Grilled Lemon Shrimp and Vegetables

4 servings


  • 1 pound large shrimp, peeled and deveined
  • 8 ounces fresh small white mushrooms
  • 2 medium-sized (about 2 1/2 cups) zucchini, sliced 1-inch thick
  • 1 medium-sized red onion, cut into 8 wedges
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano leaves, crushed
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 medium-sized pitas
  • For the Cucumber Yogurt Sauce:
  • 1 cup plain low-fat yogurt
  • 1 cup peeled, seeded and diced cucumber
  • 1 tablespoon chopped fresh mint or parsley
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt


Preheat outdoor grill or broiler until hot. In a 13 by 9 by 2-inch glass dish, place shrimp, mushrooms, zucchini and red onion. In a small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper. Pour over vegetables; toss until well coated. Let stand for 30 minutes. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat source, until vegetables and shrimp are just cooked, about 8 minutes, stirring often and brushing occasionally with remaining marinade. Serve on pitas with cucumber yogurt sauce.


In a small bowl, combine yogurt ingredients together.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 9738

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