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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 FriendlyQuick Prep
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 Time30 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)

360 g

Yellow Potato

1 unit

Vegetable Broth Concentrate

100 mL

Greek Yogurt

(ContainsMilk/Lait)

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 tbsp

Garlic Puree

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 unit

Lemon

56 g

Spring Mix

80 g

Roma Tomato

Not included in your delivery

½ tsp

Sugar*

4 tbsp

Oil*

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
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. 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.

2

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.

3

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.

4

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.

5

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.

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