Shrimp Skewers with Chopped-Zucchini Salad

greek shrimp skewers with chopped zucchini salad at place settings
Photo: Chris Simpson
Prep Time:
35 mins
Total Time:
35 mins

Nothing says summer like a grilled weeknight dinner and this Greek-inspired meal comes together fast. Serve the shrimp kewers with this quick salad of grilled chopped zucchini, onion, and feta over couscous. All that's needed is lemon and olive oil to bring it all together.


  • 1 pound peeled and deveined large shrimp

  • 2 medium zucchini (1 pound), halved lengthwise

  • 1 red onion, cut into scant ½-inch rings

  • 1 teaspoon grated lemon zest and the lemon, halved, plus wedges for serving

  • ½ cup extra-virgin olive oil, plus more for drizzling

  • Kosher salt and freshly ground pepper

  • 3 ounces feta, crumbled (¾ cup)

  • 3 cups cooked couscous (from 1 cup dried)

  • 1 cup packed fresh herbs, such as dill and parsley, chopped


  1. Heat grill to medium-high. Thread shrimp onto metal skewers, with tails facing same direction. Brush shrimp, zucchini, onion, and halved lemon with 3 tablespoons oil; season with salt and pepper. Grill, flipping once, until vegetables are softened in spots, shrimp are cooked through, and lemon is lightly charred, 6 to 8 minutes for vegetables, about 3 minutes for shrimp and lemon.

  2. Transfer vegetables to a cutting board, shrimp to a plate. Squeeze a grilled lemon half over shrimp. Roughly chop onion and zucchini; toss with lemon zest, 2 tablespoons oil, and feta. Season with salt and pepper. Toss couscous with remaining 3 tablespoons oil, juice from other grilled lemon half, and herbs; season with salt and pepper. Serve shrimp over couscous with zucchini salad, a drizzle of oil, and lemon wedges.

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