Grilled shrimp and vegetable bowls are a delightful blend of flavors and textures that make for a nutritious and satisfying meal. This recipe combines perfectly seasoned shrimp with an array of grilled vegetables, creating a vibrant dish that bursts with freshness and zest. Ideal for any occasion, it’s a great way to enjoy the best of what the grill has to offer, while keeping it light and wholesome.
Photos of Grilled Shrimp and Vegetable Bowl Recipe
For this recipe, you might need to look out for a few specific ingredients. Large shrimp are key here, and while they can be found in most supermarkets, make sure they're fresh or properly frozen. Smoked paprika and cayenne pepper add a smoky and spicy note, but if you don’t have these at home, they can usually be found in the spice aisle. Lastly, small hass avocados might be a bit tricky to find ripe, so look for ones that yield slightly to gentle pressure.
Ingredients For Grilled Shrimp And Vegetable Bowl
Shrimp: Large shrimp provide the main protein, and their natural sweetness pairs wonderfully with the spices.
Olive oil: Used to coat the shrimp and vegetables, helping them grill evenly and develop a nice char.
Onion powder: Adds a sweet and savory flavor to the shrimp seasoning.
Garlic powder: Provides a rich, garlicky depth to the spice mix.
Smoked paprika: Adds a smoky, robust flavor that's perfect for grilling.
Brown sugar: Balances the spices with a touch of sweetness.
Kosher salt: Enhances all the flavors in the dish.
Black pepper: Adds a mild heat and complexity to the seasoning.
Cayenne pepper: Provides a subtle kick of heat.
Olive oil spray: Ensures even coating on vegetables for grilling.
Zucchini: Grilled to add a tender and slightly sweet element to the dish.
Red bell pepper: Adds a sweet, crisp texture and vibrant color.
Corn cobs: Grilled to bring out their natural sweetness and add a bit of smokiness.
Hass avocado: Adds a creamy texture and rich flavor.
Lime: Squeezed over the dish for a burst of fresh acidity.
One reader, Dinny Solorzano says:
This grilled shrimp and vegetable bowl recipe is a delightful, healthy meal! The smoky paprika and fresh veggies create a perfect harmony of flavors. Easy to prepare and absolutely delicious, it's a hit for any summer gathering. Highly recommend!
Essential Techniques for Mastering Grilled Shrimp and Vegetable Bowls
How to skewer shrimp: Carefully thread the shrimp onto pre-soaked wood or metal skewers, ensuring they are secure and evenly spaced for even cooking. How to grill vegetables: Lightly spray the vegetables with olive oil spray, season with salt and pepper, and grill them over medium-high heat, turning them with tongs to ensure even cooking. How to cut corn kernels from the cob: Place the corn cobs on a cutting board and carefully slice downward with a sharp knife to remove the kernels. How to dice vegetables: Cut the grilled bell pepper and zucchini into small, even pieces for uniform texture and flavor distribution in the salad. How to toss salad: Combine the corn kernels, diced peppers, zucchini, avocado, lime juice, salt, and pepper in a bowl, and mix gently to evenly coat all ingredients.
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!
Serves:
Ingredients
- 32pcslarge shrimp,peeled and deveined
- 2tspolive oil
- 1tsponion powder
- 1tspgarlic powder
- ½tspsmoked paprika
- 1tspbrown sugar
- 1tspkosher salt,divided
- freshly ground black pepper,to taste
- pinchcayenne pepper,or more, to taste
- olive oil spray
- 17ozzucchini,quartered lengthwise
- 1medium red bell pepper,halved, seeds and membrane removed
- 4small corn cobs,husks removed
- 1small hass avocado,diced
- ½lime,juiced
Instructions
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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.
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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.
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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.
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Place corn cobs on a cutting board and carefully cut off the kernels from the cob. Dice the peppers and zucchini.
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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.
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Divide shrimp and salad among 4 plates and serve.
Nutrition
- 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
Expert Technique Tips for Elevating Your Grilled Shrimp and Vegetable Bowl Game
To ensure even cooking and prevent the shrimp from curling too much, thread them onto the skewers in a way that they lay flat. This will help them cook evenly on the grill and make flipping easier.
Time-Saving Hacks for Preparing This Delicious Recipe
Prep ingredients ahead: Marinate the shrimp and chop the vegetables the night before to save time on cooking day.
Use pre-cut veggies: Purchase pre-cut zucchini, bell pepper, and corn kernels to reduce prep time.
Grill in batches: Grill the shrimp and vegetables simultaneously if your grill is large enough to save time.
Quick skewer method: Use metal skewers instead of wood to avoid soaking time and speed up the process.
Efficient seasoning: Mix all spices in a small bowl before adding to the shrimp for quicker seasoning.
Substitute Ingredients For Grilled Shrimp and Vegetable Bowl Recipe
large shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative for shrimp in grilled dishes.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in grilling.
onion powder - Substitute with shallot powder: Shallot powder provides a similar but slightly sweeter and more delicate onion flavor.
garlic powder - Substitute with granulated garlic: Granulated garlic offers a similar flavor profile and can be used in the same quantity as garlic powder.
smoked paprika - Substitute with regular paprika and liquid smoke: Combine regular paprika with a few drops of liquid smoke to mimic the smoky flavor of smoked paprika.
brown sugar - Substitute with honey: Honey provides a similar sweetness and can help with caramelization during grilling.
kosher salt - Substitute with sea salt: Sea salt has a similar texture and flavor, making it a good alternative to kosher salt.
freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist to the dish.
cayenne pepper - Substitute with red pepper flakes: Red pepper flakes provide a similar heat level and can be used in the same quantity as cayenne pepper.
olive oil spray - Substitute with coconut oil spray: Coconut oil spray has a high smoke point and can be used as a non-stick spray for grilling.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a good alternative to zucchini.
red bell pepper - Substitute with yellow bell pepper: Yellow bell pepper has a similar sweetness and texture, providing a colorful alternative to red bell pepper.
corn cobs - Substitute with frozen corn kernels: Frozen corn kernels can be grilled in a grill basket or foil packet as a convenient alternative to fresh corn cobs.
hass avocado - Substitute with green avocado: Green avocado has a similar creamy texture and flavor, making it a suitable replacement for hass avocado.
lime - Substitute with lemon: Lemon provides a similar acidity and brightness, making it a good alternative to lime.
Presentation Tips for a Stunning Shrimp and Vegetable Bowl
Use a large, white plate: The clean, white background will make the vibrant colors of the shrimp and vegetables pop, creating a visually appealing presentation.
Create a base with the vegetable salad: Place a generous portion of the corn, bell pepper, zucchini, and avocado mixture in the center of the plate. This will act as the foundation for the dish.
Arrange the shrimp artfully: Skewer the grilled shrimp in a circular pattern around the vegetable salad. Ensure the shrimp tails are pointing outward to create a visually striking presentation.
Add height with corn kernels: Sprinkle a few extra corn kernels on top of the vegetable salad to add height and texture to the dish.
Garnish with lime wedges: Place a couple of lime wedges on the side of the plate. This not only adds a pop of color but also allows diners to add a fresh squeeze of lime juice to their dish.
Drizzle with olive oil: Lightly drizzle some high-quality olive oil over the entire dish to add a glossy finish and enhance the flavors.
Finish with a sprinkle of fresh herbs: Garnish with finely chopped fresh herbs like cilantro or parsley to add a touch of green and a burst of freshness.
Serve with a side of dipping sauce: Provide a small ramekin of dipping sauce on the side, such as a tangy lime aioli or a spicy sriracha mayo, to complement the flavors of the grilled shrimp and vegetables.
Essential Kitchen Tools for Crafting the Perfect Grilled Shrimp and Vegetable Bowl
Grill: Used for cooking the shrimp and vegetables over medium-high heat to achieve a smoky flavor and char marks.
Wood or metal skewers: Essential for threading the shrimp, making them easier to handle and cook evenly on the grill.
Paper towel: Used to gently pat the shrimp dry, ensuring they absorb the seasoning better.
Medium bowl: Needed for tossing the shrimp with olive oil and spices.
Olive oil spray: Helps to lightly coat the vegetables, preventing them from sticking to the grill.
Long metal tongs: Useful for turning the corn cobs, bell pepper halves, and zucchini on the grill safely.
Cutting board: Provides a stable surface for cutting the kernels off the corn cobs and dicing the peppers and zucchini.
Knife: Necessary for cutting the kernels off the corn cobs and dicing the vegetables.
Small bowl: Used for mixing the grilled vegetables with avocado, lime juice, salt, and pepper.
Measuring spoons: Ensures accurate measurement of spices and seasonings.
Serving plates: For dividing and presenting the shrimp and vegetable salad.
The Ultimate Guide to Storing and Freezing Your Grilled Shrimp and Vegetable Bowls
- Let the grilled shrimp and vegetables cool completely before storing them in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days.
- If you want to store the grilled shrimp and vegetables separately, place them in different airtight containers before refrigerating. This will help maintain their distinct flavors and textures.
- To freeze the grilled shrimp, place them in a single layer on a baking sheet and freeze until solid (about 2 hours). Once frozen, transfer the shrimp to a freezer-safe bag or container, removing as much air as possible. Label the bag with the date and store in the freezer for up to 3 months.
- When ready to eat the frozen grilled shrimp, thaw them overnight in the refrigerator and reheat in a skillet or microwave until warmed through.
- The grilled vegetables can also be frozen, but their texture may change slightly after thawing. To freeze, place the cooled vegetables in a freezer-safe bag or container, remove as much air as possible, and label with the date. Store in the freezer for up to 2 months.
- To reheat the frozen grilled vegetables, thaw them overnight in the refrigerator and then reheat in a skillet or microwave until warmed through. You may need to add a little olive oil or water to help revive their texture.
The Best Methods for Reheating Leftover Shrimp and Vegetable Bowls
Preheat your oven to 400°F (200°C). Place the leftover grilled shrimp and vegetables in an oven-safe dish, and cover it with aluminum foil. Heat for about 10-15 minutes, or until the food is heated through. This method helps to retain the moisture and prevent the shrimp from becoming rubbery.
For a quicker option, use a microwave. Place the leftovers in a microwave-safe dish and cover it with a damp paper towel. Heat on high for 1-2 minutes, or until the food is heated through. Be careful not to overheat the shrimp, as they can quickly become tough and rubbery.
If you have a stovetop grill pan, you can reheat the shrimp and vegetables over medium-high heat. Lightly oil the pan and heat the leftovers for 2-3 minutes on each side, or until they are heated through and slightly crispy.
For a fresh twist, transform your leftovers into a salad. Chop the grilled vegetables and place them over a bed of mixed greens. Add the grilled shrimp and drizzle with your favorite vinaigrette. This method works best if the leftovers are not reheated, as the cool vegetables and shrimp pair well with the crisp greens.
Create a wrap or sandwich using the leftover grilled shrimp and vegetables. Warm a tortilla or flatbread in a pan, then fill it with the leftovers and your choice of sauce or spread, such as hummus, tzatziki, or pesto. This is a great option for a quick and easy lunch.
Surprising Facts About Shrimp and Vegetable Bowls You Didn't Know
A fun fact about this grilled shrimp and vegetable bowl recipe is that it combines a variety of colorful vegetables and shrimp to create a nutrient-dense meal. The smoked paprika and cayenne pepper add a smoky and slightly spicy flavor, enhancing the overall taste.
Budget-Friendly Tips for Making Grilled Shrimp and Vegetable Bowls at Home
This grilled shrimp and vegetable bowl recipe is moderately cost-effective for a household. The main ingredients like shrimp, zucchini, bell pepper, corn, and avocado are relatively affordable, especially if bought in season or on sale. The use of common pantry staples like olive oil and spices further enhances its cost-effectiveness. Overall Verdict: 7/10. Approximate cost in USD for a household of 4 people: $25-$30.
Is This Shrimp and Veggie Bowl Healthy?
This grilled shrimp and vegetable bowl recipe is a healthy and well-balanced meal. Here's why:
- Shrimp is a lean protein source, low in calories and high in essential nutrients like omega-3 fatty acids, vitamin B12, and selenium.
- The recipe includes a variety of vegetables, such as zucchini, bell peppers, and corn, which provide fiber, vitamins, and minerals.
- Grilling is a healthy cooking method that requires minimal added fat and helps retain the nutrients in the ingredients.
- The use of herbs and spices, like onion powder, garlic powder, and smoked paprika, adds flavor without relying on excessive salt or unhealthy additives.
- Avocado provides heart-healthy monounsaturated fats, which can help reduce inflammation and improve cholesterol levels.
To make this recipe even healthier, consider the following suggestions:
- Opt for wild-caught shrimp, as they tend to have a better nutritional profile and fewer contaminants compared to farm-raised shrimp.
- Increase the variety of vegetables by adding other nutrient-dense options like grilled eggplant, asparagus, or cherry tomatoes.
- Replace the brown sugar with a natural sweetener like honey or maple syrup to minimize processed sugar intake.
- Use a healthier oil, such as avocado oil or coconut oil, which have higher smoke points and are more stable during high-heat cooking.
- Serve the grilled shrimp and vegetables over a bed of quinoa, brown rice, or leafy greens for added fiber and nutrients.
Our Editor's Honest Opinion on This Grilled Shrimp and Vegetable Bowl Recipe
This grilled shrimp and vegetable bowl recipe is a delightful blend of flavors and textures. The seasoning on the shrimp adds a smoky, slightly sweet kick, while the grilled vegetables bring a fresh, charred taste that complements the shrimp perfectly. The addition of avocado and lime juice provides a creamy and tangy finish, balancing the dish beautifully. It's a well-rounded, healthy meal that's both visually appealing and satisfying. The instructions are clear and easy to follow, making it accessible for home cooks of all levels.
Enhance Your Grilled Shrimp and Vegetable Bowl Recipe with These Unique Side Dishes:
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Appetizer and Dessert Ideas to Complement Your Shrimp and Vegetable Bowl
Why trust this Grilled Shrimp and Vegetable Bowl Recipe:
This recipe combines the perfect balance of flavors and textures, featuring succulent shrimp and a medley of grilled vegetables. The use of smoked paprika and a hint of brown sugar adds a delightful smoky-sweet taste. The fresh avocado and lime juice provide a refreshing finish. With easy-to-follow instructions and wholesome ingredients, this dish is both nutritious and delicious. Trust this recipe for a satisfying meal that’s sure to impress.
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