Grilled spiced shrimp and dolmades with zucchini salad

Prep 15 min
Total 30 min
Makes 4 Servings



wooden skewers
454 g
frozen raw tiger shrimp, thawed
2 tbsp
1/4 tsp
ground coriander
1/8 tsp
1/8 tsp


  • SOAK skewers in warm water 20 min.
  • PREHEAT barbecue to medium. Pat shrimp dry with paper towels. Thread shrimp onto 4 skewers. Thread 2 skewers through 3 dolmades to keep them steady. Repeat with remaining skewers and dolmades.
  • WHISK oil with coriander, cayenne and salt in a small bowl.
  • OIL grill, then barbecue dolmades, with lid open, 1 min per side. Brush with half of oil mixture, then transfer to plates. Barbecue shrimp until pink and firm, 2 to 3 min per side. Brush both sides with oil mixture, then transfer to plates.

Serve with zucchini “pasta” salad.

Shopping tip: Dolmades are rice-stuffed grape leaves available in supermarket deli carts or cans. They are typically served as appetizers but make a great side if you’re pressed for time.


Calories 300, Protein 19 g, Carbohydrates 16 g, Fat 17 g, Fibre 5 g, Sodium 738 mg.

Wine Pairings

Thalia mediterra white

Pair it with: A modern Greek blend
The sprightly sauvignon blanc and the native vilana combine to great effect in this white, giving us lively flavours of yellow pear, melon rind and sun-warmed figs. It’s a dream with zesty shrimp too.
Our pick: Thalia Mediterra White, Greece, $10.

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