Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce

4.95 from 17 votes
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Greek-Marinated Shrimp Skewers with Creamy Lemon-Dill Sauce are healthy, wildly flavorful, and easy to customize. Cook on the grill or stovetop and enjoy this Greek shrimp recipe all year long. Shrimp kebabs on a bed of rice with a side of creamy sauce

I’ve been making this recipe on REPEAT this summer, and am so excited to finally share the recipe. The Greek marinade is bold, zesty, and sublimely spiced. It lacquers succulent shrimp, chunks of zucchini, and red onion like a dream on these skewers.

Not only do these shrimp skewers cook in a matter of minutes, they are easy to transition to your stovetop if you don’t own a grill. However, if you do enjoy cooking with live fire, I highly suggest adding these Shrimp Kebabs with Tahini Sauce to your lineup next. 

How to Make Greek Shrimp Skewers:

The magic of these shrimp skewers is in the Greek marinade. It calls for mostly dried seeds and spices, plus the zest of 1 lemon (save the juice for the sauce!). I love serving the skewers over rice, orzo, or couscous, however quinoa is also a great choice.

The Ingredients:Recipe ingredients on a white board with blue labels

  • Shrimp: Look for shrimp that are already peeled and deveined (or at least deveined and easy peel). Also, many are surprised to find out that the best shrimp are often in the freezer case. Usually what’s behind the seafood case was previously frozen anyway, so you can often get a better deal by purchasing frozen, and thawing on your own.
  • Olive Oil: You need a decent amount of olive oil for the Greek marinade. You can also use avocado oil here. 
  • Veggies: I love threading chunks of zucchini and red onion on these skewers, however the options are endless. Alternatively, you can add eggplant, mushrooms, or bell peppers. 
  • Spices: The Greek marinade includes smoked paprika, garlic powder, oregano, fennel seed, and cumin seed for bold, zesty flavor.
    • You may wonder why the seed version of fennel and cumin are called for instead of ground. I prefer using the seeds because they’re WAY more flavorful, however you can certainly use ground if you don’t wish to purchase the seeds.
  • Lemon-Dill Sauce: This simple sauce is made of Greek yogurt (or sour cream), mayo, fresh lemon juice, dill, and chopped chives. The result is a bright, creamy concoction that complements the skewers deliciously. 

The Directions:

Step 1: Marinate the Shrimp

In a large bowl, combine the olive oil, smoked paprika, oregano, garlic powder, fennel seeds, cumin seeds, and salt; mix to combine. Add shrimp and toss to coat. Let sit for 30 minutes at room temperature.

*Note: If using wooden skewers, soak in water while the shrimp marinates.Raw shrimp in a white bowl tossed in Greek marinade

Step 2: Prepare the Lemon-Dill Sauce

Meanwhile, combine Greek yogurt (or sour cream), mayonnaise, lemon juice, dill, chives, salt, and pepper in a medium bowl; stir with a whisk until smooth. Refrigerate until ready to use.Lemon-Dill Sauce being mixed in a pink bowl

Step 3: Assemble Shrimp Skewers

Thread shrimp onto 7 or 8 metal or wood skewers, alternating with zucchini and red onion. (Aim for 3 shrimp per skewer.) Brush any remaining marinade over the skewers, coating the zucchini and red onion. Place skewers on a parchment-lined baking sheet. Marinated prawns, zucchini, and red onion threaded on wooden skewers

How to Cook Shrimp Skewers on the Grill:

You can cook shrimp skewers on any kind of grill: charcoal, gas, Traeger, Green Egg, and even an indoor grill pan. Just keep in mind that if you’re using bamboo/wooden skewers, be sure to soak them in water for at least 30 minutes first so that they don’t instantly burn.

  1. Heat the grill to medium-high heat.
  2. Arrange skewers directly on the grill grates. Cook, turning only once, until the veggies and shrimp are lightly charred, about 5 to 6 minutes total. 
  3. Use a set of tongs to remove skewers from grill and transfer to a clean platter or parchment-lined baking sheet.

Grilled shrimp kebabs on a parchment-lined baking sheet

How to Cook Shrimp Skewers on the Stove:

There’s no need to use metal or wood skewers if cooking the shrimp stovetop.

  1. Heat a grill pan or cast iron skillet over medium-high heat, and lightly coat with oil.
  2. Arrange marinated shrimp and veggies in pan, and cook for 5 to 6 minutes, only turning/tossing once, until cooked through. (Note: you may need to cook the shrimp and veggies in two separate batches to avoid any overlap in pan.)

What to Add to Shrimp Skewers:

  • Zucchini: Especially during summer months, zucchini is a great option for these skewers. The flavor is mild and they are quick-cooking.
  • Red Onion: Truly one of my favorite veggies/alliums to grill! Grilling red onion removes its harsh bite and renders it sweet and smoky. 
  • Bell Peppers: Cut up red, orange, or yellow bell pepper into 1-inch square pieces for extra sweetness.
  • Pineapple: It may seem like an unlikely combination, but the tangy sweetness of pineapple is delicious with the smoky marinade. It’s best to slice the pineapple into 1-inch chunks. 
  • Sausage: For a meaty, Cajun twist, try shrimp and sausage skewers. Slice precooked andouille sausage into coins the same thickness as the shrimp, tucking them into the shrimp’s curve so that the shrimp wraps around the outside. Thread onto the skewers together.

Greek shrimp kebabs on a yellow plate with rice

Serving Suggestions:

This Greek shrimp recipe is plenty satisfying on its own, however it also pairs well with many sides. Here are a few of my go-to’s:

  • Grains: Arrange the skewers over a bed of white rice, couscous, orzo, or quinoa for extra staying power. 
  • Fresh Corn Grits: A summertime staple, and sure to win the approval of the masses.
  • Salad: Enjoy a simple and fresh side salad, such as this Cucumber and Avocado Salad. 

Make-Ahead and Storage Tips:

  • Make-Ahead: You can start the marinating the shrimp up to 5 hours ahead. Just keep them covered in the refrigerator. You can also thread the skewers with the shrimp and veggies and refrigerate up to 3 hours ahead. The Lemon-Dill Sauce can be made 1 day in advance, and stored in an airtight container in the fridge.
  • Storage: Remove shrimp and veggies from skewers and transfer to an airtight container. Refrigerate up to 3 days. Reheat in a skillet or in the microwave. 
    • Refrigerate the Lemon-Dill Sauce in an airtight container for up to 5 days. 

A piece of shrimp being dipped into Lemon-Dill Sauce

More Healthy Shrimp Recipes

Cajun Shrimp and Grits

One Pot Harissa Shrimp & Feta Orzo

Shrimp Scampi Spaghetti Squash

If you give this Greek shrimp recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates!

4.95 from 17 votes

Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce

Greek-Marinated Shrimp Skewers with Creamy Lemon-Dill Sauce are healthy, wildly flavorful, and easy to customize. Cook on the grill or stovetop!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 4

Equipment

  • Grill, grill pan, or cast-iron skillet
  • Mixing bowls
  • 8 metal or wooden/bamboo skewers (if grilling)

Ingredients  

Shrimp Skewers

  • 1/4 cup plus 1 Tbsp. extra-virgin olive oil
  • 2 tsp. smoked paprika
  • 1 1/2 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. dried fennel seeds
  • 1 tsp. dried cumin seeds
  • 3/4 tsp. salt
  • Zest of 1 lemon (reserve juice for Lemon-Dill Sauce)
  • 1 lb. raw peeled and deveined shrimp
  • 1 medium zucchini, sliced into 1/2-inch thick coins, and then sliced in half to create half moons
  • 1 small red onion, peeled and cut into 1-inch chunks

Lemon-Dill Sauce

  • 1/4 cup plain whole-milk Greek yogurt (sub sour cream)
  • 2 Tbsp. mayonnaise
  • 1 1/2 Tbsp. fresh lemon juice
  • 1 Tbsp. finely chopped fresh dill
  • 2 tsp. finely chopped chives
  • 1/2 tsp. garlic powder
  • 1/4 tsp. each salt and black pepper

Optional for Serving

  • Cooked white rice, couscous, orzo, quinoa, or farro
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Instructions 

  • In a large bowl, combine olive oil, smoked paprika, oregano, garlic powder, fennel seeds, cumin seeds, salt, and lemon zest; mix to combine. Add shrimp and toss to coat. Let sit for 30 minutes at room temperature, or up to 5 hours refrigerated.
    *Note: If using wooden skewers, soak in water while the shrimp marinates.
  • Meanwhile, prepare Lemon-Dill Sauce by combining Greek yogurt (or sour cream), mayonnaise, lemon juice, dill, chives, salt, and pepper in a medium bowl; stir with a whisk until smooth. Refrigerate until ready to use.
  • Thread marinated shrimp onto 8 metal or wood skewers, alternating with zucchini and chunks of red onion. (Aim for 3 shrimp per skewer.) Brush any remaining marinade over the zucchini and red onion. Place skewers on a parchment-lined baking sheet. 
    *Note: if you're cooking the shrimp and veggies stovetop, there's no need to use skewers.

Grilling Instructions

  • Heat the grill to medium-high heat. Arrange skewers directly on the grill grates. Cook, turning only once, until the veggies and shrimp are lightly charred, about 5 to 6 minutes total. Use a set of tongs to remove skewers from grill and transfer to a clean platter or parchment-lined baking sheet.

Stovetop Instructions

  • Heat a grill pan or cast iron skillet over medium-high heat, and lightly coat with oil. Arrange marinated shrimp and veggies in pan, and cook for 5 to 6 minutes, only turning/tossing once, until cooked through. (Note: It's best to cook the shrimp and veggies in two separate batches to avoid any overlap in pan.)
  • Serve shrimp skewers over rice or grain of choice with a side of Lemon-Dill Sauce for dipping.

Notes

  • Make-Ahead: You can start the marinating the shrimp up to 5 hours ahead. Just keep them covered in the refrigerator. You can also thread the skewers with the shrimp and veggies and refrigerate up to 3 hours ahead. The Lemon-Dill Sauce can be made 1 day in advance, and stored in an airtight container in the fridge.
  • Storage: Remove shrimp and veggies from skewers and transfer to an airtight container. Refrigerate up to 3 days. Reheat in a skillet or in the microwave. 
    • Refrigerate the Lemon-Dill Sauce in an airtight container for up to 5 days. 

Nutrition

Serving: 2skewers with sauce | Calories: 300kcal | Carbohydrates: 9g | Protein: 18g | Fat: 21g | Saturated Fat: 1.5g | Sodium: 840mg | Fiber: 1g | Sugar: 4g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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22 Comments

  1. Erica says:

    4 stars
    This had great flavor. I added red peppers and mushrooms to the mix and cooked under the broiler. I had some concerns about all the seeds and how that would taste so as I was skewering, I removed a lot of them. I think next time, I would cut in half and then not remove. The sauce was great and the main reason I decided to try this out. Overall, delicious recipe and I would make it again.

  2. Colleen says:

    5 stars
    Delicious!! As always. I added fresh garlic to the yogurt and omitted mayo, and delicious! I also paired with mushrooms instead of zucchini. I love all of her recipes, and this one is no different!

  3. Anne says:

    5 stars
    This is one of our favorite recipes! So flavorful and healthy. We prefer ground fennel rather than fennel seeds for a more even flavor. The fennel seeds can overpower if that isn’t your favorite ingredient. We use the leftover shrimp to make tacos the next night. The extra veggies are great in a salad the next day as well. Delicious! Thank you!

  4. Patricia says:

    5 stars
    So delicious! I didn’t use skewers, just grilled the shrimp in a grill basket. Loved the marinade so much. This will be in our menu rotation for sure!

  5. Den M. says:

    I am new to your site. Am hosting greek easter tomorrow in Florida so will begin with your shrimp on the grill! Are you using kosher or table salt in the marinade, 3/4 teaspoon. Is it possible you can respond today?