Grilled Shrimp Yogurt Recipe: Garlic-Marinated Skewers With Cool Dill Dip

There’s an art to grilling shrimp that keeps them juicy and flavorful every time. This method combines a bold garlic marinade with the smoky char of the grill for a dish that impresses without effort.

The yogurt dip balances the heat with cool, creamy dill and a hint of lemon. It’s the perfect contrast to the shrimp’s smoky-sweet caramelization, creating a harmony of textures and temperatures.

These skewers cook in just 6-8 minutes over high heat, making them ideal for quick summer dinners. The marinade infuses the shrimp with depth, while the dip adds freshness.

Serve with grilled vegetables or warm pita for a complete meal. This is grilling at its most rewarding.

Ingredients for Grilled Shrimp Yogurt

Fresh shrimp, bold marinade, and a cool dill yogurt dip for perfect grilled skewers.

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The shrimp quality is non-negotiable here. Wild-caught from a trusted seafood counter ensures sweetness and firm texture. Look for 16/20 count (16-20 shrimp per pound) for even cooking. Costco’s frozen wild shrimp are a solid backup—thaw overnight in the fridge. For the olive oil, California Olive Ranch or any cold-pressed extra-virgin will deliver the best flavor for the marinade.

Out of fresh dill? Dried dill at one-third the amount works, but fresh is ideal. No Greek yogurt? Full-fat regular yogurt strained through cheesecloth for 30 minutes gets close. The cucumber adds crunch—skip if you hate it, but it brightens the dip. For heat, swap red pepper flakes with a dash of cayenne or a minced jalapeño in the marinade.

Marinate shrimp no longer than 2 hours—the acid in lemon juice will start to “cook” them. Skewers can be prepped 8 hours ahead and refrigerated. Leftovers (if any) keep 2-3 days in the fridge. The dip thickens when chilled—stir in a splash of water to loosen before serving.

Step-by-Step Instructions for Grilled Shrimp Skewers With Dill Yogurt Dip

Master the technique for perfectly charred shrimp with a refreshing, creamy accompaniment.

Step 1: Prepare the Shrimp Marinade

In a large bowl, whisk together the 0.25 cup olive oil, minced 6 cloves garlic cloves, 2 tbsp lemon juice, 1 tbsp lemon zest, 1 tsp dried oregano, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp red pepper flakes until fully combined. The mixture will be fragrant and slightly thick from the lemon zest.

Add the 1.5 lb large shrimp to the marinade and toss to coat evenly. I like to let this sit at room temperature for 15-20 minutes—this allows the flavors to penetrate without the acid from the lemon juice starting to “cook” the shrimp. Cover and refrigerate if marinating longer than 30 minutes.

Step 2: Skewer and Preheat the Grill

While the shrimp marinate, soak the 12 pieces wooden skewers in water for 30 minutes to prevent burning. Thread 3-4 shrimp onto each skewer, piercing through the thickest part of each shrimp. Leave a little space between each piece for even cooking.

Preheat your grill to medium-high heat (about 400°F). You want the grates hot enough to create beautiful grill marks without burning the shrimp. Clean the grates thoroughly with a grill brush and oil them lightly with a folded paper towel to prevent sticking.

Step 3: Grill the Shrimp to Perfection

Place the skewers on the preheated grill and cook for 2-3 minutes per side. The shrimp are done when they turn opaque and pink with light char marks. Resist the urge to move them around—let them sear undisturbed for the full time on each side.

Watch carefully during the last minute, as shrimp cook quickly. They should curl into a loose “C” shape when done—if they form a tight “O”, they’re overcooked. Remove from grill immediately once done to prevent carrying over into toughness.

Step 4: Prepare the Dill Yogurt Dip

In a medium bowl, combine the 1.5 cups plain Greek yogurt, finely chopped 0.25 cup fresh dill, grated and drained 0.5 whole fresh cucumber, and 0.5 tsp garlic powder. Stir until all ingredients are evenly distributed throughout the yogurt.

The dip should be thick but spoonable. If it seems too dense, you can thin it slightly with a teaspoon of water, but I prefer the full-bodied texture. Taste and adjust seasoning if needed, though the garlic and dill should provide plenty of flavor.

Step 5: Serve Immediately

Arrange the grilled shrimp skewers on a platter with the dill yogurt dip in a small bowl at the center. The contrast between the smoky, slightly spicy shrimp and the cool, creamy dip is what makes this dish exceptional.

Serve while the shrimp are still warm. The dip can be made up to 2 days ahead and kept refrigerated, but the shrimp are best grilled just before serving. Each skewer makes a perfect individual portion for your 4 servings.

Flavor Customization for This Recipe

Spice Level Adjustments

For more heat, add 1 tsp cayenne pepper to the marinade or a minced jalapeño. I often toss in ½ tsp smoked paprika for depth. For milder flavor, reduce red pepper flakes to ¼ tsp or omit entirely.

Herb Variations

Swap fresh dill in the dip for fresh mint or cilantro for a different profile. I love 1 tbsp chopped tarragon for a French twist. For the marinade, 1 tsp fresh rosemary adds piney notes.

Citrus Twists

Replace lemon juice with lime juice for a brighter, more tropical flavor. Add 1 tsp orange zest to the marinade for warmth. The dip pairs well with grapefruit zest for a bitter contrast. 🌟

Yogurt Alternatives

Use full-fat labneh for an extra-thick, tangy dip. For a lighter option, try 2% Greek yogurt. I’ve even used coconut yogurt for a dairy-free version—just add ½ tsp salt to balance sweetness.

Extra Flavor Boosters

Stir 1 tsp honey into the dip for sweetness. Add 1 tbsp grated lemon zest for extra zing. I sometimes fold in 2 tbsp crumbled feta for a salty, creamy texture.

Smoky Depth

Add ½ tsp liquid smoke to the marinade for campfire flavor. Toss grilled shrimp with 1 tsp smoked salt after cooking. For a bold touch, brush skewers with 1 tbsp chipotle in adobo before grilling. 🔥

Frequently Asked Questions