Greek-Style Shrimp
with Lemon Potatoes and Tzatziki- Shrimp
- Milk
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.
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 facts
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lemon-pepper shrimp and garlic were crowd-pleasers, though some found the overall dish a little mild and would have liked bolder seasoning throughout.
- Ease of prep: Most reviewers found this a quick and straightforward weeknight meal; note that potatoes may need a few extra minutes beyond the suggested roasting time to become tender.
- Suggestions: Consider cooking the shrimp in butter instead of oil for richer flavour, and remove from heat as soon as they turn pink since they continue to cook off the heat. Some reviewers suggest adding extra garlic or a splash more lemon juice to boost the seasoning on both the shrimp and potatoes. Adding a small spoonful of Greek yogurt to the salad dressing can help it hold together better than lemon juice alone.
- Leftovers: Several reviewers noted the tzatziki portion felt too small for the dish; doubling it is worth considering, especially since the potatoes can be on the dry side.
