Serves 4
30 min
Shrimp Skewers with Tzatziki, Spinach, and Feta
Recipe GLPRd23df0f4f0859c
Succulent grilled shrimp skewers seasoned with aniseed, served over tender baby spinach and topped with cooling homemade tzatziki sauce and crumbled feta cheese. This Mediterranean-inspired dish is ready in 30 minutes and bursting with fresh flavors.
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Ingredients
1 cup Greek-style yogurt (2% or nonfat)
1 cup English hothouse cucumber, cut into 1/4-inch cubes
3 tablespoons fresh dill, chopped
2 tablespoons fresh lemon juice, plus additional for drizzling
2 tablespoons shallots, chopped
1 1/4 teaspoons aniseed, finely crushed, divided
Olive oil for brushing and drizzling
1 pound large shrimp, peeled, deveined, tails left intact
8 cups baby spinach leaves
3/4 cup crumbled feta cheese
Salt and black pepper to taste
Directions
Prepare the tzatziki sauce by combining the Greek yogurt, diced cucumber, chopped dill, 2 tablespoons fresh lemon juice, chopped shallots, and 3/4 teaspoon of the crushed aniseed in a small bowl. Season generously with salt and black pepper to taste. Cover and refrigerate until ready to serve.
Preheat your grill to medium-high heat. Lightly brush the grill grates with olive oil to prevent sticking.
Thread the shrimp onto 4 metal skewers, dividing them evenly. Brush all sides of the shrimp with olive oil and sprinkle with salt, black pepper, and the remaining 1/2 teaspoon of crushed aniseed.
Place the shrimp skewers on the hot grill. Cook for approximately 3 minutes per side, until the shrimp are opaque throughout and cooked through (internal temperature should reach 145°F or the shrimp should be completely opaque with no translucency).
Divide the fresh baby spinach among 4 serving plates. Lightly drizzle each portion with additional fresh lemon juice and a small amount of olive oil.
Place one grilled shrimp skewer on top of each spinach bed. Spoon the chilled tzatziki sauce over and around the shrimp. Sprinkle the crumbled feta cheese over each serving and serve immediately.
