HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Greek Style Shrimp
Seared Greek-Style Shrimp

Seared Greek-Style Shrimp

with Lemon Potatoes and Yogurt Feta Dip

Read more

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 FriendlyQuick Prep

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



1 tbsp

Lemon-Pepper Seasoning


360 g

Yellow Potato

1 unit

Vegetable Broth Concentrate

100 mL

Greek Yogurt


¼ cup

Feta Cheese, crumbled


1 tbsp

Garlic Puree

1 tbsp

White Wine Vinegar


1 unit


56 g

Spring Mix

80 g

Roma Tomato

Not included in your delivery

½ tsp


4 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories620 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate50 g
Sugar7 g
Dietary Fiber7 g
Protein30 g
Cholesterol195 mg
Sodium1660 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
download icondownload icon

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 tender and golden-brown, 25-28 min.


While potatoes roast, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Cut tomato into 1/4-inch pieces.


Add yogurt, half the feta, 1 tsp lemon juice, 1/4 tsp sugar (dbl all for 4 ppl) and 1/4 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.


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 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, and remaining feta, then toss to coat.


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, then toss to coat. Divide shrimp, potatoes and salad between plates. Serve with yogurt feta dip. Squeeze over a lemon wedge, if desired.