Grilled Shrimp and Vegetable Bowl

Grilled Shrimp and Vegetable Bowl is a delightful dish perfect for warm summer days. This easy-to-make recipe brings together succulent shrimp, fresh vegetables, and creamy avocado, all topped with a splash of lime juice. It’s versatile enough for lunch, dinner, or even a casual gathering with friends. You’ll love how quickly it comes together, making it an ideal choice for busy weeknights or laid-back weekend meals.

Why You’ll Love This Recipe

• Quick to Prepare: With just 20 minutes from start to finish, you can enjoy this flavorful bowl in no time.
• Healthy Ingredients: Packed with lean protein and fresh veggies, this dish is both nutritious and satisfying.
• Customizable: Feel free to mix and match your favorite vegetables or adjust the seasoning to suit your taste.
• Perfect for Meal Prep: Prepare extra servings to enjoy throughout the week – it’s just as tasty the next day!
• Great for Entertaining: Impress guests with a vibrant and delicious meal that looks as good as it tastes.

Tools and Preparation

Before diving into the cooking process, gather your tools to make preparation smooth and enjoyable.

Essential Tools and Equipment

• Grill or grill pan
• Skewers (wood or metal)
• Medium bowl
• Tongs
• Cutting board
• Knife

Importance of Each Tool

• Grill or grill pan: Essential for achieving that charred flavor which elevates the dish.
• Skewers: Help hold the shrimp together while grilling, ensuring even cooking.
• Medium bowl: Perfect for mixing ingredients without any mess.

Ingredients

Grilled shrimp, corn, peppers and zucchini topped with fresh avocado and lime juice – an easy light salad you’ll want to make all summer long.

For the Shrimp

• 32 large peeled and deveined shrimp (12 oz)
• 2 teaspoons olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt (divided)
• Freshly ground black pepper (to taste)
• Pinch cayenne pepper (or more, to taste)

For the Vegetables

• Olive oil spray
• 1 7 oz zucchini, quartered lengthwise
• 1 medium red bell pepper (halved, seeds and membrane removed)
• 4 small corn cobs (husks removed)

For the Garnish

• 4 ounces Hass avocado (1 small, diced)
• Juice from ½ a lime

How to Make Grilled Shrimp and Vegetable Bowl

Step 1: Prepare the Shrimp

Gently pat shrimp dry with a paper towel. Place them in a medium bowl. Add the olive oil and toss to coat evenly. Mix in onion powder, garlic powder, smoked paprika, brown sugar, ½ teaspoon salt, pepper, and cayenne. Toss again until well combined. Carefully skewer shrimp onto pre-soaked wood or metal skewers. Set aside.

Step 2: Prepare the Vegetables

Lightly spray bell pepper, zucchini, and corn with olive oil spray. Use your hands to ensure they are evenly coated. Season with ¼ teaspoon salt and pepper.

Step 3: Grill Everything Together

Preheat your grill over medium-high heat. Place corn cobs, bell pepper halves, and zucchini on the grill for about 4 minutes. Using long metal tongs, turn them carefully after this time. Then add the skewered shrimp to the grill. Cook for another 4 minutes total; flip shrimp after 2 minutes for even cooking. Once done, remove everything from the grill at once.

Step 4: Assemble Your Bowl

Place grilled corn on a cutting board. Carefully cut off kernels from cobs into a medium bowl. Dice grilled peppers and zucchini. Combine corn kernels with diced peppers, zucchini, avocado, lime juice, remaining salt, and pepper to taste. Toss gently to combine all ingredients evenly. Divide shrimp and vegetable salad among four plates to serve.

Enjoy your delicious Grilled Shrimp and Vegetable Bowl!

How to Serve Grilled Shrimp and Vegetable Bowl

Serving your Grilled Shrimp and Vegetable Bowl can be as creative as you like! This dish is versatile and can be enjoyed in numerous ways, making it perfect for gatherings or a simple family meal. Here are some serving suggestions to elevate your dining experience.

Fresh Garnishes

• Chopped Cilantro – Add a sprinkle of fresh cilantro for an extra burst of flavor.
• Lime Wedges – Serve lime wedges on the side for guests to squeeze over their bowls.

Accompaniments

• Quinoa – Serve the shrimp bowl over a bed of fluffy quinoa to make it more filling.
• Tortilla Chips – Crunchy tortilla chips can add texture and are great for scooping up the salad.

Serving Styles

• In Lettuce Wraps – Spoon the mixture into large lettuce leaves for a fun, low-carb option.
• On Rice – Pair the grilled shrimp and veggies with steamed rice for a heartier meal.

How to Perfect Grilled Shrimp and Vegetable Bowl

To ensure your Grilled Shrimp and Vegetable Bowl turns out perfectly every time, here are some helpful tips to keep in mind.

• Marinate Ahead – Allowing the shrimp to marinate for at least 30 minutes enhances flavor.
• Use Skewers – Skewering shrimp makes them easier to grill and flip while cooking.
• Don’t Overcook – Cook shrimp just until they turn pink; overcooking makes them rubbery.
• Preheat Your Grill – A hot grill gives those beautiful char marks and enhances flavor.
• Season Generously – Don’t be shy with seasonings; they bring out the best in your ingredients.

Best Side Dishes for Grilled Shrimp and Vegetable Bowl

Pairing side dishes with your Grilled Shrimp and Vegetable Bowl can complement the flavors beautifully. Here are some delightful options that are sure to please.

1. Garlic Bread – Crispy garlic bread makes a great addition, perfect for dipping into any leftover juices.
2. Cucumber Salad – A refreshing cucumber salad adds crunch and balances the meal’s richness.
3. Coleslaw – Creamy coleslaw provides a nice contrast with its tangy flavors.
4. Roasted Potatoes – Seasoned roasted potatoes can add heartiness next to the light bowl.
5. Fruit Salad – A light fruit salad offers a sweet finish after savory dishes.
6. Grilled Asparagus – Lightly grilled asparagus complements the grilled theme and adds color.

Common Mistakes to Avoid

When preparing a Grilled Shrimp and Vegetable Bowl, it’s easy to make mistakes that can affect the final dish. Here are some common pitfalls and how to steer clear of them.

• Overcooking the shrimp: Shrimp cooks quickly. If you leave it on the grill too long, it can become tough. Keep an eye on the shrimp and remove them from heat as soon as they turn pink.

• Skipping seasoning: Not seasoning the vegetables or shrimp properly can lead to bland flavors. Ensure you use enough salt, pepper, and spices for a delicious result.

• Using cold ingredients: Starting with cold shrimp and vegetables can raise cooking time and uneven grilling. Allow your shrimp and veggies to come to room temperature before grilling.

• Not pre-soaking skewers: Wooden skewers can burn on the grill if not soaked in water beforehand. Soak them for at least 30 minutes prior to grilling to prevent burning.

• Ignoring grill temperature: Grilling at too low a temperature can cause ingredients to steam rather than sear. Preheat your grill for optimal results, aiming for medium-high heat.

• Neglecting fresh toppings: Skipping out on fresh toppings like avocado or lime juice can diminish flavor. Add these right before serving for a fresh kick.

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 2-3 days for best quality.
• Cool completely before refrigerating to avoid condensation.

Freezing Grilled Shrimp and Vegetable Bowl

• Package in freezer-safe containers or bags.
• Freeze within 1 hour of cooking to maintain freshness.
• Use within 2-3 months for optimal taste.

Reheating Grilled Shrimp and Vegetable Bowl

• Oven: Preheat oven to 350°F (175°C). Place in an oven-safe dish covered with foil for about 10-15 minutes until heated through.

• Microwave: Place in a microwave-safe dish, cover loosely, and heat in 30-second intervals until warm.

• Stovetop: Heat in a skillet over medium heat, stirring occasionally until heated through, about 5-7 minutes.

Frequently Asked Questions

What is a Grilled Shrimp and Vegetable Bowl?

A Grilled Shrimp and Vegetable Bowl is a light meal featuring grilled shrimp paired with seasonal vegetables such as corn, peppers, and zucchini. It’s often topped with fresh avocado and lime juice for added flavor.

How long does it take to cook a Grilled Shrimp and Vegetable Bowl?

The total time for preparing a Grilled Shrimp and Vegetable Bowl is approximately 20 minutes, including both prep and cooking times.

Can I customize my Grilled Shrimp and Vegetable Bowl?

Absolutely! Feel free to swap out vegetables based on what you have available or prefer. You could add items like asparagus, cherry tomatoes, or even different types of seafood.

How do I know when the shrimp are done?

Shrimp are fully cooked when they turn pink and opaque. They should curl into a C shape; this usually takes only about 4-6 minutes on the grill.

What should I serve with my Grilled Shrimp and Vegetable Bowl?

This bowl is versatile! You could serve it alongside rice, quinoa, or even enjoy it as-is for a low-carb option. A side salad pairs nicely too!

Final Thoughts

The Grilled Shrimp and Vegetable Bowl is not only easy to prepare but also packed with flavor. Its versatility allows you to customize ingredients based on your preferences or seasonal availability. Give this refreshing dish a try this summer!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Grilled Shrimp and Vegetable Bowl

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• Author: Lucille
• Total Time: 20 minutes
• Yield: Serves 4

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Description

Grilled Shrimp and Vegetable Bowl is a vibrant, healthy dish that captures the essence of summer. This easy-to-make recipe features succulent grilled shrimp paired with colorful seasonal vegetables like zucchini, corn, and bell peppers, all drizzled with fresh lime juice. Perfect for quick weeknight dinners or leisurely weekend gatherings, this bowl is not just a meal; it’s a celebration of flavors and textures. With minimal prep time and customizable ingredients, you can whip up this delightful dish in just 20 minutes, making it ideal for those busy days when you crave something nutritious yet satisfying.

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Ingredients

Scale 1x2x3x

• 32 large peeled and deveined shrimp
• 2 teaspoons olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt (divided)
• Freshly ground black pepper (to taste)
• Pinch cayenne pepper (or more, to taste)
• Olive oil spray
• 1 7 oz zucchini, quartered lengthwise
• 1 medium red bell pepper (halved, seeds and membrane removed)
• 4 small corn cobs (husks removed)
• 4 ounces Hass avocado (1 small, diced)
• Juice from ½ a lime

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Instructions

1. Prepare shrimp by patting dry, then toss in olive oil and seasonings. Skewer the shrimp.
2. Spray vegetables with olive oil and season with salt and pepper.
3. Preheat the grill to medium-high heat. Grill vegetables and skewered shrimp for about 4 minutes each side until cooked through.
4. Assemble by cutting corn kernels off cobs, dicing grilled veggies, and mixing with avocado and lime juice. Serve warm.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (300g)
• Calories: 320
• Sugar: 4g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 210mg