Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce Recipe

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.

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!

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

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!

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