Grilled Salmon and Shrimp Boil
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Grilled Salmon and Shrimp Boil

with Garlic-Lemon Butter and Green Salad

Flavours of a classic Southern shrimp boil are fitted to the grill for this flavour-packed summer dinner. The final drizzle of a lemon-infused garlic butter puts it over the top!


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

250 g

Salmon Fillets, skin-on

(Contains Salmon)

285 g


(Contains Shrimp)

300 g

Red Potato

2 unit(s)

Corn on the Cob

1 unit(s)


56 g

Spring Mix

1 unit(s)

Mini Cucumber

113 g

Baby Heirloom Tomatoes

1 tbsp

Cajun Spice Blend

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

6 unit(s)

Wooden Skewers

2 tbsp

Garlic Spread

(Contains Soy May contain Sulphites, Milk)

7 g


Not included in your delivery

¼ tsp


¼ tsp


¼ tsp


1.5 tbsp



Nutrition Values

Calories770 kcal
Fat41 g
Saturated Fat9 g
Carbohydrate52 g
Sugar11 g
Dietary Fiber8 g
Protein52 g
Cholesterol260 mg
Sodium1610 mg
Trans Fat0.1 g
Potassium1950 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl


  • Fill a large bowl with water and soak skewers.
  • Juice half the lemon (use whole lemon for 4 ppl.) Cut remianing lemon into wedges
  • Halve tomatoes.
  • Cut cucumber into 1/4-inch half moons.
  • Roughly chop parsley. 
  • Husk corn.
Roast potatoes
  • Cut potatoes into 1/2-inch wedges. 
  • Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the Cajun Spice Blend, 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. 
  • Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Drizzle over 1 tsp (2 tsp) oil, then season with salt and pepper. 
  • Thread shrimp on skewers.
  • Pat salmon dry with paper towels. Drizzle with 1 tsp (2 tsp) oil, then sprinkle with remaining Cajun Spice Blend, salt and pepper. Toss to combine. 
  • Add corn, salmon and shimp to a baking sheet, then set aside. 
  • Add corn to one side of the grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
  • When tender, remove from grill and season with salt and pepper.
  • Transfer to a clean baking sheet, then cover to keep warm. 
  • Place salmon skin-sides down on one side of the grill. Close lid and grill until salmon is cooked through, 6-8 min. 
  • Add shrimp to the other side of the grill. Cook shrimp, flipping once, until cooked through, 2-3 min per side.**
  • Transfer to the baking sheet with corn, then cover to keep warm.
  • Meanwhile, add half the lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper. Whisk to combine. 
  • Add tomatoes and cucumbers, then spring mix. Set aside.
  • Add garlic spread to a small microwavable bowl. Microwave for 30 sec-1 min, until butter melts.
  • Stir in remaining lemon juice.
  • Place potatoes, corn, shrimp skewers and salmon on a platter.
  • Pour garlic-lemon butter over top.
  • Sprinkle parsley over top.
  • Toss salad, then serve alongside.
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