Description
Experience the vibrant flavors of summer with our Grilled Shrimp and Vegetable Bowl. This delightful dish features succulent grilled shrimp paired with fresh corn, colorful bell peppers, and tender zucchini, all topped with creamy avocado and a splash of zesty lime juice. Perfect for warm days, this light salad can be served as a main course or a side dish at barbecues and picnics. With its bold flavors and stunning presentation, it’s an easy way to enjoy healthy eating any day of the week.
Ingredients
Scale
- 32 large peeled and deveined shrimp
- 2 teaspoons olive oil
- 1 medium red bell pepper
- 1 zucchini
- 4 small corn cobs
- 4 ounces Hass avocado
- Juice from ½ lime
- 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
Instructions
- Pat shrimp dry and toss with olive oil and seasonings in a bowl. Skewer the shrimp.
- Lightly spray vegetables with olive oil, season with salt and pepper.
- Grill the corn, bell pepper halves, and zucchini for about 4 minutes on medium-high heat. Add skewered shrimp for an additional 4 minutes until cooked through.
- Cut kernels off corn cobs and dice grilled vegetables. Combine all ingredients in a bowl with avocado and lime juice; toss gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 380
- Sugar: 2g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 220mg