Greek-Style Grilled Jumbo Shrimp Wraps
with Lemon Potato Wedges and Fresh Salad
It's no myth that juicy jumbo shrimps are absolutely delicious. These Greek-style grilled shrimp wraps are filled with marinated cucumbers, radishes and tomatoes, then drizzled with savoury and smoky red pepper pesto sauce for the ultimate long weekend grill meal.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
350 g
Yellow Potato
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
113 g
Arugula and Spinach Mix
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
3 unit(s)
Radish
1 unit(s)
Lemon
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
100 g
Feta Cheese, block
(Contains Milk)
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
Nutrition Values
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Zest, then juice lemon.
- Add potatoes, half the garlic spread, 1/4 tsp (1/2 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice to a large bowl. Toss to combine.
- Add potato mixture to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp garlic spread per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice cucumber into rounds.
- Thinly slice radishes.
- Cut half the tomato into 1/4-inch pieces. Thinly slice remaining tomato into half-moons.
- Drain olives.
- Cut half the feta block into 1/2-inch cubes. Crumble the remaining feta.
- Divide remaining garlic spread between flatbreads and spread evenly.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails. Season with salt and pepper.
TESTER: I put shrimp prep here so cx doesn't have to go back in to rinse shrimp when they are already outside grilling. Please advise if this works.
- Add 1 tsp (2 tsp) pesto, 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper, then whisk to combine.
- Add olives, diced tomatoes, feta cubes, half the cucumbers and half the radishes to the bowl with dressing. Toss to combine.
- Bring flatbreads, remaining cucumbers, remaining radishes, sliced tomatoes and an unlined baking sheet to the grill (use 2 baking sheets for 4 ppl). (NOTE: These are your wrap fillings!)
- Arrange flatbreads on the grill. Grill on one side until toasted, 2-3 min.
- Transfer flatbreads to the baking sheet, grilled-side up.
- Add shrimp, remaining pesto and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.
- Place shrimp on the grill. Close lid and grill, flipping shrimp once, until cooked through, 2-3 min per side.**
- Spread remaining pesto over flatbreads, then top with fillings, jumbo shrimp and crumbled feta.
- Add arugula and spinach mix to the bowl with veggies and dressing (from step 3). Toss to coat.
- Divide wedges, salad and flatbreads wraps between plates.
- Fold flatbreads in half to eat, or dig in with a knife and fork.
