Grilled Lemon-Herb Shrimp Skewers with Cucumber-Yogurt Sauce

A light, Mediterranean-leaning plate built around lean protein and bright citrus — quick enough for a weeknight, polished enough for company.

Serves

4

Prep Time / Cook Time

20 minutes prep (plus 30 minutes marinating), 10 minutes cook

Lemon-Herb Shrimp

Ingredients

• 1½ lbs large shrimp, peeled and deveined, tails on
• 3 tbsp olive oil
• Zest and juice of 2 lemons
• 3 garlic cloves, minced
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden or metal skewers

Cucumber-Yogurt Sauce

• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and drained
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• Salt, to taste

For Serving

• Lemon wedges
• Extra fresh herbs

Instructions

1. If using wooden skewers, soak in water for 20 minutes.
2. Whisk olive oil, lemon zest, lemon juice, garlic, oregano, parsley, salt, and pepper together in a bowl. Add shrimp and toss to coat. Marinate 20–30 minutes in the refrigerator — no longer, or the citrus will begin to “cook” the shrimp.
3. Meanwhile, stir together yogurt, grated cucumber, garlic, lemon juice, and dill for the sauce. Season with salt to taste and refrigerate until ready to serve.
4. Thread the shrimp onto skewers.
5. Grill over medium-high heat (or use a grill pan) for 2–3 minutes per side, until opaque and lightly charred.
6. Serve warm with the cucumber-yogurt sauce, lemon wedges, and extra herbs.

Chef’s Notes

Watch the shrimp closely — they go from perfectly tender to rubbery within a minute of overcooking. This is an ND original plate inspired by Mediterranean grilling traditions, not presented as one specific regional dish. Great served over farro or with warm pita.

A Note on Portions

Lean shrimp, a light marinade, and a yogurt-based sauce rather than a cream or oil-heavy one keep this dish satisfying without unnecessary richness.