Grilled Shrimp with Taramasalata and Greek Salad

This plate is everything I love about a seaside Greek taverna. Juicy grilled shrimp, marinated in lemon, garlic and oregano and kissed with smoke, sit on a creamy swoosh of homemade taramasalata, the silky pale pink spread made from cured fish roe, lemon and olive oil. A crunchy salad of cucumber, tomato, red onion and fresh herbs ties it all together. It is fresh, bright and satisfying enough for dinner, yet it comes together in about 40 minutes.

Below I will explain what taramasalata is and where to find tarama, how to whip it up in a food processor, how to marinate and grill shrimp so they stay tender, how to build the salad plate, plus tips, variations, common mistakes and storage. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.

Why This Grilled Shrimp Plate Works

Shrimp and taramasalata are a natural pair. The briny, lemony spread acts like a rich sauce, while the charred shrimp bring smoky sweetness and the salad adds crunch and freshness.

• Quick marinade. Fifteen to thirty minutes is all shrimp need to soak up flavor without turning mushy.
• Five minutes on the grill. Large shrimp cook in a flash over high heat.
• Make-ahead spread. Taramasalata keeps in the fridge for days, so you can make it ahead.
• Light but filling. Lots of protein, fresh vegetables and good olive oil make a meal that leaves you satisfied, not heavy.
• Great for sharing. Serve it on one big platter with warm pita and let everyone help themselves.

I first fell for taramasalata as part of a meze spread, and I quickly realized it makes an incredible base for seafood. Once you try shrimp with taramasalata, a plain cocktail sauce will feel a little boring.

What Is Taramasalata?

Taramasalata is a classic Greek dip made from tarama, which is salted and cured fish roe, traditionally from carp or cod. The roe is blended with soaked bread or boiled potato, grated onion, lemon juice and olive oil until it turns into a smooth, airy, mousse-like spread. It is especially popular during Greek Orthodox Lent, but it shows up on meze tables year round.

Homemade taramasalata is naturally pale beige to light pink. The bright neon pink versions in some stores get their color from added dye. Look for jars of tarama paste at Greek, Mediterranean or Middle Eastern markets, or online. Lighter, white carp roe gives the most delicate flavor.

Since the roe is cured and very salty, you need only a small amount. A 3 to 4 ounce jar makes about 1 1/2 cups of spread, plenty for this recipe with leftovers for snacking with pita and vegetables.

Ingredients You Will Need

• Large shrimp: 1 1/2 pounds of jumbo or extra-large shrimp, 16 to 20 per pound, peeled and deveined with tails on.
• Marinade: Extra-virgin olive oil, garlic, lemon zest and juice, dried Greek oregano, smoked paprika, salt and pepper.
• Tarama: About 3 ounces of cured carp or cod roe paste.
• White bread: Day-old crustless white bread soaked in water and squeezed dry gives the creamiest, lightest spread.
• Onion and lemon: A little grated onion and fresh lemon juice balance the saltiness of the roe.
• Oil: A mix of mild olive oil and neutral oil keeps the flavor balanced; all extra-virgin olive oil can taste bitter when blended hard.
• Salad: English cucumber, cherry tomatoes, red onion, Kalamata olives, parsley, dill and mint dressed with olive oil and red wine vinegar.

Choosing and Prepping Shrimp for the Grill

Most shrimp sold in the United States was frozen at some point, even when it sits on ice at the fish counter. That is a good thing, because shrimp frozen soon after harvest keeps its sweet flavor and firm texture. Buying a bag of frozen raw shrimp and thawing it yourself often gives you fresher results than buying thawed shrimp that has been sitting out.

Look for raw shrimp labeled 16/20 or 21/25, which tells you how many come in a pound. Avoid shrimp that smells of ammonia or has black spots or yellowing shells. Choose shrimp that are peeled and deveined with the tails left on, or save money by buying shell-on shrimp and peeling them yourself. Use a small paring knife to make a shallow slit down the back and lift out the dark vein, then rinse and pat dry.

If you want a deeper flavor, you can butterfly the shrimp by cutting a little deeper along the back. They cook a few seconds faster and hold more of the marinade.

How to Make Grilled Shrimp with Taramasalata

Start with the taramasalata so it can chill while you prep the shrimp and salad.

1. Make the taramasalata. Soak the bread in water, squeeze it very dry and add it to a food processor with the tarama, grated onion and lemon juice. Blend until smooth, then drizzle in the oil slowly with the motor running until the spread is thick, fluffy and pale. Taste and add more lemon if needed, then refrigerate.
2. Marinate the shrimp. Whisk olive oil, garlic, lemon zest, half the lemon juice, oregano, smoked paprika, salt and pepper. Toss with the shrimp and refrigerate 15 to 30 minutes, no longer.
3. Make the salad. Combine cucumber, tomatoes, red onion, olives and herbs. Dress with olive oil, vinegar, salt and pepper just before serving.
4. Heat the grill. Preheat a grill or grill pan to high, about 450 to 500°F (230 to 260°C), and oil the grates well.
5. Grill the shrimp. Thread onto skewers and grill 2 to 3 minutes per side, until pink and opaque with nice char marks. They should curl into a loose C shape; a tight O means they are overcooked.
6. Assemble. Swoosh the taramasalata over a platter, top with the shrimp and the salad, drizzle with olive oil and squeeze over the remaining lemon juice.

Serve right away with warm pita and extra lemon wedges. The contrast of hot, smoky shrimp and cool, creamy spread is what makes this dish so special.

Tips for the Best Grilled Shrimp

• Buy big shrimp. Larger shrimp are harder to overcook and stay juicy on the grill.
• Pat them dry. Dry shrimp take on char faster, so they color before the inside overcooks.
• Do not over-marinate. The lemon juice in the marinade can make shrimp mushy if left longer than 30 minutes.
• Get the grill really hot. High heat gives you smoky char in just a few minutes.
• Taste the spread before salting. Tarama is very salty, so you rarely need to add more salt.

If you love shrimp, try my easy garlic herb baked shrimp for a no-grill weeknight version, or my zesty Sicilian shrimp linguine when you want pasta. For more fresh meal ideas, browse my seafood dinner recipes and my hearty salad recipes.

Easy Variations and Serving Ideas

• Potato taramasalata: Replace the bread with 1 medium boiled and riced russet potato for a gluten-free spread.
• Grain bowl: Serve the shrimp, salad and a spoonful of taramasalata over warm orzo, farro or quinoa.
• Pita wraps: Spread taramasalata in warm pita, add shrimp and salad and roll up.
• Spicy shrimp: Add a pinch of red pepper flakes or Aleppo pepper to the marinade.
• No roe option: If you cannot find tarama, serve the shrimp over a thick lemony tzatziki or whipped feta instead.
• Oven broiled: Broil the shrimp on a sheet pan 4 inches from the heat for 2 to 3 minutes per side.

No matter which version you choose, keep the creamy base, the charred shrimp and the crunchy herbs. That trio of textures is the heart of the dish.

What to Serve with Grilled Shrimp

This platter is a complete meal on its own, but a few simple sides turn it into a relaxed Greek feast for friends.

• Warm pita or crusty bread for scooping up every bit of taramasalata.
• Lemon roasted potatoes with oregano and garlic, a taverna favorite.
• Grilled vegetables like zucchini, peppers and eggplant cooked alongside the shrimp.
• Rice pilaf or lemony orzo to make the meal heartier.
• A crisp white wine such as Assyrtiko, or sparkling water with lemon and mint.

Common Mistakes and How to Fix Them

Storage and Seafood Safety

Keep raw shrimp in the refrigerator at 40°F (4°C) or below and cook within 1 to 2 days, or buy frozen shrimp and thaw them overnight in the fridge or in a sealed bag under cold running water. Shrimp are fully cooked when the flesh turns pink and opaque all the way through. The FDA has a helpful guide to selecting and serving fresh and frozen seafood safely.

Taramasalata keeps in an airtight container in the refrigerator for up to 5 days. Leftover grilled shrimp keep for 3 days and are delicious cold, chopped into salads or wraps. Store the dressed salad separately and eat it within a day, since the cucumber softens. Do not leave any of the components out for more than 2 hours.

Frequently Asked Questions

Ready to fire up the grill? Here is the full printable grilled shrimp with taramasalata recipe with exact measurements and estimated nutrition.

Grilled Shrimp with Taramasalata and Greek Herb Salad

Lemon garlic oregano grilled shrimp served over creamy homemade taramasalata with a crisp cucumber, tomato and herb salad.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 5 minutes mins

Marinating 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Salad

Cuisine: greek

Calories: 520

Ingredients Method Notes

Ingredients

  

Taramasalata

• 3 ounces tarama cured carp or cod roe paste (85 g)
• 4 slices day-old white bread crusts removed (about 4 ounces / 115 g)
• 2 tablespoons grated onion
• 3 tablespoons lemon juice plus more to taste
• 1/2 cup mild olive oil (120 ml)
• 1/4 cup neutral oil such as sunflower (60 ml)

Grilled shrimp

• 1 1/2 pounds jumbo shrimp 16 to 20 per pound, peeled and deveined, tails on (680 g)
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic minced
• 1 lemon zested and juiced
• 1 1/2 teaspoons dried Greek oregano
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Greek herb salad

• 1 English cucumber diced
• 1 1/2 cups cherry tomatoes halved
• 1/2 small red onion thinly sliced
• 1/3 cup Kalamata olives pitted
• 1/2 cup mixed fresh parsley, dill and mint chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• salt and pepper to taste

To serve

• 4 pita breads warmed

Method

 

Taramasalata

1. Soak the bread in water, then squeeze out as much water as possible.
2. Blend the bread, tarama, grated onion and lemon juice in a food processor until smooth. With the motor running, drizzle in the olive oil and neutral oil slowly until thick, pale and fluffy. Adjust lemon to taste and refrigerate.

Shrimp and salad

1. Whisk the olive oil, garlic, lemon zest, half of the lemon juice, oregano, paprika, salt and pepper. Toss with the shrimp and refrigerate 15 to 30 minutes.
2. Combine the cucumber, tomatoes, red onion, olives and herbs. Just before serving, dress with olive oil, vinegar, salt and pepper.
3. Preheat a grill or grill pan to high and oil the grates. Thread the shrimp onto skewers.
4. Grill 2 to 3 minutes per side, until pink, opaque and lightly charred.

Serve

1. Spread the taramasalata over a platter, top with the shrimp and salad, squeeze over the remaining lemon juice and serve with warm pita.

Notes

Make ahead: Taramasalata keeps up to 5 days refrigerated.

Gluten-free: Use 1 boiled, riced russet potato instead of bread and skip the pita.

Nutrition is an estimate per serving, not including pita, with about 1/4 cup taramasalata per serving.

I hope this sunny Greek plate brings a taste of the seaside to your table. If you make it, please leave a comment and a star rating below and tell me how you served your shrimp. Kali orexi, friends!