Grilled Shrimp and Vegetable Bowl
Grilled Shrimp and Vegetable Bowl is a refreshing and vibrant dish that celebrates the flavors of summer. This bowl features juicy grilled shrimp paired with an array of fresh vegetables, including sweet corn, colorful bell peppers, and tender zucchini. Topped with creamy avocado and a squeeze of zesty lime juice, it’s not just a feast for the eyes but also a nutritious option for light lunches or quick dinners. Perfect for gatherings or meal prep, this recipe is a guaranteed crowd-pleaser that can be customized to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: American
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
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Marinate shrimp with olive oil and spices in a bowl.
- Skewer the seasoned shrimp and prepare the vegetables by lightly spraying them with olive oil.
- Preheat the grill to medium-high heat; grill the corn, bell peppers, and zucchini for about 4 minutes before adding the shrimp.
- Grill everything until cooked through, about another 4 minutes.
- Combine grilled ingredients in a bowl with avocado and lime juice; toss gently to mix.
- Serve immediately on plates.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg