Description
Indulge in the refreshing flavors of summer with this Grilled Shrimp and Vegetable Bowl. Bursting with juicy, marinated shrimp and colorful grilled vegetables, it’s a quick and nutritious meal perfect for warm evenings or casual gatherings. The zesty lime dressing enhances the dish, making every bite a delightful experience. This versatile recipe allows you to customize ingredients to your liking, whether you prefer shrimp, chicken, or tofu. Enjoy it on a bed of greens, in lettuce wraps, or alongside fluffy quinoa for a satisfying meal that impresses at any occasion.
Ingredients
Scale
- 32 large shrimp (peeled and deveined)
- 2 teaspoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 medium red bell pepper
- 1 zucchini
- 4 small corn cobs
- 4 ounces Hass avocado
- Juice from ½ lime
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, coat shrimp with olive oil and seasonings (onion powder, garlic powder, smoked paprika, brown sugar, salt, pepper, cayenne).
- Skewer shrimp and set aside.
- Lightly spray vegetables with olive oil; season.
- Grill corn cobs, bell pepper halves, and zucchini for about 4 minutes; turn over.
- Add skewered shrimp to the grill and cook for an additional 4 minutes.
- Remove everything from the grill once shrimp are opaque and vegetables are tender.
- Cut corn kernels off the cobs; dice grilled peppers and zucchini.
- Combine all ingredients in a bowl with diced avocado and lime juice; toss gently.
- Serve your delicious Grilled Shrimp and Vegetable Bowl immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 180mg