heat it. This will make for easy removal of the shrimp so that they don't stick.
Shrimp take on other flavors quickly so they only need to be marinated for a short time. If they are marinated overnight, that could cause the shrimp to be mushy.
Keep shrimp refrigerated until ready to use. Shrimp spoil easily and should not be left out before cooking.
While I do not recommend marinating these shrimp overnight, the sauce can be made advance. I like to make mine the day before so the flavors meld together. This tzatziki sauce is great with the shrimp, but I also serve it with raw vegetables for an easy healthy appetizer. You might want to make a double or triple batch for snacking purposes.
Shrimp is definitely on my list of favorite foods and I always keep a few bags in my freezer. Below are some more ways I like to cook them. What is your favorite way to cook shrimp?
Greek Shrimp with Tzatziki Sauce Recipe
Ingredients
For the Shrimp:- 1 large lemon, juiced
- 1/2 teaspoon garlic, crushed
- 1 teaspoon oregano
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 pound shrimp, medium to large, shelled and deveined
- 1 cup plain greek non fat yogurt
- 1/2 large lemon, juiced
- 1/2 cup cucumber, shredded
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 2 teaspoons fresh mint, chopped, plus extra for garnish if desired
- 1/2 teaspoon salt
Directions
For the Shrimp:
- In a medium size bowl, mix together lemon juice, garlic, oregano, honey, olive oil and salt. Add shrimp and mix well.
- Cover and let sit in the refrigerator for 20 minutes.
- Preheat outdoor grill to medium heat. Thread 4 to 6 shrimp on a skewer. And set on a plate. Discard any remaining marinade.
- Cook shrimp on medium heat for 3 to 5 minutes on each side or until shrimp turn pink.
- Serve shrimp with tzatziki sauce.
For the Sauce:
- In a small bowl, mix together yogurt, lemon juice, cucumber, olive oil, garlic powder, mint and salt. Combine well.
- Keep in the refrigerator until ready to serve. This sauce can be made the day before and refrigerated until needed.
- Garnish with extra mint if desired.
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