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Grilled Shrimp Sandwiches with Greek Yogurt and Arugula-Cabbage Slaw

Grilled fish and seafood is a Greek tradition and there are countless Greek recipes for both. This easy grilled shrimp sandwich is a great way to make something that falls under the general Mediterranean diet umbrella when your plans for dinner or the day involve some outdoor grilling. Mediterranean diet ingredients like Greek honey, extra virgin Greek olive oil, Greek yogurt and sea salt are what give this grilled shrimp sandwich its character!
SERVES 4

Ingredients

  • 16 medium shrimp

Marinade:

  • 6 tablespoons extra virgin Greek olive oil
  • 2 teaspoons Dijon mustard
  • Strained fresh juice of 1 lemon
  • 1 tablespoon Greek honey
  • Generous pinch of cayenne
  • Greek sea salt and freshly ground black pepper to taste

For the Sandwich Spread:

  • ½ cup Greek yogurt preferably full fat
  • 1 garlic clove minced
  • Grated zest of 1 lemon divided (use the other half in the slaw)
  • Pinch of dried Greek mint
  • Pinch of dried Greek oregano
  • Sea salt to taste
  • 1 tablespoon extra virgin Greek olive oil

For the Slaw:

  • 1 cup shredded cabbage
  • 1 cup chopped arugula
  • 3 tablespoons fresh chopped mint
  • Sea salt to taste
  • 2 tablespoons extra virgin Greek olive oil
  • 1 tablespoon fresh strained lemon juice
  • Lemon zest from above
  • 4 whole wheat or other whole grain hamburger buns

Instructions

  1. Peel and devein the shrimp. Rinse the shrimp in a colander and place it in a mixing bowl.
  2. Whisk together all the ingredients for the marinade and pour that over the shrimp. Marinate the shrimp covered in the fridge for 30 minutes.
  3. In the meantime, whisk together the ingredients for the yogurt spread and make the slaw: Combine the cabbage, arugula and mint in a mixing bowl. Toss with the olive oil, lemon juice and zest, and season to taste with salt and pepper.
  4. Light the grill to medium. Let the shrimp stand at room temperature for 15 minutes. Using tongs, place them on the grill. Brush with some of the marinade. Cook them, turning and brushing once more with the marinade, until the shrimp is firm and changes color, about 3 – 4 minutes in total.
  5. Brush the inside of the buns with a little olive oil and grill each half cut side down until grill marks form. Remove and sprinkle the surface if desired with a little Greek oregano. Spread a heaping tablespoon of the yogurt spread on the bottom half of the bun. Place 4 grilled shrimp on top and then a bit of the slaw. Cover with the top half of the bun and repeat with remaining ingredients. Serve hot!