Fresh Jumbo Shrimp & Salmon Grill Pack
Serves 4 | with Grilled Veggies and Yogurt Sauce- Shrimp
- Salmon
- Milk
All your favourite premium BBQ proteins and veggies are in one spot! The possibilities are endless, like a choose-your-own adventure BBQ kit. Ingredients: Salmon fillet • Jumbo shrimp (shrimp, sodium phosphate, salt) • Zucchini • Sweet bell pepper • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Lemon • Dill • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide)
Ingredients
570 g
Jumbo Shrimp
(Contains: Shrimp)
750 g
Salmon Fillets, skin-on
(Contains: Salmon)
9 tbsp
Yogurt Sauce
(Contains: Milk)
14 g
Dill
1 unit(s)
Lemon
2 unit(s)
Zucchini
2 unit(s)
Sweet Bell Pepper
Not included in your delivery
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce. Lightly oil the grill.
While you prep, preheat the grill over medium heat (approx 400°F). - Roughly chop dill.
- Zest lemon, then cut into wedges.
- Add yogurt sauce to a small serving bowl.
- Pat salmon dry with paper towels.
- Season with salt and pepper.
- Arrange a sheet of foil on one side of the grill.
- Place salmon on foil. Close lid and grill, carefully flipping once, until salmon is cooked through, 4-5 min per side.**
- Sprinkle half the dill over salmon.
- Pat shrimp firmly dry with paper towels.
- Drizzle 2 tbsp (4 tbsp) oil over shrimp, then season with salt and pepper. Toss to coat.
- Add shrimp. Cook, flipping shrimp once until cooked through, 2-3 min per side.**
- Sprinkle lemon zest amd remaining dill over shrimp, if desired, then toss to coat.
- Core, then quarter pepper.
- Halve zucchini lengthwise, then halve each piece lengthwise again. Brush veggies with 2 tbsp (4 tbsp) oil. Season with salt and pepper.
- Add peppers and zucchini to the grill. Grill, flipping once, until tender-crisp, 5-6 min.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The lemon zest on the shrimp paired wonderfully with the yogurt dip, creating an amazing taste combination.
- Ease of prep: This meal was great for an extra easy dinner option to keep in the fridge.
- Suggestions: Consider adding rice and corn on the cob to make the meal stretch further and serve more people.
- Portions: The recipe provided enough to generously serve 8-10 people when supplemented with additional sides.
