HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreek Style Shrimp
Greek-Style Shrimp

Greek-Style Shrimp

with Lemon Potatoes and Tzatziki

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Tonight, we're bringing the vacation vibes to your plate! Get ready to dig into lemon-pepper shrimp, zesty roasted potatoes and a creamy tzatziki! A tomato and spring mix chopped salad rounds out this Mediterranean-inspired weeknight winner.

Tags:Family FriendlyQuick

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



½ tbsp

Lemon-Pepper Seasoning

360 g

Yellow Potato

½ unit

Vegetable Broth Concentrate

56 mL



1 tbsp

Garlic Puree

1 unit


56 g

Spring Mix

80 g

Roma Tomato

¼ cup

Feta Cheese, crumbled


Not included in your delivery

¼ tsp


3.83 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories610 kcal
Fat35 g
Saturated Fat7 g
Carbohydrate45 g
Sugar5 g
Dietary Fiber5 g
Protein29 g
Cholesterol182 mg
Sodium1360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until tender and golden-brown, 20-22 min.


Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges. Cut tomato into 1/4-inch pieces.


Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with half the Lemon-Pepper Seasoning (use all for 4 ppl) and salt. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp and garlic puree. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**


Meanwhile, whisk 1/2 tbsp lemon juice, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl all for 4 ppl) in a medium bowl. Season with salt and pepper. Add tomatoes, spring mix and feta, then toss to combine.


Whisk together lemon zest, half the broth concentrate (use all for 4 ppl) and 1 tsp oil (dbl for 4 ppl) in a large bowl. Add roasted potatoes, then toss to coat. Divide shrimp, potatoes and salad between plates. Serve tzatziki alongside. Squeeze a lemon wedge over top, if desired.