Grilled Shrimp and Vegetable Bowl
"Succulent grilled shrimp paired with sweet corn, colorful peppers, and tender zucchini, all finished with creamy avocado and a splash of zesty lime juice – a refreshing and simple salad that’s perfect for summer days."
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Ingredients
- 32 large peeled and deveined shrimp (12 oz)
- ½ teaspoon smoked paprika
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Pinch cayenne pepper
- Olive oil spray
- 1 7 oz zucchini, quartered lengthwise
- 1 medium red bell pepper
- 4 small corn cobs
- 4 ounces Hass avocado
- Juice from ½ a lime
- 2 teaspoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- 1
Begin by gently drying the shrimp with a paper towel and transferring them to a medium-sized bowl. Drizzle in the olive oil and toss the shrimp to ensure they are thoroughly coated. Next, sprinkle in the onion powder, garlic powder, smoked paprika, brown sugar, ½ teaspoon of salt, black pepper, and cayenne pepper. Toss once more to combine all the ingredients, then carefully thread the shrimp onto pre-soaked wooden or metal skewers. Set these aside for later use.
- 2
Take the bell pepper, zucchini, and corn and lightly mist them with olive oil spray. Use your hands to ensure they are evenly coated. Season the vegetables with ¼ teaspoon of salt and a dash of pepper.
- 3
Preheat your grill to medium-high heat, then add the corn cobs, halved bell peppers, and zucchini. Grill for about 4 minutes. Using long metal tongs, turn the corn, peppers, and zucchini carefully, then add the skewered shrimp to the grill. Continue cooking for another 4 minutes, flipping the shrimp after 2 minutes. Remove all items from the grill once they are done.
- 4
Place the grilled corn cobs on a cutting board and carefully slice off the kernels. Dice the grilled peppers and zucchini. In a medium bowl, combine the corn kernels with the diced peppers, zucchini, avocado, and lime juice. Season with ¼ teaspoon of salt and adjust the pepper to your liking. Toss everything together to mix well. Finally, distribute the shrimp and vegetable salad onto 4 plates and serve immediately.