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Epicurious

Grilled Shrimp, Zucchini, and Tomatoes With Feta

By Anna Stockwell

4.9

(35)

Photo of one of our favorite shrimp recipes greekinspired grilled shrimp with zucchini and tomatoes on a plate with pita.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket. This recipe can easily be doubled to serve four, either by cooking in two batches or using two grill baskets.

What you’ll need

Recipe information

  • Total Time

    15 minutes

  • Yield

    2 servings

Ingredients

1 large garlic clove, finely grated
2 teaspoons finely chopped oregano
¾ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for grill basket
10 jumbo shrimp (about 8 ounces), peeled, deveined, tails left on
1 medium zucchini (about 8 ounces), sliced into ¼" rounds
1 pint cherry tomatoes
2 pita pockets
⅓ cup crumbled feta (about 1.5 ounces)

Special Equipment

A flat grill basket (about 13 1/2 x 8 1/2")

Preparation

  1. Step 1

    Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.

    Step 2

    Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.

    Step 3

    Meanwhile, grill pita just until warm and toasted.

    Step 4

    Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

TagsGreekEuropeanShrimpShellfishSeafoodZucchiniSquashVegetableFetaCheeseDairyMainDinnerNut FreeQuickEasy30 Minutes or LessGrillingEpicurious

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