Grilled Shrimp and Vegetable Bowl
Grilled Shrimp and Vegetable Bowl is a vibrant, nutritious dish that perfectly captures the essence of summer. This delightful bowl features succulent grilled shrimp paired with fresh corn, sweet bell peppers, and zucchini. Finished off with creamy avocado and a splash of zesty lime juice, it offers a light yet satisfying meal option ideal for lunch, dinner, or gatherings. Quick to prepare in just 20 minutes, this recipe allows for customization based on seasonal vegetables or your favorite spices. Enjoy the fresh flavors while nourishing your body with this wholesome salad that everyone will love.
- 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 shrimp (peeled and deveined)
- 7 oz zucchini
- 1 medium red bell pepper
- 4 small corn cobs
- 4 oz Hass avocado
- Olive oil and spices (onion powder, garlic powder, smoked paprika, brown sugar, salt, black pepper, cayenne)
- Juice from half a lime
Instructions
- Pat shrimp dry and toss in olive oil and spices until well coated. Skewer the shrimp.
- Spray vegetables with olive oil and season with salt and pepper.
- Grill corn, bell pepper halves, and zucchini for about 4 minutes before adding skewered shrimp; grill for an additional 4 minutes.
- Remove from grill and chop vegetables into bite-sized pieces.
- Combine grilled corn kernels with diced veggies, avocado, lime juice, salt, and pepper in a bowl.
- Serve grilled shrimp alongside the vegetable mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 220mg
Find it online: https://recipesamanda.com/grilled-shrimp-and-vegetable-bowl/