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!
Grill, grill pan, or cast-iron skillet
8 metal or wooden/bamboo skewers (if grilling)
Ingredients Shrimp Skewers
1/4 cup plus 1 Tbsp. extra-virgin olive oil
2 tsp. smoked paprika
1 1/2 tsp. dried oregano
1 tsp. garlic powder
1 tsp. dried fennel seeds
1 tsp. dried cumin seeds
3/4 tsp. salt
Zest of 1 lemon (reserve juice for Lemon-Dill Sauce)
1 lb. raw peeled and deveined shrimp
1 medium zucchini, sliced into 1/2-inch thick coins, and then sliced in half to create half moons
1 small red onion, peeled and cut into 1-inch chunks
1/4 cup plain whole-milk Greek yogurt (sub sour cream)
2 Tbsp. mayonnaise
1 1/2 Tbsp. fresh lemon juice
1 Tbsp. finely chopped fresh dill
2 tsp. finely chopped chives
1/2 tsp. garlic powder
1/4 tsp. each salt and black pepper
Optional for Serving
Cooked white rice, couscous, orzo, quinoa, or farro
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.
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.
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.
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.