Grilles Shrimp "Souvlaki"

Grilles Shrimp "Souvlaki"
Adapted from find.myrecipes.com
Grilles Shrimp "Souvlaki"

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from find.myrecipes.com

Ingredients

  • 1

    pound large shrimp, peeled and deveined

  • 6

    tablespoons fresh lemon juice, divided

  • 2

    teaspoons olive oil, divided, plus additional for brushing grill

  • 3

    tablespoons chopped fresh dill, divided

  • 1

    tablespoon chopped fresh oregano

  • 3/4

    cup low-fat Greek yogurt, divided

  • 2

    garlic cloves, minced and divided

  • 2

    cucumbers (about 1 pound)

  • Black pepper, to taste

  • 1

    pint cherry tomatoes (about 1/2 pound)

  • 1

    small red onion, cut crosswise into 1/3-inch-thick rings

  • 4

    whole-grain flatbreads

  • 8

    small romaine leaves (optional)

Directions

1. Preheat grill. 2. Rinse shrimp, and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil, and 1 tablespoon each dill and oregano in a medium bowl. Add the shrimp, and toss to combine. Marinate, stirring occasionally, 10 minutes. 3. Stir together 1/4 cup yogurt, half of garlic, 2 tablespoons lemon juice, and 1 tablespoon dill in a serving bowl. With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the largely seeded core. Toss cucumber ribbons with yogurt mixture and pepper, to taste. 4. Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill, and remaining garlic in a small serving bowl for raita sauce. Season with pepper, to taste. 5. Toss tomatoes and onion with remaining 1 teaspoon olive oil in a bowl. Grill shrimp with tomatoes and onion in a lightly oiled well-seasoned cast-iron skillet or grill pan, turning once, 5 minutes or until shrimp are bright pink and cooked through, tomatoes are softened, and onion is golden brown and tender. Transfer to a plate; cover and keep warm. 6. Grill flatbread until golden brown and slightly crisp. Transfer to 4 serving plates; top evenly with cucumber salad, shrimp, onions, tomatoes, and romaine, if desired. Serve with raita sauce. Nutritional Information

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