Yesterday, my hair stylist, Raquel, asked me how I decide which dishes to cook for my blog and without hesitating I said, ‘it’s whatever food I’m craving at the moment’. Well, folks, surprise surprise – it’s shrimp this week, lol. I’m laughing as I type this because I didn’t even think about it when I cooked it up last week but I know you all love shrimp as much as I do so I’m going with it!
When my brother saw the pic on Instagram the other day, he said ‘what’s with the tops left on the tomatoes? I wouldn’t eat those, ya know’. LOL – men are so literal. I explained that I left them on just for the purpose photography but he just didn’t get it.
This dish has layers of flavor and you can see I got carried away with the amount of ingredients. How was I supposed to fold that? Put some yummy veggies together with shrimp and I’m just out of control!
What’s even better is that you can use your veggie peeler to make some cucumber strips and mix them up with some yogurt and dill to make your first layer of deliciousness. It’s such a fun surprise when you bite into it along with the shrimp and other veggies.
I saw this recipe at Health.com and knew I had to try it. You can change up the shrimp marinade any way you like and you’ll find my favorite method on my Shrimp Saganaki dish that would work equally well in this recipe. If you don’t enjoy Shrimp there is Chicken souvlaki for you to try out if you hungry for it,
I just realized that the next dish I’m planning – an over the top, grilled Portobello mushroom burger is also going to have shrimp. Oh boy – should I leave the shrimp off? I’ll leave up to you to decide! Let me know what you think. Cheers!
- 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 or pitas
- 8 small romaine leaves (optional)
- Preheat grill.
- 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.
- 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.
- 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.
- 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.
- 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.
17 Comments
Velva
April 30, 2015 at 8:32 amI totally get the tops left on the tomatoes 🙂 Your shrimp souvlaki is filled with colors, flavors and textures.
Velva
Velva recently posted…Savoring the Season: Peach and Vanilla Cream Panna Cotta
Robyn
May 1, 2015 at 6:45 amLOL, Glad you get it, Velva. Thanks so much for your kind words and visit 🙂
Robyn recently posted…Shrimp Souvlaki
Linda
April 30, 2015 at 8:55 amSuch an awesome dish and yes, I love shrimp too. This would be a lovely dish to fix for my Mother. She also loves shrimp.
Love the layered effect and the trick with the cucumbers and yogurt. The pita bread makes a pretty vessel. Lot so of love to you my sweet friend. xo W.W.
Robyn
May 1, 2015 at 6:46 amI think if we ever get to have lunch together, Linda, it will have to consist of salmon and shrimp! It seems that neither of us tire of it 🙂
I’m off to visit your blog. I finally have a moment to catch up with my friends!
Robyn recently posted…Shrimp Souvlaki
Anita Rivera
April 30, 2015 at 8:01 pmI’M LATE FOR DINNER! I missed you this morning as I flew out the door at 5:00am! But here I am, drooling over your colorful and seasoned shrimp! I can just hear you laughing dearest Robyn! And those cucumber strips looks so pretty! RAW photos here?
Do you ever make paella with shrimp? I love it made in the traditional pan on the grill; talk about a shrimp fest!
My friend, I hope spring is blooming up your way; it is here and it’s glorious!
BIG HUGS! Anita
Robyn
May 1, 2015 at 6:48 amI didn’t publish early this morning, Anita, – I’ve been running late all week, lol. So glad you like the dish. Yes, I pretty much shoot in RAW all the time now but it’s a whole new learning curve! I have good days and bad, lol.
I love paella and have made it many, many times. I’ve thought about doing it for the blog – I think it’s time!
Talk to you tonight!!
Robyn recently posted…Shrimp Souvlaki
Michelle @ Vitamin Sunshine
May 1, 2015 at 5:56 amBeautiful. Shrimp always looks good in photos, doesn’t it? I always pack my tacos/burritos/wraps way too full of veggies to be able to close– but who cares! Start with a fork 🙂
I need to start cooking what I’m craving for my blog– I usually try to make my posts balanced– dinner, salad or soup or veggie dish, dessert, drink, like a rotation– and I actually end up wasting a lot of food when I cook something I just don’t feel like eating at the moment 🙁
Michelle @ Vitamin Sunshine recently posted…Gluten-Free Chewy Cherry Coconut Cookies
Robyn
May 1, 2015 at 6:51 amThat’s what I kept saying as I was photographing this, Michelle – start with a fork! I forgot to put it in the post, ha!
I’m with you, if I cook something I’m not in the mood for – it’s just not getting eaten. I do share with my neighbours though and they’re always happy to get leftovers:)
Robyn recently posted…Shrimp Souvlaki
Danielle
May 1, 2015 at 9:29 amGreat to meet you, Robyn! Your shrimp souvlaki looks incredible, and is exactly the type of dish that I’ve been craving as well, thanks to this gorgeous weather we’re finally seeing in Toronto!! Cheers to enjoying many more tasty dinners this weekend! 🙂
Danielle recently posted…The “You Can Stay” Risotto
Marla
May 2, 2015 at 1:16 pmHi Robyn,
Looks delicious and too pretty to eat. Ha! Love the recipe but I am not a shrimp lover. Thanks for sharing on Real Food Fridays. Pinned & twitted.
Marla recently posted…Real Food Friday #86 – Just A Little Healthier
Bam's Kitchen
May 3, 2015 at 1:37 amBeautiful dish bursting with colors and flavors. I am just in shock, you like shrimp… LOL I would have never have guessed. This delicious souvlaki might be a tad full to pick up and eat but just as Michelle stated I would start with a fork and work my way from there…Your photos are stunning! This would be such a fun dish to serve for a gathering and just let everyone make their own. Have a super weekend!
Bam’s Kitchen recently posted…Vegan Chickpea Lemon Rice
Michelle @ A Dish of Daily Life
May 4, 2015 at 7:11 pmI absolutely love this dish, Robyn! It looks amazing! And that tip on the cucumber is great…what a clever idea. I know it’s simple, but I doubt I would have thought of it. Definitely making this one. Pinning and sharing, and I will have it on my Facebook page tomorrow as well!
Michelle @ A Dish of Daily Life recently posted…Baby Pea Shoot and Asparagus Salad
Gourmet Getaways
May 4, 2015 at 9:43 pmSimply mouthwatering! For some reason, shrimp always makes us drool, especially with your photos! Mmmm…
Julie & Alesah
Gourmet Getaways xx
Gourmet Getaways recently posted…Carrot & Ginger Cake w Salted Caramel Glaze
Maggie
May 5, 2015 at 9:23 amThis photos are amazing! Love the colors and texture you have there. This is such an amazing dish. I had some really nice souvlaki in Greece, but I never saw one with shrimps. And the fresh veggies on top are great and full of flavor. Definitely will try it out. Thanks for sharing Robyn! 🙂
Maggie recently posted…Mom’s Best Chinese Gravy Noodles (Da Lu Mein, 打卤面)
Mindy
May 5, 2015 at 6:26 pmI always appreciate presentation so the tops on the tomatoes are a yes from me! This recipe looks and sounds wonderful and yet easy – which is why we love you Robyn!
Mindy recently posted…What I learned in April
Miz Helen
May 6, 2015 at 11:31 amOh YES! Robyn, your Shrimp Souvlaki looks fantastic, I will be having it soon. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Miz Helen recently posted…Mexican Potato Casserole
Patti
May 6, 2015 at 9:13 pmThe souvlaki looks amazing! You are featured this week at Ivy and Elephants, thank you so much for joining us!
Hugs,
Patti
Patti recently posted…Southern Comfort