Greek shrimp with lemon potatoes
Golden lemon-oregano potatoes and garlicky shrimp roasted on one pan, finished with feta and a spoonful of tzatziki.
- 55 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $4.91 a serving
- 430 calories
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1½ lb Yukon Gold potatoes, cut into wedges
- ½ red onion, cut into thin wedges
- 2 lemons, 1 juiced, 1 zested then cut into wedges
- 4 cloves garlic, minced, divided
- ¼ cup vegetable broth
- 1 lb raw shrimp, peeled and deveined, thawed if frozen
- ⅓ cup feta cheese, crumbled
- ½ cup tzatziki
- 2 tbsp fresh dill, chopped (optional)
From your pantry
- ¼ cup olive oil, divided
- 2 tsp dried oregano, divided
- 1¼ tsp salt, divided
- ½ tsp black pepper
Each serving has about 430 calories, 30 g protein, 38 g carbs and 19 g fat, and costs about $4.91 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No red onions? White onions or yellow onions work.
- No lemons? Limes work.
- No raw shrimp? Frozen raw shrimp works.
- No feta cheese? Goat cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the potatoes and onion on a large with 2 tablespoons of the oil, the lemon juice, 1 teaspoon of the oregano, half the garlic, ¾ teaspoon of the salt and the pepper. Pour the broth around them.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: The broth and lemon steam the potatoes soft inside while the edges roast crisp. That’s the Greek way.for 30 to 35 minutes, turning once, until the liquid is gone and the potatoes are and tender.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 32 min 30 sec
the shrimp with the rest of the oil, oregano, garlic and salt and the lemon .
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Scatter the shrimp over the potatoes and 6 to 8 minutes, until pink and opaque.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 7 min
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
the feta over, scatter the dill and serve with the tzatziki and lemon wedges.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
