Grilled Lemon Shrimp and Mushrooms


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This healthy meal is perfectly seasoned with light lemon juice and garlic, grilled to perfection and then stuffed into a pita. Carb-friendly and delicious!

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  • 8 oz. fresh white mushrooms
  • 1 lb. large shrimp, peeled and deveined
  • 2 medium-sized zucchini, sliced 1 inch thick (about 2 1/2 C.)
  • 1 medium-sized red onion cut in 8 wedges
  • 1/4 C. olive oil
  • 2 Tbs. fresh lemon juice
  • 2 tsp. minced garlic
  • 1 tsp. dried oregano leaves, crushed
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 4 pitas, warmed
  • Cucumber Yogurt Sauce:
  • 1 C. plain low-fat yogurt
  • 1 C. peeled, seeded and diced cucumber
  • 1 Tbs. chopped fresh mint or parsley
  • 1 tsp. minced garlic
  • 1/2 tsp. salt

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Preheat outdoor grill or broiler until hot. Leave small mushrooms whole; halve larger ones. In a large bowl, place mushrooms, shrimp, zucchini and red onion. In a small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper, and pour over vegetables; toss until well-coated. 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 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.

To make sauce, in a small bowl, combine all ingredients and blend well. Makes about 1 1/2 cups.

Yield: 4 servings

From: St. Pete Times

Nutrition information per serving: 308 calories, 25gm protein, 16gm fat

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