Grilled Shrimp Skewers
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Grilled Shrimp Skewers

Grilled Shrimp Skewers

with Potato Wedges and Garlic-Lemon Sauce

Skewers are perfect for grilling bite-sized foods like shrimp! This irresistible dill-garlic lemon sauce is great smothered on shrimp, wedges and veggies alike!


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

Preparation Time35 minutes
Cooking Time


serving amount

285 g


(Contains Shrimp)

½ tbsp

Montreal Spice Blend

460 g

Russet Potato

2 tbsp


(Contains Egg, Mustard)

3 tbsp

Sour Cream

(Contains Milk)

½ unit


400 g


160 g

Sweet Bell Pepper

1 tsp

Garlic Salt

6 unit

Wooden Skewers

Not included in your delivery

3 tbsp


0.13 tsp



Nutrition Values

Calories670 kcal
Fat37 g
Saturated Fat7 g
Carbohydrate58 g
Sugar12 g
Dietary Fiber7 g
Protein29 g
Cholesterol190 mg
Sodium2110 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
Parchment Paper
Measuring Spoons
Small Bowl
Paper Towel
Medium Bowl
Large Bowl


Roast potato wedges

Before starting, wash and dry all produce. Preheat the oven to 450°F. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Soak skewers in water, 5 min. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with 1/4 tsp (1/2 tsp) garlic salt and half the Montreal Spice Blend, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)


Meanwhile, quarter pepper lengthwise, then core. Quarter zucchini lengthwise. Zest lemon, then cut half into wedges (whole lemon). Add mayo, sour cream and lemon zest to a small bowl. Season with pepper and a pinch of garlic salt, to taste. Squeeze a lemon wedge over top, then stir to combine.

Skewer shrimp

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp, remaining Montreal Spice Blend and 1 tbsp (2 tbsp) oil to a medium bowl, then toss to coat. Thread 6 or 7 shrimp onto each wooden skewer.

Grill peppers and zucchini

Add peppers, zucchini and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper and remaining garlic salt, then toss to coat. Add peppers and zucchini 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.)

Grill shrimp and finish veggies

When veggies are halfway done, add shrimp to the other side of the grill. Close lid and grill, flipping once, until shrimp are cooked through, 4-6 min.**Cut grilled veggies into 1-inch pieces.

Finish and serve

Divide shrimp skewers, potato wedges and veggies between plates. Serve garlic-lemon sauce alongside for dipping. Squeeze a lemon wedge over shrimp, if desired.