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Greek-Marinated Shrimp Skewers with Creamy Lemon-Dill Sauce

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!
Course Entree
Cuisine greek
Diet Gluten Free
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4
Calories 300kcal


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


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


  • 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.


  • 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. 


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