Mediterranean Greek Shrimp Wraps with Garlic Yogurt Sauce
These Mediterranean Greek Shrimp Wraps are fresh, flavorful, and quick to make. Juicy shrimp are seasoned with warm spices and a splash of lemon, then tucked into soft pita or flatbread with crisp veggies, creamy feta, and a cool garlic yogurt sauce. It’s a light, satisfying meal that comes together in under half an hour—perfect for busy weeknights or easy summer dinners.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 4
Ingredients
For the Shrimp:
1 lb shrimp, peeled and deveined
1½ tbsp olive oil
2 cloves garlic, minced (or ½ tsp garlic powder)
½ tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
1 tbsp lemon juice
Salt and black pepper, to taste
For the Wraps:
4 pita breads or flatbreads
1 cup lettuce, chopped
½ cucumber, diced
1–2 tomatoes, diced
¼ red onion, thinly sliced
¼ cup crumbled feta cheese
Fresh parsley or dill, chopped
For the Garlic Yogurt Sauce:
¾ cup Greek yogurt
1 clove garlic, minced
1 tbsp lemon juice
1 tsp olive oil
Salt and pepper, to taste
Instructions
Prepare the Garlic Yogurt Sauce:
In a small bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper. Adjust the seasoning to taste and chill while you prepare the shrimp.
Season the shrimp:
In a mixing bowl, toss the shrimp with olive oil, garlic, smoked paprika, cumin, oregano, lemon juice, salt, and pepper until evenly coated.
Cook the shrimp:
Heat a skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove from heat and set aside.
Assemble the wraps:
Warm the pita breads slightly in a dry skillet or oven. Lay out the lettuce, cucumber, tomatoes, red onion, and feta on each wrap. Add the shrimp, drizzle generously with the garlic yogurt sauce, and sprinkle with fresh parsley or dill.
Serve:
Fold or roll up the wraps, cut in half if desired, and serve immediately.
Tips & Variations
Use fresh shrimp for the best flavor:
Fresh or thawed raw shrimp cook quickly and stay juicy. If you’re using frozen shrimp, make sure they’re fully thawed and patted dry before seasoning—this helps them sear instead of steam.
Don’t overcook the shrimp:
Shrimp only need a few minutes per side. As soon as they turn pink and curl slightly, take them off the heat to keep them tender.
Adjust the spice level:
Add a pinch of chili flakes, cayenne, or harissa for a bit of heat. The yogurt sauce will balance out the spice nicely.
Upgrade the yogurt sauce:
For a creamier texture, mix in a spoonful of tahini or a drizzle of honey for a subtle sweetness. You can also stir in a little fresh dill or mint for extra freshness.
Try different wraps:
Use whole-wheat pita, naan, lavash, or even large lettuce leaves if you want a low-carb version.
Add more Mediterranean flair:
Top with kalamata olives, roasted red peppers, or a few sun-dried tomatoes to give the wraps more depth.
Make it a bowl instead:
Skip the pita and serve everything over cooked quinoa, rice, or couscous. Drizzle the sauce on top for a Mediterranean shrimp bowl.
Prep ahead:
You can make the yogurt sauce up to 3 days in advance and store it in the fridge. The shrimp can also be seasoned a few hours before cooking—just keep them chilled until ready to use.
Brighten it up:
A final squeeze of fresh lemon over the assembled wraps adds a burst of freshness that ties everything together.
Make it vegetarian:
Swap shrimp for roasted chickpeas, grilled halloumi, or falafel to keep the same Mediterranean flavors without seafood.
Q&A
Q: Can I use pre-cooked shrimp?
Yes, but it’s best to warm them briefly in the pan with the seasonings—just 1–2 minutes—to absorb flavor. Be careful not to overheat them or they’ll become rubbery.
Q: What kind of pita works best?
Use soft, pliable pita or flatbread that can fold without tearing. If your pita is dry, wrap it in a damp paper towel and microwave for 10–15 seconds to soften it.
Q: Can I make this dairy-free?
Absolutely. Substitute the Greek yogurt with a plant-based yogurt made from coconut or almond milk. The texture will still be creamy, and you can add a touch of lemon to balance the flavor.
Q: How long does the sauce last?
The garlic yogurt sauce keeps well for up to 3 days in the refrigerator. Store it in an airtight container and stir before serving.
Q: What sides go well with these wraps?
They pair perfectly with roasted potatoes, Greek salad, or a light couscous tabbouleh. For something refreshing, serve with lemon or mint iced tea.
Nutrition
(per wrap, based on 4 servings)
Calories: ~320
Protein: 30 g
Carbohydrates: 22 g
Dietary Fiber: 3 g
Total Fat: 13 g
Saturated Fat: 3 g
Cholesterol: 185 mg
Sodium: 520 mg
Sugar: 4 g
Vitamin C: 25% DV
Calcium: 15% DV
(Nutrition values are estimates and can vary depending on ingredient brands and pita type.)
Conclusion
These Mediterranean Greek Shrimp Wraps are everything you want in a light, balanced meal—fresh, flavorful, and fast. The shrimp are juicy and well-seasoned, the vegetables add crunch, and the garlic yogurt sauce ties it all together with creamy tang. They’re perfect for an easy dinner, a quick lunch, or even meal prep. Every bite brings a taste of the Mediterranean—simple, healthy, and satisfying.