Best Marinated Shrimp In Lemon Dill Sauce Recipes

GREEK-MARINATED SHRIMP SKEWERS WITH LEMON-DILL SAUCE

Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce image

Greek-Marinated Shrimp Skewers with Creamy Lemon-Dill Sauce are healthy, wildly flavorful, and easy to customize. Cook on the grill or stovetop!

Provided by Jamie Vespa MS, RD

Categories Entree

Time 50m

Number Of Ingredients 19

Ingredients

1/4 cup plus 1 Tbsp. extra-virgin olive oil
2 tsp. smoked paprika
1 1/2 tsp. dried oregano
1 tsp. garlic powder
1 tsp. dried fennel seeds
1 tsp. dried cumin seeds
3/4 tsp. salt
Zest of 1 lemon ((reserve juice for Lemon-Dill Sauce))
1 lb. raw peeled and deveined shrimp
1 medium zucchini, sliced into 1/2-inch thick coins, and then sliced in half to create half moons
1 small red onion, peeled and cut into 1-inch chunks
1/4 cup plain whole-milk Greek yogurt ((sub sour cream))
2 Tbsp. mayonnaise
1 1/2 Tbsp. fresh lemon juice
1 Tbsp. finely chopped fresh dill
2 tsp. finely chopped chives
1/2 tsp. garlic powder
1/4 tsp. each salt and black pepper
Cooked white rice, couscous, orzo, quinoa, or farro

Steps:

In a large bowl, combine olive oil, smoked paprika, oregano, garlic powder, fennel seeds, cumin seeds, salt, and lemon zest; mix to combine. Add shrimp and toss to coat. Let sit for 30 minutes at room temperature, or up to 5 hours refrigerated.*Note: If using wooden skewers, soak in water while the shrimp marinates.
Meanwhile, prepare Lemon-Dill Sauce by combining Greek yogurt (or sour cream), mayonnaise, lemon juice, dill, chives, salt, and pepper in a medium bowl; stir with a whisk until smooth. Refrigerate until ready to use.
Thread marinated shrimp onto 8 metal or wood skewers, alternating with zucchini and chunks of red onion. (Aim for 3 shrimp per skewer.) Brush any remaining marinade over the zucchini and red onion. Place skewers on a parchment-lined baking sheet. *Note: if you're cooking the shrimp and veggies stovetop, there's no need to use skewers.

Nutrition Facts : Calories 300 kcal, Protein 18 g, Carbohydrate 9 g, Fat 21 g, Fiber 1 g, Sugar 4 g, SaturatedFat 1.5 g, Sodium 840 mg, ServingSize 2 skewers with sauce

LEMON-GARLIC MARINATED SHRIMP (ICE COLD AND REFRESHING)

Lemon-Garlic Marinated Shrimp (Ice Cold and Refreshing) image

I found this recipe on the Eating Well website amongst the diabetic friendly recipes. It's supposed to be an appetizer but I served it over a nice salad as a cool, refreshing summer dinner. We loved it. The shrimp are super simple to prepare and they tasted great hot or cold although they are meant to be served cold. Serves 12 as an appy but 6 as a main course.

Provided by Realtor by day

Categories Summer

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons minced garlic
2 tablespoons extra virgin olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/4 lbs cooked shrimp

Steps:

Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.

Nutrition Facts : Calories 71.7, Fat 2.8, SaturatedFat 0.5, Cholesterol 92.1, Sodium 179.6, Carbohydrate 1.3, Fiber 0.1, Sugar 0.1, Protein 10.1

LEMON-DILL SHRIMP

Lemon-Dill Shrimp image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds medium-large shrimp, shelled, deveined and patted dry with a towel
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter
1 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh dill

Steps:

Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.

MARINATED SHRIMP WITH CAPERS AND DILL

Marinated Shrimp with Capers and Dill image

Provided by Robert Randolph

Categories Shellfish Sauté Low Carb Shrimp Fall Family Reunion Potluck Dill Capers Bon Appétit Alabama

Yield Makes 8 first-course servings

Number Of Ingredients 12

Ingredients

10 tablespoons olive oil
1 1/2 pounds large uncooked shrimp, peeled, deveined
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 large garlic cloves, minced
1 tablespoon grated lemon peel
1/4 cup drained capers
2 green onions, thinly sliced
1 head butter lettuce, leaves separated
1 lemon, cut into rounds (optional)
Fresh dill sprigs (optional)

Steps:

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center, about 3 minutes. Transfer to plate. Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.
Arrange butter lettuce leaves on 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.