Grilled Shrimp and Vegetable Bowl
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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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