Herby Shrimp Mezze Board with Hummus
plus Tzatziki, Crunchy Veggies & Toasted Pita Wedges
- Sesame
- Wheat
- Milk
- Shellfish
If you’re a grazer who’d rather eat apps than entrées (no judgments here!), this is a fantastic dinner plan for you. We’re excited to present lots of delicious nibbles you can eat with your fingers (or with a pita or a cuke dipper—you get the idea!). You’ve got hummus, a refreshing shredded cucumber and dill yogurt sauce, toasted pita wedges, fresh cucumber and carrot dippers, and our crowning glory: succulent pan-seared shrimp simmered in a garlicky herbed tomato sauce. Go ahead, take a dip, the mezze’s fine!
Ingredients
1 unit
Veggie Stock Concentrate
8 tablespoon
Hummus
(Contains: Sesame)
6 ounce
Carrot
2 unit
Pitas
(Contains: Sesame, Wheat)
½ unit
Crushed Tomatoes
4 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
4 tablespoon
Yogurt
(Contains: Milk)
1 teaspoon
Dried Oregano
1 teaspoon
Garlic Powder
¼ ounce
Dill
1 unit
Cucumber
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and grate half the cucumber on the largest holes of a box grater; slice remaining cucumber into sticks (like fries; ours were 4 inches long and ½ inch thick). Place grated cucumber in the center of a clean kitchen towel (or a couple layers of paper towels) and toss with a big pinch of salt; set aside. • Pick dill fronds from stems; finely chop fronds. Quarter lemon. Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and ½ inch thick).
• Gather towel with grated cucumber into a tight bundle and wring over the sink to remove excess moisture. • In a small bowl (medium bowl for 4 servings), combine grated cucumber with yogurt, crème fraîche, half the dill, half the garlic powder, a large drizzle of olive oil, and a squeeze of lemon juice. Season with salt and pepper.
• Rinse shrimp* under cold water, then pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp, oregano, remaining garlic powder, salt, and pepper. Cook, stirring, until shrimp are opaque and mostly cooked through, 3-5 minutes. • Stir in stock concentrate and half the crushed tomatoes (all for 4 servings). Cook, stirring, until tomatoes are jammy and shrimp are cooked through, 2-4 minutes more. Taste and season with salt and pepper if desired.
• While shrimp cooks, toast pitas; cut each pita into six triangles. • Transfer shrimp to a medium bowl; sprinkle with as much remaining dill as you like. Place hummus in a second small bowl. • Arrange bowls of shrimp, hummus, and tzatziki on a large board or platter. Serve family style with pita wedges, cucumber spears, carrot sticks, and remaining lemon wedges alongside.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the shrimp, but some found the tomato sauce overpowering. Consider serving the sauce on the side.
- Ease of prep: Quick and easy to assemble, though some noted it took longer than the recipe suggested.
- Suggestions: Skip the carrots for crunchier veggies; try falafel as an alternative to shrimp for variety.
- Portions: Several felt it was more of a light meal or appetizer than a full dinner.
- Versatility: Great for entertaining — works well as a shareable platter or appetizer tray 🎉.
