Grilled Shrimp With Feta And Tomatoes Recipe

Name: Grilled Shrimp With Feta And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette; 2 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 1 lemon, zest of; salt and pepper; 3 tablespoons extra virgin olive oil; Shrimp; 3 lbs large shrimp, peeled, deveined, rinsed and patted dry; 1 large lemon, juice and zest of; 1/4 cup extra virgin olive oil; 2 teaspoons dried oregano; salt & freshly ground black pepper; 1 head radicchio (I used an Italian blend bag of lettuce instead); 2 lbs ripe plum tomatoes, cut into 8 pieces each; 8 ounces feta cheese, cut into 1/2 inch cubes; 1/2 cup mint leaf, coarsely chopped

Servings: persons

Vinaigrette
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 lemon, zest of
salt and pepper
3 tablespoons extra virgin olive oil
Shrimp
3 lbs large shrimp, peeled, deveined, rinsed and patted dry
1 large lemon, juice and zest of
1/4 cup extra virgin olive oil
2 teaspoons dried oregano
salt & freshly ground black pepper
1 head radicchio (I used an Italian blend bag of lettuce instead)
2 lbs ripe plum tomatoes, cut into 8 pieces each
8 ounces feta cheese, cut into 1/2 inch cubes
1/2 cup mint leaf, coarsely chopped

1
Prepare vinaigrette: Whisk the vinegar, mustard, lemon zest, salt and pepper in a small bowl.
2
Whisking constantly, slowly drizzle in the oil until thickened.
3
Set aside.
4
Toss together the shrimp, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl.
5
Let rest for 15 minutes, tossing once.
6
Thread the shrimp on 12 metal skewers.
7
Grill the shrimp over high heat for no more that 2 minutes per side, turning carefully.
8
Remove shrimp to a large bowl.
9
If using radicchio: Trim the tough white bottom section off each leaf then add the leaves to the shrimp.
10
If using bag lettuce just place into large serving bowl.
11
Add shrimp along with tomatoes, cheese and mint.
12
Toss with vinaigrette.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Vinaigrette, 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1 lemon, zest of, and more.

Yes, Grilled Shrimp With Feta And Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Shrimp With Feta And Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions