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Grilled Mediterranean Jumbo Shrimp

Grilled Mediterranean Jumbo Shrimp

with Potato-Veggie Jumble and Wedge Salad
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
780 kcal
Protein
: 
29g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Shrimp
  • Mustard
  • Wheat
  • Milk
  • Egg
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Tree nuts
  • Wheat
  • Fish
  • Mustard
  • Sesame
  • Milk
  • Peanuts

Ingredients: Iceburg lettuce • Yellow potato • Jumbo shrimp (shrimp) (shrimp, sodium phosphate, salt) • Zucchini • Sweet bell pepper • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Baby heirloom tomatoes • Cucumber • Ranch dressing (egg, milk) (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) • Crispy garlic (mustard, wheat) (garlic, sunflower and/or safflower oil, enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), seasoning (salt, maltodextrin, garlic powder, yeast extract, onion powder, sugars [brown sugar, sugar], natural flavor [including mustard], spice, citric acid, lactic acid)) • Chives • 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).

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Jumbo Shrimp

(Contains: Shrimp)

350 g

Yellow Potato

½ unit(s)

Iceberg Lettuce Head

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

113 g

Baby Heirloom Tomatoes

1 unit(s)

Mini Cucumber

7 g

Chives

28 g

Crispy Garlic

(Contains: Mustard, Wheat)

½ cup

Sun-Dried Tomato Pesto

(Contains: Milk May be present: Soy, Sulphites)

4 tbsp

Ranch Dressing

(Contains: Egg, Milk May be present: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)

6 g

Lemon-Pepper Seasoning

(May be present: Milk, Mustard, Soy, Sulphites, Tree nuts, Sesame, Wheat, Peanuts)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories780 kcal
Fat46 g
Saturated Fat6 g
Carbohydrate62 g
Sugar15 g
Dietary Fiber9 g
Protein29 g
Cholesterol190 mg
Sodium1740 mg
Trans Fat0.3 g
Potassium2050 mg
Calcium200 mg
Iron4 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.

Cooking Steps

Roast potato wedges
1
  • Before starting, wash and dry all produce. Preheat the oven to 450°F. Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
  • Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and half the lemon-pepper seasoning, then toss to coat.
  • Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
Prep
2
  • Meanwhile, finely chop chives.
  • Halve tomatoes.
  • Halve zucchini lengthwise, then halve each piece lengthwise again. (NOTE: You should have 4 zucchini spears for 2 servings, 8 for 4 servings.)
  • Core, then quarter peppers.
  • Cut cucumber into 1/2-inch pieces.
  • To a large bowl, add zucchini, peppers and half the pesto, then toss to combine. Season with salt and pepper.
Prep shrimp
3
  • Drain and rinse shrimp, then pat dry with paper towels. Remove and discard shrimp tails.
  • To a medium bowl, add shrimp, remaining lemon-pepper seasoning and 1 tbsp (2 tbsp) oil, then toss to coat. Season with salt and pepper.
  • On a platter, gather together shrimp, veggies, a large clean plate (two plates for 4 servings) and grilling tools, then head out to grill!
Grill veggies and shrimp
4
  • On one side of the grill, arrange zucchini and peppers. Close lid and grill for 8-10 min, flipping halfway through, until tender-crisp. (NOTE: If zucchini cooks faster than peppers, transfer zucchini to a plate and cover to keep warm.)
  • Meanwhile, to the other side of the grill, add shrimp. Close lid and grill 2-4 mins per side, until opaque.**
  • When done, transfer veggies and shrimp to the clean plate.
Cut veggies
5
  • Cut grilled veggies into 1-inch pieces, then toss together with roasted potato wedges on the same baking sheet (from step 1).
Make wedge salad and serve
6
  • Remove and discard outer layer of lettuce. Remove stem, then quarter, leaving each wedge intact. (NOTE: For 2 servings, save the other half of the lettuce head for another creation. For 4 servings, use whole head.)
  • Divide shrimp, potato-veggie jumble and lettuce wedges between large plates.
  • Sprinkle half the chives over potato-veggie jumble.
  • Top lettuce wedges with tomatoes, cucumbers, ranch dressing, remaining chives and crispy garlic. 
  • Brush remaining pesto sauce over shrimp.
Meal right image

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