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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
1 tbsp
Greek Seasoning
(Contains Sulphites)
360 g
Yellow Potato
1 unit
Vegetable Broth Concentrate
100 g
Greek Yogurt
(Contains Milk)
¼ cup
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*
4 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven, until golden-brown, 25-28 min.
While the potatoes roast, zest, then juice half the lemon. (NOTE: 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: Reference Garlic Guide.) Season with salt and pepper.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with Lemon-Pepper Seasoning. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then 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.
