Grilled Salmon and Shrimp Boil
with Cajun-Spiced Potatoes, Lemon-Garlic Butter and Green Salad- Salmon
- Shrimp
- Soy
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Corn • Red potato • Shrimp • Salmon fillets • Baby heirloom tomatoes • Lemon • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Parsley • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
285 g
Shrimp
(Contains: Shrimp)
5 g
Cajun Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
300 g
Red Potato
2 unit(s)
Corn on the Cob
1 unit(s)
Lemon
56 g
Spring Mix
1 unit(s)
Mini Cucumber
113 g
Baby Heirloom Tomatoes
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
7 g
Parsley
Not included in your delivery
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
2.33 tbsp
Oil*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
- Preheat the oven to 425°F. Wash and dry all produce.
- Juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Halve tomatoes.
- Cut cucumber into 1/4-inch half moons.
- Roughly chop parsley.
- Husk corn.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Cajun Spice Blend, salt and pepper, 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 middle and bottom of the oven, rotating sheets halfway through.)
- Drain and rinse shrimp, then pat dry with paper towels. Layer two 18x12-inch pieces of foil. (NOTE: Make 2 pouches for 4 servings, using 2 sheets of foil per pouch.)
- On one side of the foil, arrange shrimp. Top with 1 tbsp (2 tbsp) butter, salt and pepper. Fold foil in half over shrimp and pinch to seal pouch.
- 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 shrimp to an unlined baking sheet, then set aside.
- Add corn to one side of the grill. Close lid and grill for 6-9 min, flipping once, until slightly charred.
- Remove from grill and season with salt and pepper.
- Transfer to a clean baking sheet, then cover to keep warm.
- On the grill, arrange shrimp pouch and salmon, skin-sides down. Close lid and grill for 6-9 min, until salmon and shrimp are cooked through.**
- Transfer salmon and shrimp to the baking sheet with corn, then cover to keep warm.
- Meanwhile, to a large bowl, add half the lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Whisk to combine.
- Add tomatoes and cucumbers, then spring mix. Set aside.
- To a small microwavable bowl, add garlic spread and 2 tbsp (4 tbsp) butter. Microwave for 30 sec-1 min, until butter melts.
- Stir in remaining lemon juice.
- Place potatoes, corn, shrimp and salmon on a platter.
- Pour garlic-lemon butter over top.
- Sprinkle parsley over top.
- Toss salad, then serve alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers found the meal delicious overall, with the salmon and shrimp receiving particular praise.
- Ease of prep: Some reviewers noted that the cooking times for salmon and shrimp in the recipe were too long.
- Suggestions: Consider reducing grilling time for salmon to about 6 minutes and shrimp to 5 minutes for better results.
