Go Back
–+ servings
Grilled Shrimp and Vegetable Bowl

Grilled Shrimp and Vegetable Bowl

Grilled shrimp, corn, peppers and zucchini topped with fresh avocado and lime juice – an easy light salad you'll want to make all summer long.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, lunch
Cuisine American
Servings 4 servings
Calories 247 kcal

Equipment

  • grill
  • skewers
  • medium bowl
  • cutting board

Ingredients
  

Seafood

  • 32 large peeled and deveined shrimp (12 oz)

Oils and Condiments

  • 2 teaspoons olive oil
  • 1 teaspoon brown sugar
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt (divided)
  • 1 spray olive oil spray
  • Freshly ground black pepper (to taste)
  • Pinch cayenne pepper (or more, to taste)

Vegetables

  • 1 7 oz zucchini (quartered lengthwise)
  • 1 medium red bell pepper (halved, seeds and membrane removed)
  • 4 small corn cobs (husks removed)

Toppings

  • 4 ounces Hass avocado (1 small, diced)
  • ½ a lime (juice from)

Instructions
 

Preparation

  • Gently pat shrimp dry with a paper towel and place them in a medium bowl. Add the olive oil and toss to evenly coat. Add the onion powder, garlic powder, smoked paprika, brown sugar, ½ teaspoon salt, pepper and cayenne. Toss again and carefully skewer shrimp onto pre-soaked wood or metal skewers. Set aside.
  • Lightly spray the bell pepper, zucchini and corn with olive oil spray and use your hands to evenly coat. Season with ¼ teaspoon salt and pepper.

Grilling

  • Over medium-high heat, grill the corn cobs, bell pepper halves and zucchini for 4 minutes. Using long metal tongs, carefully turn the corn cobs, peppers and zucchini then place the shrimp on the grill. Cook for an additional 4 minutes, flipping the shrimp after 2 minutes. Remove everything from the grill at the same time.

Finishing Touches

  • Place corn cobs on a cutting board and carefully cut off the kernels from the cob. Dice the peppers and zucchini. Place the kernels in a medium bowl with the peppers, zucchini, avocado and lime juice. Add ¼ teaspoon salt and pepper, to taste. Toss to evenly coat. Divide shrimp and salad among 4 plates and serve.

Nutrition

Serving: 1cups salad, 8 shrimpCalories: 247kcalCarbohydrates: 26gProtein: 20gFat: 20gSaturated Fat: 1gCholesterol: 102mgSodium: 443mgFiber: 5.5gSugar: 7g
Keyword Grilled Shrimp and Vegetable Bowl, grilled vegetables, healthy meals, light recipes, Shrimp Salad, summer recipes
Tried this recipe?Let us know how it was!