Author: Gina Homolka
Grilled Shrimp and Vegetable Bowl
- 32 12 oz large peeled and deveined shrimp
- 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
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.
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.
Yield: 4 Servings, Serving Size: 1 1/4 cups salad, 8 shrimp Amount Per Serving: Calories: 247 Total Fat: 20g Saturated Fat: 1g Cholesterol: 102mg Sodium: 443mg Carbohydrates: 26g Fiber: 5.5g Sugar: 7g Protein: 20g