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Seasoned Shrimp and Roasted Potatoes

Seasoned Shrimp and Roasted Potatoes

with Feta Salad

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

Tags:SpicyQuick Prep
Allergens:Shrimp/CrevettesSulphites/SulfiteMustard/MoutardeSoy/SojaPeanut/CacahuèteMilk/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

(ContainsShrimp/Crevettes)

460 g

Russet Potato

2 tsp

Old Bay Seasoning

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 tbsp

Garlic Puree

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

7 g

Parsley

56 g

Spring Mix

28 g

Salad Topping Mix

(ContainsSoy/Soja, Peanut/Cacahuète)

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

113 g

Baby Tomatoes

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Sugar*

2.5 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories650 kcal
Fat34 g
Saturated Fat10 g
Carbohydrate57 g
Sugar8 g
Dietary Fiber5 g
Protein31 g
Cholesterol197 mg
Sodium1600 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Strainer
Large Bowl
Whisk
Large Non-Stick Pan
Medium Bowl
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 1/2 tsp Old Bay Seasoning (dbl both for 4 ppl) to an unlined baking sheet, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 23-26 min.

2

Meanwhile, halve tomatoes. Roughly chop parsley. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.

3

Add vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. After you flip potatoes halfway through cooking, add spring mix, salad topping mix and tomatoes to the bowl with dressing, then toss to combine.

4

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

5

Divide potatoes and salad between plates. Top potatoes with shrimp. Sprinkle feta and remaining parsley over salad.