Mediterranean Shrimp & Avocado Gyros

These Mediterranean Shrimp & Avocado Gyros are everything you want in a fresh, flavorful meal—quick to make, loaded with texture, and packed with herby goodness. Grilled shrimp and charred avocados are tucked into warm pitas with creamy avocado tzatziki for a satisfying bite every time. Perfect for weeknights, summer dinners, or anytime you’re craving something bright and bold.

Why This Recipe Works

• Bright, Balanced Flavor in Every Bite: Juicy shrimp, smoky avocado, lemon, garlic, dill, and creamy tzatziki bring vivid Mediterranean flavor that doesn’t feel heavy.
• Quick Just Grilling + Assembly: The shrimp and avocados grill in just a few minutes while you prep the avocado tzatziki—minimal hands-on time.
• Make‑Ahead Friendly Components: The tzatziki and shrimp mix both hold up well if prepped earlier in the day, making assembly fast when hunger hits.

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Ingredients

• Extra-large shrimp – Grilled quickly until juicy and tender, they’re the star of the show.
• California avocados – Grilled for smoky depth, and blended into a creamy, tangy tzatziki.
• Greek yogurt – Full-fat and rich, it’s the perfect base for the avocado tzatziki.
• Fresh dill – Bright and citrusy, it ties the shrimp, sauce, and garnish together.
• Tomatoes – Diced and juicy, they add sweetness and balance to every bite.
• Lemon – A generous squeeze wakes up all the flavors with freshness and zing.

For full list of ingredients and instructions, see recipe card below.

Instructions

1. Preheat Grill: Heat to 400°F.
2. Prep Avocados & Shrimp: Halve and pit the avocados; brush cut side of each with 1 tsp olive oil. In a separate bowl, toss shrimp with remaining olive oil.
3. Grill: Place avocado halves cut‑side‑down and shrimp on grill. After 2 minutes, rotate avocado for crosshatch marks and flip shrimp. Continue grilling 2–3 more minutes until shrimp are opaque and avocados are lightly charred.
4. Make Filling: Remove from heat; toss shrimp with 2 Tbsp olive oil, tomatoes, garlic, lemon juice, and dill. Season to taste.
5. Make Avocado Tzatziki: In a bowl, mash avocado into yogurt; mix in cucumber, onion powder, garlic, lemon juice, salt, and pepper until creamy.
6. Assemble Gyros: Warm pita if desired. Fill with shrimp‑tomato mix, top with avocado tzatziki, and add preferred garnishes.
7. Enjoy: Remove shrimp tails before eating and dig into a gyro that’s full of bright, herbed, grilled goodness.

For full list of ingredients and instructions, see recipe card below.

Substitutions & Variations

• Protein Options: Grill chicken or scallops instead of shrimp—or use grilled halloumi for a vegetarian twist.
• Bread Swap: Swap pita for flatbreads, lavash, or even romaine wraps for lighter handhelds.
• Sauce Twist: Use plain tzatziki or mix Greek yogurt with a drizzle of olive oil, chopped herbs, and a splash of vinegar if avocado is unavailable.
• More Veggies: Add cucumber ribbons, shredded lettuce, or roasted red peppers to the gyro filling for freshness and color.

FAQ’s

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Mediterranean Shrimp & Avocado Gyros

Light, bright, and packed with flavor, these Mediterranean Shrimp & Avocado Pitas are perfect for warm-weather grilling or an easy, elevated weeknight dinner. They come together quickly with juicy grilled shrimp, flame-kissed avocados, and a creamy avocado tzatziki that ties it all together. The textures and flavors are everything you want in a handheld meal—fresh herbs, creamy sauce, briny toppings, and warm pita to wrap it all up. Whether you’re making dinner for the family or a laid-back summer gathering, this one’s a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Course Appetizer, Dinner, Lunch

Cuisine American, Greek

Servings 4

Equipment

• Grill or grill pan
• Mixing bowls
• Tongs
• Sharp knife
• Cutting Board
• Spoon or avocado tool

Ingredients

  

Shrimp & Avocado Filling

• 4 firm ripe California avocados
• 1 teaspoon + 2 tablespoons olive oil
• 1 pound extra-large shrimp or prawns peeled and deveined
• 2 tomatoes diced
• 1 small clove fresh garlic minced
• Juice of 1 lemon
• 1/2 cup fresh dill chopped
• Salt and pepper to taste
• 4 soft pita breads

Avocado Tzatziki

• 1 ripe California avocado
• 2 cups full-fat plain Greek yogurt
• 1/2 cup shredded cucumber
• 1 teaspoon onion powder
• 1 small garlic clove smashed
• Juice of half a lemon
• Salt and pepper to taste

Garnish Options

• 1 cup pitted Kalamata olives
• 1 cup whole or sliced pepperoncini
• 1 cup crumbled feta or goat cheese
• 1/2 cup fresh dill
• 1/2 cup chopped fresh oregano

Instructions

 

• Preheat the Grill: Heat grill to 400°F.
• Prep the Avocados: Slice 4 avocados in half and remove pits. Brush cut sides with 1 teaspoon olive oil.
• Season the Shrimp: In a bowl, drizzle shrimp with the remaining bit of that teaspoon of oil.
• Grill: Place avocados cut-side-down on the grill. Add shrimp. Grill for 2 minutes, rotate avocados 90° for grill marks, and flip shrimp. Grill shrimp 2–3 minutes more, until plump and opaque.
• Toss the Filling: Remove shrimp and avocado from the grill. In a mixing bowl, combine grilled shrimp with 2 tablespoons olive oil, diced tomatoes, garlic, lemon juice, and chopped dill. Toss gently. Season with salt and pepper to taste.
• Make the Tzatziki: In a bowl, smash the avocado into the yogurt. Stir in shredded cucumber, onion powder, garlic, lemon juice, salt, and pepper. Mix until creamy.
• Assemble the Pitas: Warm the pita breads slightly if desired. Fill with grilled shrimp mixture and spoon on generous dollops of avocado tzatziki.
• Top It Off: Add your favorite garnishes—olives, feta, pepperoncini, fresh herbs—and enjoy! (Don’t forget to remove shrimp tails before eating.)

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