Greek-Style Shrimp
with Lemon Potatoes and Tzatziki
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
½ tbsp
Lemon-Pepper Seasoning
360 g
Yellow Potato
½ unit
Vegetable Broth Concentrate
56 mL
Tzatziki
(Contains Milk)
1 tbsp
Garlic Puree
1 unit
Lemon
56 g
Spring Mix
80 g
Tomato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
¼ tsp
Sugar*
3.83 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
