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Buttery Dill-Garlic Shrimp
New
Family Friendly
Quick
Buttery Dill-Garlic Shrimp

with Feta Sauce and Fresh Salad

10 min
Difficulty: 2/3
Greek

Ingredients: Shrimp • Basmati rice • Carrots • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Lemon • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).

Allergens

Shrimp
Sulphites
Crustaceans
Peanuts
Tree nuts
Soy
May contain traces of allergens
Milk
Fish
Egg
Mustard
Wheat
Sulphites
Sesame

Utensils

Large Bowl
Large Non-Stick Pan
Medium Pot
Measuring Cups
Zester
Measuring Spoons
Strainer
Medium Bowl

Tags

Classic-plates
Family Friendly
Quick
Mediterranean
SEO
Ingredients
Shrimp

Shrimp

285 g

Basmati Rice

Basmati Rice

0.75 cup

Spring Mix

Spring Mix

56 g

Carrot, julienned

Carrot, julienned

113 g

Mini Cucumber

Mini Cucumber

1 unit(s)

Lemon

Lemon

1 unit(s)

Greek Yogurt

Greek Yogurt

1 unit(s)

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Vegetable Stock Powder

Vegetable Stock Powder

7.5 g

Dill-Garlic Spice Blend

Dill-Garlic Spice Blend

4 g

Butter*

Butter*

2 tbsp

Oil*

Oil*

1 tbsp

Sugar*

Sugar*

0.25 tsp

Salt*

Salt*

0.125 tsp

Pepper*

Pepper*

0.125 tsp

Preparation
1
Cook rice
  • Before starting, wash and dry all produce.
  • To a medium pot, add stock powder, 1 1/4 (2 1/2) cups water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high heat.
  • Using a strainer, rinse rice until water runs clear. 
  • Once boiling, add rice and half the carrots, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
  • Remove from heat. Set aside, still covered.
2
Prep
  • Zest then juice half the lemon. Cut remaining into wedges.
  • Thinly slice cucumber.
3
Make sauces
  • To a medium bowl, add lemon zest, yogurt, half the feta and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.
  • To a large bowl, add 1 tbsp (2 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/8 (1/4) tsp sugar. Season with salt and pepper, then stir to combine. To the bowl, add cucumbers, spring mix and remaining carrot. Do not mix until step 5.
4
Cook shrimp
  • In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. 
  • While pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
  • When the pan is hot, add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
  • Remove from heat. Add 1 tbsp (2 tbsp) butter and Dill-Garlic Spice Blend. Stir to combine.
5
Finish and serve
  • Toss salad to coat.
  • Divide rice and salad between plates. 
  • Top rice with shrimp.
  • Dollop feta sauce over top.
  • Sprinkle remaining feta over salad.
  • Squeeze a wedge of lemon over top.
Nutrition per serving

660

kcal

Calories

25

g

Fat

11

g

Saturated Fat

76

g

Carbohydrate

6

g

Sugar

4

g

Dietary Fiber

34

g

Protein

225

mg

Cholesterol

1880

mg

Sodium

0.5

g

Trans Fat

650

mg

Potassium

250

mg

Calcium

3

mg

Iron

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