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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
Allergens:Crustacean/CrustacéSulphites/SulfiteMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

1 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

300 g

Yellow Potato

1 unit

Vegetable Broth Concentrate

100 g

Greek Yogurt

(ContainsMilk/Lait)

28 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

6 g

Garlic

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 unit

Lemon

56 g

Spring Mix

80 g

Roma Tomato

7 g

Dill

Not included in your delivery

½ tsp

Sugar*

3.5 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Zester
Small Bowl
Large Non-Stick Pan
Paper Towel
Strainer
Whisk
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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. **

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.

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.