Blackened Gulf Shrimp Gyro with Cucumber Dill Sauce

Courtesy of Chef Bo Hamilton of Ox Kitchen.  |  Seafood: Shrimp

What you need


5-6 Gulf Shrimp, 16/20 count, peeled and deveined

  Blackening seasoning

  Olive oil

1 c. sour cream

1/4 c. Duke's Mayonnaise

1 tbsp. lemon juice

2 cloves garlic, puréed

1 tbsp. dill, chopped

1/4 small cucumber (food processed and drained for 1 hour in cheesecloth)

1 tsp. lemon pepper

1 tsp. salt

1 piece pita bread

1 oz feta cheese

2 oz red peppers, roasted

1 oz white onion, diced

2 oz iceberg lettuce, shredded



Cucumber Dill Sauce:


Combine sour cream, mayonnaise, lemon juice, garlic, dill, cucumber, lemon pepper, and salt in a bowl and whisk.


Shrimp Gyros:


Place shrimp in a bowl with olive oil and blackening seasoning. Grill on either side for 3 minutes until firm.


At the same time, warm pita on a grill or in the oven for 1-2 minutes or until soft.


Spread sauce on warm pita then place lettuce, onions, peppers, shrimp, and feta in that order.  Add sauce to the top and finish with feta. Wrap in foil sheets for service.

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