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Grilled Shrimp "Souvlaki"

Quentin Bacon
Yield Makes 4 servings (serving size: 1 wrap)
Prep: 20 minutes; Cook: 15 minutes; Marinate: 10 minutes.

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)

Nutrition Information

  • calories 353
  • fat 6 g
  • satfat 2 g
  • monofat 2 g
  • polyfat 1 g
  • protein 31 g
  • carbohydrate 48 g
  • fiber 8 g
  • cholesterol 170 mg
  • iron 5 mg
  • sodium 563 mg
  • calcium 127 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.