How To Make Grilled Shrimp and Vegetable Bowl
Complete your summer feast with this Grilled Shrimp and Vegetable Bowl made with corn, avocado, zucchini, and peppers. Finish off with lime juice drizzle!
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 of 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; use your hands to evenly coat. Season with ¼ teaspoon 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 peppers, zucchini, avocado, and lime juice. Add ¼ teaspoon of salt and pepper, to taste. Toss to evenly coat.
Divide shrimp and salad among 4 plates and serve.
- Calories: 285.72kcal
- Fat: 16.24g
- Saturated Fat: 2.52g
- Trans Fat: 0.02g
- Monounsaturated Fat: 10.30g
- Polyunsaturated Fat: 2.31g
- Carbohydrates: 27.47g
- Fiber: 7.42g
- Sugar: 10.13g
- Protein: 13.17g
- Cholesterol: 70.56mg
- Sodium: 809.42mg
- Calcium: 71.03mg
- Potassium: 926.63mg
- Iron: 1.67mg
- Vitamin A: 106.61µg
- Vitamin C: 72.14mg
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