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Seared Greek-Style Shrimp
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Seared Greek-Style Shrimp

Seared Greek-Style Shrimp

with Lemon Potatoes and Yogurt-Feta Dip

Get ready to dig into 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
Quick Prep
Allergens:
Crustacean/Crustacé
Sulphites
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Crustacean/Crustacé)

1 tbsp

Lemon-Pepper Seasoning

(Contains Sulphites)

360 g

Yellow Potato

½ unit

Vegetable Broth Concentrate

100 mL

Greek Yogurt

(Contains Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tbsp

Garlic Puree

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit

Lemon

56 g

Spring Mix

80 g

Tomato

Not included in your delivery

½ tsp

Sugar*

4 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories630 kcal
Fat36 g
Saturated Fat6 g
Carbohydrate50 g
Sugar6 g
Dietary Fiber7 g
Protein30 g
Cholesterol195 mg
Sodium1430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Zester
Small Bowl
Large Non-Stick Pan
Paper Towel
Strainer
Whisk
Medium Bowl
Large Bowl

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until tender and golden-brown, 20-22 min.

Prep
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.

Make yogurt feta dip
3

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

Cook shrimp
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 and remaining garlic puree. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**

Toss salad
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 combine.

Finish and serve
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 yogurt-feta dip alongside. Squeeze over a lemon wedge, if desired.