Shrimp skewers in the oven are simply seasoned and perfectly roasted! Paired with creamy homemade tzatziki, these are light and refreshing on their own or as a part of a scrumptious Greek shrimp salad.
Shrimp Skewers in Oven
My Greek shrimp are perfectly roasted and simply, but generously, seasoned. Homemade tzatziki is fresh and creamy, with a mellow tart undertone. The two paired together culminate into an amazingly delicious dish that is light and refreshing.
This shrimp recipe is also incredibly easy to whip together! And totally versatile! I chose to make a Greek shrimp salad, but you could definitely eat these skewers on their own with dip, shove them into some pita bread for a quick sandwich, or make them a part of a Mediterranean antipasto platter. Oh, or make a pita shrimp pizza with tzatziki as the base sauce! Really, the possibilities are limitless.
Why you’ll love this Greek shrimp recipe
- Simple, fresh ingredients! Crisp veggies and homemade tzatziki are a tasty foundation for roasted shrimp skewers in the oven.
- Ready in minutes! Have this on the table in just 18 minutes, start to finish.
- Versatile meals! If you aren’t in the mood for a salad, try one of the dishes mentioned above.
- Make ahead options! Have a batch of homemade tzatziki ready to go in your refrigerator.
What is tzatziki?
Tzatziki is a yogurt-based dip or sauce that is popular in Mediterranean and Middle Eastern cuisine. Grated cucumber and lemon juice (or vinegar) make it extra refreshing, while garlic and fresh herbs such as dill give it plenty of flavor.
Sure, you could grab a tub from the grocery store and call it a day. But, why do that when it’s so easy to make it yourself?
How to make tzatziki sauce?
Strain the cucumber: Grate the cucumber and add it to a fine mesh colander set inside a large bowl. Using a clean kitchen towel, press down on the cucumber to remove as much excess moisture as possible. Sprinkle with 1 tsp salt and toss to evenly coat. Allow the cucumber to strain for 20-30 minutes. Using another clean kitchen towel, press down again to remove any remaining liquid from the cucumber and discard liquid.
Mix the sauce: In a medium sized mixing bowl, combine the remaining tzatziki ingredients, except for the olive oil. When cucumbers are thoroughly drained, add them to the mixing bowl and gently stir to combine. Cover with plastic wrap and allow flavors to marry for at least 2 hours, preferably overnight.
Ingredients needed for Greek shrimp
- Large Shrimp: Most frozen shellfish comes peeled and deveined, but double-check the package to be sure. If using fresh, you’ll need to do that part yourself. Leave the tails on and thaw frozen shrimp before starting this recipe.
- Extra Virgin Olive Oil: For a little extra flavor and to help with roasting. Avocado oil is another great choice.
- Salt and Pepper: Use simple seasonings to really let the natural flavor of the shrimp shine.
- Tzatziki Sauce: I highly recommend letting this sit in the refrigerator overnight, if you can. The extra time allows the flavors to meld together in the best way!
How to make shrimp kebabs in oven?
Preheat the oven to 400 degrees F. Place shrimp in a large mixing bowl and drizzle with a couple glugs of extra virgin olive oil (about 1-2 tablespoons). Season generously with salt and pepper (about ½ tsp of each). Toss to coat evenly.
Slide the shrimp onto metal skewers, being careful not to squeeze them tightly. Arrange in a single layer on a baking sheet or in a large baking dish, being sure to not overlap the shrimp.
Place the shrimp skewers in oven and roast for 7-8 minutes, or until shrimp are pink-opaque and firm to touch.
Tips for the freshest Greek shrimp salad
- Get creative. For my shrimp Greek salad, I used bibb lettuce, red onions, cucumbers, roasted red peppers, and feta cheese. But, please use whatever ingredients you have on hand or love. Some tomatoes, olives, or hummus would have been a delicious addition.
- Don’t overcook the shrimp. When it comes to making shrimp kebabs in the oven, my word of advice is do NOT overcook them. When cooked, the shrimp should be slightly opaque, pink, and JUST cooked through. They will continue to cook slightly after they are removed from the oven.
- Use the right cucumbers. Most importantly, I want to leave you with my secret to a great, flavorful, and non-watery tzatziki. Three things: box grater, hothouse cucumbers, and adequately salting and draining the cucumbers. A different variety will work if needed — you will just need to do a little bit more work. Scoop out all the seeds of the cucumber and increase the amount of time you drain the cucumbers by about 10-15 minutes.
Frequently Asked Questions
How long does it take to cook shrimp skewers in the oven?
At 400 degrees F, large shrimp will be done in about 7-8 minutes. Be sure to adjust the time for larger or smaller sized shellfish.
Can I use wooden skewers instead?
Sure! You may want to soak wooden or bamboo skewers in water first, just to be safe. Metal is what I have on hand, and I know for sure they won’t catch fire!
How long does homemade tzatziki last?
Stored in an airtight container or jar, tzatziki sauce can keep for up to two weeks! Basically, use the “best by” date on your yogurt as a guide. If it’s only got a few days of life left, then your cucumber sauce won’t last as long. I usually use mine within 5 days to be safe.
Pair Greek shrimp with tzatziki sauce for a simple appetizer. You could also stuff both inside a pita pocket with your choice of veggies, or make a full salad for a light yet flavor-packed meal.
While you’ve got shrimp kebabs in the oven, combine red onions, pitted olives, roasted red peppers, and Feta cheese with your favorite lettuce. Drizzle with some tangy cucumber sauce and dig right in!
Storing leftover shrimp Greek salad
For the best texture, I really encourage you to eat the shrimp right away. Shellfish tends to get tough and rubbery when reheated. That said, you can refrigerate any leftover shrimp for 2 to 3 days. Store in a shallow, airtight container or wrap tightly with aluminum foil.
Reheat shrimp skewers in oven at 350 degrees F until warmed through. Or, simply enjoy them cold from the fridge!
As far as the salad goes, store your fixings separate from the shrimp and assemble your plate just before eating.
Just looking at the shrimp Greek salad is making my mouth water! It’s such a light and refreshing meal — packed with plenty of flavor and perfect for lunch or dinner.
I hope you give this simple, versatile dish a try and enjoy it as much as I did.
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More easy shrimp dinners!
- Shrimp Saganaki (more Greek yumminess!)
- Garlic Honey Shrimp (one skillet meal!)
How to roast shrimp skewers👇
Greek Salad with Shrimp Skewers in the Oven
- 1 Colander
- 1 Small mixing bowl
- 1 baking sheet
- 1 pound Large Shrimp – thawed, peeled & deveined (10-15 count)
- 1-2 TBS Extra Virgin Olive Oil - to taste
- Sea Salt & Freshly Ground Black Pepper - to taste
- 1 medium Hothouse Cucumber – peeled, and grated, using the side with large holes, on a box grater
- 1 ¼ tsp Kosher Salt , divided
- 1 Cups plain Greek Yogurt
- 3 Cloves Garlic – minced
- 2 tsp Lemon Juice (can substitute white wine vinegar)
- 1 heaping TBS fresh Dill – chopped
- 1/8 tsp Black Pepper , or more to taste
- 2 tsp Extra Virgin Olive Oil , for drizzling over tzatziki, optional
- Start Tzatziki Sauce - strain cucumber: Place a fine mesh colander into a large bowl, add the grated cucumber to the colander. Using a clean kitchen towel, press down on the cucumber to remove as much excess moisture as possible. Sprinkle with 1 tsp salt and toss to evenly coat. Allow the cucumber to strain for 20-30 minutes. Using another clean kitchen towel, press down again to remove any remaining liquid from the cucumber and discard liquid.
- Finish tzatziki sauce: In a medium sized mixing bowl, combine the remaining tzatziki ingredients, except for the olive oil. When cucumbers are thoroughly drained, add them to the mixing bowl and gently stir to combine. Cover with plastic wrap and allow flavors to marry for at least 2 hours, preferably overnight.
- Prepare the Shrimp: Preheat the oven to 400 degrees F. Place shrimp in a large mixing bowl and drizzle with 1-2 tablespoons of olive oil. Season generously with salt and pepper. Toss to coat evenly. Transfer the shrimp to a baking sheet or a large baking dish and arrange in a single layer, being sure to not overlap the shrimp.
- Oven bake: Transfer the shrimp to the oven and roast for 7-8 minutes, or until shrimp are pink-opaque and firm to touch.
- To serve: Taste the tzatziki sauce and adjust for seasoning. Drizzle the top of the tzatziki sauce with a little bit of olive oil if desired. Serve with the roasted shrimp.
- Frozen shrimp: If your shrimp are frozen you will need to thaw them before proceeding with this recipe. To thaw shrimp, place a colander in the sink, add the shrimp and run COLD water over them for about 10 minutes, or until defrosted, tossing occasionally.
- Shrimp size: If using smaller shrimp (higher count per pound), simply decrease the cooking time.
- Tzatziki sauce tastes the best if you allow the flavors to marry, ideally overnight. It will keep, stored in an airtight container in the refrigerator for up to five days.
- Serving suggestions: Over lettuce, with pita bread, sliced tomatoes, pitted olives, sliced red onions, roasted red peppers, feta cheese.
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I love love shrimp. Must make this amazing dish
Cheyanne Bany says
Mom, so easy to prepare and simply delish! xoxo
ohmygosh that looks delicious. i can’t wait to try it!
Cheyanne Bany says
Kathryn, Thank you for stopping by and the kind words! I hope you do try it, its seriously so simple, light and delectable! Cheers!
That sounds really good, def going to try your sauce out. Looks pretty versatile, great post per always!
Cheyanne Bany says
Adam, thank you as always for the nice comment! Sauce rocks the house! 🙂