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Grilled Mediterranean-Style Shrimp: Main Image

Quick Facts

Nutrition Facts

Calories 815
  Calories from Fat 594 (73%)
(104%)Total Fat 67g
(144%)Saturated Fat 29g
Polyunsaturated Fat 4g
Monounsaturated Fat 27g
(48%)Cholesterol 145mg
(18%)Sodium 425mg
(13%)Potassium 464mg
Total Carbohydrate 41g
(10%)Dietary Fiber 2g
Sugars 1g
Sugar Alcohols 0g
(28%)Protein 14g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Grilled Mediterranean-Style Shrimp


  • 32 extra jumbo (16/20) white shrimp, (peeled and deveined with tail on)

  • 32 12 inch bamboo skewers (soaked in water)

  • Orzo Pasta1 lb orzo pasta (cooked al dente)

  • Sun-Dried Tomato Butter1 lb unsalted butter (softened)

  • 1 cup sun-dried tomatoes (soaked in hot water to soften)

  • Arugula Oil2 cups extra virgin olive oil

  • 4 oz fresh arugula

  • 1 Tbs lemon juice

  • salt and pepper

  • Garnish30 Kalamata olives

  • 30 teardrop tomatoes

  • 1 cup crumbled feta cheese

Kalamata olives and feta cheese bring a taste of the Mediterranean to these shrimp.


  • Cook the orzo al dente. Reserve.
  • For Sun-Dried Tomato ButterIn food processor, puree butter and tomatoes until it has a whipped butter consistency. Reserve
  • For Arugula OilIn a food processor, add arugula. While machine is on, slowly add oil, lemon juice, salt, and pepper to taste; place in squeeze bottle. Reserve.
  • Preheat grill until hot. Place shrimp on skewer in a "Ying Yang" design (tails and heads going opposite ways). Place skewers on grill and cook on both sides until done (about 3 minutes each side).
  • Meanwhile, heat cooked orzo in a sauté pan. Stir in softened sun-dried tomato butter until a deep red color is achieved and butter is well mixed with pasta.
  • On a large dinner plate, mound the orzo pasta at the top of the plate. Place the grilled shrimp skewer in front, and against the pasta. Garnish with the crumbled feta cheese, Kalamata olives, teardrop tomatoes, and drizzle all with arugula oil.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2022.