Keto Greek Lemon Shrimp Wraps with Dill Garlic Feta Sauce

There are nights when I want something that tastes bright and fresh but still feels like a real, satisfying meal. These Keto Greek Lemon Shrimp Wraps with Dill Garlic Feta Sauce are exactly that kind of dinner.

I love the combination of lemon, garlic, feta, and fresh herbs, and shrimp cooks so quickly that this recipe can be on the table before everyone has had time to ask, “What’s for dinner?”

The first time I made these wraps, I was expecting them to be good. I wasn’t expecting them to disappear quite so quickly.

The shrimp are marinated in lemon, garlic, olive oil, and oregano, then cooked until just tender. They’re tucked into soft keto-friendly wraps with crisp cucumber, juicy tomatoes, crunchy lettuce, and a generous spoonful of creamy dill garlic feta sauce.

Every bite has something going on—bright lemon, savory shrimp, salty feta, cool vegetables, and fresh dill.

It’s basically a little Greek-inspired getaway wrapped up in your hands.

❤️ Why You’ll Love These Keto Shrimp Wraps

• Quick: The shrimp cook in just a few minutes.
• Fresh and flavorful: Lemon, garlic, oregano, dill, and feta do most of the work.
• Low-carb: Use your favorite keto-friendly tortillas or wraps.
• Creamy without being heavy: The feta sauce adds richness while Greek yogurt keeps it fresh and tangy.
• Perfect for lunch or dinner.
• Easy to customize: Add avocado, olives, spinach, or extra herbs.
• Great for meal prep: Prepare the shrimp and sauce ahead, then assemble when you’re ready to eat.

🛒 Ingredients

For the Greek Lemon Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of red pepper flakes, optional

For the Dill Garlic Feta Sauce

• 1/2 cup plain full-fat Greek yogurt
• 3 oz (85 g) feta cheese, crumbled
• 1 tbsp extra-virgin olive oil
• 1 small garlic clove, finely grated
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• 1/4 tsp dried oregano
• 1/4 tsp black pepper
• Salt, to taste
• 1–2 tbsp water, as needed

For the Wraps

• 4 keto-friendly low-carb tortillas or wraps
• 2 cups shredded romaine lettuce
• 1/2 English cucumber, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 1/4 cup crumbled feta
• 2 tbsp fresh dill or parsley
• 1 tbsp lemon juice

Optional Additions

• Kalamata olives
• Sliced avocado
• Baby spinach
• Pickled red onions
• Pepperoncini
• Chopped roasted red peppers
• Extra lemon wedges
• Red pepper flakes

🍋 How to Make Keto Greek Lemon Shrimp Wraps

Step 1: Marinate the Shrimp

Place the shrimp in a bowl.

Add:

• olive oil
• lemon juice
• lemon zest
• garlic
• oregano
• smoked paprika
• salt
• black pepper
• red pepper flakes, if using

Toss gently until every shrimp is coated.

Let them marinate for 10–15 minutes.

You don’t need a long marinade for shrimp. The goal is simply to let those lemony, garlicky flavors get acquainted before cooking.

Tip: Don’t marinate shrimp in lemon juice for hours. The acid can change their texture and make them unpleasantly firm.

🧄 Step 2: Make the Dill Garlic Feta Sauce

While the shrimp are marinating, make the sauce.

Add the Greek yogurt, feta, olive oil, garlic, lemon juice, dill, oregano, and black pepper to a bowl.

Mash and stir until creamy.

It doesn’t need to be completely smooth. I actually like leaving a few tiny pieces of feta throughout the sauce.

If the sauce is too thick, stir in 1 tablespoon of water at a time until you reach a creamy, spoonable consistency.

Taste it.

If you want more brightness, add another squeeze of lemon.

If you want more garlic, add a tiny bit more grated garlic.

Cover and refrigerate while you cook the shrimp.

🔥 Step 3: Cook the Shrimp

Heat a large skillet over medium-high heat.

Add the shrimp in a single layer.

Cook for approximately 2 minutes on the first side, then flip and cook another 1–2 minutes.

The shrimp are ready when they are opaque and cooked through.

Don’t overcook them.

Shrimp go from perfectly juicy to rubbery surprisingly quickly.

Remove them from the skillet immediately once cooked.

Give them a final squeeze of fresh lemon juice.

🥬 Step 4: Prepare the Vegetables

While the shrimp cook, prepare your toppings.

Toss the lettuce, cucumber, cherry tomatoes, red onion, and fresh herbs together.

Add a small squeeze of lemon juice and a pinch of salt.

You don’t need a heavy dressing because the feta sauce will provide plenty of creaminess and flavor.

🌯 Step 5: Warm the Keto Wraps

Warm the keto tortillas according to their package directions.

Usually, a few seconds in the microwave or a quick turn in a dry skillet is enough.

Warming them makes them softer and less likely to crack when you roll them.

🥙 Step 6: Assemble the Wraps

Lay one warm tortilla flat.

Spread a generous spoonful of the dill garlic feta sauce down the center.

Add:

1. shredded lettuce
2. cucumber
3. tomatoes
4. red onion
5. 3–4 shrimp
6. crumbled feta
7. fresh dill or parsley

Add another spoonful of sauce.

Finish with a squeeze of lemon.

Don’t overload the tortilla. It is much easier to roll a wrap that has a little breathing room.

🌯 Step 7: Roll

Fold the bottom edge of the tortilla upward over the filling.

Fold both sides inward.

Then roll tightly from the bottom, keeping the filling tucked inside.

If you want a crispier wrap, place the finished wrap seam-side down in a dry skillet over medium heat.

Toast for 1–2 minutes per side.

The outside becomes lightly crisp while the inside stays warm and creamy.

🧀 The Secret Is the Feta Sauce

The shrimp are delicious on their own, but the sauce is what makes these wraps special.

You have creamy Greek yogurt, salty feta, sharp garlic, bright lemon, and fresh dill all working together.

It’s tangy without being overpowering.

And because the sauce is thick enough to cling to the shrimp and vegetables, every bite gets a little of it.

If you’re the type of person who likes extra sauce, make a double batch.

You’ll thank yourself later.

💡 My Best Tips for Perfect Shrimp Wraps

Don’t overcook the shrimp

This is the biggest one.

Shrimp only need a few minutes.

As soon as they’re opaque and cooked through, take them off the heat.

Use fresh lemon

Bottled lemon juice works in a pinch, but fresh lemon gives the shrimp and feta sauce a much brighter flavor.

Buy peeled shrimp

There’s no reason to make dinner harder than it needs to be.

Peeled and deveined shrimp make this recipe incredibly quick.

Don’t skip the lemon zest

The zest gives the marinade a concentrated citrus aroma without adding extra liquid.

Warm your tortillas

Cold keto tortillas can be less flexible.

A quick warming makes rolling much easier.

Keep wet ingredients away from the tortilla

If you’re preparing wraps ahead, place lettuce between the tortilla and the juicier ingredients. This helps prevent the wrap from becoming soggy.

🫒 Easy Variations

Greek Chicken Wraps

Replace the shrimp with thinly sliced chicken breast.

Cook until the chicken reaches a safe internal temperature of 165°F (74°C).

Spicy Lemon Shrimp

Increase the red pepper flakes and add a pinch of cayenne to the marinade.

You can also add a drizzle of keto-friendly hot sauce.

Avocado Feta Wrap

Add sliced avocado for extra creaminess.

The buttery avocado works beautifully with the lemony shrimp.

Mediterranean Veggie Wrap

Skip the shrimp and add:

• roasted zucchini
• peppers
• cucumber
• olives
• feta
• spinach

Then pile everything into the wrap with the dill sauce.

Extra-Garlicky

Add another clove of grated garlic to the feta sauce.

This is especially good if you’re a serious garlic lover.

Crunchy Version

Add finely shredded cabbage or a few chopped walnuts for extra texture.

🥗 What to Serve With These Wraps

These wraps are filling enough to serve on their own, but you can easily turn them into a larger meal.

Try serving them with:

• Greek salad
• Roasted cauliflower
• Cucumber salad
• Grilled zucchini
• Lemon-butter asparagus
• Feta-stuffed olives
• Avocado salad
• Crispy zucchini fries

For a simple dinner, I like serving one wrap with a small Greek-style salad on the side.

🥒 Turn It Into a Shrimp Bowl

Don’t have keto wraps?

No problem.

Turn this recipe into a bowl.

Start with:

• romaine lettuce
• cucumber
• tomatoes
• cauliflower rice
• avocado

Then add the lemon shrimp and a generous amount of dill garlic feta sauce.

Top with feta, fresh dill, red onion, and lemon.

It’s basically the same meal—just without the tortilla.

🧊 Meal Prep Instructions

These wraps are excellent for meal prep, but I recommend keeping the components separate.

Prepare the shrimp and store them in an airtight container.

Make the feta sauce and refrigerate it separately.

Chop the vegetables and store them separately as well.

When you’re ready to eat, warm the shrimp and tortilla, then assemble the wrap.

For the best texture, don’t fully assemble the wraps hours in advance.

🥡 Storage

Store cooked shrimp in an airtight container in the refrigerator and use within 3–4 days.

Keep the feta sauce refrigerated separately.

The vegetables are best stored separately from the sauce and shrimp.

Once assembled, the wraps are best eaten immediately because the moisture from the vegetables and sauce can soften the tortilla.

❓ Frequently Asked Questions

Can I use frozen shrimp?

Absolutely.

Thaw them completely and pat them very dry with paper towels before marinating.

Removing excess moisture helps the shrimp sear rather than steam.

Can I use pre-cooked shrimp?

Yes, but they’re not my first choice.

Since pre-cooked shrimp only need to be warmed, adding them to a hot skillet for several minutes can make them rubbery.

If using cooked shrimp, toss them briefly with the marinade and warm them for just 30–60 seconds.

What size shrimp should I use?

Large or jumbo shrimp work beautifully.

Medium shrimp can also be used, but you’ll need more of them per wrap.

Can I make the feta sauce ahead?

Yes.

The sauce can be made up to 2–3 days ahead and kept refrigerated in a sealed container.

Give it a good stir before serving.

Are regular tortillas okay?

Yes, if you’re not following a keto diet.

For a strict keto meal, use a low-carb tortilla whose nutrition fits your daily carbohydrate target.

Can I use lettuce instead of a tortilla?

Absolutely.

Large romaine or butter lettuce leaves make excellent low-carb lettuce wraps.

Can I use sour cream instead of Greek yogurt?

Yes.

The sauce will be richer and slightly less tangy.

You can also use a combination of Greek yogurt and sour cream.

What can I use instead of feta?

Goat cheese is a delicious substitute.

For a milder sauce, you can also use cream cheese with a little extra lemon juice and dill.

Can I grill the shrimp?

Definitely.

Thread the shrimp onto skewers or place them in a grill basket and cook over medium-high heat until opaque and cooked through.

How do I keep the wraps from falling apart?

Don’t overfill them.

Use a warm, flexible tortilla and place the filling slightly below the center so you have room to fold the bottom up before rolling.

📝 Recipe at a Glance

Recipe: Keto Greek Lemon Shrimp Wraps with Dill Garlic Feta Sauce
Prep Time: 20 minutes
Marinating Time: 10–15 minutes
Cook Time: 5 minutes
Total Time: About 30–35 minutes
Servings: 4 wraps

Ingredients

Lemon Shrimp

• 1 lb large shrimp
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 3 garlic cloves
• 1 tsp oregano
• 1/2 tsp smoked paprika
• Salt and pepper
• Optional red pepper flakes

Dill Garlic Feta Sauce

• 1/2 cup Greek yogurt
• 3 oz feta
• 1 tbsp olive oil
• 1 garlic clove
• 1 tbsp lemon juice
• 1 tbsp fresh dill
• 1/4 tsp oregano
• Black pepper
• 1–2 tbsp water

Wraps

• 4 keto tortillas
• Romaine lettuce
• Cucumber
• Cherry tomatoes
• Red onion
• Feta
• Fresh dill or parsley

Instructions

1. Toss shrimp with olive oil, lemon, zest, garlic, oregano, paprika, salt, and pepper.
2. Marinate for 10–15 minutes.
3. Mix all feta sauce ingredients until creamy.
4. Cook shrimp in a hot skillet for about 2 minutes per side.
5. Warm keto tortillas.
6. Layer lettuce, vegetables, shrimp, feta, and dill sauce onto each tortilla.
7. Fold and roll tightly.
8. Toast seam-side down for 1–2 minutes per side if desired.
9. Serve immediately with fresh lemon.

❤️ Final Thoughts

These Keto Greek Lemon Shrimp Wraps are the kind of meal I love having in my back pocket.

They’re quick enough for a busy evening, but they don’t taste like a rushed dinner.

The shrimp are bright and garlicky, the vegetables add freshness and crunch, and that creamy dill-feta sauce ties everything together.

And honestly, I could eat that sauce with a spoon.

If you’re making these for the family, put all the ingredients on the table and let everyone build their own wrap. Add extra feta, more dill, a few olives, or plenty of red pepper flakes depending on everyone’s taste.

It’s relaxed, colorful, delicious, and exactly the sort of meal that makes a simple dinner feel a little more special.

Warm keto wrap + lemon-garlic shrimp + crisp vegetables + creamy dill feta sauce = an easy Greek-inspired dinner you’ll want to make again and again.