Grilled Montreal-Spiced Steak and Chipotle Shrimp Cocktail
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Grilled Montreal-Spiced Steak and Chipotle Shrimp Cocktail

Grilled Montreal-Spiced Steak and Chipotle Shrimp Cocktail

with Grilled Asparagus and Potatoes

Give the father figure in your life the best gift—time to grill! Flame-kissed, Montreal-spiced steaks, jumbo shrimp, asparagus and roasted potatoes are on the menu, with a side of DIY cocktail sauce.


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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

285 g

Top Sirloin Steak

285 g

Jumbo Shrimp

(Contains Shrimp)

1 tbsp

Montreal Spice Blend

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

2 unit(s)

Russet Potato

227 g


1 unit(s)

Sour Cream

(Contains Milk)

1 tbsp

Creamy Horseradish Sauce

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

1 unit(s)


6 unit(s)

Wooden Skewers

2 tbsp


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

¾ tsp

Garlic Salt

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

Not included in your delivery

1.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories660 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate57 g
Sugar9 g
Dietary Fiber6 g
Protein60 g
Cholesterol265 mg
Sodium2750 mg
Trans Fat0.3 g
Potassium1900 mg
Calcium200 mg
Iron8 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.


Baking Sheet
Measuring Spoons
Paper Towel
Small Bowl


Prep and roast potatoes
  • Halve potatoes lengthwise, then cut into 1/4-inch slices. Add potatoes and 1 tbsp oil to an unlined baking sheet.
  • Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
  • Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.
  • Meanwhile, trim and discard bottom 1 inch from asparagus. Arrange asparagus and 1/2 tbsp (1 tbsp) oil on a plate. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to combine. Set aside. 
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
  • Remove skewers from water, then thread shrimp onto skewers. (NOTE: You should have four shrimp per skewer!)
  • Pat steaks dry with paper towels.  Season with 1/2 tbsp Montreal Spice Blend and 1/4 tsp salt.
Grill steaks
  • Add steaks. Close lid and grill, flipping steaks once, until cooked to desired doneness, 4-6 min per side.**
  • Transfer to a clean plate, then cover to keep warm.
Grill shrimp asparagus
  • Once steaks are cooked, add shrimp to one side of the grill and asparagus to the other side. Grill shrimp, flipping once, until cooked through, 2-3 min per side.**
  • Grill asparagus, flipping once, until tender-crisp, 4-6 min. 
  • Transfer to a clean baking sheet, then cover to keep warm.
Make creamy cocktail sauce
  • Zest, then juice half the lemon. Cut remaining lemon into wedges. 
  • Add ketchup, creamy horseradish sauce and 1 tsp (2 tsp) lemon juice to a small bowl. Season with salt and pepper, then stir to combine. 
Finish and serve
  • Add lemon zest and sour cream to another small bowl. Season with salt and pepper, then stir to combine. 
  • Thinly slice steak. 
  • Divide potatoes, steak, shrimp skewers and asparagus between plates.
  • Dollop lemony sour cream over potatoes.
  • Serve creamy cocktail sauce alongside for dipping shrimp. 
  • Squeeze lemon wedge over shrimp, if desired.