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Grilled Shrimp and Vegetable Bowl

Grilled Shrimp and Vegetable Bowl
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Indulge in a vibrant Grilled Shrimp and Vegetable Bowl, perfect for summer dining. This dish features succulent, marinated shrimp grilled to perfection alongside fresh seasonal vegetables like zucchini, bell peppers, and corn. Topped with creamy avocado and a splash of zesty lime juice, it offers a burst of flavor in every bite. Not only is it quick to prepare—taking just 20 minutes from start to finish—but it’s also a healthy choice, low in calories while high in protein. Ideal for busy weeknights or festive gatherings, this bowl is sure to impress your family and friends with its colorful presentation and delightful taste.

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

  1. Gently pat shrimp dry with a paper towel. In a medium bowl, add the olive oil and toss to evenly coat. 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.
  2. Lightly spray bell pepper halves, zucchini quarters, and corn cobs with olive oil spray. Use your hands to coat them evenly. Season with ¼ teaspoon salt and black pepper.
  3. Heat your grill to medium-high. Grill corn cobs, bell pepper halves, and zucchini for about 4 minutes. Use long metal tongs to turn them carefully. Add skewered shrimp to the grill for an additional 4 minutes; flip shrimp after 2 minutes. Remove all ingredients from the grill at once.
  4. On a cutting board, cut kernels off corn cobs carefully. Dice grilled peppers and zucchini into bite-sized pieces. In a medium bowl, combine corn kernels with peppers, zucchini, diced avocado, lime juice, remaining salt (¼ teaspoon), and black pepper to taste. Toss everything to coat evenly. Divide grilled shrimp among four plates along with the vegetable salad mixture.

Nutrition

Find it online: https://fastmealmagic.com/grilled-shrimp-and-vegetable-bowl/