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Grilled Shrimp and Vegetable Bowl Recipe

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4.3 from 12 reviews

A vibrant and healthy Grilled Shrimp and Vegetable Bowl featuring perfectly seasoned shrimp and a fresh medley of grilled zucchini, red bell pepper, corn, and creamy avocado, all tossed with lime juice for a refreshing finish. Ready in just 20 minutes, this flavorful dish is perfect for a quick and nutritious dinner.

Ingredients

Shrimp Marinade

  • 32 large peeled and deveined shrimp (12 oz)
  • 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)

Vegetables and Dressing

  • 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. Prepare the shrimp: Gently pat shrimp dry with a paper towel and place them in a medium bowl. Add the olive oil and toss to coat evenly. Season with onion powder, garlic powder, smoked paprika, brown sugar, ½ teaspoon kosher salt, freshly ground black pepper, and a pinch of cayenne pepper. Toss again to evenly distribute the spices. Carefully skewer the shrimp onto pre-soaked wooden or metal skewers. Set aside.
  2. Prepare the vegetables: Lightly spray the red bell pepper halves, quartered zucchini, and corn cobs with olive oil spray. Use your hands to coat them evenly. Season with ¼ teaspoon kosher salt and black pepper to taste.
  3. Grill the vegetables and shrimp: Preheat grill to medium-high heat. Place the corn cobs, bell pepper halves, and zucchini on the grill and cook for 4 minutes. Using long metal tongs, carefully turn the vegetables. Then place the shrimp skewers on the grill and cook for an additional 4 minutes, flipping the shrimp after 2 minutes to ensure even cooking. Remove all ingredients from the grill simultaneously.
  4. Assemble the bowl: On a cutting board, carefully cut the corn kernels off the cobs. Dice the grilled bell pepper and zucchini. In a medium bowl, combine the corn kernels, diced peppers, zucchini, avocado, and lime juice. Season with the remaining ¼ teaspoon kosher salt and black pepper to taste. Toss everything gently to combine.
  5. Serve: Divide the shrimp skewers and vegetable mixture evenly among 4 plates or bowls and serve immediately for a fresh and satisfying meal.

Notes

  • Pre-soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
  • Adjust cayenne pepper amount based on desired spice level.
  • Can substitute shrimp with other seafood like scallops or firm fish chunks.
  • Use a grill pan if an outdoor grill is unavailable.
  • For a lower sodium option, reduce the kosher salt amount used in seasoning.

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