Garlic Herb Greek Yogurt Marinated Grilled Shrimp

Name: Garlic Herb Greek Yogurt Marinated Grilled Shrimp
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) large shrimp (21–25 per lb), peeled and deveined, tails left on, patted very dry; ½ cup (120 g) plain Greek yogurt, full-fat or 2%; 2 tablespoons (30 ml) extra-virgin olive oil; 4 cloves (12 g) garlic cloves, finely grated or minced; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 2 teaspoons (4 g) lemon zest, finely grated (from about 1½ lemons); 2 tablespoons (30 ml) fresh lemon juice; 1 teaspoon (1 g) dried oregano; ½ teaspoon (1.2 g) smoked paprika; 1 teaspoon (4 g) kosher salt; ½ teaspoon (1 g) black pepper, freshly ground; 1 whole (85 g) lemon, cut into 6 wedges; 1 tablespoon (15 ml) neutral oil for grill grates, on a folded paper towel

From the MyKitchenBank Kitchen

Large shrimp soak in a bright Mediterranean marinade of Greek yogurt, garlic, parsley, lemon zest and oregano, then char quickly on the grill. The yogurt keeps the shrimp juicy and gives them a lightly browned, tangy crust.

Prep: 20 min
Cook: 6 min
Wait: 30 min
Total: 56 min
Makes: 4 servings (about 1½ lb / 680 g shrimp, roughly 24 shrimp on 6 skewers)

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Ingredients

4 servings

1½ lb (680 g) large shrimp (21–25 per lb), peeled and deveined, tails left on, patted very dry
For the marinade
½ cup (120 g) plain Greek yogurt, full-fat or 2%
2 tablespoons (30 ml) extra-virgin olive oil
4 cloves (12 g) garlic cloves, finely grated or minced
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
2 teaspoons (4 g) lemon zest, finely grated (from about 1½ lemons)
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon (1 g) dried oregano
½ teaspoon (1.2 g) smoked paprika
1 teaspoon (4 g) kosher salt
½ teaspoon (1 g) black pepper, freshly ground
To serve
1 whole (85 g) lemon, cut into 6 wedges
1 tablespoon (15 ml) neutral oil for grill grates, on a folded paper towel

Equipment (7)

Gas or charcoal grill
6 metal skewers or 12-inch (30 cm) wooden skewers (soaked)
Medium mixing bowl
Microplane or fine grater
Instant-read thermometer
Grill brush and tongs
Paper towels

Steps

Before you start

If using wooden skewers, soak them in water for 30 minutes while the shrimp marinate.
Buy large (21–25 per lb) shrimp; thaw frozen shrimp in the fridge overnight or in a bowl of cold water for 15–20 minutes.
Use plain, full-fat or 2% Greek yogurt; nonfat can be watery and won't brown as well.
Do not marinate longer than 1 hour: the lemon juice and salt will turn the shrimp mushy.

1
Prep the shrimp
- If the shrimp are frozen, thaw them completely.
- Pat each shrimp very dry with paper towels, then check that the vein is fully removed.
- Set them aside in the fridge while you make the marinade.
- If using wooden skewers, put them in water to soak.
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Ready when: Shrimp surfaces feel dry and tacky, not wet.
Tip: Wet shrimp dilute the marinade and steam instead of char on the grill.
2
Zest and juice lemons
- Finely grate 2 teaspoons of zest from the lemons before juicing, as zest is much harder to grate from a cut lemon.
- Squeeze out 2 tablespoons (30 ml) juice.
- Cut one remaining lemon (or the leftover half plus another) into 6 wedges for serving.
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Ready when: You have 2 tsp zest, 2 Tbsp juice and 6 wedges.
3
Mix the marinade
- In a medium bowl, whisk the Greek yogurt, olive oil, garlic, parsley, lemon zest, lemon juice, oregano, smoked paprika, salt and pepper until smooth and evenly speckled with herbs.
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Ready when: Marinade is thick, creamy and spreadable, like loose sour cream.
Tip: Taste a tiny dab; it should be tangy and well salted since it seasons the shrimp.
4
Marinate the shrimp
- Add the dry shrimp to the bowl and toss with a spatula until every shrimp is evenly coated.
- Cover and refrigerate for 30 minutes, and no more than 1 hour.
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Ready when: Shrimp are fully coated with no bare spots.
Tip: Over-marinating makes the texture mushy because of the acid.
5
Heat the grillOven 450°F / 230°C
- About 15 minutes before cooking, preheat the grill to medium-high, about 450°F (230°C), with the lid closed.
- Scrape the grates clean with a grill brush.
- Fold a paper towel, dip it in the neutral oil, and use tongs to wipe the grates.
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Ready when: Grates are very hot and the oiled surface shimmers lightly.
Tip: Clean, oiled, hot grates stop the yogurt coating from sticking.
6
Skewer the shrimp
- Thread 4 shrimp onto each of 6 skewers, piercing each near the tail and again near the head so it lies flat in a loose C shape.
- Leave a small gap between shrimp.
- Leave the clinging marinade on; don't wipe it off.
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Ready when: Each skewer holds 4 shrimp flat with small gaps between them.
Tip: Crowded shrimp cook unevenly; use two parallel skewers per row if you prefer easier flipping.
7
Grill first side
- Place the skewers on the hot grates in a single layer.
- Grill with the lid open for 2 to 3 minutes without moving them.
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Ready when: Undersides are opaque pink with light golden-brown char spots and release easily from the grate.
Tip: If they stick, wait another 20 seconds; they release when seared.
8
Flip and finish
- Flip the skewers and grill 1 to 2 minutes more.
- Check one shrimp with an instant-read thermometer in the thickest part.
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Ready when: Shrimp are opaque, curled into a loose C (not a tight O), and read 120–145°F (49–63°C) in the thickest part; 145°F (63°C) is the USDA safe temperature.
Tip: Tightly curled O-shaped shrimp are overcooked and rubbery; pull them as soon as they are opaque.
9
Rest and serve
- Transfer the skewers to a platter and let them rest for 2 minutes.
- Serve hot with the lemon wedges, squeezing juice over the shrimp just before eating.
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Ready when: Shrimp are juicy, tender and slightly springy.

Good to know

Tips

Pat shrimp very dry before marinating so the yogurt clings and chars rather than slides off.
Use medium-high heat: the yogurt's sugars brown quickly, and high heat gives char without overcooking the shrimp.
Shrimp cook in only 3–5 minutes total; stay at the grill and pull them the moment they turn opaque.
No grill? Broil on a foil-lined sheet 4 inches (10 cm) from the element for 2–3 minutes per side.

Make ahead

"Mix the marinade up to 2 days ahead and refrigerate covered. Add the shrimp only 30–60 minutes before grilling. Skewers can be assembled up to 1 hour ahead and kept chilled."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store cooked shrimp in an airtight container up to 2 days; serve cold in salads or reheat gently in a skillet over medium-low heat for 1–2 minutes. Freezing cooked shrimp is not recommended as the texture turns rubbery; raw shrimp can be frozen in the marinade for up to 1 month, then thawed overnight in the fridge."

Substitutions

plain Greek yogurt → Plain full-fat skyr or thick labneh. Same amount; both are similarly thick and tangy.
fresh flat-leaf parsley → Fresh dill or mint. Use the same amount for a different Mediterranean flavor.
dried oregano → Dried thyme. Use ¾ teaspoon; slightly more earthy.
smoked paprika → Red pepper flakes. Use ¼ teaspoon for heat instead of smokiness.