Grilled Shrimp Flatbread

Grilled Shrimp Flatbread

Adapted from a recipe



500g large shrimp, peeled and cleaned

 6 tablespoons fresh lemon juice

2 teaspoons olive oil

3 tablespoons chopped fresh dill

1 tablespoon chopped fresh oregano

3/4 cup low-fat Greek yogurt

2 garlic cloves, minced

2 cucumbers

Black pepper, to taste

500g tomatoes

1 small red onion, cut into 1cm thick rings

4 whole-grain flatbreads

1 small pack mixed leaves


Preheat grill

Rinse shrimp and 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 marinate, for 10 minutes mixing occasionally

Stir together 1/4 cup yogurt, half the garlic, 2 tablespoons lemon juice and 1 tablespoon dill in a serving bowl

With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the core

Toss cucumber ribbons with yogurt mixture and pepper, to taste.

For a riata sauce 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

Grill shrimp with tomatoes and onion in a lightly oiled gridle pan, until shrimp are bright pink and cooked through, tomatoes are softened, and onion is tender

Transfer to a plate, cover and keep warm

Grill flatbread until golden brown and slightly crisp

Serving with cucumber salad, shrimp, onions, tomatoes and mixed leaves and the raita sauce.

10 Aug, 2015

4 thoughts on “Grilled Shrimp Flatbread

  1. That looks a really nice recipe. I don’t like seafood so I would take out the shrimps and replace them with either salmon or chicken pieces.

    Perfect for those long, warm summer evenings we don’t get here in the UK.

    1. Variations on recipes always give us another new recipe with different ingredients. Replacing ingredients, always makes for an exciting alternative.

      I like the sound of replacing the shrimps with salmon.

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