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Grilled Shrimp and Vegetable Bowl

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These easy Grilled Shrimp and Vegetables Bowls are my go-to when the weather is warm!

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.
Grilled Shrimp and Vegetables 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. More shrimp recipes I love are Lemon-Chili Shrimp Avocado Quinoa Bowl, Buffalo Shrimp Lettuce Wraps, and Mexican Shrimp Diablo.

If you were watching my Instagram stories yesterday, you might recognize this salad I made for lunch. I cooked this on my outdoor grill, but this can also be made on an indoor grill pan (affiliate link). Served warm, I simply drizzle this with a little lime juice on top, but balsamic would also be a delicious alternative.

BBQ Shrimp and Vegetable Bowl-2

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More Shrimp Recipes:

Grilled Shrimp and Vegetable Bowl

4.90 from 19 votes
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.
Course: Dinner, Lunch
Cuisine: American
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: 10 mins
Cook: 10 mins
Total: 20 mins
Yield: 4 Servings
Serving Size: 1 1/4 cups salad, 8 shrimp


  • 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


  • 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.
  • 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.

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Serving: 1 1/4 cups salad, 8 shrimp, Calories: 247 kcal, Carbohydrates: 26 g, Protein: 20 g, Fat: 20 g, Saturated Fat: 1 g, Cholesterol: 102 mg, Sodium: 443 mg, Fiber: 5.5 g, Sugar: 7 g


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98 comments on “Grilled Shrimp and Vegetable Bowl”

  1. Yum! Winner in my book. The shrimp were so tasty and the other ingredients blended well together. Simple and fresh!

  2. I make this as is for me but I substitute chicken for my husband (who doesn’t like shrimp???). LOVE this light and refreshing meal! It showed up on your Instagram recently and reminded me to make it again! Thanks for the reminder!

  3. I made this today. My sister loved it and it was so easy to execute. Thank you for providing such a great recipe that’s appealing and delicious. 

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    Linda Elliott

    Oh my gosh! We LOVED this! I admit though we used the recipe as is except we halved the number of shrimp and then I forgot to halve anything else. The shrimp were perfectly spiced with that tweak and so we plan to save this one in our cookbook with the only modification being using just 16 shrimp. Thanks so much for sharing!

    1. The seasoning for the shrimp is so good. I season just shrimp with this if I don’t have the other ingredients. I feel the blend of these ingredients go so well together.

  5. Another wonderful SkinnyTaste recipe! I make this dish throughout the summer, so I can take advantage of local, fresh veggies. I don’t change anything with the recipe. It’s fabulous just the way it is!

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    Jennifer Vogel

    This has become one of my favorite dinners! I love how everything cooks at the same time & it is absolutely delicious!!

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    Becky Campbell

    Could you clarify the shrimp listing in your recipe- “32 12 oz large peeled and deveined shrimp”? Is it 1-2 oz size shrimp? Thank you. It sounds refreshing.