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Grilled Shrimp and Vegetable Bowl

Grilled Shrimp and Vegetable Bowl
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Indulge in the vibrant flavors of our Grilled Shrimp and Vegetable Bowl, an ideal dish for summer gatherings or quick weeknight dinners. This colorful bowl is loaded with succulent grilled shrimp, fresh corn, bell peppers, and zucchini, all topped with creamy avocado and zesty lime juice. Not only is this recipe quick to prepare—taking just 20 minutes from start to finish—but it also offers a healthy balance of protein and vegetables that will satisfy your cravings without weighing you down. Perfect for meal prep or serving at your next barbecue, this dish promises to be a crowd-pleaser.

Ingredients

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  • 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 (optional)
  • 1 medium red bell pepper (halved)
  • 1 zucchini (quarter lengthwise)
  • 4 small corn cobs (husks removed)
  • 4 ounces Hass avocado (diced)
  • Juice from ½ a lime

Instructions

  1. In a medium bowl, pat shrimp dry and toss with olive oil, onion powder, garlic powder, smoked paprika, brown sugar, salt, black pepper, and cayenne. Skewer shrimp on soaked skewers.
  2. Spray bell pepper halves, zucchini, and corn with olive oil spray; season with salt and pepper.
  3. Preheat the grill to medium-high heat. Grill vegetables for about 4 minutes; turn them over before adding the shrimp. Grill shrimp for an additional 4 minutes, flipping halfway through.
  4. Once cooked, remove everything from the grill. Cut corn kernels off the cob and dice the vegetables. In a bowl, mix corn kernels with diced peppers, zucchini, avocado, lime juice, remaining salt, and black pepper.
  5. Serve grilled shrimp alongside the vegetable medley.

Nutrition

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

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