Grilled shrimp with tzatziki sauce and capers
Votes: 5
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Grilled shrimp with tzatziki sauce and capers - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 large shrimp (about 450 g), peeled and deveined, with tails on
- 1/2 cup low-fat natural yogurt
- 1/4 cup finely chopped extra-large capers (drained)
- 1 small shallot, finely chopped
- Salt and crushed black pepper
- Olive oil for grilling
We recommend
Cooking the dish according to the recipe:
- Heat a grill pan on the stovetop over high heat.
In a small bowl, combine the yogurt, capers, and shallots, season with salt and pepper to taste. Let sit for the flavors to meld.
Make deep slits about 1 cm long along the bottom third of the shrimp, without cutting all the way through. This will allow the shrimp to open up as they cook. Toss the shrimp with oil and season generously with salt and pepper. - Grill shrimp, turning once, until bright pink and cooked through, 1 1/2 to 2 minutes per side.
To serve, spoon a dollop of yogurt sauce onto a serving plate and place the shrimp, resting them on their tails, around the yogurt. They pair wonderfully with salad, rice, or pasta as a side dish.
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