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Grilled Lemon Shrimp And Vegetables


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  • 1 pound large shrimp peeled, deveined
  • 8 ounces fresh small white mushrooms cleaned, trimmed
  • 2 medium zucchini sliced 1" thick
  • 1 medium red onion cut in 8 wedges
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely-chopped garlic
  • 1 tablespoon fresh oregano leaves (or 1 tspn dried oregano, crushed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 cup plain low-fat yogurt
  • 1 cup chopped peeled seeded cucumber
  • 1 tablespoon chopped fresh mint or parsley
  • 1 teaspoon finely-chopped garlic
  • 1/2 teaspoon salt


Servings 4


Step 1

In 13- by 9- by 2-inch glass baking dish, place shrimp, mushrooms, zucchini and red onion. In small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper. Pour over shrimp and vegetables; toss until well coated. Let stand for 30 minutes.

Preheat rack for outdoor grill or broiler. Place vegetables and shrimp on vegetable grilling rack or rack in broiler pan; discard marinade from baking dish. Grill or broil no more than 6 inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, turning often. Serve with Cucumber Yogurt Sauce.

Cucumber Yogurt Sauce: In small bowl, combine yogurt, cucumber, mint or parsley, chopped garlic and salt. Serve over Grilled Lemon Shrimp and Vegetables. (Makes about 1 1/2 cups)

This recipe yields 4 servings.

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