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Seasoned Shrimp and Roasted Potatoes

Seasoned Shrimp and Roasted Potatoes

with Cucumber and Feta Spinach Salad

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Garlic and shrimp aren't the only stars of this dish. Old Bay seasoned potatoes and a bright crisp spinach salad topped with salty feta also shine through. Your taste buds will be singing!

Tags:Quick
Allergens:Crustacean/CrustacéMustard/MoutardeMilk/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)

460 g

Russet Potato

½ tbsp

Old Bay Seasoning

(ContainsMustard/Moutarde)

1 tbsp

Garlic Puree

1 unit

Lemon

7 g

Parsley

56 g

Baby Spinach

66 g

Mini Cucumber

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Sugar*

3.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2636 kJ
Calories630 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate55 g
Sugar4 g
Dietary Fiber7 g
Protein29 g
Cholesterol195 mg
Sodium1970 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Garlic Press
Paper Towel
Strainer
Zester
Large Non-Stick Pan
Medium Bowl
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/2-inch wedges. Add potatoes, 1 tbsp oil and 1/2 tsp Old Bay Seasoning (dbl both for 4 ppl) to a baking sheet. Toss to combine. Roast in the middle of the oven, until golden-brown, 25-28 min.

2

While the potatoes cook, zest, then juice the lemon. Cut the cucumber in half lengthwise, then into 1/4-inch half-moons. Roughly chop the parsley. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.

3

Add shrimp, garlic puree, 1 tsp Old Bay Seasoning and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add the shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl.)

4

Whisk together the lemon juice, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add the spinach and cucumbers. Season with salt and pepper, then toss to combine.

5

Add lemon zest, 1 tbsp butter and half the parsley to the pan with shrimp, then toss to coat. Divide the potatoes between plates. Top with the shrimp. Divide the spinach salad between plates and sprinkle feta and remaining parsley over top.