Grilled Shrimp with Tzatziki, and Spinach Salad with Orange and Feta

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Grilled shrimp has to be one of my favorite things to eat. I mean, what’s not to like? Juicy, sweet, and slightly charred taste when it’s cooked on the grill. This recipe is so simple, so easy and yet so delicious, and takes less than 30 minutes to make. This grilled shrimp gets a lovely smoky flavor and they are the perfect complement to cool summer salads. For this recipe, I used large tiger prawns and paired it with homemade tzatziki sauce, spinach salad with orange and feta cheese and a light lime vinaigrette. This is backyard kebab grilling at its best. Here’s to another perfect summer meal! Please make sure to visit Fiesta Friday at Angie’s to check out new great recipes this week and Fiesta Friday co-hosts, Fae and Suzanne!

Grilled Shrimp with Tzatziki and Spinach Salad with Orange and Feta

  • Servings: 2-4
  • Difficulty: easy
  • Print

Inspired by “Shrimp Skewers with Tzatziki, Spinach, and Feta from Epicurious

Ingredients:

  • 1 cup Greek-style (2% or nonfat) yogurt*
  • 1 cup 1/4-inch cubes English hothouse cucumber or Persian cucumber
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons fresh lemon juice plus additional for drizzling
  • 2 tablespoons chopped shallots
  • Olive oil (for brushing)
  • 1 pound uncooked large shrimp, peeled, deveined
  • 8 cups baby spinach leaves
  • 1 navel orange
  • 1/2-3/4 cup crumbled feta cheese
  • 1/2 cup unsalted chopped almonds

Salad dressing:

  • Juice of 1 lime
  • 1 teaspoon Dijon mustard
  • 1 tablespoon agave nectar or honey
  • Salt pepper to taste

Direction:

Tzatziki sauce:
Mix Greek-style yogurt, cucumber, mint, dill, 2 tablespoons lemon juice and shallots; season tzatziki generously with salt and pepper. Chill.

Salad:
Using a sharp knife, peel the orange, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the segments. Squeeze the orange membranes to extract the juice and save for the salad dressing. Add spinach leaves and mix. Whisk together the orange juice that you saved with the rest of the salad dressing ingredients. Pour the salad dressing over the salad and toss to coat. Sprinkle salad with almonds and feta cheese and serve.

Grilled Shrimp:
Preheat grill on high heat. Brush grill with oil. Thread 3 to 4 shrimp on a skewer. Brush shrimp all over with olive oil; sprinkle with salt, and pepper. Place shrimp on a grill and cook for 2-3 minutes on each side, don’t overcook. Remove from grill and squeeze some fresh lemon juice. Spoon tzatziki over shrimp; and serve with orange spinach salad.

*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.

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46 thoughts on “Grilled Shrimp with Tzatziki, and Spinach Salad with Orange and Feta

  1. This looks amazing! Definitely pinning this one to try very soon. Thanks so much for bringing this to the party…yum! Happy Fiesta Friday! 🙂

  2. Pingback: Fiesta Friday #20 | The Novice Gardener

  3. What an amazing dish to present to us here at FF! I absolutely love grilled shrimp and I love all of the other flavours that you have surrounded them with! Beautiful! 😀

  4. What a beautiful dish. I think you managed to put most of my favorite ingredients together, it makes me drool slightly looking at them 🙂

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