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.
Ingredients
Scale
- 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
Instructions
- Prepare shrimp by patting dry, then toss in olive oil and seasonings. Skewer the shrimp.
- Spray vegetables with olive oil and season with salt and pepper.
- Preheat the grill to medium-high heat. Grill vegetables and skewered shrimp for about 4 minutes each side until cooked through.
- 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