Grilled Shrimp and Vegetable Bowl

Dairy Free RecipesGluten Free RecipesUnder 30 Minute Recipes
3 Freestyle Points 247 Calories

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, 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 Snapchat 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. Served warm, I simply drizzle this with a little lime juice on top, but balsamic would also be a delicious alternative. It’s

BBQ Shrimp and Vegetable Bowl-2

Print Recipe
5
5 / 5 ()
Did you make this recipe?

Grilled Shrimp and Vegetable Bowl

3 Freestyle Points 247 calories

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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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 Information

Yield: 4 Servings, Serving Size: 1 1/4 cups salad, 8 shrimp

  • Amount Per Serving:
  • Freestyle Points: 3
  • Points +: 6
  • Calories: 247 calories
  • Total Fat: 20g
  • Saturated Fat: 1g
  • Cholesterol: 102mg
  • Sodium: 443mg
  • Carbohydrates: 26g
  • Fiber: 5.5g
  • Sugar: 7g
  • Protein: 20g
All images and text ©

BBQ Shrimp and Vegetable Bowl-3 BBQ Shrimp and Vegetable Bowl-4 BBQ Shrimp and Vegetable Bowl-5

Dairy Free RecipesGluten Free RecipesUnder 30 Minute Recipes
6 PP 3 SP Avocado Obsessed Bowls Clean Eating Dinner Recipes Egg Free Recipes Grilled Recipes Lunch Seafood Recipes Summer
posted June 2, 2016 by Gina
79 Comments »