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Dukkah-Spiced Shrimp & Tahini Sauce

with Roasted Cabbage & Potatoes

  • Group Created with Sketch.
    35-45 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 470 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe has been approved by Whole30®. To learn more about their guidelines, visit We’re partnering with Whole30® to bring you the sixth of eight weeks of delicious recipes. An irresistibly creamy sauce of tahini, lemon, and Middle Eastern spices flavors a medley of roasted vegetables and sautéed shrimp, seasoned with those same spices.

Dukkah-Spiced Shrimp & Tahini Sauce with Roasted Cabbage & Potatoes
  • 10 oz Shrimp
  • 2 cloves Garlic
  • ¾ lb Yukon Gold Potatoes
  • ½ lb Red Cabbage
  • 1 Red Onion
  • 1 Lemon
  • 2 Tbsps Tahini
  • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin, & Black Sesame Seeds)

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Place the potato wedges on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange skin side down in an even layer on one side of the sheet pan. Roast 9 to 11 minutes, or until lightly browned and slightly tender. Leaving the oven on, remove the roasted potatoes from the oven.

2 Prepare & roast the vegetables:

While the potatoes roast, cut out and discard the core of the cabbage; roughly chop the leaves. Peel and large dice the onion. Place the vegetables in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully arrange in an even layer on the other side of the sheet pan of roasted potatoes. Roast 23 to 25 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the vegetables:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the vegetables roast, using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and roughly chop the garlic.

4 Make the sauce:

While the vegetables continue to roast, in a bowl, combine the tahini, lemon zest, the juice of all 4 lemon wedges, half the dukkah seasoning, and a drizzle of olive oil. Season with salt and pepper to taste.

Make the sauce:
Cook the shrimp & serve your dish:
5 Cook the shrimp & serve your dish:

Once the vegetables have roasted for about 20 minutes, pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and remaining dukkah seasoning; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the shrimp are coated and cooked through. Turn off the heat. Serve the cooked shrimp and roasted vegetables with the sauce on the side. Enjoy!