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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Crustacean/Crustacé)
1 tbsp
Greek 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*
Nutrition Values
Utensils
Cooking Steps
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.
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 both for 4 ppl) and 1/4 tsp garlic puree to a small bowl. 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 and remaining garlic puree. 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 combine.
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.
