Seared Greek-Style Shrimp

Seared Greek-Style Shrimp

with Lemon Potatoes and Yogurt Feta Dip

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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

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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



1 tbsp

Lemon-Pepper Seasoning


300 g

Yellow Potato

1 unit

Vegetable Broth Concentrate

100 g

Greek Yogurt


28 g

Feta Cheese, crumbled


6 g


1 tbsp

White Wine Vinegar


1 unit


56 g

Spring Mix

80 g

Roma Tomato

7 g


Not included in your delivery

½ tsp


3.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2385 kJ
Calories570 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate44 g
Sugar6 g
Dietary Fiber7 g
Protein30 g
Cholesterol200 mg
Sodium1730 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
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.

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.


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.


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.


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. **


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.


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.