Mediterranean Shrimp Bites

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TriscuitSummer #CollectiveBias

Grilled Mediterranean shrimp atop a crispy TRISCUIT cracker, sprinkled with tangy feta and dolloped with Kalamata olive aioli make these Mediterranean Shrimp Bites the perfect off-the-grill summer appetizer.  

Now that the days are longer and temperatures are warmer, we have been turning to backyard outdoor dining for our weekly family dinners. Too often, we forget we have a backyard so the time spent out there is precious to us. And, right now is the perfect time before it gets unbearably hot. We enjoy throwing something on the grill and letting the charcoal do all the flavoring.

Do you have any family members who suffer from the hangry syndrome while waiting for dinner? I’ve been known to show symptoms :/ That’s when appetizers like these Mediterranean Shrimp Bites come in handy. They help keep the hangerness at bay :).  And, appetizers straight off the grill are even better!

For these appetizers, I chose to grill shrimp because they cook freakishly fast and with hangerness on the horizon there’s no time to waste!

To add some flavor, I whipped up a quick Mediterranean marinade. Simply throw all the ingredients into a food processor and pulse until saucy.

During my last trip to Ralph’s (a Kroger store so I knew I could count on a healthy product assortment, fresh produce, and helpful staff members), I picked up a bag of Kroger frozen raw shrimp. They’re wild caught, peeled, deveined, and tail-off. All I had to do was thaw! Does it get any better than that? While the charcoal was heating up, I tossed the shrimp in the marinade and let them hang out.

When the grill’s ready, cook the shrimp. About a minute or two on each side is sufficient.

Now, for the base that will carry those succulent shrimp. I wanted to use TRISCUIT crackers because they are perfect for topping with practically anything, sweet or savory. Did you have any idea there was such variety in flavor? I had some trouble choosing. Some Kroger stores even hold sampling events, but there wasn’t one going on when I went shopping. That would have been helpful :) 

I ended up choosing Mediterranean Style Olive TRISCUIT crackers to match the Mediterranean marinated shrimp.  

To each TRISCUIT cracker, I spread on some of the unused marinade.

On go the shrimp and some feta. I used Private Selection crumbled traditional feta cheese for the perfect ratio of creaminess and tanginess.

Because I was feeling fancy, I whipped up a quick Kalamata olive aioli to top off each bite. I used Kroger Kalamata Pitted Olives in Brine. Using pitted olives was such a time saver and the olives gave the aioli such a pretty purple hue. I added a lot of garlic too so there’s a good amount of spice :D

I am at a loss for words to describe just how delicious these Mediterranean Shrimp Bites are. You’re just going to have to try them for yourself to know what I mean. I mean, I wasn’t even nearly done cleaning up the grill area before noticing all the bites were gone!

Yep, with these Mediterranean Shrimp Bites, you won’t be seeing any hangry folks any time soon :)

Mediterranean Shrimp Bites

Yields about 30 bites
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Mediterranean Shrimp
Ingredients
½ cup fresh mint leaves
½ cup cilantro
2 teaspoons onion powder
¼ teaspoon garlic powder
½ cup grape tomatoes (about 20)
1 teaspoon Dijon mustard
½ tablespoon fresh lemon juice
2 tablespoons olive oil
½ tablespoon red wine vinegar
¼ teaspoon salt
Dash of black pepper
10 ounce Kroger frozen raw shrimp, thawed*
1 – 9 ounce box of TRISCUIT Mediterranean Style Olive Crackers
¼ cup Private Selection Crumbled Traditional Feta Cheese

Directions

1. In the bowl of a food processor, pulse together the mint, cilantro, onion and garlic powder, tomatoes, mustard, lemon juice, olive oil, red wine vinegar, salt, and pepper until slightly coarse.
2. In a medium bowl, toss together half the mint mixture and the shrimp. Set aside. Reserve the other half of the mixture.
3. Preheat the grill to high or if using a charcoal grill, light the charcoal.
4. Place each shrimp onto the grill and let sit undisturbed for 1 minute. Flip to cook on the other side when the cooked side is pink and has grill marks. Transfer cooked shrimp to a plate.
5. Set out the same amount of TRISCUIT crackers as there are shrimp. Evenly divide the remaining mint mixture among the TRISCUIT crackers.
6. Place one shrimp on each cracker. Sprinkle with feta and top with a dollop of Kalamata olive aioli (recipe follows).

Kalamata Olive Aioli
Ingredients
¼ cup Kroger Kalamata Pitted Olives in Brine
1 tablespoon fresh oregano
6 garlic cloves
½ cup mayonaise

Directions

1. In the bowl of a food processor, pulse together all the ingredients until smooth. to the egg white. Place the bowl over a pot of simmering water and stir until the sugar granules have dissolved.

Notes
*I used wild caught, tail off, peeled, and deveined shrimp.

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