Greek-Style Shrimp
with Lemony Potatoes and Yogurt Sauce- Shrimp
- Milk
- Triticale
- Mustard
- Wheat
- Sesame
- Soy
- Peanuts
- Sulphites
- Milk
- Tree nuts
- May contain traces of allergens
- Gluten
- Egg
- Fish
- Crustaceans
Tonight, we're bringing the vacation vibes to your plate! Get ready to dig into lemon-pepper shrimp, zesty roasted potatoes and a creamy yogurt sauce! A tomato and spring mix chopped salad rounds out this Mediterranean-inspired weeknight winner. Ingredients: Yellow potato • Shrimp • Roma tomatoes • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).
Ingredients
285 g
Shrimp
(Contains: Shrimp)
6 g
Lemon-Pepper Seasoning
(May be present: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
300 g
Yellow Potato
1 unit
Vegetable Broth Concentrate
(May be present: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
3 tbsp
Yogurt Sauce
(Contains: Milk)
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 unit
Lemon
56 g
Spring Mix
1 unit
Tomato
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
¼ tsp
Sugar*
0.13 tsp
Salt*
3.83 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch pieces.
- To an unlined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 20-22 min, flipping halfway through, until tender and golden.
- 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 salt and half the Lemon-Pepper Seasoning (use all for 4 servings).
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then shrimp and garlic puree. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Meanwhile, in a medium bowl, whisk together 1/2 tbsp lemon juice, 1/4 tsp sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper.
- Add tomatoes, spring mix and feta, then toss to combine.
- In a large bowl, whisk together lemon zest, half the broth concentrate (use all for 4 servings) and 1 tsp (2 tsp) oil. Add roasted potatoes, then toss to coat.
- Divide shrimp, potatoes and salad between plates.
- Serve yogurt sauce alongside.
- Squeeze a lemon wedge over top, if you like.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The shrimp and lemony potatoes were well-received, with bright, layered flavours that most reviewers enjoyed.
- Ease of prep: This dish comes together quickly and is straightforward to prepare, making it a great weeknight option.
- Suggestions: Consider adding extra vegetables to the salad for more variety; some reviewers also found the lemon flavour quite pronounced, so adjust to taste. One reviewer successfully baked the shrimp for the last 8 minutes instead of pan-cooking, with good results.
- Leftovers: Portions were satisfying — at least one reviewer noted there was nothing left over after the meal.
