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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 Servings
Calories: 247 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • 32 large peeled and deveined shrimp (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)
  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 247

% 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.