Seared Greek-Style Shrimp
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Seared Greek-Style Shrimp

Seared Greek-Style Shrimp

with Lemon Potatoes and Yogurt Feta Dip

OPA! Dig into Greek spiced shrimp and lemony roasted potatoes with a zesty DIY yogurt feta dip. Don't forget the tomato and spring mix chopped salad to round out this weeknight winner!

Tags:
Family Friendly
Allergens:
Crustacean/Crustacé
Sulphites
Milk

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Crustacean/Crustacé)

1 tbsp

Greek Seasoning

(Contains Sulphites)

300 g

Yellow Potato

1 unit

Vegetable Broth Concentrate

100 g

Greek Yogurt

(Contains Milk)

28 g

Feta Cheese, crumbled

(Contains Milk)

6 g

Garlic

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit

Lemon

56 g

Spring Mix

80 g

Tomato

7 g

Dill

Not included in your delivery

½ tsp

Sugar*

3.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2385 kJ
Calories570 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate44 g
Sugar6 g
Dietary Fiber7 g
Protein30 g
Cholesterol200 mg
Sodium1730 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.

Utensils

Baking Sheet
Measuring Spoons
Zester
Small Bowl
Large Non-Stick Pan
Paper Towel
Strainer
Whisk
Medium Bowl
Large Bowl

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!

Cut potatoes into 1/2-inch pieces, then toss with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the top of the oven, until golden-brown, 25-28 min.

Prep
2

While the potatoes roast, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop dill. Cut tomato into 1/4-inch pieces. Peel, then mince or grate garlic.

Make Yogurt Feta Dip
3

Stir together yogurt, half the feta, half the dill, 1 tsp lemon juice, 1/4 tsp sugar (dbl all for 4 ppl) and 1/4 tsp garlic in a small bowl. (NOTE: Refer to Garlic Guide.) Season with salt and pepper.

Cook Shrimp
4

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

Toss Salad
5

While the shrimp cook, whisk together vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) in a medium bowl. Season with salt and pepper. Add tomatoes, spring mix, remaining dill and remaining feta. Toss together.

Finish and Serve
6

Whisk together lemon zest, half the broth concentrate (use all for 4 ppl) and 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Add roasted potatoes and toss to coat. Divide shrimp, potatoes and salad between plates. Serve with yogurt feta dip and squeeze over a lemon wedge, if desired.