Mediterranean Grilled Shrimp Skewers make an easy warm weather meal, perfect for grilling season. Shrimp are marinated in a Mediterranean yogurt marinade and grilled until tender and juicy. Pair with your favorite pasta salad, grilled vegetables and a refreshing summer drink!
If you like to grill, you will love this Mediterranean Grilled Shrimp Skewers recipe.
It is not only easy to make, it is a beautiful dish to add to a summer spread. It can be served on its own with a Summer Orzo Pasta Salad, on a pita with Tzatziki sauce or on shrimp tacos.
The thing I love most about shrimp is how versatile it is- you can make a dip, grill it on skewers, air fryer it, sauté it or add it to a pasta dish.
It makes a great appetizer or a healthy dinner for a busy night.
It is an elegant addition to a table but cooks quickly which makes it great for a busy day of entertaining guests. Today’s Mediterranean Grilled Shrimp Skewers uses a yogurt based marinade mixed with warm spices.
You might remember my Mediterranean Chicken recipe that also uses a yogurt marinade. The yogurt when added to protein and grilled holds in the juices and tenderizes the protein.
If you like shrimp recipes try my Spicy Shrimp, Lemon Shrimp Orzo, Easy Breaded Shrimp, Lemon Shrimp Pasta or this Shrimp Pesto Pasta.
Recipe Ingredients You’ll Need
- Shrimp: I used one pound of large raw shrimp or jumbo raw shrimp. I prefer fresh shrimp but if you use frozen just make sure to thaw overnight.
- Yogurt: The marinade uses whole fat Greek yogurt. I like the tang and creaminess it adds to the marinade. You could use regular yogurt but I prefer the flavor of the Greek yogurt myself.
- Lemon: Lemon juice and lemon zest adds sweetness and also tenderizes the shrimp.
- Spices: I added them, paprika, cumin, oregano and cayenne pepper to the marinade. The mixture is really nice together and infuses the shrimp with a lot of flavor.
For exact ingredient amounts and instructions, see the full recipe card below.
How to Make Grilled Shrimp
Step 1: Create Marinade: In a large ziplock bag put the yogurt, olive oil, lemon juice and zest, garlic, thyme, paprika, cumin, oregano, cayenne pepper, salt and pepper.
Step 2: Marinade Shrimp: Add the shrimp in with the marinade. Seal the bag and shake to coat the shrimp with the marinade. Marinate the shrimp for 30 minutes. Because of the lemon juice don’t marinade longer than 2 hours or the shrimp beginning to break down from the acid in the lemon juice.
Step 3: Thread Shrimp: Set out your metal or wooden skewers. Thread the shrimp on the skewers.
Step 4: Grill Shrimp: Heat the grill to medium hight heat. Spray with oil to prevent the shrimp skewers from sticking. Put the skewers on the grill and cook for about 3 minutes per side, or until the shrimp are pink on the outside and the meat inside should be white and opaque. Do not overcook the shrimp or else it will become tough.
Remove the shrimp from the grill and garnish with fresh parsley, feta cheese and lemon wedges.
Recipe FAQ
You will want to thaw frozen shrimp in the fridge overnight before you cook them on the grill. If the shrimp have a lot of excess water from being frozen you will want to drain that and pat them dry before you apply spices or a marinade.
Of course you can create a basic olive oil and lemon juice marinade along with shrimp seasoning but I think that yogurt is the key to tender, juicy grilled shrimp. The full-fat yogurt helps hold in the juices and keep the shrimp tender when grilled. I also like that yogurt holds the spices onto the shrimp when you grill them.
If you are using lemon juice in a marinade for the shrimp you only want to marinade in the fridge for 2 hours or less otherwise the lemon juice starts to cook the shrimp. I suggest 30 minutes for today’s recipe.
Other Shrimp Recipes to Try
Mediterranean
Easy Shrimp Scampi Recipe
Mediterranean
One Pot Mediterranean Shrimp Pasta
Seafood
Air Fryer Coconut Shrimp
Seafood
Greek Shrimp Marinade
Mediterranean Grilled Shrimp Skewers
Ingredients
- 1 pound wild caught large shrimp, peeled and deveined {you can remove the tails or just leave them on and take them off when you eat}
- 1 cup of plain Greek yogurt, full fat
- 2 teaspoons olive oil
- 1/2 of a lemon, juiced plus zest of 1/2 of a lemon
- 4 garlic cloves, minced
- 2 teaspoons dried thyme
- 1 Tablespoon paprika {you can use sweet paprika or smoked paprika for a smoky flavor}
- 1 1/2 teaspoons cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper {optional}
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- Fresh parsley for garnish
- Feta cheese for garnish
- Lemon wedges
Instructions
- If you plan to use wooden skewers you will want to soak them in water before using them on the grill.
- In a large ziplock bag put the yogurt, olive oil, lemon juice and zest, garlic, thyme, paprika, cumin, oregano, cayenne pepper, salt and pepper.
- Add the shrimp in with the marinade. Seal the bag and shake to coat the shrimp with the marinade.
- Marinate the shrimp for 30 minutes. Because of the lemon juice don’t marinade longer than 2 hours or the shrimp beging to break down from the acid in the lemon juice.
- Set out your metal or wooden skewers. Thread the shrimp on the skewers.
- Heat the grill to medium hight heat.
- Spray with oil to prevent the shrimp skewers from sticking.
- Put the skewers on the grill and cook for about 3 minutes per side, or until the shrimp are pink on the outside and the meat inside should be white and opaque. Do not overcook the shrimp or else it will become tough.
- Remove the shrimp from the grill and garnish with fresh parsley, feta cheese and lemon wedges.
