Mediterranean Shrimp and Veggie Skewers

These Mediterranean Shrimp and Veggie Skewers are the perfect easy meal for grilling season.  Flavorful marinades make these grilled skewers anything but boring.  Asparagus, cherry tomatoes, and red onion are skewered and then drizzled with a flavorful marinade with turns into a vinaigrette to top them with later.  The shrimp is marinated in a delicious yogurt-based mixture with tons of flavor. This meal is light, healthy and delicious.

What you’ll need to make Mediterranean Shrimp and Veggie Skewers

For the shrimp and marinade, you’ll need:

• jumbo shrimp (raw, cleaned, deveined)
• plain non-fat Greek yogurt
• lemon juice
• kosher salt
• dried dill
• dried oregano
• garlic cloves

To make the veggie skewers, you’ll need:

• asparagus
• cherry tomatoes
• red onion
• olive oil
• red wine vinegar
• kosher salt
• dried dill
• dried oregano
• garlic cloves

What kind of shrimp to use, and how to work with shrimp

For this recipe, I highly recommend using jumbo shrimp.  And by jumbo, I mean the largest possible shrimp you can find.

Shrimp is measured by “count volume,” for instance, you will see shrimp labeled as “16/20” which means that per pound, you will receive about 16-20 shrimp because of their size.  This is the size I recommend for this recipe, because we want shrimp that have some meat to them, will hold up on the skewer, and hold up to grilling.  If using this size shrimp, each skewer will get about five shrimp.  That’s what is shown below. 

I know working with and cooking shrimp can be intimidating, but I promise it really is easy. The most “complex” part about working with shrimp is cleaning it. 

If you get shrimp from the seafood counter, you can order it cleaned, deveined, and unshelled, which will cut you prep time down significantly.  Sometimes when you order your shrimp this way, it might still have one of the veins in tact (the digestive tract).  Even though it’s only mandatory to remove one vein, I like to remove both, just to play it safe.  I just like how it looks that way.

If you have never cleaned shrimp before and you aren’t sure where to start, check this out: How to Clean Shrimp Like a PROFESSIONAL – YouTube

How to make the shrimp marinade

To make the delicious yogurt-based marinade for the shrimp, combine the yogurt, lemon juice, garlic, and spices together in a bowl.  Add the raw shrimp, and toss to combine. 

Leave the shrimp in the bowl, covered in the fridge (recommended time: 4 hours or more) for maximum flavor, until you are ready to grill.

How to prep the veggies and make the vegetable marinade

To prep the veggies, wash them first and trim the ends off the asparagus.  Cut the asparagus into approximately 1.5-2″ long pieces. Chop the onion into pieces large enough to skewer.

Skewer the vegetables, alternating each vegetable, creating a pattern.  You can also substitute any other vegetables you enjoy. I really loved the flavor of the grilled red onion here, though.  It is so delicious when grilled!  And the grilled tomatoes just pop in your mouth.

Note: if you are using an indoor grill pan, there is no need to soak the skewers.  If you are using an outdoor, grill, I recommend soaking the skewers for about a half hour in water before adding the vegetables.  This will prevent the skewers from burning over the fire.

Combine the vinegar, oil, garlic and spices in a small bowl. Lay the skewers in a shallow plate, and then pour the vinaigrette over the skewers.  It will not cover every vegetable, and that’s ok.  We will pour the marinade over the cooked vegetables later on for more flavor.

Marinate the vegetables for as long as you would like; no need to refrigerate these.  Just let them sit aside until you are ready to grill them.

Grilling the skewers

Here is the easy part!  When you are ready to eat, get to grilling.  These take no time at all to cook.  To cook the vegetables, I recommend 10 minutes to ensure they are tender.  The shrimp will take between 5 and 10 minutes to be fully cooked.  Here is a link to my stove top grill pan.

If using an indoor grill pan, cover the vegetable skewers with a lid when they cook.  This helps the vegetables steam and get tender so that they are fully cooked.

After the vegetables are fully cooked, place them on a platter, and then drizzle the remaining vinaigrette over the top for extra flavor. 

Here is the finished platter:

Mediterranean Shrimp and Veggie Skewers

These Mediterranean Shrimp and Veggie Skewers are the perfect easy meal for grilling season.  Flavorful marinades make these grilled skewers anything but boring.  Asparagus, cherry tomatoes, and red onion are skewered and then drizzled with a flavorful marinade with turns into a vinaigrette to top them with later.  The shrimp is marinated in a delicious yogurt-based mixture with tons of flavor. This meal is light, healthy and delicious.

5 from 22 votes

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course: appetizer,dinner,lunch,main course

cuisine: greek

keyword: grilled shrimp,shrimp skewers

prep time: 5 minutes minutes

cook time: 15 minutes minutes

Inactive marinating time: 4 hours hours

servings: 4

calories: 201kcal

author: Steph

cook modeprevent your screen from going dark

Equipment

• wooden or metal skewers
• grill pan or outdoor grill

Ingredients

For the Shrimp (makes 4 skewers)

• 1 lb shrimp, jumbo, peeled, deveined
• 1/2 cup plain non-fat Greek yogurt
• 1/4 cup lemon juice
• 1/2 tsp dill
• 1/2 tsp oregano
• 1/2 tsp kosher salt
• 2 garlic cloves

For the Vegetables (makes 8 skewers)

• 1 pint cherry tomatoes
• 1 bunch asparagus
• 1 red onion
• 1 tbsp red wine vinegar
• 1 tsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp dill, dried
• 1/4 tsp oregano, dried
• 2 cloves garlic

Instructions

For the Shrimp

• Combine all ingredients (except the shrimp) and whisk together to form the marinade.
• Toss the shrimp in the marinade. Cover and place in the fridge for at least 4 hours to marinate.
• Skewer the shrimp on wooden or metal skewers. If using an outdoor grill, soak your skewers in water to soften them. If using a grill pan, this is unnecessary.
• Cook on a grill pan or grill on medium high heat, flipping once until cooked through.

For the Vegetables

• Wash the vegetables. Trim the end off the asparagus.
• Chop the onion into large chunks, big enough to skewer. Chop the asparagus into 1.5-2" pieces.
• Combine all ingredients (except the vegetables) in a small bowl to form the vinaigrette.
• Skewer the vegetables on wooden or metal skewers, alternating and creating a pattern. If using an outdoor grill, soak your skewers in water to soften them. If using a grill pan, this is unnecessary.
• Place the skewers in a dish and pour the vinaigrette on top.
• Let the vegetables sit until you are ready to cook them.
• Grill the vegetables until cooked (if using a grill pan, cook for about 10 minutes, covering with a lid and flipping frequently).
• Drizzle the remaining vinaigrette from the bowl on top of the cooked skewers before serving.

Notes

WW Points:

• 0 WW point (blue and purple plans)
• 1 WW points (green plan)

WW PersonalPoints™: Click here to track this recipe in the WW app.

Nutrition

Serving: 1shrimp skewer, 2 vegetable skewers | Calories: 201kcal | Carbohydrates: 15g | Protein: 30g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 1489mg | Potassium: 685mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1440IU | Vitamin C: 47mg | Calcium: 251mg | Iron: 6mg

Tried this recipe?Mention @sweetsavoryandsteph or tag #sweetsavoryandsteph!

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