Best 6 Greek Shrimp Skewers With Chopped Zucchini Salad Recipes

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Delve into the vibrant flavors of Greece with our meticulously curated recipe for Greek shrimp skewers, an enticing dish that tantalizes the taste buds with every bite. Fresh, succulent shrimp, expertly skewered and grilled to perfection, harmonize with a medley of colorful vegetables, capturing the essence of the Mediterranean diet. Accompanied by a refreshing chopped zucchini salad, this culinary masterpiece offers a delightful balance of flavors and textures, transporting you to the sun-kissed shores of Greece with each morsel.

Let's cook with our recipes!

GREEK SHRIMP SKEWERS WITH CHOPPED-ZUCCHINI SALAD



Greek Shrimp Skewers with Chopped-Zucchini Salad image

Nothing says summer like a grilled weeknight dinner and this Greek-inspired meal comes together fast. Serve the shrimp kewers with this quick salad of grilled chopped zucchini, onion, and feta over couscous. All that's needed is lemon and olive oil to bring it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 35m

Number Of Ingredients 9

1 pound peeled and deveined large shrimp
2 medium zucchini (1 pound), halved lengthwise
1 red onion, cut into scant 1/2-inch rings
1 teaspoon grated lemon zest and the lemon, halved, plus wedges for serving
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
3 ounces feta, crumbled (3/4 cup)
3 cups cooked couscous (from 1 cup dried)
1 cup packed fresh herbs, such as dill and parsley, chopped

Steps:

  • Heat grill to medium-high. Thread shrimp onto metal skewers, with tails facing same direction. Brush shrimp, zucchini, onion, and halved lemon with 3 tablespoons oil; season with salt and pepper. Grill, flipping once, until vegetables are softened in spots, shrimp are cooked through, and lemon is lightly charred, 6 to 8 minutes for vegetables, about 3 minutes for shrimp and lemon.
  • Transfer vegetables to a cutting board, shrimp to a plate. Squeeze a grilled lemon half over shrimp. Roughly chop onion and zucchini; toss with lemon zest, 2 tablespoons oil, and feta. Season with salt and pepper. Toss couscous with remaining 3 tablespoons oil, juice from other grilled lemon half, and herbs; season with salt and pepper. Serve shrimp over couscous with zucchini salad, a drizzle of oil, and lemon wedges.

GREEK SHRIMP SALAD



Greek Shrimp Salad image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 40

1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cucumber, peeled, seeded, and finely diced
1 tablespoon minced red onion
1 tablespoon minced fresh dill leaves
1 teaspoon minced garlic
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper
1 romaine heart, torn into bite-size pieces
4 cups mixed baby lettuces, washed and dried
1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes
1/2 cup Caramelized Onions (recipe follows)
1/2 cup Kalamata olives, pitted
1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices
1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves
1/2 cup freshly grated Parmesan cheese
1 cup crumbled feta cheese
1 cup Greek Salad Dressing, recipe follows
Kosher salt
Freshly ground black pepper
16 large shrimp, peeled, deveined, cut in half horizontally, blanched
1/4 cup toasted pine nuts *
Fresh dill sprigs
2 tablespoons extra virgin olive oil
1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and cut into 3/4-inch dice
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 cup plain yogurt
2 tablespoons minced garlic
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups extra virgin olive oil
Sugar

Steps:

  • In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
  • In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
  • In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
  • In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
  • Cool the onion and transfer to a covered container. Refrigerate and use as needed.
  • In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
  • Refrigerate in a covered container. When ready to use, whisk again.

SHRIMP SKEWERS WITH TZATZIKI, SPINACH, AND FETA



Shrimp Skewers with Tzatziki, Spinach, and Feta image

Provided by Bon Appétit Test Kitchen

Categories     Appetizer     Side     Picnic     Low Carb     Quick & Easy     Yogurt     Low Cal     High Fiber     Low/No Sugar     Backyard BBQ     Dinner     Lunch     Feta     Shrimp     Spinach     Summer     Grill     Chill     Grill/Barbecue     Healthy     Party     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

1 cup Greek-style (2% or nonfat) yogurt*
1 cup 1/4-inch cubes English hothouse cucumber
3 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice plus additional for drizzling
2 tablespoons chopped shallots
1 1/4 teaspoons aniseed, finely crushed, divided
Olive oil (for brushing and drizzling)
1 pound uncooked large shrimp, peeled, deveined, tails left intact
8 cups baby spinach leaves
3/4 cup crumbled feta cheese

Steps:

  • Mix Greek-style yogurt, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.
  • Prepare barbecue (medium-high heat). Brush grill with oil. Thread shrimp onto 4 metal skewers. Brush shrimp all over with olive oil; sprinkle with salt, pepper, and remaining 1/2 teaspoon crushed aniseed. Grill just until shrimp are opaque in center, about 3 minutes per side. Divide spinach among 4 plates; drizzle lightly with additional lemon juice and olive oil. Top each with 1 shrimp skewer. Spoon tzatziki over shrimp; sprinkle with feta cheese and serve.
  • *A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place plain yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

GREEK GODDESS SHRIMP SALAD



Greek Goddess Shrimp Salad image

Provided by Susannah Locketti

Categories     side-dish

Time 37m

Yield 4 servings

Number Of Ingredients 13

8 ounces dry mini shell pasta
Olive oil cooking spray
1 pound medium shrimp, peeled and deveined
2 cloves minced garlic
16 Greek olives, pitted and quartered
1 (12 or 14-ounce) can artichoke hearts, quartered
1 cup small cherry tomatoes or grape tomatoes
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley leaves
4 ounces crumbled fat-free or regular feta cheese

Steps:

  • Cook pasta al dente according to package instructions. Rinse, drain and set aside.
  • In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool.
  • In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes.
  • Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss.
  • Serve it up Suzy-Style:
  • For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids. You can get them at the store or from restaurant supply companies online. I place it in and put cute labels on the clear top and write the name of the recipe on it.

GREEK SALAD SKEWERS



Greek Salad Skewers image

Make and share this Greek Salad Skewers recipe from Food.com.

Provided by MarraMamba

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

one-quarter English cucumber
kosher salt & freshly ground black pepper
1/4 lb feta cheese, cut into 16 small cubes
8 pitted kalamata olives, halved
8 ripe cherry tomatoes, halved (or grape tomatoes)
2 tablespoons extra virgin olive oil

Steps:

  • Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 teaspoons each salt and pepper.
  • Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve.

GREEK PASTA SALAD WITH SHRIMP, ZUCCHINI, TOMATOES AND FETA



Greek Pasta Salad With Shrimp, Zucchini, Tomatoes and Feta image

If you love Greek food then you might want to give this recipe a try, this is not your average everyday salad the zucchini, eggplant and bell peppers are broiled firstly, you may adjust the veggie amounts slightly or double the complete recipe, to save some time you can broil the zucchini and bell pepper and cook the pasta shells up to a day ahead, you may omit the eggplant and use two zucchini if desired

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

1/4 cup white wine vinegar
2 tablespoons Dijon mustard
1 -2 teaspoon fresh minced garlic
1/2 teaspoon salt
2/3 cup extra virgin olive oil
1 -2 teaspoon honey (optional) or 1 -2 teaspoon white sugar (optional)
1 large zucchini (sliced lengthwise into about 1-inch thick slices)
1 large yellow bell pepper (halved lengthwise then seeded, can use 2 medium peppers)
1 medium eggplant (chopped into about 1-inch cubes)
2 -3 tablespoons olive oil
1 lb uncooked medium pasta shell
1 -1 1/2 lb cooked small shrimp
8 ounces large cherry tomatoes, halved
1 cup crumbled feta cheese
1 small red onion, diced
2 -3 teaspoons dried oregano (or to taste)
salt and black pepper (to taste)

Steps:

  • For the vinaigrette; in a blender process vinegar with mustard, garlic and salt for about 5 seconds.
  • Slowly drizzle in the oil until blended.
  • Add in honey or sugar if desired, then season with black pepper to taste.
  • Refrigerate until ready to use.
  • Adjust oven rack to the top position.
  • Place the zucchini slices, yellow bell pepper halves and cubed eggplant onto a greased baking sheet.
  • Drizzle the oil over veggies and and toss with hands to coat.
  • Lightly season both sides with salt and black pepper.
  • Broil for 8-10 minutes or until lightly browned, turning over once.
  • Cool then cut into bite-size pieces; place into a large bowl (DO NOT clean the baking sheet, you will cool the cooked pasta on it).
  • Boil the pasta shells in a large pot of boiling salted water until just al dente; drain but DO NOT rinse; spread onto the baking sheet that you broiled the veggies on; set aside and cool.
  • Place the cooled pasta into the bowl that has the cooked chopped zucchini and bell peppers in, then add in cooked shrimp, cherry tomatoes, feta cheese, red onion and dried oregano; toss well to combine.
  • Season with lots black pepper.
  • At this point you may add in the dressing; toss to combine then season with salt and pepper, or you may add in the dressing before serving.

Nutrition Facts : Calories 736, Fat 36.9, SaturatedFat 8.2, Cholesterol 137.4, Sodium 655.5, Carbohydrate 70.9, Fiber 7.3, Sugar 7.1, Protein 31.4

Tips:

  • Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.
  • Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
  • Make sure the zucchini is finely chopped. This will help it to cook evenly and absorb the dressing better.
  • Use a good quality olive oil. This will add flavor and richness to the dish.
  • Taste the dressing before adding it to the salad. You may need to adjust the amount of lemon juice or vinegar to suit your taste.

Conclusion:

This Greek shrimp skewers with chopped zucchini salad is a delicious and healthy meal that is perfect for a summer cookout or potluck. The shrimp is juicy and flavorful, and the zucchini salad is refreshing and light. This dish is sure to please everyone at your table.

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