Grilled Shrimp and Vegetable Bowl

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10 Mins
10 Mins
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.


32 12 oz 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


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 1/4 tsp salt and pepper.

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.

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.


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