From above, a swoosh of whipped feta fills one side of a shallow platter, topped with bronzed grilled shrimp and caramelized apricot halves. Scattered cucumber ribbons, pink onion slivers, oregano leaves, pistachios, and lemon zest create a vivid palette of cream, coral, green, and gold.

Oregano Grilled Shrimp with Charred Apricots & Whipped Feta

Name: Oregano Grilled Shrimp with Charred Apricots & Whipped Feta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 3 tbsp leaves, plus extra small leaves for garnish fresh oregano leaves picked; 12 oz large shrimp peeled and deveined, tails on; 4 apricots halved and pitted; 4 oz feta cheese crumbled; 3 tbsp Greek yogurt; 1/2 English cucumber shaved into ribbons; 1/4 small red onion very thinly sliced; 2 tbsp pistachios roughly chopped; 1 lemon zested and juiced; 1 small garlic clove finely grated; 1/2 tsp Aleppo pepper; 1/2 tsp ground coriander; 2 tsp honey; 3 tbsp extra-virgin olive oil; 3/4 tsp, plus more to taste kosher salt; 1/2 tsp black pepper

Smoky shrimp, jammy apricots, whipped feta, fresh herbs.

Category BBQ

Prep 20 minutes

Cook 10 minutes

Style Mediterranean

Technique Grilling

Diet Friendly Gluten-Free

Daily recipe · June 30, 2026

A little about this dish

This grilled Mediterranean-inspired dish leans into early-summer produce and warm-weather cooking with juicy oregano-marinated shrimp, charred apricots, and a creamy whipped feta beneath it all. The combination is bright, smoky, salty, and lightly sweet—less predictable than the usual skewers-and-salad route, while still feeling effortless and very seasonal.

Ingredients (for 2)

Fresh oregano — 3 tbsp leaves, plus extra small leaves for garnish — leaves picked
Large shrimp — 12 oz — peeled and deveined, tails on
Apricots — 4 — halved and pitted
Feta cheese — 4 oz — crumbled
Greek yogurt — 3 tbsp
English cucumber — 1/2 — shaved into ribbons
Small red onion — 1/4 — very thinly sliced
Pistachios — 2 tbsp — roughly chopped
Lemon — 1 — zested and juiced
Small garlic clove — 1 — finely grated
Aleppo pepper — 1/2 tsp
Ground coriander — 1/2 tsp
Honey — 2 tsp
Extra-virgin olive oil — 3 tbsp
Kosher salt — 3/4 tsp, plus more to taste
Black pepper — 1/2 tsp

Preparation

Step 1 — 🔥🍢

Preheat a grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 20 minutes.
Step 2 — 🌿🍋🥄

Finely chop 3 tbsp oregano leaves and mix with 2 tbsp olive oil, half the lemon juice, finely grated garlic, Aleppo pepper, ground coriander, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Step 3 — 🍤🫒⏳

Pat the shrimp dry, toss with the oregano marinade, and let sit for 15 minutes.
Step 4 — 🧀🥣✨

Blend feta, Greek yogurt, 1 tsp olive oil, a small squeeze of lemon juice, and 1 to 2 tbsp water until creamy and spreadable.
Step 5 — 🍑🍯🧂

Toss the apricot halves with honey, a tiny pinch of salt, and a light drizzle of olive oil.
Step 6 — 🥒🧅🍋

Toss the cucumber ribbons and thinly sliced red onion with a little lemon zest, a few drops of lemon juice, a pinch of salt, and 1 tsp olive oil.
Step 7 — 🍤🔥🍢

Thread the shrimp onto skewers if desired, then grill for 2 to 3 minutes per side until opaque and lightly charred.
Step 8 — 🍑🔥👌

Grill the apricots cut-side down for 2 to 3 minutes, then flip and grill 1 minute more until caramelized but still holding their shape.
Step 9 — 🍽️🧀🍤

Spread the whipped feta onto a serving platter, then arrange the grilled shrimp and grilled apricots over and around it.
Step 10 — 🥜🌿✨

Top with the cucumber ribbons and red onion. Finish with chopped pistachios, extra oregano leaves, lemon zest, a drizzle of olive oil, and the remaining black pepper.
Step 11 — 🍋🍽️😋

Serve immediately, with lemon wedges if you like.

A final fox tip

If you want to stretch the meal, serve it with grilled flatbread or a scoop of herby bulgur on the side. Peaches or nectarines also work beautifully in place of apricots. For extra color in photos, finish with a dusting of Aleppo pepper and a few torn mint leaves alongside the oregano.