Greek Shrimp Cocktail with Lemon-Yogurt Cream

"I created this first course when my garden was overflowing with mint and tomatoes, and our gourmet cooking group was preparing a dinner with a Mediterranean theme." -Jamie Miller, Maple Grove, MN

Yield: 8 servings (serving size: about 2/3 cup shrimp mixture, 1 tablespoon yogurt cream, and 1 lemon wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 30%
  • Fat: 3.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 14g
  • Carbohydrate: 6.6g
  • Fiber: 0.9g
  • Cholesterol: 88mg
  • Iron: 1.8mg
  • Sodium: 298mg
  • Calcium: 90mg

Ingredients

  • 3 cups water
  • 1 cup organic vegetable broth (such as Swanson Certified Organic)
  • 1 pound medium shrimp, peeled and deveined
  • 3 tablespoons finely chopped fresh flat-leaf parsley, divided
  • 1 1/2 tablespoons finely chopped fresh mint
  • 1 tablespoon red wine vinegar
  • 2 teaspoons extravirgin olive oil
  • 1/2 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 cup finely chopped seeded cucumber
  • 1 cup finely chopped seeded tomato
  • 1/3 cup (about 1 1/2 ounces) reduced-fat crumbled feta
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped pitted kalamata olives
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup plain fat-free yogurt
  • 1 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon honey
  • 8 lemon wedges

Preparation

  1. Combine 3 cups water and broth in a medium saucepan; bring to a boil. Add shrimp; cook 3 minutes or until done. Drain and rinse under cold water; drain.
  2. Combine 2 tablespoons parsley, mint, and next 4 ingredients (through garlic), stirring with a whisk. Stir in cucumber and next 4 ingredients (through olives). Add shrimp, tossing gently to combine. Sprinkle with black pepper.
  3. Combine yogurt, rind, juice, and honey in a small bowl, stirring with a whisk. Serve over shrimp mixture. Sprinkle with remaining 1 tablespoon parsley; serve with lemon wedges.
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