Grilled Shrimp and Vegetable Bowl
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
- 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 min - 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
Per serving (based on 4 servings)
