Grilled Shrimp and Vegetable Bowl

These easy Grilled Shrimp and Vegetable 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 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.

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.

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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.
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4.8 from 10 votes
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Grilled Shrimp and Vegetable Bowl

3
Freestyle Points
247
Calories
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 4 Servings
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.

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

  • 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.

Nutrition

Serving: 11/4 cups salad, 8 shrimp, Calories: 247kcal, Carbohydrates: 26g, Protein: 20g, Fat: 20g, Saturated Fat: 1g, Cholesterol: 102mg, Sodium: 443mg, Fiber: 5.5g, Sugar: 7g
Freestyle Points: 3
Points +: 6