Greek-Style Shrimp

Honey and oregano bring a complex flavor to the shrimp that top the lemon-scented hummus and garlic crackers.
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  • Total: 25 min
  • Cook: 25 min
  • Yield: 24 topped crackers
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12 small fresh or frozen shrimp (about 5 oz.)

1 tablespoon olive oil

1 teaspoon honey

3/4 teaspoon dried oregano leaves

1/2 teaspoon kosher salt

Dash freshly ground black pepper

4 thin slices lemon

1/2 cup prepared classic hummus

1 teaspoon grated lemon peel

24 Keebler ® Town House ® Flatbread Crisps - Roasted Garlic crackers


  1. 1. Thaw shrimp, if frozen. Peel, devein and remove tails from shrimp. In medium bowl toss together shrimp, olive oil, honey, oregano, salt and pepper.
  2. 2. Preheat grill pan* over high heat. Add shrimp. Cook over high heat about 3 minutes or until shrimp turn opaque and grill marks appear, turning once after 2 minutes. Remove from pan. Cool slightly. Crosswise cut each shrimp in half. Set aside.
  3. 3. Place lemon slices on grill pan. Cook over high heat for 2 to 4 minutes or until beginning to brown, turning once. Remove from pan. Cut each slice into 6 segments.
  4. 4. In small bowl stir together hummus and lemon peel. Spread about 1 teaspoon of hummus mixture on each KEEBLER TOWN HOUSE Flatbread Crisps - Roasted Garlic cracker. Top each with piece of shrimp and lemon segment.
  1. *NOTE: A large nonstick skillet may be substituted for the grill pan. If using a skillet, reduce cooking temperature to medium-high. No grill marks will appear.
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