Grilled Za’atar Shrimp With Herby Yogurt
Updated August 10, 2026
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
- Ready In
- 20 min
- Rating
- Comments
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Ingredients
1 cup whole-milk Greek yogurt
1 lemon
¼ cup finely chopped fresh dill
¼ cup finely chopped fresh mint
¼ cup finely chopped fresh parsley
Kosher salt and freshly ground pepper to taste
1 pound large peeled and deveined shrimp
3 tablespoons za’atar
2 tablespoons olive oil
Bamboo skewers
Nutritional analysis per serving (3 to 4 servings)
6 grams carbs; 192 milligrams cholesterol; 239 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 2 grams fiber; 547 milligrams sodium; 29 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the herby yogurt: Add the yogurt to a medium bowl, zest the lemon into the bowl, then juice half of the lemon over the top. Stir in the chopped herbs and a sprinkle of salt and pepper. Taste and add more salt and pepper to taste. Refrigerate while you cook the shrimp.
- Step 2
In a large bowl, combine the shrimp, za’atar, olive oil and a sprinkle of salt and pepper. Toss the shrimp until well coated, and let them marinate while you heat the grill (or grill pan) to medium-high. (If using a grill pan indoors, you may want to open windows and make sure your space is very well ventilated, as the grilled shrimp might get quite smoky.)
- Step 3
Thread the shrimp on bamboo or metal skewers, making sure to poke the skewer through both the thick end and the tail. Grill the shrimp until lightly charred and cooked through, about 3 minutes per side, then remove from skewers. Spread the yogurt onto a serving platter and pile the shrimp on top. Squeeze the remaining half lemon over the top and serve.
Private Notes
Comments
Shrimp do cook very quickly. If anything, 6 minutes is too long on a grill.
For plump, juicy (and increased Maillard reaction goodness) shrimp, dry brine it prior to cooking. Place the raw shrimp in a bowl and sprinkle in one teaspoon of kosher salt for every pound of shrimp, whether shelled or not. Let sit for ~ 15 minutes to 1 hour. The salt dissolves the muscle protein myosin, which limits shrinkage, toughness (and lack of juice). I hope this helps others.
Just made this....used my judgement on how long to cook the shrimp....and served with store bought Naan. Kinda scooped up a few pieces well dunked in the yogurt and placed on a torn piece of the bread. Fantastic
The shrimp were delicious but the yogurt had too much herbs for me, it was a bit chewy with herbs. Next time I’ll use a quarter of the amount of herbs and half the yogurt. There was a lot of yogurt left over.
Double shrimp - this was so good. Served with pita and a tomato, avocado & feta salad. Awesome recipe
For plump, juicy (and increased Maillard reaction goodness) shrimp, dry brine it prior to cooking. Place the raw shrimp in a bowl and sprinkle in one teaspoon of kosher salt for every pound of shrimp, whether shelled or not. Let sit for ~ 15 minutes to 1 hour. The salt dissolves the muscle protein myosin, which limits shrinkage, toughness (and lack of juice). I hope this helps others.