Grilled Shrimp and Vegetable Bowl

2018-01-10T02:47:36+00:00 February 26th, 2017|Recipes|0 Comments

Author: Gina Homolka

Source: https://www.skinnytaste.com/grilled-shrimp-and-vegetable-bowl/

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.
Servings 4
Calories 247 kcal

Ingredients

  • 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

Instructions

  1. Gently pat shrimp dry with a paper towel and place them in a medium bowl. 

  2. 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. 

  3. Carefully skewer shrimp onto pre-soaked wood or metal skewers. Set aside. 

  4. 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. 

  5. 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. 

  6. 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. 

  7. Divide shrimp and salad among 4 plates and serve.

Recipe Notes

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