Marinated Grilled Shrimp

Shows texture of grilled shrimp

Grilled shrimp make a fast and easy summer dinner. I like to marinate the shrimp for 15-20 minutes. If you leave in the marinade too long, the acid (from the lemon juice) will start to denature the proteins which may be great for ceviche, but isn’t great for grilled shrimp.

What kind of shrimp do you use for grilling?

I like to use large (16/20) shrimp. 16/20 means there are 16-20 shrimp per pound. I live in Kansas which means almost any seafood we get has been previously frozen. This includes the “fresh” shrimp in the fish case at the grocery store. 

Buy your shrimp frozen and then you can thaw them quickly in a bowl of cool water. It only takes 10-15 minutes to thaw shrimp in a bowl of cold water. 

You can buy the shrimp already peeled, or get the “easy peel” shrimp and take the shells off before marinating.

I do not recommend grilling pre-cooked shrimp. They will get overcooked and be tough and rubbery.

What kind of skewers do you use for grilling shrimp?

I am a big fan of stainless steel reusable skewers. You do not have to soak them in water (like you do for bamboo skewers) and they are dishwasher safe and can be used for years. 


Marinated Grilled Shrimp

Marinated Grilled Shrimp

Yield: 1 Pound
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes

Grilled Shrimp are a fast and easy dinner for hot summer nights.


  • 1 pound large (16/20) shrimp thawed and peeled.
  • 1 Lemon, juiced
  • 2 Tablespoons Olive Oil
  • 1/2 teaspoon Dried Oregano 
  • 1 teaspoon Coarse Sea Salt


Marinate the Shrimp

  1. In a medium bowl. Mix lemon juice, olive oil, salt, and oregano.
  2. Add the peeled shrimp, cover with lid or plastic wrap and refrigerate for 15-20 minutes or up to 1 hour.

Heat the Grill

  1. Set burners to high heat.
  2. Light grill and let come up to temperature at least 10 minutes.

Prepare the Skewers

  1. Place shrimp on skewers. I like to use stainless steel skewers. If you are using bamboo skewers, see note below.
  2. Thread each shrimp through the skewer to the right of center, and then run a second skewer through the shrimp to the left of center. I like to do 5-6 shrimp per skewer.

Grill the Shrimp

  1. Place the shrimp on the hot grill over high heat. Cover and cook two minutes.
  2. Using tongs, flip the skewers and cook another 1-2 minutes until the shrimp are pink and cooked through. (Be careful not to overcook. Shrimp grill really fast.)
  3. Remove the shrimp from the grill. Hold the metal skewers with a pot holder or thick towel and use a fork to gently slide the shrimp off the skewers.
  4. Serve.


If you are using bamboo skewers, soak them in a pan of water for 1-2 hours before threading on the shrimp. This will help prevent them from burning on the grill.

Remember the stainless steel skewers get HOT on the grill. Be sure to handle with tongs or with a pot holder to prevent burns.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 63Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 529mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Nutrition information is provided as a courtesy and may not be completely accurate.


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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

Tzatziki Sauce (Cucumber Yogurt Sauce)

Shows the creamy texture of the Tzatziki Cucumber Yogurt Sauce

What is Tzatziki Sauce?

Tzatziki Sauce is a sauce made of yogurt, cucumbers, and herbs. It often has garlic, lemon juice, and either dill or mint.

How do yo make Tzatziki Sauce?

This version is quick and easy. It starts with Greek yogurt. The yogurt is mixed with chopped cucumber, garlic, salt, lemon juice, and dried dill.

What do you serve with Tzatziki Sauce?

I like to use it as a dip for fresh veggies or with my Turkey Curry Meatballs. It is also really good with grilled chicken or fish. 

How do you store Tzatziki Sauce?

Tzatziki Sauce will last several days in the refrigerator in an air-tight container.

Shows creamy texture of Tzatziki Cucumber Yogurt Sauce

Tzatziki Sauce (Cucumber Yogurt Sauce)

Yield: 1 1/3 Cups
Prep Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 5 minutes

Creamy cucumber yogurt sauce is perfect as a dip for veggies, with turkey meatballs, or with grilled chicken or fish.

The garlic, dill and lemon juice add flavor and the cucumber pieces add a nice crunch.


  • 1/2 Cucumber, peeled, seeded, and diced into 1/4 inch pieces
  • 1 teaspoon Dried Dill Weed
  • 1/2 teaspoon Coarse Sea Salt
  • 1 Small Clove Garlic, minced or put through garlic press. 
  • 1 Tablespoon Lemon Juice
  • 1 Cup Greek Yogurt (I like whole milk Greek Yogurt.)


  1. Peel 1/2 of a cucumber and slice it in half lengthwise.
  2. Use a spoon to gently scrape out the seeds.
  3. Cut the cucumber into 1/4 inch pieces.
  4. Add Cucumber, dill, salt, garlic, lemon juice, and Greek yogurt to a medium mixing bowl.
  5. Mix well.
  6. Cover and refrigerate at least one hour before serving.
  7. Sauce will last up to 1 week in the refrigerator.


I prefer to use whole milk Greek Yogurt, but you could substitute low fat or nonfat Greek Yogurt.

The sauce will get thinner as it rests in the refrigerator because the cucumbers will release some of their moisture.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 37Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 286mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 6g

Nutrition information is provided as a courtesy and may not be completely accurate.

This post contains affiliate links.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.



Lemon Ramen Chicken Stir Fry

This simple stir fry features ramen noodles. You do not need to use the flavoring packet. I opt to use low sodium chicken broth instead. Simply cut the chicken into one inch cubes, season with salt and saute until brown. Add the garlic and cook until fragrant, then add the chicken broth, lemon zest, and noodles. Once most of the noodles are cooked, add the bag of broccoli, cover and cook until the broccoli is done. Squeeze the lemon juice over the stir fry just before serving.

Lemon Ramen Chicken Stir Fry

Lemon Ramen Chicken Stir Fry

Yield: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This simple stir fry comes together quickly and is a favorite. I use the 3 oz packages of ramen noodles, but do not use the flavor packets. The noodles cook and absorb the chicken broth. I like to wait until the noodles are almost done cooking and then add the broccoli. Squeeze the lemon juice over the stir fry just before serving.


  • 1 1/2 Pounds Boneless Skinless Chicken Breast cut into 1 inch cubes
  • 1 teaspoon Coarse Sea Salt
  • 1 Tablespoon Oil (I use avocado oil)
  • 2 Cloves Garlic, minced or put through a garlic press
  • 2 1/2 Cups Low Sodium Chicken Broth
  • 1 Lemon (zest and juice)
  • 3 (3 ounce) packages of ramen noodles, flavor packets discarded
  • 1 12 ounce Bag Frozen Broccoli


    Cut the chicken breasts into 1 inch cubes and sprinkle with salt.
    Heat oil in a large skillet over high heat until shimmering. Add the chicken and spread into an even layer in the skillet. Let cook without stirring for 8 minutes or until golden brown on the first side.
    Stir to flip the chicken and continue cooking until brown on the other side. (About 2-3 minutes.)
    Add the garlic and let cook about 30 seconds until fragrant.
    Add the chicken broth and lemon zest. Break the blocks of ramen noodles in half and add them to the stir fry.
    Gently use a spatula to push the noodles into the broth. They will quickly begin to soften and absorb the broth. When they are mostly cooked, add the bag of broccoli.
    Cover the skillet and cook until the broccoli is cooked through, about 3-4 minutes.
    Remove from heat and squeeze the lemon juice over the stir fry just before serving.


You can use any flavor of ramen because you will discard the flavor packet. You only need the noodles for this dish.

Fresh broccoli can be substituted for frozen.

If you like a little spice, you can add 1/4 teaspoon of hot pepper flakes.

I like to salt my chicken earlier in the day and let it sit in the refrigerator for a few hours to absorb the salt.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 310Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 96mgSodium: 745mgCarbohydrates: 15gFiber: 3gSugar: 1gProtein: 41g

Nutrition information is provided as a courtesy and may not be completely accurate.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

Lemon Mint Slushie

It is HOT outside and we all need a little something cool and refreshing. This Lemon Mint Slushie is perfect for hot summer afternoons.

It starts with a simple syrup infused with lemon zest and fresh mint. Simple syrup is made with equal parts sugar and water. In this version we add the lemon zest and mint to the sugar and water and cook it for several minutes to infuse flavor. The recipe for the simple syrup will make about 2 batches of slushies. You can keep it in a jar in the refrigerator for up to 2 weeks.

The slushie is made with lemon juice, water, flavored simple syrup and ice. One trick for smoother slushies is to let the ice sit at room temperature for about five minutes before blending. It softens the ice and makes it easier to blend.

Lemon Mint Slushie

3 Cups Ice

1/4 Cup Water

1/2 Cup Lemon Juice

1/2 Cup Lemon Mint Simple Syrup (See Recipe Below)

Lemon Mint Simple Syrup

3/4 Cup Water

3/4 Cup Sugar

1/4 Cup Fresh Mint Leaves

Zest of 1 Lemon (I like to use a veggie peeler to get large pieces of zest.)



Make the simple syrup. In a small saucepan add water, sugar, lemon zest and mint leaves. Bring to a boil over high heat. Reduce heat to medium and simmer for 3-5 minutes. Remove from heat. Cool to room temperature and strain out the mint and zest. **Note** This will make about 1 cup of simple syrup which is enough for two batches of slushies.

To make the slushie, add ice to blender and let sit at room temperature for five minutes. Add water, lemon juice and lemon mint simple syrup. Blend for 30 seconds to 1 minute until the ice is well blended. Taste to see if it is too tart or too sweet. If it is too tart, add a touch more simple syrup. If it is too sweet, add a touch more lemon juice. Serve immediately.


Fruit Salad Dressing

Does fruit salad need a dressing? Technically no, but this simple dressing will take your fruit salad from good to amazing! It is one of my favorite things to take with a meal to a friend in need. It is simple and delicious. If you prefer not to use refined sugar, I have made it with honey. If you don’t have mint, you can leave it out, but the mint really adds a lot of flavor to this simple dressing.

You can add this dressing to any combination of fruits you prefer. I like to get whatever is in season. The one thing to remember is to not add bananas until just before serving because they will get mushy. Apples, pears and peaches will not brown because the acid in the lemon and lime juice prevents browning. The salad is best if it sits in the refrigerator for at least two hours before serving. The mint and dressing penetrate the fruits as it rests in the refrigerator.

Dressing for Fruit Salad

Juice of 1 Lemon

Juice of 1 Lime

2 teaspoons sugar (or honey)

2-3 large sprigs of Fresh Mint



In a large bowl, mix lemon juice, lime juice and sugar (or honey.) Mix well to dissolve the sugar. Add your cut fruit and stir well. Add mint sprigs and refrigerate salad for at least two hours.

To serve, remove mint sprigs and stir well before serving.

Instant Pot Lemony Chicken

Lemony Chicken

I like to keep cooked chicken in my freezer. It is handy to add to soups or quesadillas. Usually I roast whole chickens and make bone broth, but lately I have been turning to my Instant Pot. I usually have chicken taco meat in the freezer, but that does not go well in chicken noodle soup.

Enter Lemony Chicken. Lemony chicken is my new favorite. I make it with boneless, skinless chicken thighs. The light lemon flavor adds so much to other dishes. The recipe makes 3 pounds so there is enough for dinner and extra to put in the freezer. I like to serve it with rice and veggies and then freeze the rest with all the juices from the pot. I add the juices in with chicken broth when making soups or other recipes.

It is amazing how 1 lemon can totally transform the flavor of the chicken meat. If you are new to the Instant Pot, check out Thriving Home and get their free Instant Pot Cooking Times Chart. It really is a great resource. In this recipe, I found that because the meat is stacked without much liquid it takes a couple minutes more to get the meat to temperature.

Instant Pot Lemony Chicken

3-3 1/2 Pounds Boneless, Skinless Chicken Thighs

1 Tablespoon Coarse Sea Salt

1 Lemon (zest and juice)

1/3 Cup Water


Using a kitchen scissors, cut off any large fat pockets on the edges of the chicken thighs. It is okay to have a little fat, but you want to cut off the big streaks of fat.

Zest the lemon and place on a small plate or cutting board. Mix the salt and lemon zest together. (I just use my fingers to combine.) Layer the chicken thighs in the instant pot. Sprinkle the lemon zest and salt over each piece of chicken before covering with the next layer. Once all the chicken is in the pot, sprinkle any remaining salt and lemon zest on top of the raw chicken.

Add the water and juice from the lemon and lock on the lid of the instant pot. Cook on high pressure for 10 minutes with a quick release.

Remove the meat from the pot and shred with 2 forks. You can eat immediately, or freeze with the juices from the pot to use in recipes later.

Lemon Blueberry Baked Oatmeal

1 3/4 Cups Milk

2 Eggs

1/2 Cup Brown Sugar (packed)

1/4 Cup Butter, melted

3 Cups Old Fashioned Oats (oatmeal)

1 teaspoon Baking Powder

1/4 teaspoon salt

1 teaspoon Cinnamon

Cooking Spray

Preheat oven to 350 degrees Fahrenheit.

Place the chopped apples in a microwave-safe bowl and cook on high for 3 minutes. The apples will soften and cook slightly.

In a medium bowl, mix milk, eggs, brown sugar and melted butter. Add in the oats, baking powder, salt, and cinnamon and stir to combine. Stir in the warm apples.

Generously coat an 8 x 8 baking dish with cooking spray. (I prefer a glass baking dish, but metal works too.) Pour the mixture into the prepared baking dish and bake at 350 for 25-30 minutes. The oatmeal should be a little jiggly in the middle (like custard.) Remove from oven and let it rest for 5-10 minutes before serving. It will continue to cook and thicken as it rests. Serve warm.

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