Grilled Pesto Jumbo Shrimp Skewers
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Grilled Pesto Jumbo Shrimp Skewers

Grilled Pesto Jumbo Shrimp Skewers

with Wedge Salad and Potato-Veggie Medley

Nothing says "welcome summer!" like throwing juicy jumbo shrimp and veggie skewers on a grill! Iceberg lettuce also gets kissed on the grill and paired with delicious toppings for an outstanding wedge side salad.

Allergens:
Shrimp
Wheat
Milk
Egg
Soy

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

Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Jumbo Shrimp

(Contains Shrimp)

350 g

Yellow Potato

1 unit(s)

Iceberg Lettuce Head

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

113 g

Baby Tomatoes

7 g

Chives

28 g

Crispy Shallots

(Contains Wheat)

¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Soy)

2 tbsp

Ranch Dressing

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

2 tbsp

Garlic Spread

(Contains Soy May contain Sulphites, Milk)

6 unit(s)

Wooden Skewers

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Nutrition Values

Calories610 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate54 g
Sugar13 g
Dietary Fiber9 g
Protein29 g
Cholesterol185 mg
Sodium1380 mg
Trans Fat0.2 g
Potassium1850 mg
Calcium200 mg
Iron3.5 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.

Utensils

Baking Sheet
Measuring Spoons
Strainer
Medium Bowl

Instructions

1
  • Cut potatoes into 1/2-inch pieces.
  • Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
  • Add half the garlic spread to the baking sheet with potatoes. Toss to coat.
2
  • Meanwhile, finely chop chives.
  • Halve tomatoes.
  • Halve zucchini lengthwise, then halve each piece lengthwise again. (NOTE: You should have 8 zucchini spears.)
  • Core, then quarter peppers.
  • Add zucchini, peppers and half the pesto to a large bowl. Toss to combine.
  • Remove and discard outer layer of iceberg lettuce. Halve lettuce head, leaving core intact (NOTE: Lettuce will be cored and quartered later).
3
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
  • Add shrimp, remaining pesto and 1 tbsp (2 tbsp) oil to a medium bowl, then toss to coat. Thread 6 or 7 shrimp onto each wooden skewer.
4
  • Add zucchini and peppers to one side of the grill. Close lid and grill, flipping halfway through, until tender-crisp, 8-10 min. (NOTE: If zucchini cooks faster than peppers, transfer zucchini to a plate and cover to keep warm.)
  • Meanwhile, spread remaining garlic spread on the cut sides of the lettuce halves.
  • Add lettuce to the other side of the grill. Close lid and grill, until marked, 1-2 min.
  • When done, transfer lettuce, zucchini and peppers to a cutting board.

In dev: Is it too difficult to grill lettuce? Should this step be omitted and do a regular wedge salad?

5
  • Add shrimp to the grill. Close lid and grill, flipping once, until shrimp are cooked through, 4-6 min.

In dev: Does this timing work to get the veggies tender-crisp or should the shrimp be skewered and cook veggies separate?

6
  • Cut grilled veggies into 1-inch pieces, then toss together with roasted potatoes on the baking sheet from step 1.
  • Cut lettuce wedges into quarters.
  • Divide skewers, potato-veggie medley and lettuce wedges between plates.
  • Top lettuce wedges with tomatoes, crispy shallots and chives.
  • Drizzle ranch dressing over lettuce.
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