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Yogurt-Marinated Grilled Shrimp

Written by Sarah Silverman on . Posted in Recipes

Is there anything better than grilling as the sun goes down, drink in hand, equipped with a recipe that takes minutes to pull together? With a bit of prep the night before, you can have these succulent shrimp on the table in no time.

Redwood Hill Farm goat milk yogurt lends a creamy note to the bright flavors of lemon and garlic, resulting in a subtle, perfectly balanced dish. Serve with an heirloom tomato salad, and you’ve got a perfect, no-fuss summer meal.

 

Yogurt-Marinated Grilled Shrimp

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  • Yield: 4 Servings
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Is there anything better than grilling as the sun goes down, drink in hand, equipped with a recipe that takes minutes to pull …

Ingredients

  • 15-20 shrimp peeled and deveined with tail shells intact
  • 2 cups Redwood Hill Farm Goat Milk Yogurt
  • 1/2 large onion
  • 1/2 cup olive oil
  • salt & freshly ground pepper to taste
  • 1 clove garlic roughly chopped
  • 2 lemons juiced

Instructions

  1. Combine yogurt, onion, olive oil, salt, pepper, garlic, and lemon juice in blender or food processor. Process until smooth. Place shrimp and yogurt marinade in a large freezer bag or covered container and marinate in the refrigerator for at least 3 hours or overnight.
  2. Heat your grill to medium-high. Brush grill grates with oil. Scrape excess marinade off shrimp and thread them onto skewers. Grill shrimp for about 2-3 minutes a side.

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