Lemon Shrimp with Tzatziki

This recipe is inspired by Against All Grain’s Lamb Gyro with Tzatziki. I have tried her recipe as is, and make no mistake, it is good. My husband declared it one of his all-time favorite meals (SCD or not!).

But I had a dilemma when I went to the grocery store recently and they were out of lamb. We have been trying to incorporate more seafood, anyway, so I decided to slightly alter the recipe to make it work for us.

Shrimp are a wonderful source of the powerful anti-inflammatory and antioxidant nutrient astaxanthin. This nutrient suppresses inflammatory messages like tumor necrosis factor alpha, which is actually similar to the way common IBD medications like Humira reduce inflammation in the body. Shrimp are also very high in B vitamins, which patients with IBD sometimes have to receive by injection because of chronic deficiencies, along with selenium and protein. They are a good source of iron, zinc, and several other minerals as well.

And let’s not forget that they are delicious and super fast to prepare!

First prepare your marinade by mixing all these ingredients in a large bowl.P1000442

Throw in the raw shrimpies, toss well, and put them in the fridge for at least 30 minutes to marinate. P1000446

While they are marinating, prepare your tzatziki.P1000443

Combine in a bowl.P1000444

Mix well. I forgot the garlic at first. DON’T FORGET THE GARLIC!P1000445

Once the shrimp have marinaded for awhile and the tzatziki is ready, heat up a large pan until very hot and dump shrimp, along with marinade, into pan. They will cook very quickly so don’t step away.P1000450

Cook, stirring regularly, until the shrimp are pink and curled and the liquid has reduced.P1000451

Serve with veggies of choice (pictured here with my Mediterranean Roasted Veggies) and a generous serving of tzatziki. I tried to make it look pretty for the picture but in reality we mixed it all up and inhaled. This would also be very good on salad greens if you tolerate raw vegetables well.P1000452

Shrimp Ingredients (Serves 3-4)

  • 1 pound raw, cleaned shrimp, 40-60 or larger
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 3 teaspoons salt free Italian seasoning (or equivalent of basil, oregano, and fennel)
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper


  • Combine all ingredients except the shrimp in a bowl and stir to mix.
  • Toss the shrimp in the bowl until evenly coated and let marinade in the refrigerator for about 30 minutes.
  • Heat a skillet until it is very hot. Pour entire contents of bowl into the skillet and cook, stirring frequently, until the shrimp are pink and curled with no translucent spots in the middle and the liquid is somewhat reduced.

Tzatziki Ingredients

  • 1 cup strained plain yogurt
  • ½ cucumber, peeled and grated
  • Juice of 1 lemon
  • 2 cloves garlic, finely minced
  • 1 ½ teaspoons dried dill
  • ½ teaspoon onion powder (or 1 tablespoon grated fresh onion)


  • Combine all ingredients in a bowl and stir. Best if prepared at least 30 minutes ahead of serving so that flavors can meld.

2 thoughts on “Lemon Shrimp with Tzatziki

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