Grilled Lemon-Pepper Shrimp and Renee's Dill Dip®
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Grilled Lemon-Pepper Shrimp and Renee's Dill Dip®

with Grilled Veggie Couscous


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

285 g


(Contains Shrimp)

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

1 unit(s)

Sweet Bell Pepper

1 unit(s)


1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

½ cup


(Contains Wheat)

1 unit(s)


1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

6 unit(s)

Wooden Skewers

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

3 tbsp


0.06 tsp


0.06 tsp


1 tbsp

Unsalted Butter*

0.06 tsp



Nutrition Values

Calories570 kcal
Fat29 g
Saturated Fat7 g
Carbohydrate50 g
Sugar8 g
Dietary Fiber5 g
Protein28 g
Cholesterol195 mg
Sodium2260 mg
Trans Fat0.4 g
Potassium700 mg
Calcium125 mg
Iron2 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.


Medium Pot
Measuring Cups
Large Bowl
Measuring Spoons
Baking Sheet


  • Chill a large plate in the freezer.
  • Add stock powder, 2/3 cup water and 1 tbsp butter (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, stir in couscous, then remove from heat.
  • Cover and let stand for 5 min.
  • When couscous is tender, fluff with a fork, then transfer to the chilled plate. Toss a few times to cool.
  • Set aside in the fridge to chill until step 5.
  • Meanwhile, quarter pepper lengthwise, then core.
  • Quarter zucchini lengthwise.
  • Zest lemon, then juice half (whole lemon for 4 ppl).
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
  • Add shrimp, half the garlic salt, 2 tsp Lemon-Pepper Seasoning and 1 tbsp oil (dbl both for 4 ppl) to a large bowl, then toss to coat.
  • Thread 5- 7 shrimp onto each wooden skewer.
  • Add peppers, zucchini, remaining Lemon-Pepper Seasoning, remaining garlic salt and 1 tbsp oil (dbl for 4 ppl) to a baking sheet, then toss to coat.
  • Add peppers and zucchini to one side of the grill. Close lid and grill, flipping halfway through, until tender, 7-9 min. (NOTE: If one veggie cooks faster then the other, return veggie to the same baking sheet.)
  • When veggies are almost done, add shrimp to the other side of the grill. Close lid and grill, flipping once, until shrimp are cooked through with grill marks, 3-4 min.**
  • When done, return veggies and shrimp to the same baking sheet.
  • When cool enough to handle, cut peppers into 1-inch pieces. Cut zucchini into 1/2-inch quarter-moons.
  • Add lemon zest, 2 tsp lemon juice, a pinch of sugar (dbl both for 4 ppl) and 1 tbsp oil (1 1/2 tbsp for 4 ppl) to a large bowl. Whisk to combine.
  • Add veggies, couscous and half the feta. Season with salt and pepper, to taste, then toss to combine. (TIP: It's okay if couscous is still a little warm.)
  • Divide couscous and shrimp skewers between plates (TIP: Remove shrimp from skewers before plating, if desired.)
  • Sprinkle remaining feta over top.
  • Dollop dill dip over shrimp.
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