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Herby Shrimp Mezze Board with Hummus
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Herby Shrimp Mezze Board with Hummus

Herby Shrimp Mezze Board with Hummus

plus Tzatziki, Crunchy Veggies & Toasted Pita Wedges

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!

Easy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time10 minutes


serving amount

1 unit


¼ ounce


1 unit


6 ounce


4 tablespoon


(Contains Milk)

4 tablespoon

Crème Fraîche

(Contains Milk)

1 teaspoon

Garlic Powder

10 ounce


(Contains Shellfish)

1 teaspoon

Dried Oregano

1 unit

Veggie Stock Concentrate

13.76 ounce

Crushed Tomatoes

2 unit

Pita Bread

(Contains Sesame, Wheat)

½ cup


(Contains Sesame)

Not included in your delivery



2 teaspoon

Olive Oil

1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories760 kcal
Fat29 g
Saturated Fat7 g
Carbohydrate85 g
Sugar19 g
Dietary Fiber9 g
Protein34 g
Cholesterol240 mg
Sodium1960 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.


Box Grater
Small Bowl
Paper Towel
Large Pan
Medium Bowl



• 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).

Make Tzatziki

• 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.

Cook Shrimp

• 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.

Finish & Serve

• 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°.

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