Grilled Shrimp and Vegetable Bowl
User Reviews
4.9
Grilled Shrimp and Vegetable Bowl
Description
This recipe begins by coating peeled and deveined large shrimp with olive oil and a spice blend including onion powder, garlic powder, smoked paprika, brown sugar, kosher salt, black pepper, and cayenne pepper. The shrimp are skewered after seasoning to facilitate grilling. Vegetables—zucchini quarters, bell pepper halves, and small corn cobs—are sprayed lightly with olive oil and seasoned with salt and pepper before grilling.
Everything is grilled over medium-high heat, with corn and vegetables cooked for four minutes before shrimp are added. The shrimp cook about four minutes more, turning halfway through to develop grill marks and even cooking. After grilling, the corn kernels are cut off the cobs and combined with diced grilled bell pepper, zucchini, avocado, and lime juice to create a fresh vegetable mix that complements the smoky, spicy shrimp.
The dish is served as a bowl combining the grilled seafood and vegetable mix, delivering a combination of charred flavors, spice, and fresh acidity. The use of avocado adds creaminess and balances the seasoning.
Ingredients
- 32 Shrimp large, peeled and deveined, 12 oz
- 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)
- black pepper to taste, freshly ground
- Pinch cayenne pepper (or more, to taste)
- olive oil spray form
- 1 zucchini 7 oz, quartered lengthwise
- 1 red bell pepper halved, seeds and membrane removed, medium
- 4 corn cob husks removed, small
- 4 ounces avocado 1 small, diced, Hass variety
- lime juice from ½ a lime
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 11/4 cups salad, 8 shrimp | |
| Calories | 247kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 20g | 40% |
| Fat | 20g | 31% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 102mg | 34% |
| Sodium | 443mg | 18% |
| Fiber | 5.5g | 22% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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