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.
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.