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Smart Saganaki-Style Shrimp
with Oregano Roasted Veggies
Mediterranean vibes abound in this healthy meal – it's filled with shrimp, eggplant, potatoes, tomatoes, feta and our secret ingredient, fresh oregano!
Tags:
Carb Smart
•Calorie Smart
•New
Allergens:
Shrimp
•Milk
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy
Ingredients
serving amount
285 g
Shrimp
(Contains Shrimp)
200 mL
Crushed Tomatoes
(May contain Sesame, Egg, Milk, Mustard, Gluten, Soy, Wheat, Fish, Sulphites, Tree nuts, Crustaceans)
2 unit(s)
Garlic, cloves
¼ cup
Feta Cheese, crumbled
(Contains Milk)
7 g
Oregano
200 g
Yellow Potato
½ unit(s)
Eggplant
1 tbsp
Mediterranean Spice Blend
(May contain Sesame, Tree nuts, Triticale, Milk, Soy, Peanuts, Wheat, Sulphites, Mustard)
1 unit(s)
Zucchini
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
0.12 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories430 kcal
Fat19 g
Saturated Fat4 g
Carbohydrate40 g
Sugar12 g
Dietary Fiber7 g
Protein27 g
Cholesterol190 mg
Sodium1550 mg
Trans Fat0.1 g
Potassium1350 mg
Calcium250 mg
Iron2.3 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
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Strainer
•Medium Bowl
•Paper Towel
•Large Non-Stick Pan
Instructions
1
- Strip a few oregano leaves from stems, then finely chop 1 tbsp (2 tbsp).
- Cut half eggplant into 1-inch pieces (use all for 4 ppl).
- Cut potatoes into 1/2-inch pieces.
- Arrange potatoes, chopped eggplant, 1 tbsp (2 tbsp) oil, half the Mediterranean Spice Blend and 1/2 tbsp (1 tbsp) oregano to a parchment-lined baking sheet. Season with salt and pepper, toss to combine.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 20-22 min.
2
- Peel, then mince or grate garlic.
- Cut zucchini into 1/2-inch half-moons.
- Add zucchini and 1 1/2 tsp (3 tsp) oil to a medium bowl. Season with salt and pepper, then toss to combine.
- Once veggies are flipped, add zucchini. Roast, until tender crisp, 10-13 min.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with remaining Mediterranean Spice Blend, salt and pepper.
3
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then garlic and remaining oregano. Cook, stirring constantly, until fragrant, 30 sec.
- Add crushed tomatoes and 1/4 tsp (1/2 tsp) sugar. Bring to a simmer over medium-high heat.
4
- Once simmering, add shrimp to sauce. Reduce heat to medium. Cook, stirring occasionally, until shrimp is pink and cooked through, 3-4 min.**
- Season with salt and pepper, to taste.
5
- Divide roasted veggies between bowls.
- Top with shrimp saganaki.
- Sprinkle over feta.
