If you’re dreaming of a dish that’s bursting with zesty Mediterranean flavors, these Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce might just become your new obsession. Tender shrimp, soaked in a punchy Greek-inspired marinade, are grilled alongside vibrant zucchini and red onion, then served with a luscious, creamy sauce you’ll want to drizzle on everything. Friends—this is summer on a skewer.
Why You’ll Love This Recipe
- Mediterranean Magic: Each bite is packed with sun-kissed herbs, spices, and a lemony tang that instantly transports you to a breezy Greek taverna.
- Quick and Easy: From marinate to plate, this recipe comes together in under an hour—ideal for weeknight dinners or effortless entertaining.
- Super Versatile: You can grill or pan-sear these skewers, and the creamy Lemon-Dill Sauce doubles as a dip, drizzle, or even a salad dressing.
- Fresh and Healthy: With lean shrimp, plenty of veggies, and a protein-rich yogurt sauce, this dish is as nourishing as it is delicious.
Ingredients You’ll Need
The magic of these Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce lies in their simplicity—every ingredient plays a starring role in elevating flavor, color, and texture. A handful of pantry spices, fresh herbs, and creamy yogurt transform shrimp and veggies into something unforgettable.
- Extra-virgin olive oil: Adds richness, helps the marinade cling to the shrimp and veggies, and imparts that signature Mediterranean essence.
- Smoked paprika: Brings a sweet, smoky warmth that highlights the grilled flavor.
- Dried oregano: Classic Greek herb—use a generous pinch for that unmistakable aroma.
- Garlic powder: Gives every bite a savory punch without mincing fresh cloves.
- Dried fennel and cumin seeds: The secret to a deep, slightly earthy and aromatic marinade. Lightly crush if you’d like an extra pop of flavor.
- Salt and lemon zest: Brightens and balances, making the shrimp and veggies sing. Reserve the lemon juice for the sauce!
- Raw peeled and deveined shrimp: Opt for large or extra-large for the juiciest, most satisfying skewers.
- Zucchini and red onion: Their tenderness and color add appeal to every skewer—and soak up all the marinade, too.
- Plain whole-milk Greek yogurt: The core of your velvety Lemon-Dill Sauce—full-fat is extra luscious, but you can substitute sour cream.
- Mayonnaise: Adds smoothness and body to the dip, making it completely irresistible.
- Fresh lemon juice, dill, and chives: For a tangy, herbaceous, and fragrant sauce with incredible freshness.
- Cooked rice, couscous, orzo, quinoa, or farro (optional): Your blank canvas for soaking up the sauce and catching every last bite.
Variations
The wonderful thing about Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce is just how easily you can tailor them for your taste, your pantry, or special occasions. Don’t be afraid to get creative—the possibilities are endless!
- Vegetable Swap: Substitute bell peppers, cherry tomatoes, or mushrooms for the zucchini or onion—whatever’s in season or in your fridge.
- Sauce Switch-Up: Try mixing in a little crumbled feta or a dollop of tahini to the Lemon-Dill Sauce for a new flavor twist.
- Shrimp Substitute: Chicken, scallops, or even chunks of firm white fish can stand in for shrimp; just adjust cook times accordingly.
- Low-Carb Version: Enjoy your skewers with a crisp Greek salad or spiralized veggie noodles instead of grains for a lighter touch.
How to Make Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce
Step 1: Prep and Marinate the Shrimp
In a large bowl, combine your olive oil, smoked paprika, oregano, garlic powder, fennel, cumin, salt, and lemon zest. Toss in the shrimp and give everything a good mix, ensuring each piece is coated in the bold, fragrant marinade. Let this mixture sit at room temperature for 30 minutes—or, if you’re ahead of the game, pop it in the refrigerator for up to 5 hours. (If using wooden skewers, now’s the perfect time to soak them.)
Step 2: Mix the Lemon-Dill Sauce
In a medium bowl, whisk together the Greek yogurt (or sour cream), mayo, lemon juice, chopped dill, chives, garlic powder, salt, and pepper. The result? A creamy, zippy sauce that’s positively irresistible. Cover and refrigerate until you’re ready to serve—the flavors only get better as they mingle.
Step 3: Assemble the Skewers
Thread your marinated shrimp, zucchini half-moons, and red onion chunks onto your skewers. I like having about 3 shrimp per skewer, alternating with veggies for a feast of color and texture. If there’s leftover marinade, brush it over the veggies to ensure every bite is maxed out on flavor.
Step 4: Grill or Sear
If grilling, heat your grill to medium-high and arrange your skewers on the grates. Cook for 5–6 minutes, turning once, until the shrimp are plump and lightly charred, and the veggies are just tender. If cooking indoors, use a grill pan or cast iron skillet—cook shrimp and veggies in batches for even searing and brilliant color.
Step 5: Serve with Sauce and Sides
Remove the Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce from the grill (or pan) and set them on a platter. Serve over grains of your choice and don’t forget a generous spoonful, dollop, or drizzle of the Lemon-Dill Sauce on the side. Every bite is a burst of Greek flavor!
Pro Tips for Making Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce
- Marinate for Maximum Flavor: Give your shrimp at least 30 minutes to soak up the marinade, but for an extra punch, let them go for up to 5 hours in the fridge.
- Don’t Overcrowd the Skewers: Leave just a little space between each item to allow for even cooking and perfect smoky-charred edges.
- Fresh Lemon is Key: Use freshly squeezed lemon juice and fresh zest—for both the marinade and the sauce—nothing adds brightness quite like it.
- Test Your Shrimp for Doneness: Shrimp are cooked when they’re opaque and have curled into gentle Cs—overcooking will make them rubbery, so watch closely!
How to Serve Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce
Garnishes
Brighten your platter of Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce with a flurry of fresh chopped dill or parsley, scatter some extra lemon wedges around for squeezing, and maybe a sprinkle of flaky sea salt for that final chef’s kiss. A few thinly sliced radishes or a dusting of smoked paprika can also give a pop of color and flavor.
Side Dishes
I love to nestle these skewers on a bed of fluffy white rice, nutty farro, or quick-cooking couscous but they’re equally at home beside a crisp Greek salad. Roasted potatoes, lemony orzo, or warm pita bread make perfect partners for soaking up any drips of that gorgeous sauce.
Creative Ways to Present
Set up a DIY skewer station for parties—let guests build their own with different veggies. For a light lunch, tuck the shrimp, veggies, and sauce into pita pockets with greens. Or, arrange the skewers over a large salad for a show-stopping main dish that’s picnic-perfect.
Make Ahead and Storage
Storing Leftovers
After your feast, simply slide any leftover shrimp and veggies off their skewers and into an airtight container. Stored in the refrigerator, your Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce will keep beautifully for up to three days, ready to liven up salads, wraps, or grain bowls.
Freezing
While cooked shrimp can be frozen, it’s best to freeze them without the sauce and veggies for optimal texture. Transfer cooled shrimp to a zip-top bag or airtight container, and freeze for up to one month. Always thaw overnight in the refrigerator before reheating gently to maintain tenderness.
Reheating
To keep your shrimp juicy, reheat in a skillet over medium heat for just a minute or two, or in the microwave on low power, until warmed through. Add a squeeze of fresh lemon and an extra spoonful of Lemon-Dill Sauce to revive all those punchy, fresh flavors.
FAQs
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Can I use frozen shrimp for Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce?
Absolutely! Just make sure the shrimp are fully thawed and patted dry before marinating, so they can really absorb all the flavors and achieve a perfect sear when cooked.
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Is it possible to make the Lemon-Dill Sauce in advance?
Yes! The sauce can be made up to a day ahead and kept in an airtight container in the fridge—actually, the flavors get bolder and more delicious as they meld together overnight.
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How can I tell when the shrimp are done cooking?
Shrimp are finished when they’ve turned opaque and pink, with their bodies curved into gentle “C” shapes. Be careful not to overcook—they become rubbery quickly, so keep an eye out and pull them as soon as they’re just set.
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Can I make Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce without a grill?
Definitely! You can use a grill pan or cast-iron skillet right on your stovetop. The shrimp and veggies will get a beautiful sear, and the flavors come out every bit as vibrant indoors.
Final Thoughts
Give these Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce a try next time you crave something fresh, flavorful, and just a touch exotic. They’re fabulous for both lively gatherings and solo dinners on a sunny patio, and I promise—the combo of zesty shrimp and creamy sauce will steal your heart. Happy cooking!
PrintGreek-Marinated Shrimp Skewers with Lemon-Dill Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Grilling
- Method: Stovetop
- Cuisine: Mediterranean
Description
These Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce are bursting with Mediterranean flavors. Tender shrimp, zucchini, and red onion are marinated in a vibrant blend of spices, grilled to perfection, and served with a creamy lemon-dill sauce. A delightful dish for a summer barbecue or a quick weeknight meal.
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
Lemon-Dill Sauce
- 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
Instructions
- Marinate Shrimp: In a large bowl, combine olive oil, smoked paprika, oregano, garlic powder, fennel seeds, cumin seeds, salt, and lemon zest. Add shrimp and toss to coat. Let sit for 30 minutes at room temperature or up to 5 hours refrigerated.
- Prepare Lemon-Dill Sauce: Combine Greek yogurt, mayonnaise, lemon juice, dill, chives, salt, and pepper in a bowl. Refrigerate.
- Thread Skewers: Thread shrimp, zucchini, and red onion onto skewers. Brush with marinade.
- Grilling: Cook skewers on a grill until lightly charred, about 5-6 minutes.
- Stovetop: Cook in a pan for 5-6 minutes, turning once.
- Serve: Serve skewers over rice with Lemon-Dill Sauce.
Notes
- You can marinate the shrimp and prepare skewers ahead of time.
- Store leftovers in the refrigerator and reheat before serving.
- The Lemon-Dill Sauce can be made a day ahead.
Nutrition
- Serving Size: 1 skewer
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 190mg