Greek Herbed Shrimp with Feta and Black Olives

Greek Herbed Shrimp with Feta and Black Olives
Servings: 4


  • 1 1/2 pounds peeled, deveined extra-large or jumbo shrimp, thawed if frozen, rinsed, and patted dry
  • Olive oil
Basting Sauce
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1 teaspoon dill
  • Juice from half a lemon
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 1/2 cup crumbled feta
  • 1/4 cup finely chopped, pitted Kalamata olives

Make It

Basting Sauce

1. Combine all ingredients and let rest for at least 30 minutes to blend the flavors.

Preparing and Grilling Shrimp

2. Prepare a medium-hot fire in a grill. Thread the shrimp onto the skewers, leaving space between them. Brush the shrimp with olive oil.

3. Grill for 2 to 3 minutes. Brush on basting sauce, if needed. Turn the shrimp and grill another 2 to 3 minutes, until opaque.


4. Mix feta with kalamata olives, then sprinkle the mixture over the grilled shrimp.